Steamed buns with gauze

Housewives who often do housework at home know that when steaming buns or steamed buns, you must put a layer of gauze under the buns. This can effectively prevent the buns from sticking to the pot. Even if the buns or steamed buns have skin stuck to the gauze, the gauze is very easy to wash, and the pot is also very easy to wash, which can save a lot of time. So is it okay to use sticky gauze when steaming buns? Let me give you a detailed introduction below.

I often use a steamer, but steamed buns and dumplings often stick to the pot. I bought "environmentally friendly PP paper" from the supermarket. It is convenient to use and is said to be an environmentally friendly material with no chemical ingredients, but I am still worried; my mother's family uses palm leaf mats and then washes them every day, which is too troublesome for us office workers. Today, the editor will tell you a trick to easily solve the problem without worries!

Put some dry flour on the bottom of the buns and then place them on plastic wrap. During the second fermentation, the buns will not stick to the plastic wrap or break and leak the bottom.

Brush a layer of vegetable oil directly on the steamer, then put in the raw buns with dry flour on the bottom. After the buns are steamed, take them out in time so they won’t stick to the bottom. There is no need to use a drawer cloth, which is troublesome to wash and unhygienic. I used to buy gauze as a drawer cloth from the drugstore, but I didn’t think it was very good. Later I figured out this alternative method.

If the buns are filled with raw fillings such as meat, or if they are steamed in a large steamer, they will need to be steamed for 20 minutes; if they are filled with cooked red bean paste, or if they are steamed in a small steamer (I use one with a diameter of 26cm), it only takes 12 to 15 minutes.

After steaming the buns, you cannot open the lid immediately. You must simmer them for another 5 to 10 minutes to prevent the buns from shrinking. Finally, be sure to remove the lid and take out the buns in time, otherwise the skin of the buns will turn white if they are covered in moisture for a long time.