Can dumpling wrappers be used to wrap buns

Dumpling wrappers can be used to wrap buns, but their taste and appearance are slightly different from traditional bun wrappers. Dumpling wrappers are usually thin and have strong toughness, suitable for boiling or steaming after wrapping the filling, while baozi wrappers require a more fluffy and soft texture.

When making dumpling wrappers, the ratio of flour to water is relatively high, and the extensibility is good but the fermentation degree is low. Directly using it for making buns can cause the finished wrappers to be too hard and insufficiently swollen. If you want to use dumpling skin as a substitute, it is recommended to roll the skin thicker or increase the amount of yeast and extend the fermentation time appropriately to make the dough skin closer to the softness of baozi skin. When steaming, pay attention to the heat to avoid collapse due to thin skin.

Traditional baozi skins are fermented with medium gluten flour and yeast, resulting in fluffy, porous, and elastic products. If using dumpling wrappers for emergency purposes, you can try stacking two dumpling wrappers and rolling them open to increase thickness; After filling, it can be awakened twice to improve the taste. However, it should be noted that dumpling wrappers have a high salt content, which may affect the overall flavor of the buns.

It is recommended to choose the appropriate dough according to the needs, and prioritize using specialized formulas when pursuing traditional baozi flavors. If made with dumpling wrappers, they can be paired with filling with more moisture to balance dryness and hardness. Before steaming, brush a small amount of oil on the surface to prevent adhesion. Pay attention to the diversity of noodles in daily diet, mix vegetables and protein reasonably, and ensure a balanced intake of nutrients.