The trick to steaming steamed buns without losing their skin is not to use too much heat.

The reason why the steamed buns deflate in the pot is mainly because the heat is not controlled well. The rest can be made according to the production method. When the water in the pot is about to boil, put the steamed buns in the pot and the heat should not be too high and let the steam rise slowly. , and then turn on the heat until it is steamed. Don't rush to remove the pot, let the pot cool down slowly, and then remove the pot after the steam subsides.

Some steamed buns deflate when opened in the pan because they are not risen properly. As long as they rise normally, they will not deflate. The high temperature before opening the pot interacts with the outside air to cause thermal expansion and contraction.

When making steamed buns, you need to use dough with moderate hardness and softness. The ratio of flour to water is 2:1 or 5:3. The dough produced in this way is just right for making steamed buns. When adding water, you cannot add it all at once to the flour. You need to add it in small amounts many times, and add it slowly. Only in this way will the dough become more elastic. If you add it slowly, you can better control its texture. Softness and hardness.

Techniques for steaming steamed buns:

1. Wet drawer cloth method

First of all, wash the drawer cloth and make it properly moist (it is best to use cotton cloth to make the drawer cloth). After the steamed buns are served, they should be steamed over high heat, usually for 15 minutes, to prevent the moisture in the steamed buns from drying out. After the steamed buns are steamed, take it out of the pot immediately.

2. The method of uncovering the pot in the middle

After the steamed buns are steamed, open the lid of the pot first, and then continue to steam for 3 to 5 minutes to allow the steam temperature to drop and allow the steamed buns to settle with the drawer. The moisture between the cloths increases, causing the buns and drawer cloth to separate.

3. Big sweetening method

It is not necessary to boil the water before putting the steamed buns in the pot. The raw steamed buns are suddenly placed in the steaming steamer and heated rapidly, and the inside and outside are heated unevenly. It is easy to get cooked and takes a long time to steam.

If cold water is put into the steamer, the raw steamed buns are placed on top of the steamer. The temperature will rise slowly and the steamed buns will be heated evenly. Even if the steamed buns are almost cooked, they will be compensated by the slow rise in temperature. , the steamed buns are big and sweet, which shortens the steaming time and saves fuel.