Can raw buns be frozen

Before the Chinese New Year in Northeast China, many families will make a lot of buns and dumplings. After making them, they don’t need to be cooked, but are directly put outside to freeze. After freezing, they are stored in a jar. This way, they can be eaten whenever they want after the Chinese New Year, which is a better way. Of course, for leavened buns, freezing them before they are steamed can easily lead to the death of the yeast, and the steamed buns at this time will be harder. Therefore, if they are leavened buns, they should be steamed first and then frozen.

Can raw buns be frozen? Raw buns should not be frozen for the following reasons:

1. The yeast dies and no longer produces gas, so the buns lose the power to expand;

2. During the freezing period, the gluten hardens and the gas wrapped in the gluten network leaks out. After thawing, the gluten becomes soft again, but the internal pores are lost, and the buns do not expand...or even shrink in size;

3. When thawing, the buns will absorb moisture from the air and become severely deformed...

2. As long as the buns bought from outside are not too hot, you can put them directly into the freezer of the refrigerator.

Replenish:

Baozi is an ancient Chinese noodle dish, which is said to have been invented by Zhuge Liang during the Three Kingdoms period (more than 1,800 years ago). The name "baozi" began to be used in the Song Dynasty. "Yan Yi Yi Mou Lu" recorded: "On Renzong's birthday, he gave baozi to all his ministers." After baozi, it was noted: "It is another name for steamed bread." The steamed buns with fillings are called baozi by people in the north (which means steamed buns have no fillings, but baozi have fillings). Baozi is usually made of fermented flour. Its size varies according to the size of the filling. The smallest one can be called xiaolongbao, followed by medium and large ones. Common fillings are pork, mutton, beef, vermicelli, shiitake mushrooms, bean paste, celery, leek, tofu, fungus, dried vegetables and meat, egg yolk, sesame, etc. Famous ones include Tianjin Goubuli steamed buns, Kaifeng xiaolongbao, Kaifeng soup dumplings, Shangqiu Yongcheng Xuehu beef pan-fried dumplings, Guangdong barbecued pork dumplings, Hangzhou xiaolongbao, Shanghai soup dumplings, Shandong Wang Laotu steamed buns, etc.

There is one more thing you need to note. After steaming, do not rush to open the lid. Let it stay on the stove for 5 minutes and then off the heat for three minutes before you can open the lid.