Why did the steamed bun you made collapse? From the dough to the whole process of steaming, super detailed explanation

First, the dough

Mix 1000 grams of flour, 5 grams of yeast powder, 5 grams of salt, 200 grams of milk, and 300-400 grams of warm water together, knead them into a smooth dough, smear some oil on the surface, cover them with plastic wrap, and let them rise for 1-2 hours.

Salt is added here to make the dough have good malleability; Add milk for whiter and more elastic; If you have lard, add a small spoonful, also so that the dough is white and fluffy and elastic.

2. Plastic surgery

The dough is kneaded directly into a long strip of agent, and if you knead it again, you must make it again.

3. Steaming

The wrapped buns are fermented a second time. My method is very simple: stack the wrapped buns in the steamer, pour hot water into the steamer, and it takes about 15 minutes to grow significantly.

Then ignite the fire and start steaming, turn on medium heat to boil the water, and the time is guaranteed to be about 15 minutes, which is actually the process of the second hair, and the buns will grow a little longer.

After the water boils, start the timer, steam for about 15 minutes, turn off the heat, but don't rush to remove the lid, simmer for 3 minutes, because the temperature in the pot is very high, and the cold air will suddenly retract.

Therefore, it is not a boiling water cage, nor a cold water pot, but a warm water pot without fire, and the second shot is obviously larger and then steamed.

Well, let's use a specific example of green vegetable buns to illustrate again, maybe it will be more intuitive.

Dough ingredients: 1000 grams of flour, 5 grams of yeast powder, 5 grams of salt, 200 grams of milk, 300-400 grams of warm water

Ingredients for bun filling: 400 grams of chicken puree, 500 grams of green vegetables, 2 bean curd bamboos, a handful of fungus, 1 shallot, a piece of ginger, light soy sauce, thirteen spices, salt, and sugar

Make:

1. Add chopped green onion, minced ginger, 2 tablespoons light soy sauce, 1 teaspoon sugar, an appropriate amount of thirteen spices and salt to the chicken puree and mix thoroughly.

2. Chop the greens, yuba and fungus and stir in a small amount of salt.

3. Then mix the chicken puree and vegetables together, and the chicken filling with yuba fungus and green vegetables is ready, and put it in the refrigerator for later use.

4. Before mixing the filling, we have to put the dough on it, which is the finished dough.

The dough is very simple, mix 1000 grams of flour, 5 grams of yeast powder, 5 grams of salt, 200 grams of milk, and 300-400 grams of warm water, knead and form a ball, and let it stand for fermentation, which takes 1-2 hours.

5. Take a piece of dough and knead it directly into strips and divide it into several small doses.

6. Take another small agent, roll it out directly into a dough sheet (do not knead), and put a spoonful of filling in the middle of the dough.

7. Wrap up, I like to wrap willow leaves, so that there are no gnocchi heads.

8. Put the wrapped buns in the steamer, leaving gaps between them.

Pour warm water into the pot, put the steamer on it, and let it sit until it becomes visibly fat.

Then light the fire and start steaming, time after the water boils, steam for 15 minutes, simmer for 3 minutes.

Small Whispers:

1. Don't vent the dough after it's made, just knead the strips and divide the dosers, and if you want to vent, you have to make it again. Don't knead the same small agent, just roll out the skin and stuff.

2. Before steaming, be sure to steam the green rice until it becomes significantly larger, so that the steamed buns will be elastic and soft.

3. Don't be in a hurry to remove the lid after steaming, be sure to simmer for a few minutes before opening the lid, otherwise it will easily collapse.