Tips for steaming steamed buns

(1) When steaming steamed buns, if the dough seems to be soft but not soft, dig a small hole in the middle of the dough, pour in two small cups of white wine, wait for 10 seconds After a few minutes, the noodles started to rise.

(2) If there is no yeast when making dough, honey can be used instead. Add 15-20 grams of honey for every 500 grams of flour. After the dough is kneaded, cover it with a damp cloth and let it rise for 4-6 hours. The steamed buns steamed with honey dough are soft and fragrant, with a sweet aftertaste.

(3) In winter, when the indoor temperature is low, it takes a long time for the dough to rise. If you put some sugar in the dough during fermentation, you can shorten the rising time.

(4) In fermented dough, people often add an appropriate amount of alkali to remove the sour taste. To check whether the amount of alkali applied is appropriate, you can cut the dough into a piece with a knife. If there are holes of uniform size like sesame seeds on it, it means the amount of alkali used is appropriate.

(5) If the steamed steamed buns turn yellow due to too much alkali and have an unpleasant alkali smell, you can add 100-160 grams of vinegar to the water in which the steamed buns have been steamed. Put the steamed buns into the pot and steam for 10-15 minutes. The steamed buns will turn white and have no alkaline smell.

(6) When steaming steamed buns, put a little salt water in the flour to promote fermentation. The steamed buns will be white and fresh.

How to judge whether steamed buns are raw or cooked? The following methods:

(1) Pat the steamed bun lightly with your hands, it will be cooked when it is elastic;

(2) Tear off the skin of a piece of steamed bun, if it can be peeled off, it will be cooked, otherwise Undercooked;

(3) After lightly pressing the steamed buns with your fingers, the pits will quickly subside into cooked buns. If the pits are dented and do not recover, it means they are not yet steamed.