The steaming time of steamed buns is not particularly long, usually about 15 to 20 minutes. This also depends on the size of the specific buns. Use hot water or cold water to steam the buns. The steamed buns must be steamed again. Let it simmer for 2 to 3 minutes before opening the lid. At this time, the buns are completely cooked. The most important thing when making buns is kneading the dough. To make buns with thin skin and large fillings, kneading the dough is more important. Let’s take a look at the specifics.

How long does it take to steam bread?

The amount of water in the steamer should be between the steam curtain and the bottom of the pot or a little above it. Too much water can easily cause The bottom of the lower layer of steamed buns has been scalded with water and becomes sticky. Too little water and insufficient steam will dry out the pan and the steamed buns will die. Before placing the steamed buns on the steaming curtain, pour a little oil on it and spread it with your hands or a brush. That's it; steam over high heat throughout the process, and start timing after the steam comes out of the pot. Generally, steam for 15 to 20 minutes depending on the size of the pasta. After steaming, wait 2-3 minutes to open the lid.

Specific method

Ingredients Dough: 500g refined flour, 5g dry yeast, 300g warm water, a small spoonful of sugar, filling: a large cabbage, 25 mushrooms, a soup of sesame oil spoon, appropriate amount of salt, a little sugar, appropriate amount of chicken essence. Method: Dissolve the yeast in warm water and let it sit for a while. After sifting the flour, add 1. Knead into a smooth dough, cover with a damp cloth and place in a warm place to ferment. The dough will be doubled in size. To make the stuffing, wash and chop the cabbage, add an appropriate amount of salt, wait until the cabbage comes out of water, then squeeze out the water from the cabbage. Add a little water to the mushrooms and steam them for 5 minutes (you can microwave them on high for 2 minutes). After steaming, cut into small cubes, squeeze out the water, mix with 3, add sesame oil, and add salt and chicken essence according to your taste. Add a little bit of sugar for flavor. After the dough has risen, roll it into a long strip, cut it into small pieces, and roll it into a bun wrapper, not too thin. Add fillings and wrap into buns. The wrapped buns are left to rest for 20 minutes and then steamed for about 8 minutes.

Tips

To see if the dough has risen well, dip your fingers in an appropriate amount of flour and poke the dough. If the holes are not retracted, then it is ready. The longer the dough is kneaded, the better it will be when steamed, but don't knead it for too long. Adding a small amount of sugar to the dough can help fermentation and the steamed buns will be sweeter, but don't add too much, otherwise it will inhibit fermentation. The water in the cabbage and shiitake mushrooms must be squeezed out, and the shiitake mushrooms must be steamed.