If you do these steps to steam buns correctly, the buns will be white, soft and not collapse, and novices will not fall over.

Many people say that making pasta is very difficult and easy to overturn. In fact, As long as you master a few key points, pasta is also very simple. Let’s take a look at Yang Ma’s pasta recipe below.

The first step, kneading the dough

When kneading the dough, use warm water to knead the dough. First, add the warm water to the flour in batches. Because the flour brand you use is different, the flour used for baking is different. The seasons are different, so the amount of water you use is also slightly different. I checked this in Hainan and added water based on my experience in Shandong. The result was that the dough was not successful, so I want to say something special. Knead the dough until it is smooth and place it in a warm and humid place to ferment. Now in summer, normal room temperature is enough. In winter, you need to find a warm environment, such as a pot with warm water, or add a quilt to cover it and put it on the balcony to bask in the sun. The purpose is to increase the temperature during fermentation and better promote fermentation.

The second step, fermentation

Regarding the amount of yeast used for fermentation, the normal amount is one gram of yeast for one hundred grams of flour. Add yeast according to the amount of flour you have. If you are in a hurry, you can reduce the fermentation time by a little more. On the contrary, if you add a little less, wait a little longer and use time to convert it into power. The fermentation time is directly related to the temperature. Generally, it takes about three or four hours in winter and one or two hours in summer. If the dough is peeled off and there are many honeycomb-shaped holes, it means the fermentation is successful. For home baking, I don’t recommend using baking powder. Although it can increase the expansion, it is a chemical after all, so it’s better to use less.

The third step, second proofing

After the dough has risen, knead the dough to release air. Knead for a while to knead the dough evenly, so that the dough will be soft and firm. Tao, the buns will be soft and chewy, and taste better. Don't be lazy in this step. If you feel tired, knead it a few times, and the taste will tell you the answer later. Divide the dough and roll into leather buns. After wrapping the buns, you need to proof them twice. This step ensures that the buns are softer during the steaming process. When proofing, the buns should be covered with a cloth to prevent the dough from hardening. When the buns are larger than the original ones and feel lighter in the hand, they are ready. This proofing time is also a variable. It depends on the temperature, but the shape and feel remain unchanged, so that should prevail.

The fourth step, steaming

When steaming the buns, you need to boil the water in the pot. Because cold water is used to steam, there is a process of water heating, and the excess water vapor will affect the surface of the buns. , it is easy to cause the skin to collapse, and flowers with water droplets are very unsightly. Heat over boiling water for 15-20 minutes. Do not open the lid during the steaming process, so that the dough can be fully fermented and the dough will be white and soft. Do not take it out of the pot immediately after turning off the heat. You must simmer for two or three minutes before opening the lid. This also prevents The dough suddenly collapsed due to the cold.

By following the above four steps, you will definitely be able to steam steamed buns that are soft, non-collapsible and delicious. I hope Yangma’s answer can help you. If you have any questions, please feel free to @ Yangmaxiaochu. I am very happy to use my experience and knowledge to face and solve problems with you.

How to make the dough so that the buns are soft and soft without collapsing? My method is to add eggs to the dough, dissolve the yeast powder in warm water, soak for a while, and stir well. Pour into the flour, add some salt or sugar to promote fermentation, beat two eggs, the egg noodles will be soft (add eggs to cakes), use these to make the noodles, in summer, it will double in size in less than 3 hours , add some baking soda to the dough, knead the dough repeatedly until it is not risen, and let it rise for 20 minutes to half an hour. When the dough rises again, start making buns. After the buns are wrapped and shaped, wake up for half an hour, and the noodles will not only become What comes out is also what wakes up. After steaming in cold water for fifteen minutes, turn off the heat and do not open the lid. The buns will expand when heated and contracted because the buns have just been steamed and have not yet formed. If you open the lid immediately, the buns will shrink back. No matter how good it is, no matter how wonderful it is, all your previous efforts have been wasted. Turn off the heat for ten minutes, then open the lid and enjoy.

I grew up eating the imperfect buns made by my mother. So much so that now I feel a sense of accomplishment every time I make fluffy buns. So what is the reason why the buns are soft and do not collapse?

① Insufficient fermentation or excessive fermentation.

