Steamed buns, a few points you must know One, the preparation of yeast water 1. Use warm water or warm milk (the temperature should not exceed 40 degrees Celsius) 2. The ratio of yeast to flour is 1:100 3. Add a little sugar to promote yeast fermentation 4. After the yeast water is prepared, it should be placed for 5 minutes to allow the dry yeast to fully dissolve Second, about making noodles 1. The best temperature for the dough is about 28 degrees Celsius 2. It usually takes 2 hours for the dough to ferment for the first time, but it should be adjusted according to the temperature. 3. If the room temperature is too low, you can put the dough in a closed space, such as in a microwave or oven, and put a large cup of hot water in it to allow the dough to ferment at a suitable temperature and humidity. 4. The temperature of dough fermentation cannot exceed 40 degrees Celsius 5. The fermentation time of the dough is not as long as possible. Excessive fermentation will also cause the dough to fail. Three, a sign of success 1. The volume of dough is twice as large as before fermentation 2. Use your fingers to poke a hole in the dough without shrinking 3. The internal structure of the dough is full of pores Fourth, how to make fresh and juicy meat filling (suitable for bun filling, dumpling filling, wonton filling, etc.) 1. Add cooked oil to the meat filling as much as possible (you know how fragrant it is after you eat it), refined lard, chicken oil, pepper oil, scallion oil are all good choices. 2. You must add 'water' to the meat filling. You can use clear chicken broth, water for soaking ginger and spring onions, water for soaking pepper, water for soaking mushrooms, etc. 3. To adjust the minced meat and add water, add a small amount of water while whipping, and add a small amount each time when the minced meat is strong, repeat several times. The prepared meat filling is firm and silky. 4. Add a raw egg to the meat filling to make the meat filling more tender and fresh 5. Vegetables such as leeks, chives, fennel, cabbage, etc., must be added after the meat filling is prepared, and mix them with an appropriate amount of sesame oil to lock the moisture in the vegetables. Five, about steaming buns 1. Bamboo bamboo drawers are preferred for steamed buns 2. If you use a stainless steel steamer, it is recommended not to use traditional cotton cloth. You can use a separate (baking) paper or a silicone cloth. They can effectively prevent the bottom of the bun from sticking to the basket. 3. If you use a stainless steel steamer, it is recommended to wrap the lid with a cotton cloth to prevent the steam from condensing and dripping on the buns during the steaming process, causing the yeast to burn to death, which may cause one or two buns to fail to fluff. 4. The wrapped buns are placed directly in the cage for the second fermentation. During this period, there is no need to cover the pot, which will help the shape of the buns. 5. The steamed buns should be boiled in cold water. Turn on high heat. After the water is boiled, turn to medium heat and steam for no more than 15 minutes. 6. Don't open the lid immediately after turning off the heat. Let it stand for 5 minutes to let the heat of the steamer dissipate, and then open the lid. Also unlock steamed noodles, another video of 'Mei Fei Se Wu'-'Key Points of Steamed Bun', poke → th-cam.com/video/apsSFIalg7k/w-d-xo.html
Wow! Those steamed buns are so yummy and appetizing. Tips and techniques are very useful especially for those who wants to try to make their own steamed buns at home
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
Steamed buns, a few points you must know
One, the preparation of yeast water
1. Use warm water or warm milk (the temperature should not exceed 40 degrees Celsius)
2. The ratio of yeast to flour is 1:100
3. Add a little sugar to promote yeast fermentation
4. After the yeast water is prepared, it should be placed for 5 minutes to allow the dry yeast to fully dissolve
Second, about making noodles
1. The best temperature for the dough is about 28 degrees Celsius
2. It usually takes 2 hours for the dough to ferment for the first time, but it should be adjusted according to the temperature.
3. If the room temperature is too low, you can put the dough in a closed space, such as in a microwave or oven, and put a large cup of hot water in it to allow the dough to ferment at a suitable temperature and humidity.
4. The temperature of dough fermentation cannot exceed 40 degrees Celsius
5. The fermentation time of the dough is not as long as possible. Excessive fermentation will also cause the dough to fail.
