The steamed buns are usually steamed for about 20 minutes.

If the buns are not fermented twice, you need to put the buns in cold water, let them stand for 15 minutes to ferment, and then steam them for 20 minutes. As the buns are not fermented in place, direct boiling water in the pot to steam will lead to the inactivation of the yeast inside the buns, can not continue to ferment, and the surface of the buns will be too early contact with the high temperature of the boiling water and steamed hard, the inner side can not be steamed, the final result of the finished buns steamed not big, small and hard and not cooked.

Introduction

Steamed buns, such as the second fermentation has been in place, the steamed buns can be hot water in the pot, direct fire steam 15 minutes is cooked. As the buns themselves have been the second fermentation of white and large, this time do not need to cold water in the pot, otherwise the buns may be too long because of steaming time and collapse, this time you can prefer hot water in the pot and fierce fire steaming for 15 minutes can be a complete steamed, time is shorter, but the buns can also be white and large.

Steaming buns are generally cold water under the pot steam. In summary, the answer to the question said, steamed buns hot and cold water in the pot can be, but because most people are used to buns in the pot to the second waking, because the bottom of the pot more moisture is more conducive to the buns of the second hair, so the general steaming buns used to cold water in the pot, and hot water in the pot, the premise is that the second waking must be enough to avoid newcomers to the error, so Lin greatly in this is also the first to push the cold pot steaming.