Steaming steamed buns is done correctly. Steamed buns are white and soft, and they won't collapse, and novices won't roll over.

Many people say that it is particularly difficult to make pasta, and it is particularly easy to roll over. 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 tips.

Step 1: Mix the dough with warm water. First, add warm water to the flour in several times. Because the brand of flour you use is different and the season of dough making is different, the amount of water you use is slightly different. I turned over the car in Hainan and added water according to the experience of Shandong, but the dough making failed, so let me talk about it in particular. After the dough is kneaded, it is fermented in a warm and humid place. Now it can be fermented at normal room temperature in summer. In winter, we should find a warm environment, such as a pot with warm water, or put it on the balcony to bask in the sun after covering it with a quilt. One purpose is to improve the temperature during fermentation and better promote fermentation.

Step 2, leavening

With regard to the amount of yeast used, the common amount is one gram of yeast for 1 grams of flour. Add the amount of yeast according to the amount of your flour. If you are in a hurry, you can reduce the fermentation time a little more. Otherwise, if you add a little less, wait for more time to exchange the success rate. Fermentation time is directly related to temperature. Generally, it takes about three or four hours in winter and one or two hours in summer. If the dough is opened and there are many honeycomb holes, the fermentation is successful. For home hair noodles, I don't recommend using big powder. Although it can increase swelling, it is a chemical after all, so it is better to use less.

Step 3, second proofing

When the dough is cooked, knead it for air and knead it evenly for a while, so that the dough will be soft and strong, and the steamed stuffed bun will be soft and gluten, and the taste will be better. You must not be lazy in this step. If you feel tired, knead it a few times and you will know the answer in the taste behind you. Divide the dough and roll the steamed stuffed bun with leather bag. After the steamed buns are wrapped, they should be proofed twice. This step is to ensure that the steamed buns are softer during steaming. When you wake up, you should cover the steamed stuffed bun with a cloth to prevent the dough from hardening. When the steamed stuffed bun is bigger than the original one and feels lighter when you hold it in your hand, it is wake up. This wake-up time is also a variable, which depends on the temperature, but the shape and feel are the same, which shall prevail.

Step 4: Steaming

When steaming steamed buns, boiling water should be put on the pot, because steaming with cold water has a process of water heating, and excess water vapor will affect the surface of steamed buns, which is easy to cause skin collapse and dripping flowers, which are very unsightly. When boiling water is on fire for 15-2 minutes, the lid can't be opened during steaming, so that it can be fully fermented, and the dough will be white and soft. After turning off the fire, it can't be cooked immediately. It takes two or three minutes to open the lid. This is also to prevent the dough from suddenly collapsing in the cold.

if you do the above four steps, you can steam soft and delicious steamed buns. I hope Yang Ma's answer can help you. If you have any questions, you can always @ Yang Ma Kitchen. I am very happy to use my experience and knowledge to face and solve problems with you.

How to make dough so that steamed buns are soft and do not collapse? My practice is to add eggs to the dough, soak the yeast powder in warm water for a while, stir it evenly, pour it into the flour, add some salt or sugar to promote fermentation, beat two eggs, and the egg noodles will be soft (add eggs to the cake). After using these dough, in summer, after it is twice as big as it is in less than 3 hours, add baking soda to the noodles, and knead the noodles repeatedly until it is not made. After waking up for half an hour, the noodles are not only coming out, but also waking up. After 15 minutes of steaming with cold water, the fire is turned off. Don't open the lid, because the steamed buns have just been steamed, and they haven't formed yet. If you open the lid immediately, the steamed buns will be retracted. No matter how good the hair is, no matter how wonderful it is, it will be wasted. After 1 minutes of closing the fire, open the lid and enjoy it.

I grew up eating my mother's imperfect steamed buns. So that every time I make soft buns now, I feel very fulfilled. So what is the reason why the steamed stuffed bun is soft and does not collapse?

① insufficient fermentation or excessive fermentation.

primary fermentation: 5g of medium gluten flour, about 26g of water and 4-5g of yeast melted in warm water are fully mixed and kneaded into smooth dough. Cover with plastic wrap, keep the dough moist, and let it stand and ferment until it is twice as big, so the fermentation time is 2-3 hours in winter and 4-6 minutes in summer.

secondary fermentation: after the fermented dough is taken out and kneaded into smooth dough, it can be rolled into steamed buns. After being wrapped, it can be fermented again. The secondary fermentation time should not be too long, usually about 15-2 minutes.

② the dough is not thoroughly kneaded and the dough is not smooth.

No matter whether it is the first round or the 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 out smooth steamed buns.

③ Steaming time

The steaming time will also directly affect whether the steamed buns will collapse. Generally, the steaming time is 15 minutes after boiling.