Primary fermentation: 500 grams of all-purpose flour, about 260 grams of water, 4-5 grams of yeast dissolved in warm water, mix thoroughly and knead into a smooth dough. Cover with plastic wrap, keep the dough moist, and let it ferment until it doubles in size, so the fermentation time is 2-3 hours in winter and about 40-60 minutes in summer.

Secondary fermentation: After fermentation, take out the fermented dough and knead it into a smooth dough. You can roll it out and make the buns. After wrapping, ferment again. The second fermentation time should not be too long, usually 15-20 minutes. Left and right are most suitable.

② Kneading is not thorough and the dough is not smooth.

Whether it is the first or second round, try to knead it into a smooth dough, so that the finished product will be smooth. Otherwise, the bumpy dough will not steam into smooth and flat buns.

③The time for steaming buns

The length of steaming time will also directly affect whether the buns will collapse. The optimal time for steaming buns is generally 15 minutes after the water is boiled.

④Selection of steamer

Choose a steamer with strong air permeability or a pot with a vent to facilitate steam circulation. Try to choose a pot lid that is high in the middle and low on the four sides, so that water vapor will not drip onto the buns and cause unevenness.

⑤ Thermal expansion and contraction

Do not open the lid at will during the steaming process. Wait for 5 minutes after turning off the heat and wait for the temperature to drop slightly before opening it again. Otherwise, sudden thermal expansion and contraction will also cause the buns to collapse.

The above is my personal experience, I hope it can answer the questions of the questioner. If you have any deficiencies, you can leave me a message and we can discuss it together. I am the fireworks chef, and everyone is welcome to pay attention.

Hello everyone. I am Sister An. I am very happy to answer this question: How to make the dough so that the steamed buns will not collapse when steamed? Although steaming steamed buns and steamed buns are very common things in our daily lives, if the dough cannot be steamed well, it will be impossible to steam steamed buns and steamed buns that are fluffy, soft and delicious. Now I will tell you my experience on how to make steamed buns and steamed buns.

1: Knead the dough: Take 500 grams of flour, 5 grams of yeast powder, and 10 grams of white sugar. Mix them together and stir evenly. Use 250 grams of warm water to knead the dough, knead it into a smooth dough, cover it with a lid, and let it rise until Twice as big.

2: Prepare the stuffing. Take 250 grams of beef stuffing and put it into a basin. Add 500 grams of chopped vegetables that have been squeezed out of the water. Then add minced green onion, minced ginger and MSG, and pour in sesame oil. Mix well and set aside. (Light soy sauce, soy sauce, and salt have been added during the filling process. There is no need to add salt when adjusting the filling. If you want to understand the filling process, please go to my homepage to watch the filling video)

3 : How to judge whether the dough has risen enough? First use your fingers to poke a hole in the middle of the dough without shrinking, then use your hands to open the dough and see that the honeycomb inside is particularly rich, so the dough is ready. Place the risen dough on the chopping board and knead to deflate the air. Put it back in the basin to rest for 5 minutes. Take it back to the chopping board and directly roll it into long strips. Cut it into the size you like. Flatten it and roll it into a round shape with a thick middle and thin edges. Put the prepared filling in the middle of the cake, fold it along the edge and pinch tightly to prevent the filling from leaking. Place the wrapped bun on the cover to rise for 10-20 minutes, and cover it with a layer of cloth to prevent the skin of the bun from drying out.

4: The proofed buns will obviously become larger in size and feel light and fluffy in the hand, indicating that they are ready. Place the buns in the basket, steam them with boiling water for 15 minutes, then turn off the heat and simmer for 3 minutes. Take it out of the pan, and the steamed buns will be fluffy and soft. They will not shrink or collapse.

Important reminder (1) The noodles must be delivered in place. (2) After kneading and deflating the dough, let it wake up for 5 minutes. Place it directly on the chopping board and add the ingredients. Do not knead it again. This will make the second rise faster, especially when making meat stuffed buns, which are very oily, and the rise time is long If it is too long, the dough will be pickled to death, causing the steamed buns to be soft and soft at the bottom. (3) The skin of the meat buns should not be rolled out too thin. (4) The meat filling should be firmer, not too soft. (5) Steam in a pot over boiling water. Do not open the pot immediately after steaming to prevent shrinkage when cold.

