How to wrap boiled buns
In the past 10 days, among the hot topics about food making on the Internet, "how to make boiled buns" has become one of the hot search topics. As a traditional pastry, boiled buns have attracted much attention due to their unique taste and production technology. The following is a detailed guide on making boiled buns, as well as a compilation of recent relevant hot data.
1. Data on recent popular food topics
| Ranking | hot topics | Search volume (10,000) | Hot trends |
|---|---|---|---|
| 1 | How to make boiled buns | 56.8 | ↑23% |
| 2 | Pastry fermentation techniques | 45.2 | ↑15% |
| 3 | Quick Breakfast Recipes | 38.7 | ↓5% |
| 4 | Local specialty pasta | 32.1 | ↑8% |
| 5 | Healthy low-fat pastries | 28.9 | ↑12% |
2. Steps of making boiled buns
1.Dough preparation: Mix 500 grams of all-purpose flour with 3 grams of yeast and 5 grams of white sugar, add 250 ml of warm water and knead into a smooth dough.
2.Dough fermentation: Place the mixed dough in a warm place to ferment for 1-2 hours until doubled in volume.
3.Make the filling(Take pork and cabbage stuffing as an example):
| Material | Dosage | Processing method |
|---|---|---|
| minced pork | 300g | Add seasoning and mix well |
| cabbage | 200g | Chop and squeeze dry |
| minced ginger | 10 grams | mince |
| Seasoning | Appropriate amount | Light soy sauce, salt, sesame oil, etc. |
4.Packaging skills:
- Divide the fermented dough into small portions of about 30 grams
- Roll it into a round crust with a thick middle and thin edges
- Add appropriate amount of filling (about 20 grams)
-Pinch out 18-22 pleats and close them tightly
5.secondary fermentation: Leave the wrapped buns for 15-20 minutes for secondary fermentation.
6.Boiling method:
| steps | water temperature | time |
|---|---|---|
| Put it in the pot | cold water | - |
| boil | 100℃ | 3 minutes |
| stew | Keep at a simmer | 8-10 minutes |
3. Frequently Asked Questions
Q: Why can’t the bun skin rise?
A: It may be that the yeast has failed or the fermentation temperature is insufficient. It is recommended to check the yeast activity and ensure that the fermentation environment temperature is 25-30°C.
Q: How to prevent the buns from breaking?
A: Pay attention to kneading the dough thoroughly, closing the dough tightly when wrapping, and not overheating the dough when boiling.
Q: What is the difference between boiled buns and steamed buns?
A: Boiled buns have a softer texture and thinner skin; steamed buns have firmer skin and richer aroma.
4. Recently popular innovative methods of boiled buns
| Innovation type | Representative practices | heat index |
|---|---|---|
| Colorful boiled buns | Add fruit and vegetable juices for coloring | 85 |
| Low fat version | Substitute chicken breast for pork | 78 |
| Express version | Made with ready-mixed powder | 72 |
| Creative fillings | Cheesy Corn Stuffing | 68 |
5. Advice from professional chefs
1. It is best to control the water temperature around 35°C when mixing dough. If it is too high, it will kill the yeast.
2. The fermentation time is adjusted according to the season. It can be shortened to 40 minutes in summer and 2 hours in winter.
3. Use gentle techniques when wrapping to avoid excessive pulling of the dough.
4. When boiling, you can add a small amount of cooking oil to the water to prevent adhesion.
5. Do not open the lid of the freshly cooked buns immediately. Allow them to simmer for 2-3 minutes to prevent shrinkage.
With the above detailed steps and techniques, I believe you will be able to make delicious boiled buns. Recently, the popularity of the production methods and innovative methods of boiled buns has continued to rise. You might as well try some new methods to add new ideas to the traditional food.
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