When to add salt when steaming steamed buns? What is the role of adding salt when steaming steamed buns?

As we all know, steamed buns have many flavors, are soft and delicious, and are a popular type of pasta. Many people like to eat steamed buns for breakfast, especially the middle-aged and elderly. Some people also steam steamed buns at home, so should we add some salt when steaming them? Let's take a closer look!

Should I add some salt when steaming buns?

You can add salt when steaming buns to make the dough chewier, but be careful not to let the salt touch the yeast powder, otherwise it will affect the fermentation.

Adding salt can enhance the gluten properties of the dough, so that after kneading the dough, the steamed buns will be chewier, fluffier and more elastic. This is similar to making bread, except that it does not require kneading into a thin film like bread.

When to add salt to steamed buns

Add salt to the dough.

Salt is a condiment. Adding salt to flour will also play a certain role: it enhances the taste and makes the steamed buns have a light salty taste; salt can change the physical properties of gluten, increase its ability to absorb water, regulate and stabilize the gluten, making it smooth and tough without breaking; when kneading dough, dry dough often clumps and cannot be kneaded evenly. Adding a little salt will make kneading much easier, promote the reproduction of yeast, and increase the speed of dough fermentation.

What is the role of adding salt to steamed buns

Adding salt to steamed buns is to increase the dough's toughness and chewiness. As the old saying goes, alkali is the bone and salt is the strength!

Salt is rarely used when steaming buns. It can make the buns chewier. Some friends who have not cooked pasta may have heard the saying "Salt is the tendon and alkali is the bone". This sentence expresses a basic fact, that is, adding salt to the dough will enhance its gluten, making the dough more elastic and stronger.

How much salt should be added to steamed buns?

If you like your steamed buns to be very elastic, chewy, and firm, you can add a small amount of salt when kneading the dough. The recommended amount is 0.3% of the flour, and it should be kept separate from the yeast. Otherwise, the salt may kill the yeast due to osmotic pressure, thereby inhibiting the fermentation effect (generally, salt will begin to inhibit yeast when it exceeds about 1% of the flour).

Salt is not commonly used in dough. If you want to make food that can be eaten independently, such as fried dough sticks and fried cakes, you can add salt. Its function is to make the food strong and flexible. For example, salt is added to make ramen, stewed noodles, flat noodles, pulled noodles, and even some hand-rolled noodles and dumpling skins, especially in summer, when salt plays a greater role.