Keep these tips in mind for steamed buns! The buns are fluffy and soft, it“s hard to fail!

2020-08-12 08:00:35 0 Comment 2476 views

The weather is getting hotter and hotter, guarding the stove to cook has become a torture. Therefore, it is convenient and delicious to eat steamed bu

The weather is getting hotter and hotter, and cooking by guarding the stove has become a torture. Therefore, it is convenient and delicious to eat steamed buns, noodles and other foods in summer.

But how do you steam the buns so that they are white and soft?

Today, let the pastry master teach the secret of "pressing the bottom of the box"!

Keep these tips in mind for steamed buns! The buns are fluffy and soft, it“s hard to fail!

Fermentation techniques


Yeast+baking powder

Many people only use yeast to bake their noodles. Finally, they find that the steamed buns are not fluffy. In fact, you only need to add a little baking powder to the dough. , Steamed buns will be white and soft.


Baking powder+white sugar

If youIf you don’t have baking powder at home, you can add some sugar.

As long as you add 1 to 2 spoons of sugar when melting the baking powder, you can also make the dough better ferment, because yeast fermentation requires sugar to provide energy.


Warm water fermentation

Many people choose to use cold water to make noodles. In fact, this method is wrong. It is not easy to make noodles with cold water. Correct The method is to use warm water to mix the noodles, but the water temperature cannot exceed 40°C.

Because if the water temperature is too high, the baking powder will lose its activity, which will affect the dough fermentation. Too low water temperature is not conducive to yeast fermentation, so warm water is most suitable.


Select gluten flour

Flour is also divided into many types, high-gluten flour, medium-gluten flour, low-gluten flour...steamed buns are generally selected Gluten flour is just plain flour for making dumplings.


Add some oil to the noodles

When making the noodles, if you think the dough is very sticky, you can add an appropriate amount of corn oil. At the same time, avoid the dough being too dry, otherwise the steamed buns will taste hard.

Steaming skills


Second proofing

The bun skin can’t be rolled very thin, otherwise, even if the noodles No matter how good it is, it won't feel soft.

When rolling the buns, the skin should be a little thicker in the middle and thinner around the sides.

Moreover, the wrapped buns must be placed in a closed place for the second proofing and then steamed in the pot. The time can be kept at about half an hour. This is very important.

Because, when the dough is rolled, a part of the air in the dough is released, and the second proofing can make the buns fuller.


Cold water pot

Many people steam bunsIn order to save time, just steam it with hot water. In fact, this is wrong. You should use cold water to steam the buns.

After putting cold water in the pot, put the steamed buns on the steamer drawer. The steamed buns will be heated as the cold water slowly heats up, so that the steamed buns will be evenly heated, and the steamed buns will be soft and delicious. If it is directly steamed with hot water, it will cause uneven softness and hardness of the buns, which will affect the taste.


Steaming for 15-20 minutes

The steaming time of steamed buns is related to the fillings. Steamed stuffed buns with vegetarian fillings are generally enough to steam for about 15 minutes, and steamed stuffed buns with meat fillings for about 20 minutes.


Do not immediately uncover the steamed buns

Do not uncover the steamed buns immediately, otherwise the buns may shrink easily. Wait for the buns to cool slightly. Uncover.

The practice of pure meat dumplings



240 grams of all-purpose flour, 4 grams of yeast (dry), 400 grams of pork, appropriate amount of ginger, and warm water.



5 grams of sugar, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of sesame oil.


how Order five-spice powder, a spoonful of sesame oil, a little light soy sauce and mix well.

Then add the scallion and ginger water three times, each time until fully absorbed, then add water, and finally beat until the meat is sticky.

Proofing the noodles

When the noodles are made into a honeycomb shape, divide them into several small doughs and knead them round for later use.


Roll out the dough into a thin crust around the middle and wrap it with the mixed meat.


After the buns are wrapped, Put it aside and cover with plastic wrap, and proof it again.

Steamed buns

Pour clear water into the steamer, bring the water to a boil, and then put the awake buns on the steamer. After boiling, steam for about 15 minutes.

Raise the pot

After turning off the heat, cover the lid and simmer for about five minutes, so that the steamed buns are white and soft, and a bite is fresh and juicy.

Have you learned these methods of steaming buns?

By the way, there is another mincemeat tip to tell everyone that after the mincemeat is adjusted, cover it with plastic wrap and put it in the refrigerator for about 1 hour, it will be more fragrant.

Source: Health China, Health Times, etc.

Editor: Deng Xuan

Preliminary review: Yuan Zhihong

Final review: Luo Kai

  • A+
Classification: food