I hope my answer above can be helpful to you. If you like it, please give me a thumbs up. If you have any comments or suggestions, please leave me a message. I am Sister An Food.

I always thought that the big buns we make in Yantai, Shandong are unique to Shandong, and I thought I could eat them in Shandong. However, my son said that big buns are only found in Yantai and Weihai, and not elsewhere in Shandong. , and the big buns made in the countryside here are soft and delicious, and they are more famous for their deliciousness.

Relatives from Qingdao come to visit our house every year. When they leave, they always ask for help in steaming a pot of steamed buns to take back. The relatives say that the skin of these big buns is soft and the fillings are delicious. Today I thought about the subject of the question. Let me tell you how to make the bread crust delicious and fluffy. I guarantee that everyone will learn it in no time.

Pay attention to details when making the dough. Just make it as hard as usual for making steamed bun noodles. Add a little salt or sugar, not too much, just a little bit is enough. After the dough is ready, the dough will have many honeycomb-shaped pores. Now you can knead the bread buns. Our family never uses soft bread buns, which are generally the same hardness as steamed bun noodles. In fact, although the flour is harder, as long as the making process is done step by step, you will still get soft steamed buns or buns.

Before making buns from the risen dough, knead it vigorously, add appropriate alkali powder, and knead until the dough is very flexible. Then start making buns. At this time, the dough will be smooth and delicate. Use It is very easy to make. You can say that it will take any shape you give it. The buns will be beautiful and white.

The most critical step is here. After wrapping the buns, put all the buns in the pot, cover the lid and let them wake up. When the bun skins swell, start to steam them. The steamed buns will The skin is particularly soft, and the steamed buns will be as fluffy and soft as bread.

The steamed buns and steamed buns steamed in a big pot are much more delicious than those steamed in a small pot, so relatives especially like to come to our place to eat big buns when visiting relatives, and take some with them when they leave. Go back and eat.

Do you remember it? Pay attention to three small details at the same time to ensure that you can easily make soft and delicious buns at home.

First, add an appropriate amount of salt or sugar when making dough.

Secondly, after the dough has risen, add alkali and knead vigorously. The longer the kneading time, the stronger the kneading, and the whiter and more delicious the pasta made from flour will be.

Third, after wrapping the buns, be sure to wake them up until the skins of the buns swell and look like the size of steamed buns. Then start steaming.

Okay, after waking up, the steamed skin will be soft and chewy.

Many people are busy at home these days, and those who love to cook are cooking up all kinds of delicacies in the kitchen. For those who are tired of steamed buns, noodles and rice, steamed buns are a great choice. Today, Fatty Mom will teach you how to steam buns. When steaming buns, Fatty Mom will teach you 3 tricks. After coming out of the pot, the buns will be fragrant and juicy, with a soft outer skin, delicious taste, and will not shrink or collapse.

The first step is to talk about the dough recipe.

For the average family, the formula is: 500 grams of flour + 4 grams of yeast + 2 grams of white sugar + 260 ml of warm water. If you are opening a store, the formula is: 500 grams of flour + 4 grams of yeast + 2 grams of baking powder + 5 grams of white wine + 3 grams of lard + 255 ml of warm water. The bun skin made by mixing the dough in this way is white and delicate, soft and delicious, and will not harden when cooled. Flour can be all-purpose flour or special bun flour.

The second step is to talk about the skills of making noodles.

According to the above recipe, knead the dough until it is "three lights", namely surface light, basin light, and hand light, and cover it with a lid. Place it in a warm place and let it rest for about 45 minutes. This is the first time it rises. Then roll it into dough, wrap it in buns, and let it sit for about 15 minutes to let it rise a second time. Remember to proof it twice, as this is the key to making the bun skin soft and fluffy.

Because after the first rise, the dough is kneaded and rolled into a thin crust, and the air inside has been squeezed out. So after wrapping, don't rush to put it in the pot. It needs to be proofed twice to let it fluff slowly. In this way, the steamed bun skin will be very soft and delicious. The skin of steamed buns made by many people is very hard, even like "dead noodles". In fact, it means that the second rising process is missing.

The third one, finally let’s talk about the steaming method.

