Should Steamed Buns Go Through a Second Proofing? 10 People Made 9 People Wrong, 3 Little Tricks, The More You Chew, The More Fragrant

Noodle is a common staple food in our daily lives, especially in the north of China, where we all love to eat noodles. There are many kinds of noodles, such as steamed buns, pancakes, dumplings and buns, etc. Today let’s make chive and egg filling buns. When we eat meat-filled buns and dumplings during the New Year, it’s nice to have a change with a vegetarian filling. It’s very popular in my family, delicious and fragrant.Does steaming buns require a second proofing? 10 people made 9 people wrong, 3 little tricks, the more you chew, the more fragrant.

Steaming Buns

Some people say their steamed buns don’t taste good, they’re not soft, they’re dead dough. This is because of the wrong method.When steaming buns, you must not directly put them on the pot. Remember these 3 tricks, every bun will be snow-white and soft, not collapsed, and won’t have a dead bottom. When finished, the whole family will grab them to eat.Now that it’s a special period and we can’t go out, I’ve been staying at home and learning to cook various delicious foods. My wife and children are very happy eating them. This is happiness. Next, I will share the specific method with you. If you like chive and egg filling buns, please come and see.

Steaming Buns

First step: First, we start to make dough. In the basin, prepare 260ml of warm water (temperature 35°C), pour in 5g of yeast powder and 5g of sugar to promote the fermentation of yeast, and stir until the yeast is completely dissolved. Then, gradually add 1 kg of ordinary flour, and stir until a large dough mass is formed. Then knead it into a smooth dough with a soft and moderate hardness, cover it with a lid and let it proof until it doubles in size.

Second step: In a bowl, beat in 3 eggs and stir until dispersed. Heat up the oil in a pot, when the oil is hot, pour in the egg liquid and quickly whisk it to make egg shreds, then take it out and set aside for later use. Prepare a certain amount of chives, wash them clean, remove the roots, and cut them into small diced chives. After cutting the chives, put them directly into the basin, add 10g of cooked oil (this can prevent chives from releasing water and make the chives more green), and stir evenly. Prepared.

Third step: After the dough has proofed, its volume has increased significantly, with abundant honeycomb structure. On the cutting board, sprinkle a little dry flour, put the proofed dough on it, knead and deflate (about 5 minutes), knead the dough back to its original size, then directly roll it into a long strip, cut it into uniform dough pieces, sprinkle a little dry flour to prevent sticking, and then roll each small piece into a round shape, press it flat, and roll it into a bun skin with a thick middle and a thin edge, and all are rolled well, and then set aside.

Fourth step: Prepare the filling. Pour the cooked egg shreds into the chives, add a certain amount of salt, a little sesame oil for fragrance, and stir evenly. Our filling is ready.Take a bun skin, put in a certain amount of filling, and use the bun-making method to wrap the buns.

The buns are all wrapped, cover with gauze and proof for 10 minutes before steaming.

Fifth step: Start steaming the buns. When the buns are ready, steam them directly after cooling. Open the lid and let the steam out (release steam, buns will not collapse), then cover the lid and turn the heat to medium for 15 minutes. When it’s done, don’t open the lid immediately, let it rest for 5 minutes before taking it out. The buns will be cooked when they can bounce back immediately when pressed with your hand. Our chive and egg buns are done. They are fragrant and delicious.

Steaming Buns

3 tricks for steaming buns:

1. The proofed dough must be deflated.

2. Wrap the buns and let them proof for 10 minutes before steaming.

3. Don't open the lid immediately after steaming, let them rest for 5 minutes before taking them out.

That's all I want to share about how to steam buns. As long as you master these 3 little tricks, the steamed buns will be smooth and delicious, not collapsed, and won’t have a dead bottom. Great! Today’s sharing is over. If you also like chive and egg filling buns, try to make them for your family. Thank you for your support.