How to make steamed buns delicate
As one of the traditional Chinese staple foods, steamed buns have a delicate texture that directly affects the eating experience. Combining the hot topics and user discussions on the Internet in the past 10 days, we summarized a set of steps and techniques for scientifically making delicate steamed buns, and presented the key points through structured data.
1. Analysis of core elements of delicate steamed buns
| elements | best parameters | Principle of action |
|---|---|---|
| Flour selection | All-purpose flour (protein content 11%-12%) | Ensure moderate tendon strength, elasticity but not too hard |
| water temperature control | 30-35℃ (can rise to 38℃ in winter) | Activate yeast activity without destroying bacterial flora |
| Fermentation time | First fermentation 60-90 minutes (28℃ environment) | Fully generate carbon dioxide to form pore structure |
| Kneading time | Knead the dough by hand for 15-20 minutes/knead by machine for 8-10 minutes | Form a uniform gluten network |
| Second awakening | 20-30 minutes (volume 1.5 times larger) | Stabilize internal organization |
2. Step-by-step operation guide
1. Raw material ratio (take 500g flour as an example)
| Material | Dosage | Things to note |
|---|---|---|
| all-purpose flour | 500g | Use after sieving to make it more delicate |
| Warm water | 260-280ml | Add in portions to observe water absorption |
| dry yeast | 5g | Mix with 10g sugar to activate |
| white sugar | 20g | Promote fermentation without seasoning |
| Lard/vegetable oil | 10g | Optional addition of enhanced shine |
2. Key process points
•Dough kneading stage: Using the "three light" standard (basin light, hand light, surface light), the dough humidity should be slightly softer than the dumpling noodles
•Fermentation judgment: No retraction when poked with finger, honeycomb-shaped interior, 2-2.5 times larger in volume
•Exhaust tips:Use the folding and kneading method, fold from the edge to the center more than 10 times
•Plastic surgery essentials: Knead each mixture at least 50 times to form a smooth surface.
3. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Surface cracking | Insufficient proofing/dough is too dry | Cover with damp cloth to maintain humidity |
| Rough inside | Insufficient kneading/over fermentation | Control the fermentation temperature to not exceed 30°C |
| hard bottom | Insufficient steam for steaming | Use bamboo steamer with gauze pad |
| retraction collapse | Open the lid immediately after turning off the heat | Simmer for 3-5 minutes before uncovering |
4. Advanced skills improvement
•Old face introduction method: Use 50g old noodles instead of yeast and extend the fermentation to 3 hours for a more mellow flavor.
•milk substitution method: Replace the amount of water with the same amount of warm milk, the finished product will be whiter and sweeter
•layered approach: After fermentation is completed, sprinkle a small amount of dry powder and knead evenly to create a thousand-layer effect.
Through the above systematic operation methods and data guidance, even novices can make high-quality steamed buns with fine texture and soft texture. It is recommended to strictly record the time and temperature parameters when trying it for the first time, and then adjust the hardness and softness according to personal preference. Keeping the heat high enough during the steaming process is a key detail to ensure that the skin of the steamed buns is shiny.
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