After the buns have been proofed for the second time, when the weather is cold, it is best to steam them in cold water so that the bun skins will rise with the temperature in the cage, so that the bun skins will be fluffy. If steamed directly in a pot with boiling water, the skin of the buns will be directly heated at high temperature and will not rise easily. The steamed buns will not be big in size and will not taste soft. If the room temperature is high and the bun skin is well-frozen, you can also steam it directly in hot water.

One more thing, after the steamed buns are cooked, don’t rush to lift the lid. After turning off the heat, let it continue to simmer in the cage for about 5 minutes to allow the air pressure inside to drop before opening it. Otherwise, it will be very soft when you first open it, but it will collapse and shrink soon. This is because the high temperature and pressure inside will cause deflation if opened directly, and the buns will easily shrink. This is something that many people tend to overlook.

Below I will share a technique for adjusting the filling of steamed buns. If it is a vegetarian steamed bun filling, you can add a little pepper oil and stir evenly, so that it tastes very fragrant. If the meat buns are stuffed, you can add a little pepper and ginger water appropriately, which will not only remove the fishy smell and increase the fragrance, but also make the stuffing taste more tender and juicy. However, whether the meat filling or the vegetarian filling, there should not be too much oil, otherwise the skin will be leaky and the filling will leak out.

When steaming steamed buns, Pangpang Mama will teach you 3 tips, namely, the recipe for kneading the dough, the technique for making the dough, and the steaming method. The above is a detailed introduction. In addition, I also shared the techniques for preparing stuffing. If you are interested, you can make it at home. Follow the method to ensure that the buns are fragrant and juicy, the outer skin is soft and delicious, and they do not shrink or collapse. If you like this article, please follow and share it, thank you!

Me I'm happy to answer this question. This is how I usually steam steamed buns.

First, soak the stored old starter the day before, and use the soaked starter to make dough in the evening. Add 500 grams of flour to 300 grams of water, and put the starter inside. Put the noodles in a basin, cover and let rise.

Secondly, before steaming the buns the next day, take the dough out of the basin, add an appropriate amount of alkali, and knead it evenly until it is not sticky, and knead the dough until it is smooth.

Third, cut a piece of the kneaded dough, roll it into sections, cut it into small pieces, roll it into a round shape, and then start making the buns. Put them in a basket and steam them for 15 minutes. Take them out of the pan and make the buns. Especially fresh.

Special note: The noodles for steamed buns should be higher in gluten, so that the steamed buns will be fresh and not broken.

This is my sharing. I am a Yangyang mother who loves life and food. Follow? Thank you.

Let me share my method of making noodles!

1. Put 1000 grams of flour, 1 bag of baking powder, and a tablespoon of sugar into a basin, add warm water and knead into a smooth dough. Cover and let it rise for about 45 minutes in summer!

2. Take out the risen dough, divide it into steamed bun-sized pieces, and form a steamed bun base.

3. Let the steamed buns stand for about 30 minutes, steam them in the pot for 20 minutes, turn off the heat, do not lift the lid immediately, cover it for another 3 minutes, then take it out of the pot, and the big and white steamed buns will be ready. Okay, it won’t shrink! Healthy No additives!

I'm happy to answer this question. First of all, I want to tell you that the softness of the steamed buns is not only related to the dough, but also to the kneading dough, the amount of fillings, secondary fermentation, steaming time, and steaming methods. There is one link that is missing. Even if you make the buns well, it may cause the buns to collapse and not be soft. Now I will introduce to you how I make the buns that are soft and not collapse. Take the buns filled with mushrooms, tofu and minced meat as an example!

Required ingredients: pork filling, dried mushrooms, old tofu, wheat flour, corn flour (optional or not), yeast, green onions, ginger

Required seasonings: edible oil , salt, light soy sauce, dark soy sauce

Step 1: Kneading noodles

Pour warm water not exceeding 40 degrees into the measuring cup. The amount of yeast can be laid flat on the measuring cup. Cornmeal The ratio to wheat flour is 1:4 (you can also use wheat flour, it depends on your preference). Stir the flour while pouring water until the flour becomes flocculent. Start kneading the dough with your hands until it becomes a smooth dough. Cover it and let it rise for two seconds. Double the size, this is one of the key points for the buns to be soft and not collapse.