④ Selection of steamer

The steamer should be a steamer with strong air permeability or a pot with air vents to facilitate steam circulation. Try to choose a pot cover that is high in the middle and low around, so that water vapor will not drip on the steamed buns and cause potholes.

⑤ Thermal expansion and cold contraction

Do not open the lid at will during steaming, and do not open it until the temperature drops slightly after 5 minutes. Otherwise, sudden thermal expansion and cold contraction will also cause the steamed stuffed bun to collapse.

The above is my personal experience, and I hope to answer questions for the subject. If you have any shortcomings, you can leave me a message and discuss it together. I am a fireworks chef, and you are welcome to pay attention.

Hello, everyone. I'm Sister An, and I'm glad to answer this question. How to make dough so that steamed buns don't collapse? Although steaming steamed buns with flour is a common thing in our daily life, it is impossible to steam fluffy, soft and delicious steamed buns and buns if the flour is not cooked well. Next, I will tell you my experience on how to steam steamed buns and steamed buns.

1: kneading dough: take 5g of flour, 5g of yeast powder and 1g of sugar, mix them together and stir them evenly, knead the dough with 25g of warm water, knead it into smooth dough, and cover it to make it twice as big.

2: Prepare stuffing, take 25g of ground beef stuffing, put it into a basin, add 5g of crushed vegetables, add chopped green onion, Jiang Mo monosodium glutamate, pour sesame oil and stir well for later use. (soy sauce, soy sauce and salt have been added in the filling process, so there is no need to put salt in the filling process. To understand the filling process, please go to my home page to watch the filling video.)

3: How to judge whether the dough is in place? First poke a hole in the middle of the dough with your finger and it will not retract, and then pry it open with your hand to see that the honeycomb inside is particularly rich, so that the dough is ready. After kneading and exhausting the dough on the chopping board, put it back in the basin and wake it up for 5 minutes. Take it back to the chopping board and directly knead it into long strips, cut it into small and large pieces you like, press it flat and roll it into a round cake with a thick middle and thin sides, put the adjusted stuffing in the middle, fold it along the edge and pinch it tightly to prevent the stuffing from leaking, put the wrapped steamed stuffed bun on the cover board for secondary proofing for 1-2 minutes, and cover it with a layer of cloth to prevent the skin of steamed stuffed bun from drying.

4: The size of the steamed stuffed bun has obviously increased, and it is light in your hand, indicating that it has been awakened. Put the steamed stuffed bun in a steamer, steam it in boiling water for 15 minutes, and simmer it for 3 minutes, so that the steamed stuffed bun is fluffy, soft, non-shrinking and non-collapsing.

important tips (1) must be sent in place. (2) After waking up for 5 minutes after kneading and exhausting the dough, put it on the chopping board directly, and never knead it again, so that it will wake up quickly for the second time, especially when making stuffed buns with meat, it is easy to marinate the dough for too long, resulting in the steamed buns with soft yin. (3) Don't roll the meat stuffed bun skin too thin. (4) Adjust the meat stuffing to be hard, not too soft. (5) Steam it in boiling water. Don't boil it immediately after steaming to prevent it from shrinking in case of cold.

I hope the above answers can help you. If you like, please give me a pass. If you have any comments or suggestions, please leave me a message. I'm Sister An.

I always thought that the big steamed buns made in Yantai, Shandong Province were unique to Shandong Province, and I thought that we could eat them in Shandong Province. However, my son said that only Yantai and Weihai had big steamed buns, but not in other places in Shandong Province, and the big steamed buns made in rural areas here were soft and delicious, which was quite famous.

Qingdao relatives come to visit our family every year. When they leave, they always take the initiative to ask for help steaming a pot of steamed buns. Relatives say that this kind of big steamed buns is soft and the stuffing is delicious. Today, I will talk about how the topic owner wants to learn how to make the steamed buns soft and delicious, so as to ensure that everyone will learn it.

attention should be paid to details when making dough, just like the hardness of steamed bread noodles on weekdays. Add a little salt or sugar, not much, but a little enough. When the dough is made, the dough blocks have many honeycomb pores, so you can knead bread buns. Our family never uses soft bread buns, which are generally the same as the hardness of steamed bread noodles. In fact, although the flour made is a little harder, as long as it is put in place step by step in the production process, soft steamed buns or buns will still be steamed.

Before making steamed buns, you should knead the dough vigorously, add proper alkali powder, knead until the dough is in a good state of flexibility, and start to wrap steamed buns. At this time, the dough is smooth and delicate, and it is easy to use. It can be said that it will change into any shape, and the wrapped steamed buns are beautiful and white.

The most crucial step is to put all the steamed buns in the pot, cover them and wake up. When the steamed buns are swollen, they start to steam, so that the steamed buns are particularly soft, and the steamed buns will be as fluffy and soft as bread.

