Generally speaking, if steamed buns are vegetarian, steaming for 17 and 18 minutes is enough. If it is steamed stuffed bun, the time is often longer than ordinary steamed stuffed bun, which takes about 20 minutes. Another thing to note is that after steaming, don't open the lid in a hurry. Turn off the fire on the stove for 5 minutes, and then leave the fire for 3 minutes before opening the lid.

After the steamed bread is wrapped, it needs a second proofing, because the steamed bread after the second proofing is more sweet and fluffy, and generally only needs to be proofed at room temperature for about 20-30 minutes.

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History of steamed stuffed bun

According to legend, after Zhuge Liang captured Meng Huo with seven hands and seven feet, he went to Lushui, and the army could not cross the river. He cut the beef and mutton into paste and mixed it into meat, wrapped it in flour to make it look like a human head, and the army crossed the river smoothly after the sacrifice. This kind of sacrifice was called "Tou Man", also called Tou Man, and later called "steamed bread".

During the Tang and Song Dynasties, steamed bread gradually became the staple food of the wealthy.

According to Meng Liang Restaurant in Southern Song Dynasty, the restaurant specializes in grouting steamed buns, thin skin spring cocoon steamed buns and shrimp steamed buns. The "Bao Er" mentioned here should be the "steamed stuffed bun" in dialect. At this time, the stuffing of steamed buns is already very rich, but it is still steamed buns and steamed buns, and there is no specific distinction.