Is the dough of baozi softer or harder

The softness and hardness of buns need to be adjusted according to the type of filling and taste requirements. Plain filling is suitable for soft dough, while meat filling is suitable for hard dough.

1. Advantages of Soft Noodles

Soft dough has a high moisture content and strong extensibility, making it suitable for wrapping vegetarian or sweet fillings with high moisture content. During the fermentation process, the gas retention effect is good, and the finished bun skin is fluffy and soft, melting in the mouth. Attention should be paid to controlling the fermentation time during production to avoid excessive expansion and collapse. Soft noodles are suitable for the elderly and children to consume, with minimal irritation to the gastrointestinal tract.

2. Advantages of Hard Surface

Hard surface has high gluten and good formability, which can firmly support meat filling with high oil content. The dough is more chewy, and the steaming process is less likely to break the skin and leak juice. When kneading dough, the amount of water can be reduced, and the gluten network can be strengthened by repeatedly kneading and pressing. After cooling, the hard faced buns rebound significantly, making them suitable for scenarios that require reheating or takeaway. When making buns, you can first mix flour and liquid in a ratio of 1: 0.45-0.55 to form the base dough, and then adjust it according to the characteristics of the filling. It is recommended to use medium gluten flour with 30 ℃ warm water for soft dough, and high gluten flour with cold water for hard dough. Regardless of whether the dough is soft or hard, it is necessary to ensure sufficient awakening and control the heat during steaming to avoid water vapor dripping. For daily consumption, try different flavors alternately, and it is easier to digest when paired with millet porridge or soybean milk.