Is it good to add some lard when making steamed buns? Why do we need to add lard when making steamed buns?

As we all know, steamed buns are a common type of pasta. They are sweet and delicious, soft and have a great taste. Many people make steamed buns at home. There are certain skills and particularities in making steamed buns, especially the use of ingredients. So do you need lard to make steamed buns? Let's take a closer look!

Do you need to add lard when making steamed buns?

You can add lard to steamed buns. Lard is an animal fat that has an emulsifying effect.

On the one hand, adding lard when making steamed buns can effectively prevent cracking caused by gluten expansion, making the steamed buns taste better and more beautiful.

On the other hand, the surface tension of lard can make the flour stick together into a ball. Adding lard can make the steamed buns white, soft and delicious.

What is the role of adding lard to steamed buns?

In fact, when making steamed buns, adding lard has three main functions: whitening, shaping, and preventing cracking. However, the actual effect on the taste is minimal.

First, whitening

Let me ask you a question first. What color is the fur of a polar bear? Many people would say it is white. This is totally wrong. The fur of a polar bear is actually transparent. The fur of a polar bear is like a bunch of hollow tubes. If it is well-nourished, there is oil in the middle of each tube, which refracts the sunlight and naturally turns it white.

Lard plays a similar role in steamed bread. When the protein in the flour is kneaded into a network structure, the fat can penetrate into the middle of the protein, and when you break it apart, it can refract sunlight.

So the buns with lard and without lard are more white in color. It’s OK to make them at home, but when you make them outside, you have to pay attention to the appearance, so naturally they will add a little lard.

Second, shaping

In the same way, the addition of lard forms a natural oil film on the steamed buns. As the temperature rises, the fat gradually melts, making it more tightly combined with the protein and starch in the steamed buns.

When the steamed buns are cool, the supporting effect of protein and fat makes them less likely to deform. This is often called "relaxed". Such steamed buns are white and plump, and naturally look better.

Third, anti-cracking

Why do some people's steamed buns last longer, while others' steamed buns crack after a few days? The key lies in this small spoonful of lard. When making the steamed buns, lard also has the effect of preventing cracking, which can effectively prevent the loss of moisture inside the steamed buns.

Also because of the protective layer, lard can be used to treat frostbite, and it is natural to protect steamed buns from cracking.

In fact, when food factories made steamed buns, benzoyl peroxide was used in the past. The harm of this additive to the human body is unknown, but foreign studies have found that it may cause certain damage to the kidneys.

Therefore, when making steamed bread, food factories now put lipase in everything. Its main function is to break the double-track chain of carotene and other colored substances in flour, causing them to fade, and the steamed bread will naturally become white. If fat is directly added, there will be a similar effect, which is the role of lard.

The amount of lard put into steamed buns is very small, about one small spoonful of lard for one pound of flour is enough. Remember not to put too much, otherwise it will affect the heaviest taste of the steamed buns.