How to make fluffy big steamed buns? How do you steam fluffy steamed buns?

If you have a kilogram of flour, it is enough to put 3-4g of yeast powder.

You have to practice it gradually.

Mix yeast and salt, add warm water and stir, add flour, stir into dough, seal and rise for 30 minutes, then knead the dough, divide the agent, knead it into a steamed bun blank, steam it in a pot, and the steamed bread will be very fluffy. Here's how:

Ingredients: 250 grams of all-purpose flour, 2 grams of salt, 5 grams of yeast powder, 120-130 grams of water.

1. Pour the yeast and salt into a large bowl, stir with warm water and chopsticks, and let stand for 2 minutes to melt the yeast and salt completely.

2. Pour flour while stirring with chopsticks, so that it is easy to form dough.

3. Stir into dough with chopsticks, without dry flour.

Fourth, use your hands to form the dough.

5. Seal the bowl with plastic wrap and let rise for 30 minutes.

6. The dough rises about twice as large.

7. Take the dough out of the bowl, sprinkle the flour and knead to exhaust.

8. Exhaust for about 3 minutes, knead the dough into long strips, and pinch the dough.

9. Kneading dough: Take one of the doughs, knead them with the palm of your hand to the dough center store, and knead each dough 100 times, so that the dough will be smoother and softer the more you knead it, and it will taste good and not collapse when it is steamed.

10. Kneaded steamed bread blanks.

Ten. 1. Spread a wet cage cloth on the grate, and put the steamed bread blank into the second proofing for 10 minutes.

Ten. Second, this is the steamed bread blank that is proofed for the second time.

Ten. 3. Then turn on high heat and steam, boil water and start steaming for 15 minutes, then turn off the heat, and simmer for 3 minutes to get out of the pot.

Ten. Fourth, the steamed steamed buns are very smooth and soft.

Ten. Fifth, it is very soft when broken, as delicate as bread, and the taste is very good.

1. Add warm water to add water, cold water and dough are easy to dry and hard. Warm water and dough can shorten the fermentation time and make the dough softer.

2. The number of kneading determines the smoothness and whether it collapses, so the number of kneading dough is not less than 100 times, so that the steamed bun is smooth and soft. There is also the exhaust process to add flour, which cannot be omitted.

3. You can put it in a heated pot for the second time, do not boil the water in the pot with steam, or boil the water and open the lid to cool.

I come by preparing it in advance.

of fermented noodles (old noodles), add source.

Ready-made baking soda bought together with flour kneaded to finish.

and noodles. Add a certain amount of baking powder. Mix the noodles with a certain amount of warm water and let them ferment at room temperature for about 2 hours.

Knead. Seeing that the dough is launched and there are many small holes on it, you can knead the dough, at this time, mix the baking soda into the flour and knead it into the dough together. Then knead the dough and knead it into steamed buns.

Wake up steamed buns. At this time, you need to cover the cut steamed buns with a cloth and let them rise for about 20 minutes. When the steamed buns become lighter when they are picked up, they will be in place.

Steamed steamed buns. Pour water into the pot to preheat, put the steamed buns and steam for 20 minutes, and then you can get out of the pot.

BAI material.

du flour. Water practices.

Add flour and water to the leavened noodles (dao old noodles).

Specially formed dough, put it in a pot or proofer box to ferment (the fermentation time depends on the room temperature and the amount of old noodles).

Take out the fermented dough and add alkali and white sugar (white sugar can be added according to your favorite taste, basically no sugar is put in the north, only in the south will there be a situation of white sugar), knead thoroughly and knead well, knead into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam on the fire for 20 minutes, and take it out.

You can put a little yeast on it, it's available on the market, and the instructions are very detailed!

Put the yeast in proportion and let it rise a little longer.

You can add some baking soda when mixing noodles to make the steamed bread fluffy and soft.

Ingredients: flour, sugar, yeast powder, steamed bread is very fluffy The method and steps are as follows:

1. Prepare half a bowl of warm water, the temperature is about 35 degrees, this temperature is the best temperature for dough, put five grams of yeast powder and five grams of sugar into the warm water, white sugar can promote the fermentation of yeast powder, stir evenly and set aside.

2. Pour two catties of flour into the basin, then start to mix the dough with yeast powder water, stir it into a flocculent shape, mix it into a smooth dough, cover it with plastic wrap, and then put it in a sunny or warm place, the temperature is not too high, and the proofing is twice as large.

3. The dough is proofed, take it out, the dough is all honeycomb-shaped is proofed, and then the dough is kneaded and discharged, and the dough is kneaded for as long as possible, so that the steamed bread is not only white, but also more vigorous.

4. Roll the kneaded dough into long strips, cut into the same size of the agent, if you want to eat round steamed buns, hold down the agent with one hand, and knead with the other hand until it becomes a cylindrical shape.

5. Don't put the steamed bread blank directly into the pot after it is done, it must be proofed twice, and cover it with a cage cloth, so that the steamed bread scalp is not easy to harden, and you can wait for the steamed bread blank to be full.

6. When the water vapor in the pot slowly heats up, the steamed bread will be evenly heated, which can help the steamed bread further ferment and make the steamed bread taste better.

7. After the pot is steamed, it can be steamed on high heat for 20 minutes, and then the steamed bread will be simmered for five minutes after the time is up, and then the pot will be boiled directly due to the temperature difference is too large, and it is easy to collapse.

To summarize a mantra "1 high, 2 white, 3 proofing", 1 high is to use warm water of about 35 degrees, 2 white is white sugar and yeast powder, 3 proofing is three proofing noodles, just and good noodles are proofed once, steamed bread blanks are proofed twice, and cold water pots are proofed three times. Just remember these tips to ensure that the steamed buns are fluffy and soft and do not collapse.

There are two ways to make noodles:

1. Use flour fertilizer to make noodles, usually called large alkali noodles, soak the noodles with water first, then pour the noodles into it and mix them evenly, wake up for eight hours to start the noodles, which is twice the original teasing, and then add alkali, when the noodles have no sour taste and a little alkaline taste, wake up for half an hour, add vinegar to the pot when steaming to avoid the steamed bun skin has flowers, put the buns in with cold water and then turn on the electricity;

2. Use yeast to make dough, which is usually a quick dough method.

Ingredient 1: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 or 2 taels of soybean oil, 250 grams to 300 grams of warm water, 20 grams of sugar according to the draft of flour.

Method: 1. Pour the flour on the cutting board, add dry yeast, baking powder, sugar, and mix evenly;

2. Add warm water in the pit, add soybean oil, mix and knead the dough to wake up for a while, about an hour;

3. After the noodles wake up, make the buns you want to make, slow heads, and flower rolls;

4. Put the finished ones in the drawer and put cold water in the pot. It can be steamed for 13 minutes when plugged in, about 30 to 40 minutes for steamed buns, and 17 minutes for steamed rolls.