Question 1: How long does it take to steam steamed buns with vegetarian fillings? It depends on what kind of vegetarian filling you are making. Some ingredients take about fifteen minutes, while others only take five or six minutes. Different ingredients have different maturation times. Could you please tell me clearly what ingredients they are? The ripening time of my vegetarian steamed buns is 7 minutes, but in Tianjin it takes 5 minutes.

Question 2: How long does it take to steam the meat buns? It depends on how big you want to steam them. If they are of normal size, they will be cooked in about 20 minutes.

Question 3: How long to steam Chinese vegetarian steamed buns?

Vegetarian steamed buns

Ingredients

300 grams of flour, spinach 200 grams, 70 grams of corn, appropriate amount of mushrooms, 1 egg, 5 dried shrimps, half a white radish, 0.3 grams of yeast, appropriate amount of sugar, appropriate amount of salt, a little pepper, appropriate amount of sesame oil, a little soy sauce, appropriate amount of oil

Method

1. I have been making steamed buns before and bought self-rising flour. In fact, I advocate just buying flour. All-purpose flour will probably make it better.

2. Yeast is sold in supermarkets. I bought a 1.5 pack, which can be used for a long time. Before use, soak it in warm water (30-35°C, put your hands in to warm it) for 10 minutes, and wait for it to ferment. Don't use too much warm water, just enough for the yeast to just cover the water.

3. Beat the sugar on the eggs and add some water for later use. There should also be an appropriate amount of water, depending on the amount of flour. Don't waste too much, because there is still water in the yeast.

4. Kneading the dough: Put the yeast water and eggs into the flour, stir it continuously with chopsticks, and add an appropriate amount of water. When it is almost done, knead the dough with your hands until the surface of the dough is complete and your hands and plate are clean. Knead for 5-8 minutes. Then cover with plastic wrap and let it ferment. In winter it can be placed in a warm pot.

5. Materials begin! Soak the dried shrimps first, set them aside, take them out when they are soft, and cut them into small pieces. Large dried shrimps can be soaked longer in advance.

6. Wash the mushrooms, dry them slightly and cut them into dices. Wash the corns and set them aside.

7. Cut spinach into small pieces. You can first use hot water to lightly simmer the vegetables, add oil, and the time should be short, about 30 seconds. It can also be burned or cut raw. The picture shows the dried shrimps that have been mixed into pieces!

8. Slice the radish and use it as a cushion for the buns to avoid sticking to the bottom of the pot! You can also use drawer cloth or other vegetables instead.

9. In order to prevent the stuffing from getting wet, let’s leave it alone. After an hour, the dough became very big, twice as big as before, and had a honeycomb shape inside. The explanation is ok! Take it out, use some force, and knead repeatedly to squeeze out the air. When the dough is kneaded again, it can be divided into small portions!

10. Next step: Since I didn’t take any pictures, I’ll talk about it in detail. After kneading the dough, set it aside and cover it with a damp cloth or plastic wrap. Mix all the fillings, add appropriate amount of sesame oil, salt, pepper and soy sauce, mix well and set aside. You will smell the fragrance! Don't mix the filling too early, otherwise it will be difficult to get the water out.

11. Since I am the only one, there are no photos of the wrapping process.

1) Regardless of the size of the bun, the skin should be thick in the middle and thin around the edges. but! Don’t make it too thick!

2) It is also my first time to make steamed buns, and I don’t know how to make the shape of the steamed buns. However, you only need to hold the wrapper in your left hand, put the filling in your right hand, and then slowly turn it with your thumb, index finger and middle finger to wrap the edges; gently press the squeezed out filling in with your left thumb. Put down the thin slices of white radish!

3) After one lap, you will be surprised to find that the buns are ready. I’m very happy, practice brings true knowledge! I succeeded the first time, you must be fine! Dare to try.

12. Put water in the steamer first to avoid troublesome cooking later. Put down the finished items and arrange them neatly, leaving gaps. Steam in cold water for 15-20 minutes! Don't turn the pot on when the time comes, steam it for 5 minutes and then turn it on again. This will prevent the bun skin from shrinking when it gets cold.

Tips

1. Be careful when adding yeast. It is best to use a spoon to scoop it up first, and then put an appropriate amount into warm water. Don’t pour it directly! I accidentally poured a lot of it before, and I fainted~

2. The leather should not be thick, but it should not be too thin, otherwise it will break when wrapping.

3. Don’t add seasoning to the stuffing too early.

4. When the time comes, remember to steam!

Question 4: How long does it take to steam buns? 20-30 minutes.

You can poke a hole with chopsticks and it will be ready if the inside is cooked.

Question 5: How long does it take to steam the steamed buns? If the steamed buns are cooked over high heat, it takes 20 minutes after the water boils. If you make the steamed buns at home, it takes 25-25 minutes after the water boils. Cooked in 30 minutes. The inspection method is similar to that of steamed buns. After the time is up, open the lid and tap the skin of the buns lightly with your fingers. If it pops up quickly, it is done.

Question 6: How long does it take to steam steamed buns with vegetarian fillings? It depends on what kind of vegetarian stuffing you have. Some ingredients take about fifteen minutes, while others only take five or six minutes. Different ingredients have different maturation times. Could you please explain clearly what ingredients they are? The ripening time of my vegetarian steamed buns is 7 minutes, but in Tianjin it takes 5 minutes.

Question 7: How long does it take to steam vegetarian steamed buns? Steaming steamed buns requires 15 minutes after the water is boiled and steamed, so that the buns are steamed and the skin is well-done. This is the time for steamed bun shops.

< p> Question 8: How long does it take to steam steamed buns? Depends on the size of the steamed buns:

About 10 minutes for the smaller ones

15-20 minutes for the larger ones

If it is a leek bun, it will take about 10 minutes. It takes about 2 minutes shorter than meat ones

Question 9: How long does it take to steam buns? My experience is: 1. Add an appropriate amount of cold water to the steamer and spread it in the steamer Wet drawer cloth or oiled paper or brown mat, place the arranged buns on the drawer cloth, with a certain gap in between;

2. Cover the lid, steam in a pot with cold water over high heat for about 30 minutes. Turn off the heat when the time is up.

3. Do not open the lid of the pot immediately after steaming, because the temperature inside the pot is high and the pressure is low, and the air pressure outside is high. The high pressure outside will flatten the buns, causing softening, fingerprints or collapse. The steamed buns will shrink, so wait for five to ten minutes after the steamed buns are steamed, and then open the lid of the pot after slowly cooling, so that the buns will look good and delicious

Question 10: Steamed meat buns, vegetarian buns, and steamed buns each How long does it take to steam the meat buns in boiling water for about 15 minutes, for the vegetarian buns 10-15 minutes and for the steamed buns 20-25 minutes (the steamed buns should not exceed 100 grams)