What can I use instead of wax paper when steaming steamed buns? What can I do if I don't have wax paper when steaming steamed buns?

As we all know, steamed buns are a common type of pasta. There are many ways to make them, and they have rich flavors. They are soft and delicious, and are loved by people. Many people steam steamed buns at home. Many people put oil paper when steaming steamed buns, so what can be used instead of oil paper when steaming steamed buns? Let's take a closer look!

Do you need to put oil paper on the steamed buns?

When we steam buns, if we want to make them more delicate and have a nice bottom, we can put a layer of wax paper on the bottom. This will not only make the bottom of the buns look nice, but also prevent them from sticking to the steaming plate. Because we usually use iron steaming plates to steam buns at home, there are countless small holes on them, which may not look good, so this layer of wax paper is very useful.

The oil paper here is a bit like the oil paper used for barbecue. A little more oil can prevent the pan from sticking and keep the bottom relatively intact. After adding the oil paper, the steamed buns taste really good.

What to do if there is no wax paper for steaming buns

Use steam cloth instead

We can use the steaming cloth on the steaming curtain instead. Our older generation did not have very professional oil paper when steaming buns, but the steamed buns were relatively complete and tempting. At that time, they all used steaming curtains, so there is no problem adding the steaming curtain when we make it. However, we also need to process the steaming curtain in advance. You can apply a layer of cooking oil on the steaming curtain, so that even if the steamed buns grow bigger while waiting to be steamed, because the steaming cloth is coated with cooking oil, the steamed buns after the dough is fermented will not go into the steaming cloth, then the steamed buns we make can be guaranteed to be very complete. The steamed buns made in this way are not only beautiful in appearance, but also can ensure a better fermentation effect, and the bottom is also relatively complete. Generally, this method is used when steaming buns at home.

Plant leaves instead

In fact, there are some things that can replace oil paper, which have the same function and are the most natural. They are lotus leaves, corn leaves, cabbage leaves and other non-toxic plant leaves.

When steaming buns, if there is no oil paper, you can use the above leaves to cover the steamer. The effect is the same, and some of them will leave a fresh fragrance on the buns. However, these leaves must be cleaned to prevent pesticide residue.

If it is inconvenient to put these leaves directly on the steamer, you can blanch them in hot water first, or boil them. Then, according to the size of the steamer, cover the steamer with the leaves and put the steamed buns on it. These leaves are disposable and cannot be reused for hygiene reasons.

Grease the steamer

Another method is to apply cooking oil directly on the steamer, because the steaming cloth needs to be coated with a thick layer of cooking oil and it needs to be coated evenly, so that the steamed buns can be made better. However, if you put the buns directly on the steamer and then apply a layer of cooking oil on the steamer, it can still achieve the same effect and the taste is still very delicious. Therefore, the steamed buns made in this way are also very good in terms of style and effect.

How to steam buns

1. As we all know, when we steam buns, the first step is to knead the dough. To knead the dough, we need to add yeast. The amount on the yeast package can be used. Generally, 5 grams of yeast can be mixed with one to two kilograms of flour. Kneading the dough with warm water is more conducive to fermentation. First, put the yeast into warm water to melt, stir it evenly, and then put the dough in to start kneading. In many cases, people directly add the yeast into the dough. If you are an experienced steamed bun maker, you can do this. If you are a novice, it is recommended to melt it first, because for novices, if the kneading is uneven, it will also affect the quality of fermentation, and then affect the taste of the steamed buns.

2. After the dough has risen, the next step is to knead it. The kneading process is very important. We need to knead it vigorously and for a longer time to knead out all the bubbles inside after the yeast ferments. Until the surface of the dough is very smooth.

3. After kneading the steamed buns, they need to continue to rise for ten minutes before they can be steamed. Do not skip this step.

4. To steam the buns, put them in a pot with cold water and wait for the pot to boil. Generally, they can be steamed for 25 minutes. The time can be changed according to the size of the buns. After steaming, simmer for five minutes before opening the pot to prevent the buns from collapsing.

Tips for steaming buns

1. When you are steaming buns, if the dough seems to be neither risen nor not risen, you can dig a small hole in the center of the dough, pour in a small cup of white wine, and wait for 15 minutes, then the dough will rise.

2. If you don't have yeast powder, you can use honey instead of yeast powder. Add about 20 grams of honey to every pound of flour. After kneading the dough, cover it with a wet cloth for 5 hours and it will be ready. The steamed buns made with honey instead of yeast powder are soft and fragrant, and sweet when eaten.

3. If it is winter and the indoor temperature is low, it will take a long time for the dough to rise. If you add some white sugar during the fermentation, the rising time will be shortened a lot.

4. If you want to check whether the amount of alkali is just right, you can cut a piece of the dough. If there are sesame-sized holes on it and they are even, it means that the amount of alkali used is just right.

5. If the steamed buns turn yellow because too much alkali is added, you can pour 100 grams of vinegar into the water when steaming the buns, put the steamed buns into the pot and steam them for 10 minutes, the buns will turn white.

6. When you steam buns, add a little salt water to the flour to make the buns soft and white!