1. Raw steamed bread steamed in a pot with cold water will be heated evenly when the steam in the pot is slowly heated up, which can help the steamed bread to ferment further and make it more delicious. If steamed with hot water, it is easy to harden and clamp the epidermis.
2. Frozen steamed bread should also be steamed with cold water, so that steamed bread can be gradually thawed during steaming, and steamed faster after water is boiled.
How many minutes does it take to steam steamed bread? It depends on the size of the steamed bread:
1. Some people buy packaged small steamed buns with milk fragrance, which are very small and only two thumbs big. Generally, it is enough to boil water and steam it for 10 minute.
2. Generally, steamed buns at home are relatively small, generally between 1-2, and only need to be steamed 10- 15 minutes after the water is boiled.
2. But if it's a big bag in a steamed bun shop, the weight is about 3-4 Liang. If you want to steam and evaporate, you usually need to steam for at least 30 minutes after the water is boiled, then open the lid and steam for 3-4 minutes and then turn off the fire.
Tip: You can touch steamed bread with your hands when steaming. As long as the surface of steamed bread is not sticky, it means steamed.
Do steamed bread always use fire? You don't have to use fire all the time.
Steaming steamed bread usually starts with fire. When the water boils, it becomes a medium fire. In the meantime, do not open the lid to continue steaming. According to the size of steamed bread, it is best not to open the lid immediately after steaming, and then stuffy for about 5 minutes, the steamed bread will taste more fragrant and soft.
Whether to use hot water or cold water for yeast, don't use cold water or very hot water. It is best to use warm water.
Yeast is a kind of active bacteria with fermentation function. The activity of yeast is greatly affected by temperature, so warm water is needed when melting yeast or kneading dough. Too low temperature will affect the fermentation effect, and too high temperature will easily reduce the activity of yeast.