If the meat buns are not fermented for the second time, they need to be cooked in cold water without fire 15 minutes, and then steamed on high fire for 25 minutes. Because meat buns are different from vegetable buns, it is very difficult to cook the meat itself. If it is not fermented in place, it will be cooked directly. No matter whether it is steamed in cold water or hot water, the buns are easy to be small and hard, and the meat stuffing inside will be difficult to steam because of the hard skin, so it is necessary to ferment in cold water before steaming.

Steamed buns in cold water are easy to ripen. Because the heating temperature of cold water rises slowly, the outer layer of meat buns will not be steamed immediately, and the pores are soft, so the meat stuffing can absorb the hot air well in the steaming process, so that the inner stuffing can be steamed more thoroughly, and the meat buns can be fully cooked and eaten with confidence.

Steaming steamed buns skills

1, yeast powder would rather put more than less.

Under normal circumstances, it is good to put 3 to 5 grams of yeast powder according to a catty of flour, but if you are a novice, it is suggested that you would rather put more yeast powder than less, which can greatly improve the chances of success.

2. Add some sugar to increase yeast activity during dough mixing.

In winter, the temperature is very low, and the yeast activity will be affected to some extent. If it is not active for a long time, it may lead to the dough not rising at all. Therefore, when mixing flour, we should skillfully use this trick and add a spoonful of sugar to the flour, which can increase the yeast activity.

3. When kneading dough, you need to use warm water of 30 to 35 degrees to knead dough.

Yeast likes warm environment, so if the water temperature is too low when kneading dough, it will be difficult to activate the activity of yeast, so it is recommended to use warm water between 30 and 35 degrees instead of cold water when kneading dough.