Can you steam buns with low temperature fermented dough, can you steam buns without rising noodles?

The steamed buns are delicious, but they are troublesome to make. I'm afraid that my hands will stick to the noodles, so I often go to my mother's place to bring them over and eat ready-made.

I'm not a pastry chef.

How to know how to know raw and cooked steamed buns.

There are several ways to judge raw and cooked steamed buns:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

There are three key links in making steamed bread: first, the noodles should be reconciled, the ratio of yeast powder to flour should be done in accordance with the instructions, and it is best to buy a piece of noodles to make yeast. The second is that the time for the dough to be made should be long enough.

The yeast powder and noodles should be awakened for more than 2 hours. Wet yeast and noodles should be awakened for more than 4 hours. The third is the heat of steaming in the pot.

Wait until the water is boiling before steaming. Uncooked noodles should be steamed in cold water. Fourth, the steaming time should be grasped well.

It usually takes more than 30 minutes. The lid cannot be opened in the middle. The bun fights for a breath, and the gas runs away, and it is not easy to make the bun mature.

Yeast is a living organism that loses its viability when heated and frozen.

Yeast is a single-celled facultative anaerobic eukaryotic microorganism, a pure biological fluffing agent, is a kind of active microorganisms, after being added to the dough, it can produce carbon dioxide gas through its own metabolism to achieve the purpose of fluffiness, this process is usually called fermentation, so the quick-frozen buns sold on the market are cooked.

After wrapping, let stand for 20 minutes before steaming over medium heat.

No.

If the noodles are not raised, you can't wrap buns. Because the steamed buns are hard, although Hu Xian is chewy, the face is hard and yellow, the taste is not fluffy, and it may even be astringent, and the buns will shrink.

Can you wrap buns if the noodles don't come up?

First of all, if this steamed bun noodles are not good, they must not be steamed, because the steamed bun noodles without good hair will not taste fluffy, and may even be astringent. Therefore, the steamed buns must be steamed in the year of the bun.

I would like to share with you my experience of making steamed buns. Be sure to use warm water to make the dough, and add a little sugar to increase the activity of the yeast. Knead the dough to 3 light, hand light pants sell pot light light. Knead the dough and put it in a warm place to send it faster, usually twice the size.

You can make steamed buns with a little exhaust of the good noodles, and don't knead the dough for a long time for the second time, otherwise it will not be easy to send. Cover the finished buns, see how many times they are made, boil the pot on water, put on gas over medium heat, and steam for 10 minutes on high heat after 2 minutes.

Bun dough can be fermented in a fermentation box, or it can be fermented normally, which takes a little longer than the latter. But as long as the dough is made correctly, the dough can be initiated.

How to make noodles

Preparation: 3 grams of yeast powder, 10 grams of sugar, a spoonful of lard, an appropriate amount of white vinegar, 300 grams of flour, and finally an appropriate amount of warm water of 35 degrees.

Once you've prepared these tools and materials, it's time to get started with this little trick:

Steps: Take out the two bowls and pour 35 degrees of warm water respectively, pour in the warm water, add three grams of prepared yeast powder to one of the bowls, then add 10 grams of sugar, and stir them well. Warm water can fully stimulate the active Xiaoqiaoji of fermented mother, and the addition of white sugar can fully promote yeast fermentation.

Add the yeast powder and sugar, add a spoonful of lard to it, and stir them well with chopsticks until the lard melts. At this time, there must be some friends who will ask, why add lard? Because after adding lard, the steamed buns can be soft and sweet.

Then take out another bowl and pour an appropriate amount of white vinegar into the other bowl, pour the white vinegar to make the dough bubble, pour in the white vinegar and stir them well. Put the prepared 300 grams of flour into a large bowl, pour in the yeast water and noodles, stir while pouring, stir them into flocculents, warm water can dissolve the yeast powder, so that the dough is very evenly mixed after mixing.

Add yeast water and stir well, then pour in the white vinegar warm water, then stir the flour into a flocculent shape and knead the dough, and put the kneaded dough in this bowl of dough. Knead the dough for a while to make the steamed bun softer. Knead and wrap in plastic wrap and place in a sunny area for 10 minutes.

After 10 minutes, you can open the plastic wrap and look at the dough again.

Summary. If you don't have yeast powder at home, you can't use baking soda instead. Yeast powder is used to ferment dough, make steamed bread or steamed buns, and baking soda belongs to a kind of edible alkali, which is an alkaline food, which is generally used to adjust the pH of ingredients.

Bread made with baking soda will have an alkaline taste, the dough will turn yellow in color, and the appearance and taste will be undesirable. Baking soda should not be used as a substitute for yeast, baking soda is used to make bread, there is no aroma and no fluffiness, and it will also destroy the vitamins in the flour.

There is no yeast at home, can baking soda make dough?Steamed buns.

If you don't have yeast powder at home, you can't use baking soda instead. Yeast powder is used to ferment dough, make steamed bread or steamed buns, and baking soda belongs to a kind of edible alkali, which is an alkaline food, which is generally used to adjust the pH of ingredients. Bread made with baking soda will have an alkaline taste, the dough will turn yellow in color, and the appearance and taste will be undesirable.

Baking soda should not be used as a substitute for yeast, baking soda is used to make bread, there is no aroma and no fluffiness, and it will also destroy the vitamins in the flour.

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Tips for steaming steamed buns: melt the yeast with warm water, pay attention to the amount of water, stir while pouring water, do not add alkali, and exhaust after the dough has risen.

Ingredients: flour, water, yeast.

1. Melt the yeast with warm water.

It is best to melt the yeast with warm water first, especially in winter, it will be better to melt the yeast with warm water, and the water temperature must be controlled, preferably around 35 degrees.

2. Pay attention to the amount of water.

When the dough is raised, water should be added to stir the flour, at this time you should pay attention to the amount of water, generally about 500 grams of flour should be added about 250 grams of water, so that the final kneaded flour will be moderately soft and hard. If it's winter, you can add a little more water, which can be around 260 grams to 270 grams.

3. Stir while pouring water.

When mixing the dough, it should be noted that it is necessary to stir the dough while pouring water, and many people may pour all the water into it before stirring the dough, which is not correct. The correct way to do this is to stir while pouring water, and as long as the dough is flocculent, you can knead the dough by hand.

4. Don't add alkali.

In the process of making noodles, many people may add alkali to it, because they are worried that the noodles will have a sour taste after adding yeast, so they will add a little alkali to neutralize the sour taste.

5. After the dough is fermented, it should be exhausted.

After the dough has risen, many people may directly make the dough into buns, but in fact, this practice is also incorrect. The correct thing to do is not to make the dough into a bun right away, but also to knead the dough a few times first.