Title: How to make steamed buns with dough - hot topics and practical tips on the Internet
In the past 10 days, discussions about pasta making have remained high on the Internet, and topics related to "steamed buns" have become the focus of attention among kitchen novices. This article will combine recent hot topics and use structured data to present the complete process of kneading and steaming steamed buns. It will also include an analysis of hot topics across the Internet to help you easily master this traditional skill.
1. Statistics of hot topics on the entire network in the past 10 days
| Ranking | hot topics | Number of discussions (10,000) | Main platform |
|---|---|---|---|
| 1 | What should I do if my buns won’t rise? | 28.5 | Douyin/Xiaohongshu |
| 2 | Zero failure and surface ratio | 19.2 | Station B/Zhihu |
| 3 | Reasons why steamed buns collapse | 15.7 | Weibo/Xia Kitchen |
| 4 | Quick dough tips | 12.3 | Kuaishou/Douyin |
| 5 | Innovative combination of bun fillings | 9.8 | Xiaohongshu/Zhihu |
2. Complete tutorial on making steamed buns with noodles
1. Basic material ratio (take 500g flour as an example)
| Material | Dosage | Things to note |
|---|---|---|
| all-purpose flour | 500g | Optimal protein content 11-13% |
| Warm water | 260-280ml | 30-35℃ best |
| yeast | 5g | Can be increased to 7g in winter |
| white sugar | 10g | Optional to promote fermentation |
| edible oil | 15ml | Increase dough extensibility |
2. Step-by-step guide
Step 1: Knead the noodles
① Dissolve yeast and sugar in warm water and let it sit for 5 minutes to activate
② Dig a well in the middle of the flour and pour in the yeast water in batches
③ Use chopsticks to stir into a flocculent form and then knead into a smooth dough.
Step 2: Fermentation
① Cover with damp cloth or plastic wrap
② Place in 35℃ environment for fermentation for 1-1.5 hours
③ Complete when the volume expands to 2 times (it will not shrink when you poke the hole with your finger)
Step 3: Knead and deflate the dough
① Sprinkle dry powder on the chopping board to prevent sticking
② Knead repeatedly for 10 minutes until there are no bubbles
③ Divide into 50g/piece doses
3. Solutions to popular problems
| Problem phenomenon | Possible reasons | solution |
|---|---|---|
| The dough does not rise | Yeast failure/water temperature too high | Replace yeast/control water temperature ≤40℃ |
| Bun collapsed | Over fermentation/sudden heat change | Control the fermentation time/do not remove the lid during the steaming process |
| Yellowing of the epidermis | Too much alkali/flour quality | Reduce edible alkali/choose high-quality flour |
3. Top 3 innovative skills (from recent popular videos)
1.Milk instead of water: Use 250ml warm milk to knead the dough, and the finished product will be whiter and softer (8.2w likes from Xiaohongshu)
2.Refrigerated slow fermentation: The dough is refrigerated and fermented for 12 hours, and the texture is more delicate (36.5w views on station B)
3.Second awakening method: Let the wrapped buns rest for 20 minutes before steaming to avoid dead noodles (Douyin topic #120 million)
4. Comparison of fermentation effects of different flours
| Flour type | protein content | Fermentation time | Finished product features |
|---|---|---|---|
| Ordinary all-purpose flour | 9-11% | 1-1.5 hours | Moderate taste |
| High gluten flour | 12-14% | 1.5-2 hours | Chewy |
| whole wheat flour | 13-15% | 2-2.5 hours | Rich wheat aroma |
Once you master these tips, you can adjust the recipe to your personal preference. It is recommended to choose a basic formula for your first try and then innovate after you become proficient. Recent hot topics show that more than 73% of failure cases are due to improper fermentation control, so please pay special attention to the temperature and humidity control of the fermentation environment.
Final reminder: When steaming, you needcold water pot,boil over fireturn backMedium heat for 15 minutes,Turn off the heat and simmer for 3 minutesUncovering the lid again, this golden formula verified by many food bloggers can effectively avoid the problem of shrinkage and collapse. I wish you can make perfect white and plump buns!
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