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

do you remember? Pay attention to three small details to ensure that you can easily make soft and delicious steamed buns at home.

first, add a little salt or sugar to the dough.

second, after the dough is cooked, you should add flour alkali and knead it vigorously. The longer you knead it, the stronger it will be, and the whiter and more delicious the pasta made from flour will be.

Third, you must wake up after wrapping the steamed stuffed bun, and wake up until the skin of the steamed stuffed bun swells out, which looks the most suitable when it looks like a steamed stuffed bun, and start to steam.

The steamed bun skin is definitely soft and delicious. Steamed steamed buns are similar to this one. If you don't take the trouble, you can also add dry flour while kneading the dough. This way, the steamed buns need to wake up. After waking up, the steamed buns will be soft and chewy.

Recently, many people are idle at home, and people who love to cook are tossing all kinds of delicious food in the kitchen. Steamed buns are a good choice for people who are tired of eating steamed buns, noodles and rice. Today, my fat mother taught you the skills of steaming steamed buns. When steaming steamed buns, my fat mother taught you three tricks. After cooking, the steamed buns are fresh and juicy, with soft skin and delicious taste, and they don't shrink or collapse.

the first trick, first of all, talk about the formula of dough.

For the average family, the formula is: 5g flour+4g yeast+2g sugar+26ml warm water. If you are opening a shop, the formula is: 5g flour+4g yeast+2g baking powder+5g liquor+3g lard+255ml warm water. The steamed stuffed bun skin made of dough in this way is white, delicate, soft and delicious, and does not harden when it is cooled. Flour can be medium gluten flour or special steamed stuffed bun flour.

the second trick, and then talk about the skills of hair.

according to the above formula, knead the dough to "three lights", face light, basin light and hand light, and cover it. Put it in a warm place and let it stand for about 45 minutes to wake up. This is the first time to wake up. Then roll it into a dough, wrap the steamed stuffed bun, and let it stand for about 15 minutes for secondary proofing. Remember to make a second proofing, which is the key skill of soft steamed stuffed bun skin.

Because after the first proofing, the dough is rolled into thin skin, and the air inside has been squeezed out. So after wrapping, don't hurry to cook, you need to wake it up for a second time to make it slow and fluffy, so that the steamed buns skin will be very soft and delicious. Many steamed buns are hard, and even feel like "dead noodles". In fact, they lack the process of secondary proofing.

third, finally, talk about the steaming method.

after the steamed stuffed bun is twice proofed, when it is cold, it is best to steam it in cold water, so that the steamed stuffed bun skin will rise with the temperature in the steamer, so that the steamed stuffed bun skin will be fluffy. If boiled water is directly steamed in the pot, the steamed bun skin is directly heated at high temperature, and it is not easy to rise. The steamed bun is not big and the taste is not soft. If the room temperature is very high and the steamed buns are well developed, you can also steam them directly in hot water.

one more thing, don't lift the lid after the steamed buns are cooked. After turning off the fire, let it continue to stew in the steamer for about 5 minutes, and let the air pressure inside drop before opening it. Otherwise, when it is first opened, it will be very soft, but it will soon collapse and retract. This is because of the high temperature and high air pressure inside. If it is opened directly, it will lead to discouragement, and the steamed stuffed bun will easily retract. This point is easily overlooked by many people.

Here's a skill to mix the stuffing of steamed buns. If it's vegetarian, you can put a little pepper oil in it and stir it evenly, so it tastes delicious. If the meat dumplings are stuffed, you can put a little pepper and ginger water properly, which will not only remove the fishy smell and enhance the fragrance, but also make the stuffing taste more tender and juicy. However, no matter whether it is meat stuffing or vegetarian stuffing, it can't be too oily, otherwise it will easily leak the stuffing.

when steaming steamed buns, chubby mother taught you three tricks, namely, the recipe of dough, the skills of dough making, and the steaming method. The above is a detailed introduction. In addition, I also share the skills of stuffing. If you are interested, you can do it at home. According to the method, ensure that the steamed stuffed bun is fresh, fragrant and juicy, the skin is soft and delicious, and it does not retract or collapse. Like this article, welcome to pay attention and share, thank you!

I'm glad to answer this question. I usually steam steamed buns like this.

First, soak the stored old leavened dough the day before. At night, use the soaked leavened dough, add 3 grams of water to 5 grams of flour and put the leavened dough in it. Put the noodles in the basin, cover them and wake them up.

Secondly, before steaming steamed buns the next day, take the noodles out of the basin, add appropriate amount of alkali, knead them evenly, and knead them until they are not sticky.

thirdly, cut the kneaded noodles into pieces, knead them into sections, cut them into small pieces, roll them into circles, and then start to wrap the buns, steam them in a steamer for 15 minutes, and take them out of the pot. The buns are particularly fresh.

special attention: the steamed buns should be made of gluten, and the steamed buns are fresh and unbreakable.

This is my sharing. I'm Yangyang's mother who loves life and food. Pay attention? thank you