Should steamed buns be steamed in hot water or cold water

It is recommended to steam the steamed buns with cold water, as it can allow the dough to fully expand and make the texture softer. Steaming with hot water may cause the outer skin to quickly solidify while the interior is not fully cooked. When steaming buns with cold water, the gradual increase in water temperature helps the dough to continue fermenting, allowing the gluten network to fully extend and making the bun skin more fluffy and uniform. Especially for dough with strong yeast activity, a low temperature environment can prevent premature inactivation of yeast due to high temperatures. The steaming time usually takes 15-20 minutes, which needs to be adjusted according to the size of the buns. The steamer should be kept sealed to prevent steam leakage from affecting the expansion effect. Although steaming buns with boiling water can shorten the steaming time, high-temperature steam can quickly solidify the skin, hinder internal gas expansion, and easily cause dead surfaces or collapse. If it is necessary to steam with hot water, it is recommended to let the buns rise to twice their size before putting them in the pot and adjusting the heat to medium to avoid intense boiling. This method is more suitable for experienced operators, and beginners are prone to failure.

Before steaming, it is necessary to ensure that the dough has fully risen, and if it can slowly rebound when lightly pressed with fingers, it indicates that the fermentation is in place. After steaming, turn off the heat and let it simmer for 3 minutes before opening the lid to prevent shrinkage caused by temperature differences. It can be paired with milk and flour in daily life to increase dough extensibility, or a small amount of sugar can be added to promote yeast fermentation. If using aged noodles for fermentation, the awakening time should be appropriately extended. It is recommended to use a bamboo steamer for steaming equipment, as it has better breathability.