​How many days can steamed buns be kept

Steamed buns are a staple food we often eat. Common steamed buns are white and plump, and have a sweet taste after chewing for a long time. This is because steamed bread contains a lot of starch. So it tastes sweet. Generally speaking, we eat freshly steamed buns. So how many days can steamed buns be kept? Next, let’s take a detailed look at it with the sleepy editor.

There are several ways to judge whether steamed buns are done:

(1) Tap the buns gently with your hands until they are springy.

(2) Tear off the skin of a piece of steamed bread. If the skin can be peeled off, it is cooked; otherwise, it is not cooked.

(3) If the indentation on the steamed bun is quickly flattened out after lightly pressing it with your finger, it means the bun is cooked. If the indentation is sunken and does not return to its original shape, it means it is not yet cooked.

There are three key steps in making steamed buns: first, the dough must be kneaded well, and the ratio of yeast powder to flour must be made according to the instructions. It is best to buy a piece of fire-baked dough to make yeast. Second, the dough should be left to rise long enough. The dough made from yeast needs to be left to rest for more than 2 hours. The dough made from wet yeast needs to be left to rest for more than 4 hours. The third is the heat of steaming. The fermented noodles should be steamed after the water boils. Unfermented noodles should be steamed with cold water. Fourth, you need to control the steaming time well. It usually takes more than 30 minutes. The lid cannot be opened in the middle. The steamed bun is fighting for its breath, and if the breath escapes, it will be difficult for the steamed bun to mature.

Fluffy steamed buns

The key to making steamed buns is fermentation. Yeast can cause chemical changes in the starch in the dough, producing sugar, alcohol, acid, etc., and releasing carbon dioxide. However, if the heating method is inappropriate, such as putting it directly on the pan to fry, due to uneven heating, it can only become a "pancake" with a hard skin and a soft inside; if you want to get fluffy steamed buns, you must use high-temperature steam to help. When people put the kneaded raw buns into the steamer, the high-temperature steam quickly surrounds the buns and heats them evenly from all sides. The carbon dioxide inside the steamed bun expands when heated, but it is not easy to come out, so it can only drill around inside, thus forming many small bubbles, making the steamed bun loose and fluffy. If you put some sugar in the dough, ferment it fully, and supply enough steam at a high temperature, you can steam out "flowering" steamed buns with cracked surfaces. This kind of steamed bun is elastic and tastes sweet and delicious.

Steamed buns are the staple food in the north. The production steps of steamed buns include: leavening the dough, kneading the dough with alkali, shaping it and steaming it.