Steamed beef buns in cold water or hot water

Steamed beef buns are recommended to be cooked in cold water. Putting the buns in cold water can evenly heat the outer layer of the buns, avoiding rapid solidification of the outer layer and causing internal growth. At the same time, it is beneficial for the dough to undergo secondary fermentation and make the taste softer. Putting hot water into the pot may cause the dough to collapse or uneven cooking inside and outside, but if fermentation is sufficient and the heat is controlled properly, steaming with hot water can also shorten the time. When cold water is added to the pot, as the water temperature slowly rises, the gluten in the baozi skin gradually expands and the starch gelatinization process becomes more uniform. This gentle heating method is particularly suitable for homemade buns, especially when the fermentation time is insufficient or the room temperature is low. It takes about 10 minutes for the water temperature to boil. At this point, the buns have completed initial shaping, and high-temperature steam can penetrate the center of the filling to ensure that the beef is fully cooked. During the steaming process, the water vapor state at the edge of the pot can be observed. When a large amount of steam continues to emerge, start timing for 15-20 minutes.

Hot water boiling is suitable for fast serving in professional kitchens or for using frozen semi-finished buns. If the water temperature exceeds 80 degrees, yeast will be immediately killed. It is required that the buns must complete the final fermentation and keep the outer skin moist. The steamer shall be preheated in advance to avoid condensate dripping. After steaming, it shall be adjusted to medium fire to prevent the boiling water from violently rolling and damaging the shape of steamed buns. This method can shorten the steaming time to about 12 minutes, but it is important to turn off the heat and let it simmer for 3 minutes before opening the lid. Use the remaining heat to redistribute the beef filling juice. Regardless of the method chosen, it is recommended to stir the beef filling with Sichuan pepper water or scallion ginger water in advance, and add an appropriate amount of vegetable oil to lock in the moisture. A small amount of potato starch can be added to the dough to increase transparency. Before steaming, lay baking paper or cabbage leaves on the steamer to prevent sticking. Just steamed buns should not be consumed immediately. Waiting for the temperature to drop slightly can make the meat firmer and the dough more chewy. When paired with vinegar garlic sauce or chili oil, be careful to control the amount of dipping sauce to avoid masking the freshness of the beef.