How to make steamed buns
In the past 10 days, the discussion on pasta making has been very hot on the Internet, especially the making of steamed buns and steamed buns has become the focus of attention of kitchen novices and food lovers. This article will combine practical tips from popular topics and use structured data to analyze in detail the entire process of making steamed buns.
1. Preparation of basic materials (comparison of popular recipes across the Internet)
| Material | Amount of steamed buns | Dosage of steamed buns | Popular alternatives |
|---|---|---|---|
| all-purpose flour | 500g | 500g | Whole wheat flour can be replaced by 30% |
| Yeast | 5g | 5g | Old dough starter (recently popular) |
| water | 250ml | 260ml | Milk/vegetable juice (Internet celebrity recipe) |
| sugar | 10g | 5g | Honey/sugar substitute |
2. Analysis of key steps (Top 3 popular tips on Douyin)
1.Noodle water temperature control: Recent measurements by food bloggers show that the fermentation success rate of warm water at 28-35°C is 73% higher than that of cold water. In summer, ice water can be used to delay excessive fermentation.
2.Fermentation time determination: Xiaohongshu's popular judgment method - no retraction when you poke a hole with your finger + 2 times the size + honeycomb tissue, the triple standards are more reliable.
3.Steaming heat tips: Popular comparison experiments at Station B show that steaming in a pot with cold water over medium heat for 18 minutes (steamed buns)/15 minutes (baozi), and then turning off the heat and simmering for 3 minutes can prevent collapse.
| Question type | frequency of occurrence | solution |
|---|---|---|
| surface collapse | 38.7% | Reduce temperature difference when lid is removed |
| Fermentation failed | 25.2% | Check yeast activity |
| Hard taste | 19.5% | Increase kneading time |
3. Collection of innovative practices (improved version of hot searches on Weibo)
1.rainbow steamed buns: Colored with purple sweet potato/pumpkin/spinach juice, rolled into layers and then rolled up. Recently, Douyin has been played more than 20 million times.
2.Liuxin buns: Based on the recipe of Internet celebrity custard buns, with salted egg yolk sauce added to the filling, Xiaohongshu’s collection has exceeded 100,000.
3.No-knead version: Bread machine + refrigerated slow fermentation method, a lazy method suitable for office workers, Zhihu hot post has over 10,000 likes.
4. Regional characteristics (Kuaishou popular list)
| Region | Features | Key differences |
|---|---|---|
| Shandong | Noodles Steamed Buns | Knead in dry flour several times |
| Guangdong | Barbecued pork buns | Old face + blooming style |
| Shanghai | Xiao Long Bao | Jelly filling + thin skin |
5. Guide to preservation and regeneration (highly praised answer on Zhihu)
1.Cryopreservation: Sealed and frozen after complete cooling, it can be stored for 30 days. It has been recently measured that the taste loss after thawing and steaming is only 7%.
2.Rewarming methods: The steamer is best for reheating, the microwave oven needs to be covered with wet kitchen paper, and the air fryer is 160℃ for 3 minutes, the effect is amazing.
3.secondary creation: Slicing and baking of leftover steamed buns, fried rice with stuffed buns and other eating methods have gained high popularity in the food community.
By mastering these core points and adjusting your personal taste, you can also make steamed buns that rival professional pastry chefs. Remember to bookmark this article and check out the latest pasta making tips at any time!
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