How to make bun skin soft and soft
Baozi is one of the traditional Chinese noodle dishes, and the soft bun skin is the key to determining the taste. Recently, there has been a lot of discussion on the Internet about "how to make bun skin soft and fluffy", and many netizens have shared their own secrets and techniques. This article will combine the hot topics and hot content in the past 10 days to provide you with a detailed analysis of how to make soft bun wrappers and provide structured data for reference.
1. Key factors for soft bun skin
To make soft bun skin, you need to pay attention to the following key factors:
| factor | illustrate | Recommended value |
|---|---|---|
| Flour selection | It is recommended to use all-purpose flour or low-gluten flour with moderate protein content | All-purpose flour (protein content 9%-11%) |
| Yeast dosage | Yeast is the key to fermentation. Using too much or too little will affect the taste. | 1%-1.5% of flour weight |
| water temperature | If the water temperature is too high, the yeast will be killed; if the water temperature is too low, fermentation will be slow. | 30°C-35°C |
| Fermentation time | If the fermentation time is too long, the dough will become sour, and if the fermentation time is too short, the dough will not expand enough. | 1-1.5 hours (room temperature 25°C) |
| Kneading degree | Insufficient kneading will result in insufficient gluten formation and affect the fluffiness. | Knead until the dough is smooth and not sticky |
2. Sharing of popular techniques
Based on discussions across the Internet in the past 10 days, the following are the tips for making soft bun skin summarized by netizens:
1. Add a small amount of sugar and oil
Adding a small amount of sugar (about 5% of the weight of the flour) to the dough can promote yeast fermentation, while adding a small amount of cooking oil (such as corn oil or lard, accounting for about 2% of the weight of the flour) can increase the extensibility of the dough and make the bun skin softer.
2. Secondary fermentation method
Many netizens recommend the "secondary fermentation method": after the first fermentation is completed, deflate the dough and divide it into small pieces, wrap the fillings and then ferment for the second time (about 15-20 minutes), so that the steamed bun skin will be more fluffy.
3. Steaming techniques
When steaming buns, it is recommended to use a pot with cold water and steam over medium heat. Do not open the lid immediately after steaming, and take it out after simmering for 3-5 minutes to prevent the bun skin from collapsing due to excessive temperature difference.
3. Frequently Asked Questions
| question | reason | Solution |
|---|---|---|
| The skin of the bun is hard | Insufficient fermentation or too long steaming time | Ensure sufficient fermentation and control the steaming time (usually 10-15 minutes) |
| Bun skin collapses | Over-fermented or opened immediately after steaming | Control the fermentation time and simmer for 3-5 minutes after steaming |
| Bun skin turns yellow | Poor flour quality or excessive alkali dosage | Use high-quality flour and control the amount of alkali used |
4. Summary
Making soft bun skin requires strict control over every aspect from material selection, fermentation, dough kneading to steaming. By adding a small amount of sugar and oil, using a secondary fermentation method, and mastering steaming techniques, you can easily make fluffy and soft bun skins. I hope the structured data and popular techniques in this article can provide you with practical reference!
If you have more questions or experiences about making bun skins, please share them in the comment area!
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