Tip 1: Knead the dough more when making the steamed buns, so that the surface of the steamed buns will be smooth and the inside will taste fluffy and tough. And the more you knead the buns, the whiter they become.

Tip 2: The dough needs to be rested before steaming. The steamed buns made in this way will not stick to each other and will be very fluffy.

Tip 3: Put cold water in the pot to allow the steamed bun embryo to be heated slowly, so that the quality of the steamed bun will not be affected by sudden heating. After steaming, simmer for 5 minutes to prevent the steamed buns from shrinking when exposed to cold air. Affects the shape of steamed buns.

Answers to frequently asked questions about steamed steamed buns

1. The surface of the steamed buns collapses after steaming

Cause and answer: There are faults during molding. Pay attention to eliminate air bubbles during molding.

Dough proofing speed is too fast, which can reduce the temperature of dough fermentation.

If the steam is not strong, use high heat to steam quickly.

The yeast has insufficient stamina. Use good yeast or change the amount of yeast.

The quality of flour is poor and the gluten is not enough, so use all-purpose flour.

2. The surface of the steamed buns is not smooth and white.

Cause and solution: The flour is not kneaded enough, so use the dough pressing method to eliminate air bubbles.

The flour quality is poor, replace it with good flour.

The stirring time is insufficient, stir thoroughly to diffuse the protein.

The yeast is not fully dissolved. Use a small amount of warm water to dissolve the yeast before making.

The fermentation time is too long, shorten the fermentation time and lower the temperature.

3. The finished steamed buns are prone to ageing, hardening, and falling residue.

Causes and answers: The flour quality is poor, so use medium-gluten flour instead.

There is not enough water when forming the steamed buns, so use the right amount of water.

Insufficient stirring, stir enough to form a network of gluten.

Insufficient fermentation, use yeast with strong fermentation power.

4. The steamed buns did not rise

Cause and solution: The water temperature is too high and the yeast is burned to death. Use warm or cold water to knead the dough.

The yeast has expired and lost activity. Replace the yeast.

5. There are bubbles on the surface of the steamed buns

Cause and solution: The proofing humidity is too high, lower the humidity.

There are bubbles during molding. Try to drive out the bubbles during molding.

During steaming, water drips on the surface of the steamed buns. Steam over high heat to avoid water dripping on the surface of the steamed buns.