Step 2: Adjust the stuffing

(1) Add a little dark soy sauce, an appropriate amount of light soy sauce, salt, cooled cooking oil, minced green onion, and minced ginger to the pork stuffing, facing in one direction Stir until the meat is al dente. While stirring, add a small amount of food and let it boil. After stirring, marinate for 20 minutes. The meat filling will be fresh and juicy.

(2) Soak the dried mushrooms, clean and cut into cubes, and cut the old tofu into cubes.

(3) Heat the pot, add an appropriate amount of cooking oil, stir-fry the green onion and ginger until fragrant, add diced mushrooms and stir-fry until fragrant, add diced tofu and stir-fry for a few times, add an appropriate amount of salt and stir-fry until the flavor is fragrant , take out and let cool.

(4) Heat the pot, add appropriate amount of cooking oil, when the oil is hot, sauté the onion and ginger until fragrant, then pour in the marinated meat filling, stir-fry, take out, let cool, and then stir-fry The minced meat is fresh and more delicious.

(5) Mix the diced mushrooms, diced tofu, and minced meat together, mix evenly, and the filling is ready.

Step 3: Knead the dough to deflate and make buns

Knead the dough for a while. Be sure to knead more. I usually knead the dough while counting. 300 times, this can discharge the gas in the dough more fully, and is also the key point for the buns to be soft and not collapse. Roll the dough into long strips and divide it into evenly sized dough balls. Then use a rolling pin to roll the dough into a thick middle and thin edge. Add enough filling, pinch out pleats, and wrap into a bun shape. If too little filling is put in, the dough will bulge during the steaming process but without enough filling support, it will shrink, affecting the softness of the bun and even causing it to collapse.

This is a completely risen noodle.

Step 4: Second proofing

After everything is wrapped, pour an appropriate amount of cold water into the pot, put a steaming cloth on the steaming curtain or brush a layer of cooking oil to prevent sticking, and put Place the buns on the steaming curtain one by one, leaving a gap between the buns, because the buns will become larger during the second proofing and steaming process. Then cover the lid and let the second proofing take 20 minutes. This step is also critical. The second proofing can make the dough ferment more fully, so that the steamed buns will be fluffy and soft.

Step 5: Steam the buns

Turn on high heat to steam. After the water boils, continue to steam for 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid. This is the key. Just simmer for 5 minutes. Let the buns cool down slowly to prevent the buns from shrinking and collapsing due to sudden cold exposure, which will affect the taste and appearance. This is also the key point for the buns to be soft and not collapse.

Note: The steaming time should not be too long or too short. If the steaming time is too long, a large amount of water vapor will be generated from the pot cover, which will drip onto the buns and burn the dough to death. Such buns will collapse and not be soft; if If the steaming time is too short, the dough will not be steamed, and the steamed buns may collapse and not be soft.

The above are all summed up in the process of making steamed buns. The steamed buns made according to my method are soft and not collapsed, delicious and nutritious. I hope it will be helpful to everyone!

Hello, I am Brother Ning. I am very happy to answer your questions today. The question you asked is how to make the dough so that the steamed buns become soft and soft without collapsing?

First of all, I am from Shanxi and a post-80s generation who has been making noodles for 21 years. Let me answer your questions below.

There are two main types of dough: the first is yeast powder dough.

Take 5 pounds of flour as an example, add 50 grams of yeast powder, and knead the dough with warm water (about 25 degrees). One pound of noodles requires about half a pound of water. Don't make the noodles too soft. Let it rise at room temperature for 30 to 50 minutes. Once the dough is slightly raised, you can start making buns.

The second is fermented dough.

Take 5 pounds of flour as an example, and add about one pound of yeast dough starter. Use warm water (about 25-30 degrees) to knead the noodles, about half a pound of water for one pound of noodles. It depends on the degree of dryness and wetness of the flour. The dough should not be too soft. Let it rise at room temperature for about two to three hours. When the buns are slightly convex and do not have any obvious honeycomb holes, you can start making buns.

After the old fermented dough has risen, it is necessary to add alkaline noodles (preferably Tianjin Red Triangle brand) to achieve acid-base balance.