Why do hotels add a piece of lard to make steamed buns?

When I was a child, there were not many kinds of breakfast. Besides soybean milk fritters, the most common breakfast in your family is steamed bread and the like. Although the taste is not as good as that of the vendors outside, it is at least hygienic and healthy. Vegetarian food such as steamed bread, as a "classic breakfast" spread for thousands of years, still has an unshakable position.

Now some big hotels also serve buns, steamed buns and other breakfasts. Moreover, I found that the buns and other pasta served in the kitchen of the hotel are different from those at home except for the top quality in color, smell and taste. The steamed buns made at home may be more or less "various" because of the temperature or the container. However, the steamed stuffed bun baked in the hotel can still have a smooth skin and no cracks. I am curious. I won't know until I ask. It turns out that hotels always like to add some lard when making steamed buns and other pasta. This sounds really interesting. So why put a piece of lard in the steamed stuffed bun?

In fact, it is very traditional to add a few drops of lard when making steamed buns and other pasta. When there was no leavening agent in the market at that time, lard was a good substitute. It shows that lard has a substance that can improve the shape of dough. Therefore, lard, as an "additive", can keep the perfect shape of pasta when cooking. That's because lard can reduce the swelling degree of dough to a certain extent and make it stop at a perfect fluffy degree. Let it be "enough is enough", which is why the pasta such as steamed buns we see in hotels is "big and fluffy", but there are no cracks on the surface of steamed buns. In addition, because lard itself has fragrance, steamed buns made of lard will be more attractive.

If conditions permit, I also suggest that you can try it yourself at home. In the current market, lard is already a commodity for sale and can be bought. Of course, if you don't feel comfortable outside, you can do it yourself.

Then there is the question of when to put lard. If you put it too early, the dough will feel greasy without forming. But also not conducive to the production of complete shapes. Losing the best storage time will only destroy the whole dough. Therefore, lard should be put in the dough when it is formed. At this time, the dough has not been fermented into gluten, and the reaction time has been reserved. Of course, don't put too much, just add a few drops to the steamed buns made at home.

In fact, there are many small things in life, as long as you find them with your heart, you can find them. So after learning this skill, everyone can show off in front of their families.