Three, a sign of success
1. The volume of dough is twice as large as before fermentation
2. Use your fingers to poke a hole in the dough without shrinking
3. The internal structure of the dough is full of pores
Fourth, how to make fresh and juicy meat filling (suitable for bun filling, dumpling filling, wonton filling, etc.)
1. Add cooked oil to the meat filling as much as possible (you know how fragrant it is after you eat it), refined lard, chicken oil, pepper oil, scallion oil are all good choices.
2. You must add 'water' to the meat filling. You can use clear chicken broth, water for soaking ginger and spring onions, water for soaking pepper, water for soaking mushrooms, etc.
3. To adjust the minced meat and add water, add a small amount of water while whipping, and add a small amount each time when the minced meat is strong, repeat several times. The prepared meat filling is firm and silky.
4. Add a raw egg to the meat filling to make the meat filling more tender and fresh
5. Vegetables such as leeks, chives, fennel, cabbage, etc., must be added after the meat filling is prepared, and mix them with an appropriate amount of sesame oil to lock the moisture in the vegetables.
Five, about steaming buns
1. Bamboo bamboo drawers are preferred for steamed buns
2. If you use a stainless steel steamer, it is recommended not to use traditional cotton cloth. You can use a separate (baking) paper or a silicone cloth. They can effectively prevent the bottom of the bun from sticking to the basket.
3. If you use a stainless steel steamer, it is recommended to wrap the lid with a cotton cloth to prevent the steam from condensing and dripping on the buns during the steaming process, causing the yeast to burn to death, which may cause one or two buns to fail to fluff.
4. The wrapped buns are placed directly in the cage for the second fermentation. During this period, there is no need to cover the pot, which will help the shape of the buns.
5. The steamed buns should be boiled in cold water. Turn on high heat. After the water is boiled, turn to medium heat and steam for no more than 15 minutes.
6. Don't open the lid immediately after turning off the heat. Let it stand for 5 minutes to let the heat of the steamer dissipate, and then open the lid.
Also unlock steamed noodles, another video of 'Mei Fei Se Wu'-'Key Points of Steamed Bun', poke →
th-cam.com/video/apsSFIalg7k/w-d-xo.html
哇，谢谢翻译
thank you so much lovely reply
谢谢您的无私分享，讲解非常详细，还附上文字说明 ，一定会照您的食谱试做包子 👍👍👍🙏🙏
谢谢您的鼓励！
謝謝你的分享；你的講解很清楚；之前我做花捲和包子；都會粘牙；希望按照你的做法會成功。
Grace Wang 會黏牙，表示沒蒸透！延長3分鐘試試，蒸透的包子有光澤按壓會回彈可以此判斷！
好用心的指導啊~👍(已訂閱)
非常感谢您的支持和鼓励！
👍
声音好听，不像有些人话难听也做节目。
Wow! Those steamed buns are so yummy and appetizing. Tips and techniques are very useful especially for those who wants to try to make their own steamed buns at home
Thanks ！
Download
Very nice 👍
真棒
谢谢up主，照着做了包子和馒头，虽然素包子没有肉包子看起来好吃但是很解馋了。
谢谢收看和反馈，想象着你的素包子一定非常美味！
你做的包子好漂亮，白白的，看着就舒服，我做的颜色偏黄，请问跟所用的液体有关系吗？因为我见你用的是牛奶，而我用的是水。
有关系，用牛奶和面做出的馒头、包子颜色都很白。谢谢收看。
主要和麵粉有關係，很牛奶還是水沒啥關係，
要是我把分量减少了，发酵的时间也是一样吗?
