Meat buns steamed 10-30 minutes out of the pot.

How long to steam the buns depends on the filling and size, the filling has meat. Bigger head will steam longer, vegetarian filling and smaller buns time is shorter, usually from the steamer steam start timing ten to thirty minutes.

If the first fermentation is not good, the buns may be dead surface pie. If the second fermentation is not good, the buns may not be fluffy and a little hard, how to determine, it depends on whether the raw embryo grows, gently poked with a finger, elastic is good. If the steam is not enough fire, the final bun may collapse into a "ghost pinch bun" look, it is best to keep the whole process of medium-high heat. If you want to use boiling water to steam, it is recommended that the buns have finished fermenting for a second time before being put on the pot.

Meat buns evaporation notes

1, first of all, is the selection of fillings, buns are delicious, in addition to the production of skin to be thin, fillings should also be selected. For example, when we buy meat, it is best to pick fat and thin pork.

If you really can't stand the fat, then pick a little less fat, but it's best to bring some fat, so that the steamed buns can be delicious and juicy. The best thing is to buy the meat home and then chop it yourself, or let the business directly after the selection, do not buy the supermarket directly churned meat. Because these meat fillings may have been placed for a long time, and do not know what kind of meat is used to cut into the meat filling, the quality can not be guaranteed.

2. If you want a fluffy crust, you need to add yeast to the flour and let the dough ferment. But many people will put the yeast directly into the flour, this is not right, it is easy to lead to the dough can not be fully fermented. You should put the yeast in warm water first to activate the activity of the yeast, and then drizzle it into the dough, and knead the warm water and flour together with your hands, so that the yeast can be completely dissolved in the dough, which will make the dough rise faster, and make the dough more fluffy at the same time.