Baozi is a traditional Chinese dim sum that is known for its umami flavor and nutritious filling. When making steamed buns, the skill of pinching the steamed buns is also very crucial. Below we will look at how to pinch out a beautiful bun from several aspects.
First of all, choose the right flour. Generally speaking, all-purpose flour is the best choice for making steamed buns because it has good water absorption and elasticity, which can make a more delicate dough. Mix the flour with an appropriate amount of warm water and yeast to knead into a smooth dough, which is the basis for making buns. Next, it's about how to pinch buns. First, divide the dough into small pieces of uniform size and roll it into a circle with the base of your palm. Before kneading the buns, the small pieces of dough should be slightly flattened, then gently pinch the edges with your thumb and forefinger, gradually close the mouth upwards, and finally place the buns in the palm of your hand to shape them a little. When pinching the buns, be careful not to use too much or too little force, so as not to affect the beauty and taste of the buns. At the same time, you should also pay attention to the humidity and softness of the dough, if the dough is too hard or too soft, it may cause the shape of the bun to be unsightly or taste poor. In addition, when making the filling of the bun, it is also necessary to pay attention to the freshness of the ingredients and the proportion of pairing. Generally speaking, meat, vegetables, seafood, etc. can be used as fillings for steamed buns, but pay attention to the taste and nutritional balance of the pairing. When putting the filling into the bun, pay attention to the appropriate amount, not too much or too little, so as not to affect the taste and appearance of the bun. Finally, when steaming the buns, pay attention to the heat and time. Generally speaking, put the buns in a steamer and steam them over high heat for 10-15 minutes. During the steaming process, it is necessary to observe whether the water in the steamer is sufficient, so as not to affect the taste and appearance of the steamed buns due to dry boiling or insufficient water vapor. In conclusion, it takes a certain amount of skill and experience to make a beautiful bun. Through continuous practice and exploration, I believe that everyone can become a master of making steamed buns. Buns