It's not that bagels are too expensive, but steamed buns are more cost-effective? What's the difference between the two?

Author: Fluent

Not long ago, a short video went viral. The video blogger was a French student who was attending a bread festival in France. Among the many yellow and black breads, a row of "familiar" white breads suddenly appeared. They turned out to be the steamed buns that Chinese children are very familiar with and have even grown up eating.

For a time

#Chinese steamed buns compete in the French Bread Festival#

Related topics became hot searches

Netizens joked:

Steamed buns have seen a lot of the world.

Steamed bun:

I'm on a business trip, please call me "Chinese sugar-free bread".

Everyone has discovered that the previously popular bagel bread is sold at a high price for being oil-free and sugar-free, but aren’t our steamed buns also oil-free and sugar-free carbohydrates? Isn’t a big steamed bun at 2 yuan more delicious than a bagel at 10 yuan?

In fact, there are some differences between the two. First of all, bagels are mostly made of high-gluten flour, while steamed buns are generally made of medium-gluten flour, so bagels have a tougher texture. As for the leavening agent, bagels use yeast, while steamed buns are slightly different in different regions, and alkaline water is also added to help them rise.

The biggest difference between bagels and steamed buns, and also the biggest feature of bagels, is the "boil before baking" process. Boiling the dough in boiling water is an essential step in bagel making. During the boiling process, a thin layer of starch on the surface of the dough gelatinizes. Baking after boiling will make the surface of the bagel shiny and darker in color. When boiling the dough, only boil one side for about 30 seconds, otherwise the gluten content will increase and the taste will be too tough. Bagels that are boiled for more than 2 minutes may be completely unbearable when baked!

But in daily life, steamed buns are indeed more cost-effective than "imported" bagels. And steamed buns can also be made into "Chinese hamburgers". In addition, pepper and salt steamed bun slices, sauce-flavored steamed bun slices, steamed buns with fermented bean curd sauce, steamed buns sprinkled with cumin... Chinese people who love to eat have long developed countless ways to eat steamed buns.

Sometimes you buy too many steamed buns, get tired of eating them, or find it boring to eat them dry, so you can also make some "fried buns". Fried buns with mixed vegetables are not dry and delicious. Freshly cooked, they are another delicious meal.

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Ingredients: steamed buns, sausages, eggs, onions, green onions, vegetables (optional according to personal taste), soy sauce, light soy sauce, cumin

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Method: ▲ Pour a little soy sauce, light soy sauce and water into a small bowl to make a sauce ▲ Chop vegetables, sausages, steamed buns and chopped green onions into small pieces ▲ Beat eggs and set aside ▲ Add oil to the wok, you can add a little more oil ▲ Fry the eggs first, then add chopped green onions and vegetables ▲ After the vegetables are cooked, add the steamed buns ▲ Fry for a while, add a little salt and cumin ▲ Pour the soy sauce water that you mixed earlier ▲ Don’t pour it directly on the steamed buns, you can use a spatula to push the steamed buns away first, and pour it on the bottom of the pot ▲ Stir-fry quickly and evenly

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Note: If you are using vegetables such as carrots and diced potatoes, it is recommended to stir-fry them in the pan in advance, and then add eggs and steamed buns after they are cooked.