When to add oil to steamed buns? What effect will adding oil have on steamed buns?

As we all know, steamed buns are a common type of pasta. They are made in a variety of ways and have rich flavors. They are soft and delicious, and can give people a good sense of fullness. Many people like to eat steamed buns, especially for breakfast. Some people steam buns at home, so when should they add oil when steaming buns? Let's take a closer look!

When to add oil to steamed buns

Add oil when kneading the dough for steaming buns.

In fact, we usually don’t need to add oil when steaming steamed buns, but if you particularly like very soft steamed buns, you can knead a little bit of lard into the dough after kneading it initially.

What is the effect of adding oil to steamed buns?

After the dough is initially kneaded, a little bit of pork is mixed in. This practice is very common in the field of bread baking. It is called the "post-oil method", which generally refers to the practice of kneading butter as the final ingredient after the bread dough is kneaded until smooth. This is because grease will actually prevent the further formation of gluten to a certain extent. After the dough that has been initially kneaded to have gluten is kneaded with grease, it will not be easy to become more glutenous later. Therefore, the steamed buns added with oil later will be more fluffy and soft, rather than the more elastic and dense taste. However, the amount of lard must be small, otherwise it will greatly destroy the air storage capacity of the steamed buns, resulting in the failure of the steamed buns.

How to steam buns

Main ingredients: Appropriate amount of medium-gluten flour

Accessories: appropriate amount of yeast, appropriate amount of milk

1. Prepare the raw materials; add a little water to a bag of milk and heat it over fire, then pour a small spoonful of baking powder into the milk and mix well; (the milk should be heated to about 20 degrees, so that it is not hot to put your fingers in it. If it is too hot, the yeast will be killed)

2. Slowly pour the milk mixture into the flour, stirring the flour with your hands constantly, stirring the flour into flocs without dry powder, knead the flocs together and knead them into a smooth dough. You can knead it for a while and put it aside to relax for ten minutes. It will be better if you continue to knead it. After kneading it smooth, cover the basin with plastic wrap and place it in a place with a temperature of about 25 degrees for fermentation. (In winter, it is cold and placed next to the heater, or you can boil water in a pot, turn off the fire and place the basin on the steamer. In summer, the room temperature is completely fine)

3. When the dough is twice as large, it should be ready. Take out the fermented dough, knead it evenly, remove the air inside the dough, cover it with plastic wrap, and let it rest for 10 minutes.

4. Roll it into long strips, cut it into dough pieces of the same size, and knead the small dough pieces into smooth steamed buns. After all the steamed buns are made, put the steamer with a steamer cloth and place the steamed buns on it, leaving a certain distance between each steamed bun. Cover the pot and let it rise again for 20 minutes, then turn on the fire and steam it for 30 minutes after the pot is boiled.