发酵时间是一样，配方要根据用量调整。
请问：600克面粉一共蒸了几个包子？如果一笼一次蒸不完，剩下的面坯怎么处理，以防发过头？
如果按照35克左右一个剂子，一般可以包25个左右。一笼包不完，下一笼接着蒸，包好的包子放上垫纸室温放着，等第一笼蒸好后再蒸，如果馅儿少了，你就把剩余的面团整型成馒头继续蒸。
ञ ll
@@梅飞色舞の美食厨房 llkgllou
皮太厚啦，薄些口感更好吃！谢谢分享！
A yew Ken ho
好食
谢谢！
Good
这个视频很棒
看起来太好吃了！硅胶布和烘焙纸很好👍。冷锅开始蒸！
是的，一定要冷水上锅。如果蒸第二锅，也要重新把锅内换成冷水。水开上汽后转成中火，不容易滴水。谢谢收看！
幸好在这看到硅胶布， 我还犹豫要不要买，这布到底是怎样的一片布
烘焙纸是普通烘蛋糕那种吗？
@@jennyfong6980 是的。
謝謝您詳細的講解和說明。
谢谢收看和支持！
謝謝你！
谢谢收看！
漂亮
請問那個蒸包子的塑膠布哪裡有得賣？
硅胶垫网上有卖，可能有尺寸或形状不一定合适的，可以自己剪一下
说话声音比包子更好吃^^
谢谢收看，节日快乐！
第一次在油管上SUBSCRIBED，以后可以跟着学做馒头啦！开心
UP主的手套真好，哪里有卖的？谢谢。包子刚刚学会哈哈
我只知道卖香肠辅料用品的商店有卖
谢谢您，可惜美国我在美国没有找到@@梅飞色舞の美食厨房
操作麵食戴衛生手套，看起來真是衛生！
Too bad no English translation :(
English translation plzzz???
Please in English,, 👈
这种带洞洞的烘焙纸哪里买，英文叫什么？
english recipe please
請問為何發酵時間， 有些說法是祗20至30分鐘。 而有些是45分鐘至90分鐘。 而老師你還要120分鐘。 這個是怎樣定位呢？ 請賜教🙏
发酵的时间的长短，跟发酵温度有很大关系。一般在23-25摄氏度下，第一次发酵需要2个小时，才能达到最好的状态。当然最关键的标志是视频里强调的发酵完成的三个标志：手指按下不回缩，体积是原来两倍大，内部结构充满气孔。时间的长短只是个参考，发酵成功是关键。谢谢收看，BTW，不敢当老师，交流分享而已。
@@梅飞色舞の美食厨房 謝謝你
想請問如果是想讓小孩帶回他住處，留著慢慢吃，是先蒸好包子擺進冷凍庫（或冷藏室），還是包好生的包子直接擺冰凍庫，他要吃時再蒸熟（冷凍生包子和現包的包子兩者蒸的方法一樣嗎？）謝謝！
蒸好的包子放凉好，放入Ziplock，尽量不要挤压，然后放入冰箱冷冻室冷冻。可以存放两三周没问题。吃的时候有时间就解冻，没时间直接蒸热就可以吃了。也可以解冻后微波炉加热，口感比蒸锅热稍差一些，但也没问题。
po主没有注明用了多少克肉吧？
包子的褶子蒸好之后好像不明显呢
值得期待
谢谢！
老师，我的包子蒸出来扁扁的是什么原因？不像你做的那么立体。
如果包子面团是发起来的，但蒸好的形状像你说的扁扁的，可能的原因有两个，一是和面的面团偏软（试试少加点水），二是包子馅出水太多。另外，别称老师哦，真心不敢当，😄分享制作经验而已。
太漫长了！拖拉时间
💚❤️💜💙💝💗😍
，
如果想要甜一点，可以加多一点糖吗? 会影响吗?
完全没问题，做酵母水时就可多加糖，直到你喜欢的甜度。只会帮助发酵，不会影响发酵。
@@梅飞色舞の美食厨房 谢谢你!🥰
请问老师，我捏的包子为什么会咧口?
