How to tell if the steamed buns are fermented? What does the steamed buns look like when they are fermented?

As we all know, steamed buns are a common type of pasta. They are easy to make, sweet and delicious, and soft to eat. They are very popular among people, and many people steam them at home. Steamed buns usually need to be fermented first, so how can you tell if the buns are fermented? Let's take a closer look!

How to tell if steamed buns are fermented?

There are three points to judge whether the steamed dough is well risen:

1. Look at the structure: Generally, the internal structure of the fermented dough is honeycomb-shaped. Small honeycombs mean that it has just risen, and large honeycombs mean that it has been well risen.

2. Look at the volume: Generally, the volume of the dough after it has risen is 1.5 to 2 times larger than the original volume. We always let it rise to twice its original size, in a large honeycomb shape.

3. Check the feel: This step is usually used for the second shot. The raw embryo we made will be placed for about 30 minutes for the second shot. At this time, not only the volume will increase, but the feel will become lighter and feel a lot lighter.

Summarize:

What is the state of being well-fermented? When the shaped steamed buns are left to rest for 20-30 minutes, the steamed buns will expand to about 1.5 times the original size and feel light in the hand. At this time, you can steam them for about 18-20 minutes. After steaming, wait 3-5 minutes before opening the lid. In fact, another important point is that you must knead the dough thoroughly until it is very smooth. In this way, the steamed buns are beautiful and taste good.

How to ferment steamed buns better

In the process of steaming steamed buns, they need to be proofed twice. These two steps are indispensable. Each step must be proofed to a certain degree before proceeding to the next step. If the proofing is not good, it will affect the final effect of the steamed buns.

The first proofing takes about two hours, and it is best to proof it at a temperature of about 30 degrees. You don’t need to watch the time during the proofing process, but it is best to observe its status. If you are not very familiar with the proofing process at the beginning, you can cover the dough with transparent materials such as plastic wrap, so that the size of its fermentation will be more obvious. The first fermentation is when it is twice its original size, with many small pores in it, like bubbles.

After the first proofing, start kneading the steamed buns into round steamed bun dough. Now it needs to be proofed for the second time. You need to check the time for the second proofing, which is about 15 minutes. It needs to be sealed during the proofing process. It is best to cover it with plastic wrap or a lid. Wait until the steamed bun dough has risen to twice its original size. When you weigh it with your hand and it is obviously lighter, it means it is proofed and can be used to steam steamed buns!

What are the techniques for steaming and fermenting steamed buns?

1. To steam buns, you must first knead the dough, add an appropriate amount of yeast powder and then some sugar. This is because yeast likes to be accompanied by sugar, which makes it more effective. The dough will be fully fermented and the steamed buns will be softer and more elastic.

2. Knead the flour with yeast into a smooth dough and place it in a warm place to ferment. It will be fine when it is usually twice as large. Take out the dough and continue kneading it to expel the air inside.

3. Next, you can make steamed buns. Roll the dough into long strips, cut the dough into similar sizes and roll them into the shape of buns you want. Then let it rise until it doubles in size, and then you can steam the buns.