2. Second, the kneaded dough can be wrapped directly. Don't wake up, and then remove the bubbles. That's really troublesome, and the surface is not smooth easily.
3. Third, the wrapped buns should be reshaped. No matter what you do, the foundation is very important. If the steamed stuffed bun you wrapped is not delicious, what should you do to look good after serving?
Now that this step is done, it is the cage. The cage must be oiled, not stained, and then put the steamed bread on it. Put some water in the pot of the cage itself and steam it for more than 20 minutes. Economy.
It's not over yet. There is water in the pot, and steamed bread is also kept in cages. Turn on the fire for another 40 seconds. I guess the temperature is just below 40 degrees.
6. After about 30 minutes, look at this steamed stuffed bun again. It has grown up. Bigger than before. The most special thing is that every steamed bread looks like a sauna. The surface is covered with water mist. This is how steamed bread moistens.
7. In addition, I think the steamed stuffed bun looks good and the noodles are also very important. Make good use of low-gluten flour. If you just bought flour of different quality, it may not be as white as this. But to make steamed stuffed buns with smooth surface, any powder will do.
8. A little oil can make steamed buns shiny. Good-looking. For example, 10g oil can be added to the dough.
9. steamed buns, usually 20 minutes, are never rare. If 15 minutes, maybe this steamed stuffed bun is a failure. Also, it's time, don't turn off the fire yet, and slowly open the lid first. So there will never be a pit on the surface of steamed stuffed bun.