How to make steamed buns without opening your mouth?
In the past 10 days, among the hot topics about food making on the Internet, "how to make steamed buns without opening your mouth" has become the focus of many kitchen novices and pastry lovers. As a traditional Chinese noodle dish, the appearance and taste of steamed buns are very important, and the problem of "opening" has always been a problem that troubles many people. This article will combine recent hot topics and practical tips to provide you with a detailed solution.
1. Analysis of common causes of bun opening
According to recent experiments by food bloggers and feedback from netizens, the main reasons for the opening of steamed buns can be summarized as follows:
| Reason | Proportion | solution |
|---|---|---|
| The dough is not fermented enough | 35% | Extend fermentation time or increase ambient temperature |
| Improper packaging techniques | 28% | Learn the correct closing technique |
| Steaming heat problem | 22% | Control the heat and avoid sudden fires |
| Filling with too much moisture | 15% | Adjust the dryness and humidity of the stuffing |
2. Recently popular techniques for making steamed buns without opening the mouth
1.New method for dough fermentation: Recently, the low-temperature and long-term fermentation method shared by Douyin food blogger "Noodle King" has received a lot of likes. Putting the dough in the refrigerator to ferment for 8-10 hours can make the gluten network tighter and reduce the chance of opening.
2.Innovative closing techniques: The "spiral closing method" demonstrated by the "Cooking Master" of Station B's UP has exceeded one million views in the past week. The specific operation is to pinch the edge of the bun skin into a spiral shape, and finally rotate and tighten it to ensure sealing.
3.Steaming skills upgrade: Weibo gourmet V "Zhishan Rishang" recommends laying baking paper or cabbage leaves on the bottom of the steamer to prevent sticking and regulate humidity. This is a practical tip that has been widely forwarded recently.
3. Detailed steps for making steamed buns without opening
Step one: kneading the dough
500g flour, 250ml warm water, 5g yeast, 10g sugar. A popular method recently is to dissolve yeast and sugar in warm water, let it sit for 5 minutes to activate the yeast, and then pour it into the flour.
Step 2: Fermentation
The most recent concern is the secondary fermentation method. After the first fermentation has doubled in size, exhaust the air and knead evenly, and then conduct a short second fermentation of 15 minutes to make the dough stronger.
Step Three: Packaging
According to Xiaohongshu's popular tutorials, when making the bag, you should pay attention to: the skin should be thick in the middle and thin on the edges; the amount of filling should be moderate (about 70% of the skin); when closing, you should pinch and gently lift it up.
Step 4: Wake up
The Weibo topic #包子狠wake# has recently been read 5 million times. The wrapped buns should be left in a warm place to rise for 15-20 minutes, and the surface should be slightly dry before steaming.
Step 5: Steam
A recent hot post on Zhihu suggested: Boil the pot with cold water, steam over medium heat, wait for 10-12 minutes after the water boils, turn off the heat and simmer for 3 minutes before opening the lid. This method has proven effective in preventing collapse and openings.
4. Tips for preventing mouth opening that netizens have tested recently and found to be effective
| coup | Source | validity |
|---|---|---|
| Add a small amount of cooking oil when kneading the noodles | Douyin@foodlab | 92% |
| Dip the closing area in dry flour | Xiaohongshu@面面大人 | 88% |
| Spray a small amount of water mist before steaming | Station B@Culinary Encyclopedia | 85% |
| Use a bamboo steamer | Weibo@Traditional Food | 83% |
5. Frequently Asked Questions
Q: Why do my steamed buns always open after being steamed?
A: According to recent hot discussions on food forums, the most common reasons are loose sealing or excessive fermentation. It is recommended to check the closing method and control the secondary fermentation time.
Q: How to prevent quick-frozen buns from opening during steaming?
A: The most popular method recently is to freeze directly without proofing before quick freezing, without defrosting during steaming, boil it in cold water, and extend the steaming time by 2-3 minutes.
Q: Is there any difference in preventing openings between steamed buns stuffed with vegetarian stuffing and stuffed buns stuffed with meat stuffing?
A: Yes. Recent comparative experiments by food bloggers show that meat-filled buns are easier to seal due to their high fat content. For vegetarian-filled buns, it is recommended to add an appropriate amount of vermicelli or vermicelli to absorb moisture.
With the above recently popular techniques and methods, I believe you will be able to make perfect steamed buns that do not open. Remember to try more in practice to find the method that suits you best. I wish you success in making pastry!
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