Can unsteamed buns be put in the refrigerator?

Many people like to eat steamed buns, because when we eat steamed buns, we can make all kinds of stuffings we like, and steamed buns are a very common staple food. Generally, the dough used to make steamed buns is leavened dough. After we wrap the buns, we need to steam them as soon as possible. If we freeze them in the refrigerator and then steam them, the steamed buns will be very hard to eat. So can unsteamed buns be kept in the refrigerator?

The buns cannot be put directly into the refrigerator without being steamed.

The reason why steamed buns cannot be directly put into the refrigerator for freezing without being steamed:

1. After the raw buns are frozen, the yeast dies and no longer ferments and produces gas. The buns lose the power to expand and cannot rise.

2. During the freezing period, the gluten becomes hard and the gas wrapped in the gluten network overflows. After thawing, the gluten becomes soft again, but the internal pores are lost, the buns do not expand, and even shrink in size. When thawing, the buns will absorb moisture from the air and become severely deformed.

3. Whether it is steamed buns, flower rolls or steamed buns, let them cool down completely after steaming and then put them in the refrigerator to freeze. Take them out and heat them up when you want to eat them (you can also take them out in advance). The buns will be very fresh, just like they were just steamed.

4. If you have fermented the dough but don’t have time to steam the buns on the same day, you can put the dough in the refrigerator and steam the buns the next day. The wrapped raw dumplings can be frozen and do not need to be fermented.

Various ways to make steamed buns

1. Soup dumplings do not require yeast or baking powder, which are generally called dead buns. Just add water and knead the dough evenly until it is shiny (hands, basin and dough). In fact, it is similar to dumpling dough, except that the flour used is different.

2. The noodles need to be pounded until they are firm (those who have eaten ramen should know this, but they don’t need to be too firm, just moderate)

3. Everyone knows how to roll the dough, so there is no need to say more. Once the dough is kneaded, it becomes the filling. The ingredients for the soup dumpling filling are certain and are weighed on a scale (I won’t go into details about the secret recipe, please forgive me). They are generally calculated based on ten pounds, and then the broth is added to the filling (a ratio of one pound of filling to four ounces of soup).

4. Let’s talk about the wrapping method. Bread that spreads out may not necessarily die, but bread that dies will definitely spread out. We usually have ten baskets of noodles and stuffing, which together weigh about two taels. Its characteristic is that it looks like a lantern when you hold it up. Let go like a chrysanthemum. The skin is thin and the filling is large, the soup is flowing and the dish is soft, tender and fragrant.