1. Check method of adding alkali:
If steamed buns are white and big, it is very important to add alkali properly. After adding alkali, grab a piece of dough and smell it. Add it on the tip of your tongue. If it is sour, it will be less alkali. If it tastes astringent, it will be too alkaline. Cut the dough in half, and the cross-section honeycomb is broad bean-eye-shaped, so there is less alkali; It is sesame-eye-shaped with more alkali.
2. cold water loading method:
after cold water is put in the steamer, the raw steamed buns can be loaded into the drawer. In this way, during the whole heating process, the temperature of steamed buns and cold water rises synchronously and gradually, so that steamed buns can be heated evenly, steamed buns are white and big, and even if the fermentation time is not good during dough mixing, it can be greatly improved.
3. You can also use old flour to make dough. It is said that yeast flour is more nutritious. Adding sugar can make dough more fragrant, but don't put too much. The highest state of kneading dough is three lights: face light, basin light and hand light, which are all necessary for beginners.
4. The fermentation time can be determined according to the weather, with shorter fermentation time in summer and longer fermentation time in winter.
5. When steaming, fasten the lid with a key bowl or basin, cover it with a clean towel to prevent air leakage, and stew for a few more minutes to keep the steamed bread skin from sticking. When steaming steamed buns, be sure to put cloth under it, otherwise it will be very dry.
Extended information
Tips for steaming steamed buns
1. Mix flour with milk. In fact, mixing dough with milk is better than mixing dough with water, and the dough will be more elastic and nutritious.
2. add some oil to the noodles. Especially when wrapping meat buns, it is best to add a little oil when kneading dough. In this way, it will avoid the situation that oil and water leach out in the steaming process, making the dough partially dead, even the whole dough wrinkled and not selling well. In fact, it is best to add lard, but for the sake of health, we switched to vegetable oil.
3. There is a saying about hard and soft. The surface hardness of steamed stuffed bun can be adjusted according to different fillings. If the filling is dry, the skin can be softened and the taste will be soft. If the filling is easy to drain, mix it a little harder. After wrapping it, let it wake up for a while.
4. Pay attention to the thickness. Unlike dumpling skins, the skins of steamed stuffed buns don't need to be rolled to be extremely thin, otherwise, a thin layer of noodles will wake up no matter how good it is, and there will be no soft taste. Instead, it is better to use cold water noodles or hot noodles directly. Of course, don't be too thick. If one bite is noodles, and the second bite is noodles, it's really steamed bread. Appropriate, just fine.
5. Pay attention to the leather. The skin of the steamed stuffed bun, like the skin of the dumpling, should be rolled evenly, slightly thicker in the middle and slightly thinner around.
6. Use force evenly. When wrapping steamed buns, you should use even force, and try to make the dough around the steamed buns uniform in thickness. Don't pull and fold them because of the good elasticity of the dough, which will make the steamed buns skin one thick and the other thin, and the oil will soak the thin side and affect the appearance of steamed buns.