Secrets for Soft and Large Steamed Buns

Alkali Addition Method:

If you want steamed buns to be both white and large,steaming them properly is critical.After adding alkali, sniff the ball of dough, and taste it with your tongue; if there's an acidic taste, then there's too little alkali. If there's a bitter taste, there's too much alkali. Cut the dough in half; if the cross-section resembles soybean eyes, then there's too little alkali;if it resembles sesame seed eyes, then there's too much alkali. Cold Water Steaming Method:Place cold water in the steamer before putting the raw buns on top. This ensures that both the buns and the water heat up gradually, allowing for even cooking.

This can make the buns white and large,

even if the dough fermentation time was not ideal. This way, the temperature of the steamed bun and cold water will gradually rise synchronously during the entire heating process, ensuring even heating and resulting in white and fluffy buns. Even if the fermentation time was not ideal when mixing the dough, this method can significantly improve the outcome.