Steamed buns are one of the most common staple foods in daily diet. With the development of modern diet, the technology and stuffing of steamed buns have been improved a lot, which makes the appearance and stuffing of steamed buns more beautiful and delicious. The most important thing to wrap steamed buns is the pleats. The pleats of steamed buns are small and even, which are not only beautiful but also delicious. Generally, the dough can be mixed without touching hands, and it will be better to knead them with the palm of your hand.

How to tuck steamed stuffed buns?

Pick up the made dough and knead it into non-sticky dough again, knead it into a stick shape, and then cut it into small pieces. After each piece is rounded, press it flat and roll it into a round dough sheet with a thick middle edge. (Take the dough sheet in your left hand and roll it thin with a dough stick in your right hand while rolling.)

Then it's time to officially wrap buns. First, put a piece of dough on your left hand, put the meat stuffing in the middle of the dough, bend your palm slightly downward, and first pinch the dough with your right index finger and thumb.

Then use the index finger of the left hand to push the dough next to it to the position of the index finger of the right hand to form a fold.

Loosen the index finger and female finger of the right hand and pinch the pleat and dough together. Form a wrinkle, and so on. After pinching the last pleat, squeeze the seam tightly and twist it gently, and a steamed stuffed bun will be ready.

Bao steamed bun de noodles

Mix flour with milk. In fact, mixing dough with milk is better than mixing dough with water, and the dough will be more elastic and nutritious.

Add some oil to the noodles. Especially when wrapping meat buns, it is best to add a little oil when kneading dough. In this way, it will avoid the situation that oil and water leach out in the steaming process, making the dough partially dead, even the whole dough wrinkled and not selling well. In fact, it is best to add lard, but for the sake of health, we switched to vegetable oil.

There is a saying about hard and soft. The surface hardness of steamed stuffed bun can be adjusted according to different fillings. If the filling is dry, the skin can be softened and the taste will be soft. If the filling is easy to drain, mix it a little harder. After wrapping it, let it wake up for a while.

Pay attention to the thickness. Unlike dumpling skins, the skins of steamed stuffed buns don't need to be rolled to be extremely thin, otherwise, a thin layer of noodles will wake up no matter how good it is, and there will be no soft taste. Instead, it is better to use cold water noodles or hot noodles directly. Of course, don't be too thick. If one bite is noodles, and the second bite is noodles, it's really steamed bread. Appropriate, just fine.

There is stress in rolling skin. The skin of the steamed stuffed bun, like the skin of the dumpling, should be rolled evenly, slightly thicker in the middle and slightly thinner around.

Use force evenly. When wrapping steamed buns, you should use even force, and try to make the dough around the steamed buns uniform in thickness. Don't pull and fold them because of the good elasticity of the dough, which will make the steamed buns skin one thick and the other thin, and the oil will soak the thin side and affect the appearance of steamed buns. Don't pinch a big pimple at the top of the steamed stuffed bun, which will affect the taste too much.

There are tricks to rapid fermentation. Yeast and flour don't need alkali or baking soda. If time is tight or the weather is cold, we might as well add more yeast, which can have the effect of rapid fermentation. Trust me, it won't be sour. At least the Angel yeast we use has never had a sour taste.