Steaming steamed buns skills:
1, warm water fermentation
When melting the baking powder, it is best to use warm water not exceeding 40℃ to melt it. If the water temperature is too high, the baking powder will lose its activity, which will affect the dough fermentation.
2. Don't dry the dough.
When kneading dough, if the dough feels sticky, you can add a proper amount of corn oil. At the same time, avoid the dough being too dry, otherwise the steamed buns will taste hard.
3. Steaming steamed buns after waking up for half an hour.
After the steamed buns are wrapped, they should be kept in a closed place for about 30 minutes, and then steamed in a steamer. Because when rolling dough, some air in the dough is released, and the wrapped buns can continue to wake up and make them fuller.
4. Do not uncover immediately after steaming.
After the water boils, put the steamed buns in a steamer and steam them over high fire. However, be careful not to uncover the steamed buns immediately after steaming, otherwise the steamed buns will shrink easily and will not be uncovered until they are slightly cooled.
Extended data:
Steamed buns, also known as steamed buns, are used to be called steamed buns in southern Jiangsu, Shanghai and Zhejiang, and steamed buns in Sichuan. There are 10 buns in a steamer, and 10 buns are a cage. It originated from soup-filling buns in Kaifeng, the capital of the Northern Song Dynasty, and was passed down, developed and evolved in Jiangnan in the Southern Song Dynasty. Steamed buns are famous traditional snacks in Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Ningbo, Jiaxing, Wuhu, Huizhou and Shengzhou.
References:
Baidu encyclopedia-steamed buns