Why does the steamed bun peel off? Is it better to steam the old dough bun with boiling water or cold water?

Steamed buns are a common type of pasta made from starch, and are also a staple food in many regions. Steamed buns can also be made from different grain starches after fermentation, such as whole grain steamed buns. Steaming steamed buns may seem simple, but there are actually some tricks. If the steamed buns peel, it is probably because the method of making them is wrong. There are also some rules for whether to use cold or hot water to steam the buns, let's take a look.

Why do steamed buns peel?

The steamed buns have peeling skin, also called wrinkled skin or wrinkled skin. In fact, the problem lies in the workmanship.

The reason why the steamed buns peel is because the fire is too hasty after they are put into the pot. After the steamed buns are put into the pot, you need to see how the buns have risen. If the dough has not risen well, you need to simmer it in the pot for a while and wait until it is fermented before steaming it. If it has risen well, you need to steam the buns on low heat first. The reason for using low heat is that if you use high heat directly, the buns will be put into the pot with cold water, and the temperature will be raised too quickly. The core of the buns is cold, and the outside is hot, which makes it easy to peel. Therefore, when steaming buns, you should pay attention to keeping the heat low for about 5-7 minutes first, so that the buns can be heated from the inside out, and then cook on high heat for 20 minutes. After that, when you are about to take it out of the pot, you need to simmer it on low heat for about 5 minutes, otherwise there will be too much steam when it is taken out of the pot, and it is easy to burn yourself.

There is no fixed time for steaming buns. It depends on the size of the buns. Generally speaking, it should not be less than 25 minutes. If the buns are large, it is best to steam them for 35 minutes. It is hot recently and I wear less clothes. When I open the pot lid, I must be careful of the steam and the distilled water on the pot lid that may fall on my feet.

Is it better to steam old dough buns with boiling water or cold water?

Old dough steamed buns are steamed buns made from fermented old dough. Old dough ferments slower than yeast, but the buns have a chewier texture. I personally think that it is better to steam old dough steamed buns with cold water. Cold water is added to the pot to give the old dough steamed buns an adaptation process, making the inside of the steamed buns fluffier. The steamed buns are not only soft but also chewy. If the raw dough of the steamed buns is very large, you can use boiling water to put them in the pot to avoid over-proofing.

Why do steamed buns need to be put into the pot with cold water?

Steamed buns taste better when they are steamed in cold water than in boiling water. Be sure to note that if the water in the steamer is cold, the dough should be left in the steamer for 15 minutes before steaming the buns. Boil the water in the steamer over low heat, then steam over medium heat for ten minutes, and then over high heat for ten minutes. In the process of heating with cold water, the buns can ferment again. As the temperature of the water gradually rises, they will slowly expand when subjected to even heat, and will be softer when steamed.

How to make steamed buns soft and fluffy

Sugar and salt should be added when the dough is rising.

If you want the steamed buns to taste good, you need to add the right amount of sugar and salt during the dough rising process. This way the buns will taste chewy!

Steamed buns should be fermented at 35-45 degrees

The dough ferments best at a higher temperature of 35-45 degrees. If the temperature is too low, the dough will not rise. If the temperature is not high enough, you can use warm water or a greenhouse to shorten the fermentation time.

Kneading

Kneading the dough like this will make the steamed buns taste better! The result of kneading the dough: Do not let the dough stick to your hands, the plate, or the table. This is considered kneading the dough.

Kneading

After the dough has fermented, be sure to knead it back and forth on the table several times. It is important to wait for about 20 minutes before cutting it into steamed buns.