Starting from the time when the air is rising, it is best to steambuns for 15 to 20 minutes.

If you have only one cage of steamed buns, it will take about 15 minutes to steam, 2-3 layers of steamed buns will take 20 minutes, 4 layers of steamed buns will take 25 minutes, and for every additional 1 or 2 cages of steamed buns, you will need to add 5 minutes or so upwards, which is about right. Generally speaking, the more the bottom layer of the bun is heated more quickly, so that the bottom of the bun is the first cooked, and the top of the cage of steamed buns are slow to heat, so also more after the cooked, if you do different number of cages of steamed buns, you need to consider steaming time is different.

From the beginning of the gas after counting, when we put the steamer on, the bottom of the steamer will be hot air inside the eye,

This time we should use the cloth surrounded, then at this time you can start to count the time of the steamed bread. The main point of the steamed bun is the second fermentation, the dough kneaded after the molding, we do not rush to fire steam, this time also put into the steamer to continue to ferment, found that the dough is twice as big as the original almost on the fermentation of the good.

Tips for steaming a bun

When steaming a bun, if the dough seems to be hairy, you can dig a small pit in the middle of the dough and pour in two small cups of white wine, and then stop for 10 minutes, the dough will be hairy. If you don't have yeast, you can use honey instead, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded and softened, cover with a damp cloth for 4-6 hours to start. The steamed buns made with honey are fluffy and fragrant, and sweet in the mouth.

Winter indoor temperature is low, the fermentation takes longer time, if you put some sugar in the dough during fermentation, you can shorten the time of fermentation. In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame grains on it, it means the amount of alkali is appropriate. After lightly pressing the bun, the pit will be quickly flattened for the cooked bun, and if it is not recovered, it will not be cooked.