Making Steamed Buns: Several Techniques to Achieve Soft and Fluffy Results
As a northerner, buns are a common staple food at our table. Sometimes we feel incredibly hungry if we don't eat them for a few days. Making buns is actually very simple, but to steam them well, you also need some tricks.
Regarding dough (taking steamed buns as an example)
1, When making dough, add enough water at once, and the dough should not be too soft or too hard. If it's too soft, the buns will become shapeless and unsightly; if it's too hard, the texture will not be fluffy.
2, The dough for buns can also be adjusted according to the different fillings. For example, if the filling of the steamed buns is relatively dry, the dough should be softer, so that after pairing with the filling, the steamed buns will taste very fluffy. If the filling of the steamed buns is prone to releasing water, you should make the dough slightly harder when wrapping, and let it ferment for a while before steaming, so that the dough skin will not be so hard after steaming, even the whole dough skin will be wrinkled and unsightly, which is not a good appearance.
3, When making meat buns, when making dough, you can add a little edible oil to avoid oil oozing out during steaming, which makes the dough skin dry, and even the whole dough skin is wrinkled and unsightly, which is not a good appearance.
Regarding fermentation
1, If you want to quickly ferment the dough: for example, in cold weather or when there is not much time, you can increase the amount of yeast to speed up the fermentation.
2, Second fermentation: After wrapping the buns, you must do a second fermentation. After it's ready, put it on the pot. This is easy to steam out buns of a good shape. If the time is tight, you can't wait for it to ferment twice, you can put it in a pot first, and slowly raise the temperature, which is the second fermentation time. When the pot is open and steaming, you can turn on the big fire.
Regarding making
1, When wrapping the dough for buns, don't wrap it like dumplings, wrap it very thin, if even if the dough is well fermented, it won't have a fluffy taste; of course, it can't be too thick, the thickness should be appropriate, generally the middle is slightly thicker, and the edge is slightly thinner.
2, When wrapping, use uniform force, try to make the dough skin around the buns uniform in thickness and thinness, don't pull the dough skin forcefully to make the buns thick and thin, and steam them. Oil will penetrate the thin part, which will affect the appearance of the buns. Of course, you can't pinch a big lump on the top of the buns, which is not easy to eat.
Regarding the filling
1, Meat should be cut by hand, generally cut to the size of corn kernels. It's best to add a little fatty meat inside, which will taste better. Fatty meat and lean meat should be cut separately, and the fatty meat should be cut smaller than the lean meat, so that you won't bite into a white chunk of fatty meat when eating the steamed buns.
2, After cutting the meat, put it in a bowl, first add salt and thirteen spice and mix it for a while and marinate for a while, this is the base flavor. Then add oyster sauce, light soy sauce, chicken powder, and mix it in a clockwise direction, and let the meat flavors blend for a while. This is called 'kneading' the filling, just like kneading dough. When the filling is kneaded, the steamed buns will taste better.
3, The next step is to add vegetables. No matter what vegetables you use, you should cut them finely, don't chop them with a knife, you should fully maintain the moisture and freshness of the vegetables, and you shouldn't blanch them. Blanching vegetables will lose their soul and original flavor.
4, The filling is kneaded, and then add the vegetables, chopped green onions and chopped ginger, mix it in a clockwise direction, then add a little edible oil. If you use lard, you can use lard, which tastes better.
5, Finally, pour in a little fragrance oil and mix it. If you don't like fragrance oil, you can skip it, but personally I think adding fragrance oil will have a better aroma.
Okay, today's sharing is over, I'm Homey Tasty, and this article is my original work. I hope you all like it. If you have any questions during the process of making the buns, you can follow me, leave messages together to discuss and exchange culinary experience, let's make food well, let's eat healthier and more nutritious. I will bring you the same food sharing every day, I hope you can eat a good mood!