不敢被称老师哦。包子裂口的原因只有一个，没捏紧。）：^o^
包子选用哪个部位的猪肉比较好？需要自己剁碎还是可以机器绞碎？牛奶用的是鲜牛奶还是什么？
猪肉选用五花肉或梅头肉较好，手剁或机器绞碎都可以，如果喜欢瘦一些，直接买瘦肉馅也可以。牛奶用鲜牛奶。
@@梅飞色舞の美食厨房 谢谢你的分享！昨天看了你制作的馒头视频，跟着学一次就成功了，非常好吃😋现在想学习怎么做包子
請問發酵到2個小時,麵糰會不會發酸？
面团发酵不是以时间为标准，因为每次发酵的环境（温度、湿度）不同，发酵成功的标志是面团本事：体积变化及内部组织，视频中有详细解释。谢谢收看！
我照你這樣做 最成功! 用牛奶做比較白 不發黃 太好了 謝謝你😘👍
感谢您的反馈和支持！
请问老师，如果的馅料放过冰箱，冷的馅包进包子会影响包子2次发酵吗？谢谢您。
首先，千万别称呼老师，实在不敢当。一起交流厨艺而已。然后，馅料放入冰箱冷藏，会使馅料中的动物油脂凝结，包的时候馅不容易散，放心，不会影响包子的二次发酵，也可根据发酵的情况适当延长发酵时间。
@@梅飞色舞の美食厨房 非常感谢您的回复，也谢谢您宝贵的分享，再次谢谢您😊🥰
第一次做就成功了，谢谢老师！👍👍
请问一下这个食谱可以用来做馒头吗？谢谢🙏
很喜欢老师的视频，我想请问一下可以用这个配方制作馒头吗？非常感谢您！🎉🎉
我们专门有一期蒸馒头教程的。
th-cam.com/video/apsSFIalg7k/w-d-xo.html 这是蒸馒头的视频，欢迎收看
@@梅飞色舞の美食厨房 谢谢👍👍
梅老师，请问一下为什么包好的包子在第二次醒发的时候全都开口的呢？谢谢🙏
抱歉，才看到你的问题。那是因为在包的时候捏褶捏和封口不够紧。
@@梅飞色舞の美食厨房 谢谢🙏
👍
请问包子蒸好纹路不见了！？什么原因？
两个可能的原因，一是包完包子后二次醒发过度（时间过长或温度偏高），二是捏包子褶本身的纹路就比较浅，再经锅里蒸发就纹路模糊了
@@梅飞色舞の美食厨房 谢谢
每次包子，饅頭冷掉要再蒸過，味道都會變臭
变臭？也许没有冷藏或放时间过长，这跟蒸包子或馒头本身已经无关了。
@@梅飞色舞の美食厨房 喔，不是唷，當天早上買的沒吃完冰起來，隔天要蒸就變味了，也曾經問過賣包子的，他們也說會這樣，只是想說，難道沒方法可以解決嗎？
@@梅飞色舞の美食厨房 上網查資料時有部分人說麵粉的使用有關，也有部分是說，揉麵糰時產生過多水分及鹽分。
请问硅胶纸在什么地方买
硅胶垫可在淘宝海淘，烘焙垫纸可网购，或自己剪裁一些也可以
华人店里有卖
教得非常好，只是文字提示时间太短，一闪而过，来不及看完，谢谢老师
非常感谢您的建议，我们会在以后的视频中不断改进和完善。实在不敢称“老师”，分享而已，欢迎指正。
请问是什么原因导致我的包子在第二次醒发后还没蒸已经烈开了呢？
醒发过程中开裂，最可能的原因是环境太干燥了，同时可能温度也偏高且发的时间长。
梅飞色舞の美食厨房 谢谢你的回复。
為什么開蓋後、又回缩呢?有等五分鐘呀!
您好
请问您用了多少质量的猪肉,谢谢您无私地分享🥰🙏🙏
谢谢您的收看，我大约是用了500克
请问面粉用多少呢？
视频里有注明，600克中筋粉。谢谢关注
No English :(
嗨，要是包子数量少，蒸的时常还是一样?
一样的。记得水开上汽后，转中火
@@梅飞色舞の美食厨房 谢谢你的回答
这包子做得真好。
面粉会回宿为何
发酵时间过长（过度发酵）或发酵不够是导致面团回缩最主要的原因。
请问老师我的包子表面不够光滑是什么原因？
一般家庭制作馒头和包子，因为没有加面粉改良剂，所以蒸出来表面不会像外面买的那么光滑。但如果是太过明显的坑洼，可能的原因，一是面团揉面不够，二是火力太大，造成蒸锅内有小水滴滴落在面团表面。～～不敢被称老师，只是普通主妇分享做法而已。谢谢收看！
梅飞色舞の美食厨房 感谢指导😘