The time for steaming steamed bread is not particularly long. It usually takes 15 to 20 minutes, depending on the size of steamed buns, whether it is steamed with hot water or cold water. The steamed bread must be stuffy for another 2 to 3 minutes before it can be opened. At this time, the steamed bread is completely cooked. Noodles are more important when making steamed buns. It is more important to make steamed stuffed buns with thin skin and big stuffing. Let's take a look at the specific content.

How long does it take to steam steamed buns?

The amount of water put into the steamer is just a little between the steamer curtain and the bottom of the steamer. Too much water can easily cause the bottom of the lower layer of steamed bread to be scalded and sticky. Too little water will dry the steamer and the steamed bread will die. Before putting the steam curtain into the blank, pour some oil on it and wipe it off by hand or brush. The whole process is steamed by fire, and the time is counted after the pot is taken out. Generally, steam 15~20 minutes according to the size of pasta. After steaming, wait 2-3 minutes before opening the lid.

Specific practices

Material dough: 500g refined flour, 5g dry yeast, 300g warm water, one spoonful of sugar, stuffing: one Chinese cabbage, 25 mushrooms, one tablespoon sesame oil, a little salt and a little chicken essence. First, dissolve the yeast in warm water and let it stand for a while. After sieving the flour, add 1. Knead into a smooth dough, cover it with a wet cloth and put it in a warm place for fermentation. The dough is twice as big as the original stool. Make stuffing, clean the cabbage, chop it up, add appropriate amount of salt, and squeeze the cabbage out of the water. Add a little water to the mushrooms and steam for 5 minutes (the microwave oven can turn on the fire for 2 minutes). Dice after steaming, squeeze out water, mix with 3, add sesame oil, add salt and chicken essence according to your own taste, and add a little sugar to keep the flavor. After the dough is made, rub it into long strips, cut into small doses and roll it into buns, not too thin. Add stuffing and make buns. Let the wrapped steamed bread stand for 20 minutes, then put it in a cage and steam for about 8 minutes.

skill

See if the dough is done well. Poke your finger into the dough with the right amount of flour. If the hole is not restored, it will be well made. The longer the dough is kneaded, the more delicious the steamed bread will be, but it should not be kneaded for too long. Adding a small amount of sugar to dough can help fermentation, and steamed bread will be sweeter, but not too much, otherwise it will inhibit fermentation. The water in cabbage and mushrooms must be squeezed dry, and mushrooms must be steamed.