Don't Ignore This Step When Steaming Buns or Mantou, Otherwise the Dough Will Be Crumbly and Hard, and It Won't Taste Good
No matter whether you're steaming buns or mantou, don't ignore this step, otherwise the dough will be crumbly and hard, and it won't taste good.Hello everyone, I'm Xia Jie Food. In life, only food and scenery are irreplaceable. There's a big pumpkin left at home, and I'm going to use it to make buns. The editor loves buns, when rice is cooked in one pot, it's simple and nutritious. If I have time, I'll steam several pots of buns and freeze them in the refrigerator for breakfast, which is very convenient. Many people like to eat buns, but they always steam them badly, either leaking filling or crumbly dough and hard buns, a fruitless effort. Today, let's share some tips for steaming buns, and you'll be sure to get soft and not crumbly buns, and the more you chew, the more fragrant they are.
First, let's start with fermenting the dough. Mix warm water with yeast and pour it into the flour. Stir with a chopstick until there's no dry flour. Knead into a dough and put it in a warm place to double in size. Fermenting the dough is a key step. If the dough doesn't ferment well, the buns won't taste good. Note that you can use ordinary flour for making dough, which is medium-strength flour. Don't use high-strength flour, because the dough will be less soft when steamed. Ordinary flour is suitable for home-cooked food.
Cut the five-spice pork into small cubes, and add green onion, ginger, cooking wine, five-spice powder, salt, oyster sauce, and vegetable oil, and marinate for flavor.
Mom's wheat buns have thin skin and a lot of filling, and I've eaten them since I was a child, and I still can't get tired of eating them. Each bun is a good bun with a corn leaf underneath, put it in the pot, and leave space between the buns, otherwise they will stick together and break the bun skin, affecting the taste.
When steaming buns, whether to ferment twice is a 10-person mistake, 2 tricks, soft and delicious
The second tip for steaming buns, which is also the main point I'm going to talk about today, don't ignore this step. When the buns are put into the pot, don't directly heat them to steam, they need to ferment twice, which takes 20 minutes. If you don't ferment twice, it will lead to crumbly dough and hard buns, just like the feeling of being steamed with raw dough, which is caused by not fermenting twice. This step is twice fermentation, and 10 people make 9 people make mistakes.Twice fermentation for 20 minutes, boil with a big fire for 25 minutes, steam for 2 minutes and then open the pot cover. If you open the pot cover directly, the bun skin will collapse because the temperature inside the pot is too high, so pre-cool with a cold cover. Whether you steam buns or steamed buns, this step is the same.
Fragrant pumpkin buns are out of the pot, and the buns are soft and flavorful, and the filling is fresh and delicious. I can eat 4 in one go, and still not enough. As for steaming buns, that's all for sharing. Follow my method to ensure deliciousness and no crumbly buns. This practical trick is great, if you like it, share it with your family and friends and save it.
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