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<h1 class="pgc-h-arrow-right" > steamed leek buns in winter, how can the skin not die collapsing? Teach you 1 trick, the bun is soft and delicious. </h1>
Today's weather is relatively cold, just the weekend did not go out, so at home to change the pattern of good food, steamed a pot of leek buns, intend to freeze in the refrigerator, after work can be taken out at any time to eat, very simple and convenient, can be eaten as a breakfast bun. Steamed leek buns in winter should pay special attention, because steamed leek buns are easy to appear dead skin collapse phenomenon, and leek buns are also easy to soup, resulting in bun skins are easy to be soaked.
If the noodles of the bun are not good in winter, it is easy to appear soft. Today to elaborate, the precautions for wrapping leek buns in winter, as long as the following aspects are done well, then the steamed leek buns are definitely soft and delicious.
First, the leeks should be washed in advance. Pack leek buns to clean leeks is very important, be sure to wash it in advance after putting it in a mesh sieve to control the water, after the water control is dried and then cut into leek stuffing to wrap the buns, otherwise the filling inside is very easy to soup, in addition to the leeks cut the filling, to first put in vegetable oil and sesame oil to stir evenly, so that on the surface of the leek filling to form a protective layer, and then put in other spices to stir, can ensure that the filling inside the soup.
Second, pay attention to the yeast on the hair surface. Do not directly put in the yeast powder, to first put the yeast in 30 degrees of warm water to melt, and then poured into the dough and stirred into a flocculent, then add a spoonful of white sugar, the purpose of adding white sugar can promote the fermentation effect of yeast powder, so that the noodles will be soft and large, and the steamed buns will be delicious.
Third, do not adjust the filling in advance. Leek filling inside is very easy to soup, if the noodles have not been good, just adjust the filling, it is very easy, a long time to marinate the water, be sure to make the dough good after the adjustment, roll into the middle thick around the thin crust, and then the filling is prepared to wrap the bun, do not let the filling in the seasoning for a long time to marinate.
Fourth, the dough skin should have a certain thickness. When wrapping the dough, the dough must be thin and thick around, and the whole dough must have a certain thickness, not too thin, otherwise in the process of steaming, it is difficult to wake up twice, there is no room for waking up, so the bun will not be soft and delicious.
Fifth, the pot should be sealed well. In the process of steaming buns, if the pot is not sealed well, it is easy to cause air leakage, and after these gases enter the pot, it is easy to affect the awakening of the buns, and the skin of the buns that have just expanded will shrink back, so that the buns will not be delicious.
The above points are all aspects that need to be paid attention to in the process of steaming leek buns, if you correct the above aspects, you can make soft and delicious buns. In addition, leeks are a very good mature dish, so in the process of steaming, the time does not need to be too long, generally 15 minutes can be, another need to steam for five minutes, the whole process of up to 20 minutes, if the time is too long, the leeks will be steamed bad.
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