How to prevent steamed buns from becoming hard after cooling? How to adjust the filling of steamed buns with vermicelli filling?

Baozi, formerly known as steamed bread, is also known as caged cake. It is said to have been invented by Zhuge Liang. It is a staple food with a strong sense of satiety. It is also a traditional Chinese food and is indispensable in people's lives. So how to prevent the steamed buns from becoming hard after cooling? How to adjust the filling of steamed buns with vermicelli filling? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. The secret to keeping the steamed buns from getting hard after cooling down

2. How to adjust the filling of vermicelli buns

3. How to make steamed buns

The secret to keeping steamed buns from getting hard after cooling down

If you want the buns to not become hard after cooling down, you need to use warm water to ferment and add sugar to help fermentation during the production process. The fermentation time needs to be sufficient and the dough should be of moderate hardness. Steam them about half an hour after proofing. The steamed buns will not only be soft and delicious, but will not become hard after cooling down.

How to prepare the filling for vermicelli buns

Main ingredients: 150g soybean sprouts, 150g vermicelli, 100g pork. Accessories: appropriate amount of oil, 1 spoon of salt, 2 spoons of light soy sauce, half a spoon of five-spice powder, 1 spoon of dark soy sauce, 2 sections of green onion, 2 slices of ginger, appropriate amount of yeast. Note: Cook soybean sprouts and vermicelli until 80% cooked in advance.

How to make steamed buns

Add an appropriate amount of leavening agent to the flour. Fermentation refers to the process of allowing the yeast to fully reproduce and produce gas under certain temperature and humidity conditions, causing the dough to expand. Fermentation requires leavening agents, such as baking soda, yeast (old dough) and dry yeast powder. Under appropriate conditions, the leavening agent in the dough will produce carbon dioxide, which will then expand due to heat, making the dough soft and delicious.