Steamed buns, boiled in cold water or boiled water? There is a big difference. It is recommended to understand that steamed buns are delicious.
Steamed buns are more delicious than bread if they are steamed well. This is absolutely true. Bread is baked with sugar and oil. If you eat too much, you will easily get angry. However, steamed buns are a healthy food that only contains flour, yeast and water. Master the correct techniques to ensure that each one is fluffy, soft, sweet and delicious.
Steamed buns do not add sugar and taste very sweet. This is because the steamed buns contain a large amount of starch, which becomes reducing sugar after being decomposed by the oral amylase . In addition to starch, it also contains protein, fat, vitamins, minerals and other nutrients. It is easy to digest and has become one of people's favorite staple foods.
Many people know how to steam steamed buns. There are three main skills, namely dough mixing, fermentation, and steaming. The first two points have been mentioned many times before. Today we will talk about the steaming skills of steamed buns.
When steaming steamed buns, some people like to cook them in cold water, while others wait until the water boils before serving them. Is there any difference between the two methods?
If the dough mixing and fermentation are done correctly, but if the steaming is not done correctly, all the efforts will be wasted, resulting in the steamed buns collapsing, not being soft, or even having dead noodles. A pastry chef who has been making steamed buns for 20 years said that there is a big difference between steaming steamed buns in cold water and boiling water. You must understand them clearly before you can steam delicious steamed buns.
Now I will share my pastry chef’s experience with you. Friends who like to steam their own steamed buns are recommended to learn how to do it. Is it guaranteed to be as delicious as the steamed buns shop sells?
The difference between boiling in cold water and boiling in boiling water
Many people think that boiling in cold water is the right method, and think that the steamed buns can ferment for a while and become more puffy. This is wrong. It only takes 3 to 5 minutes to boil a pot of water in a pot of cold water, but it will not have much effect on fermentation at all.
Without secondary fermentation, cold water pots are prone to dead noodles . Because the temperature is not high enough, the steamed buns cannot expand in time, and eventually become deflated, hard in texture, and unpalatable. If the secondary fermentation is carried out in time, the expansion will not be as good as boiling water because the temperature of the pot is not enough.
When boiling water is placed in a pot, no matter whether there is secondary fermentation or not, there will be gas in the dough, which can expand in time under high temperature, making the steamed buns puffy and soft.
If the temperature is high, won’t the steamed buns be burned to death? As long as the water does not drip on the steamed buns, there will be no dead noodles. You must know that it takes time for the steamed buns to be shaped. Only when the gluten cannot stretch, the gluten is considered to be shaped, and the steamed buns are also cooked at this time.
Therefore, it is best to use boiling water to steam steamed buns. The pots of steamed buns in steamed bun shops are also steamed with boiling water.
Having talked about steaming, let’s talk about dough mixing and fermentation. There are three techniques to pay attention to.
. Add some sugar to the yeast
The activity of yeast powder directly affects the speed and degree of fermentation. When fermenting with yeast powder, you must first activate the yeast to see if the yeast is active.
Many people add yeast directly to flour. This is wrong. Even unopened yeast powder may be ineffective, so dissolve it with warm water first, add some sugar and wait for a while. At a suitable temperature, yeast will decompose white sugar and produce carbon dioxide . Bubbles will appear in the water, indicating that the yeast is active and has begun to multiply in large numbers, and the dough can be fermented.
2. The fermentation temperature should be appropriate.
The dough should also be fermented at a suitable temperature. Fermentation is fastest around 40°C. You can put the basin in warm water. Don't put the basin in the hot sun in summer, otherwise it will overheat or the yeast will be burned to death because the surface temperature is too high.
The fermented dough will not rebound after being pressed with hands. There will be many pores after being peeled open with hands, and there will be no sour smell.
3. Secondary fermentation before serving
After kneading the fermented dough, there will be very little gas in it. If you want the steamed buns to be puffy and soft, you need to generate more gas, and the prepared steamed bun embryos should be fermented again. once. You can put it in a steamer, don't boil the water first, cover it and let it ferment for 20 minutes. Once the volume has increased, it's ready. The fermented steamed bun embryo is very light when weighed by hand.
After being filled with gas and steamed in a pot of boiling water, the steamed buns will expand rapidly and become large and soft. Even after cooling, it is still very soft and tastes better than bread.
