How many minutes does it take for buns to be steamed? Controlling the time is the key, and it is fluffy and soft after it comes out of the pot without collapsing

There are big and small buns, some meat and some vegetarian, how many minutes should they be steamed? When we make steamed buns, whether it is the dough time or the steaming time, it is the key to making steamed buns, as long as we master the time, and then use the following tips, the steamed buns will be fluffy and soft and not collapse after the pot. The following light dance will give you a detailed answer one by one.

1. How many minutes does it take for the buns to be cooked?

Whether it is steamed buns or steamed buns, our method of calculating the time is to start the timer after the gas is up, turn off the heat and simmer for 3-5 minutes. If the steamed buns are steamed for too long, it will cause the buns to collapse and retract, and it will also affect the taste of the buns.

1. Steam for 10 minutes after gassing.

2. Medium-sized vegetarian buns, steam for 12 minutes.

Large vegetarian buns, steam for 15 minutes.

3. Medium-sized meat buns, steam for 15 minutes.

Large meat buns, steam for 20 minutes.

Second, master the time of making noodles

1. When we make dough, because of the different seasons, the speed of dough is also different, but the state after dough will be the same. The dough generally rises for about 40-60 minutes in hot weather in summer, and the time to rise in cold weather in winter will be extended, about 1-2 hours, and the finished dough is twice as large as the original dough, if the dough is raised for too long, the dough will be sour. Therefore, we must grasp the time of dough and observe the state of dough making.

3. How to make the buns fluffy and soft

1. Formula ratio. 500 grams of all-purpose flour add 5 grams of yeast, 550 grams of warm water. If you want to fluffy and soft buns, the first thing is its formula ratio, the buns will be soft with more water, and the yeast can be activated with warm water and dough, which can improve the speed of dough rising. Remember to check the shelf life of the yeast before making steamed buns, the yeast that has expired will ferment very poorly, and sometimes it will not ferment.

2. Add lard. When the noodles are stirred into a flocculent shape, lard is added before the gluten has formed, which can better protect the gluten and make the steamed buns softer, moist and white. Because lard can form a thin film on the surface of the gluten, making the gluten softer and more flexible. The soft and flexible gluten can promote the dough to retain more gas, so the bun can be fluffier. Add 5-10 grams of lard to a pound of flour.

3. Add beer. When we mix the dough, we add the right amount of beer to help the dough ferment, because beer contains maltose, carbon dioxide, etc. Maltose, on the other hand, provides energy for yeast, and carbon dioxide makes dough fluffier. Add 50 grams of beer to a pound of flour.

4. Add sugar. Adding an appropriate amount of white sugar to the dough can be decomposed into glucose under the action of various enzymes, which can be used as nutrients for yeast and promote the growth of yeast. Sugar also has a certain osmotic effect, which can affect the water absorption of protein in the dough, adjust the gluten expansion, and improve the properties of the dough, so the steamed buns will be softer. If you don't like sweet, you can also leave it out, generally add 5-10 grams of flour to 500 grams, and you can't overdo it.

Fourth, how the bun does not collapse

1. Add salt. When mixing with steamed dough, adding a small amount of salt can increase the flavor of the steamed dough, and also control and regulate the fermentation rate of the yeast. Because salt can change the pH value of the yeast fermentation environment, it can also affect the activity of yeast, increase gluten strength, and make the steamed buns not collapse, but also whiter.

2. Knead and exhaust. In the process of fermentation, yeast grows and multiplies, which increases the volume of dough and forms dense honeycomb tissue, so it must be exhausted when steaming buns, otherwise the steamed buns are pitted and easy to collapse. After the proofed dough is kneaded and vented, the yeast will be evenly distributed in the dough, so that the dough will be flexible again, so that the steamed bun will be soft and delicate and will not collapse.

3. Secondary proofing. The raw embryo of the wrapped bun is 1.5 times larger for the second time, the proofing time is about 15-20 minutes in summer, and about 20-30 minutes in winter. If the second proofing time of the steamed bun is too long, the steamed bun will collapse and retract.

4. Turn off the heat and simmer for 5 minutes. After steaming the steamed buns for a long time, after turning off the heat, we simmer for another 5 minutes, then open the lid and take out the buns. This prevents the dough from expanding and shrinking due to cold air entering the pot after opening the lid directly, and finally causing the steamed buns to shrink and collapse.

5. Tips for steaming steamed buns

1. When we steam the buns, we must cook them in cold water, so that the water will be gradually heated, and there will be a secondary proofing process.

2. Steamed buns must be steamed over high heat, and do not use medium and low heat after gassing, so that the fluffiness of steamed buns is not very good.

3. Master the time of steaming steamed buns, the time is short, the steaming is not cooked, and the skin of the steamed buns will collapse after a long time, so you must compare the size of the above steamed buns and the time of vegetarian filling and meat filling to steam.

4. After the steamed buns are turned off the heat, simmer for 5 minutes to prevent the steamed buns from expanding and shrinking, causing the buns to collapse and retract.

epilogue

That's how long it takes to steam steamed buns. There is also a good grasp of the dough time, as well as the time of the second proofing, pay attention to their state, as well as some tips in the production, learn these, the steamed buns are fluffy and soft and do not collapse.