How to make steamed bread thicker, how to make steamed bread more soft

First of all, proofing is in place, and secondly, a little edible alkali can be added, and the following is the method:

Ingredients: 250 grams of flour, 58 grams of old flour, 185ml of water, and a pinch of edible alkali.

Production steps: 1. Prepare the old flour fertilizer, the old flour fertilizer is the last time you make pasta standing on the basin, the flour residue soaked out with water, you can soak it in water, pour out the water on the top when you use it, and leave the old flour water precipitated at the bottom.

2. Put the old flour water in a bowl, add 250 grams of flour, and then add water little by little, while stirring the flour into a flocculent shape with chopsticks. Finally, knead into a soft, smooth dough. During the kneading process, water or flour is added depending on the wet and dry condition of the flour.

3. Cover and leave in a warm place to ferment.

4. Ferment the dough until it is twice as large.

5. There is a honeycomb shape under the dough when pulled up, indicating that the dough has been made.

6. Put a pinch of edible alkali on the kneading pad, wipe the edible alkali with your hands, and start kneading the dough, kneading it a few more times to let the edible alkali fully knead into the dough.

7. Cover and let the lid rise for 10 minutes to relax the dough.

After a few minutes, cut the dough into evenly sized pieces.

9. Add cold water to the steamer in advance, after 20 minutes, turn on the high heat and steam for 5 minutes to make the water boil, turn the water to medium heat and steam for 10 minutes, when the time is up, turn off the heat and simmer for 5 minutes.

After a few minutes, quickly take out the steamed buns, this step should be fast, you can't wait. The fluffy and delicious old noodle steamed buns are ready.

Using high-gluten flour will make the steamed buns white and fluffy. When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward, (northerners generally do not knead the dough into a steamed bun shape, which is the mouth of the agent to face down, and the daily consumption is generally white flour steamed bread, so it is generally not added to other things, only during the New Year's Festival, sometimes some dates and peanuts will be added to the steamed bread and the like).

When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom". The fire must be strong when the basket is loaded, and the cage drawer should be put on when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

Mantou contains yeast, which is divided into two types: fresh yeast and dried yeast, which is an edible and nutritious single-celled microorganism, which is called an "inexhaustible source of nutrients" in nutrition. In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

It has been proven that every 1 kilogram of dry yeast contains as much protein as 5 kilograms of rice, 2 kilograms of soybeans or kilograms of pork. Therefore, the nutrients contained in steamed bread and bread are 3 4 times higher than those of flatbread and noodles, and the protein is nearly 2 times higher.

Summary. Hello, to help you check the results, the skin of the baked steamed bun is thinner, as follows:1

The dough should be fermented thoroughly, so that the texture of the steamed bread can be more fluffy. 2.Before baking steamed bread, you can brush a layer of egg wash or milk on the surface of the steamed bread, which can increase the color and taste of the steamed bread.

3.When baking steamed bread, you can add some water to the baking pan, which can increase the humidity of the steamed bread and make the skin thinner. 4.

The temperature of baking steamed buns should be moderate, not too high or too low, generally between 180-200. 5.The time of baking steamed buns should be mastered, not too long or too short, generally between 15-20 minutes.

Hello, to help you check the results, the skin of the baked steamed bun is thinner, as follows:1The dough should be fully fermented, so that the taste of the steamed bread can be more loose and soft.

2.Before baking steamed bread, you can brush a layer of egg wash or milk on the surface of the steamed bread, which can increase the color and taste of the steamed bread. 3.

When baking steamed bread, you can add some water to the baking pan, which can increase the humidity of the steamed bread and make the skin thinner. 4.The temperature of baking steamed buns should be moderate, not too high or too low, generally between 180-200.

5.The time of baking steamed buns should be mastered, not too long or too short, generally between 15-20 minutes. I hope my friends can help you!

Hello, there are several ways to make steamed bread thinner:1Use low-gluten flour to make steamed bread, because low-gluten flour contains less protein, the dough is softer, and the steamed bread is more wild and thin.

2.Adding the right amount of oil when kneading the dough can make the dough softer and the steamed dough thinner. 3.

During fermentation, the sail should be appropriate, too long or too short will affect the thickness of the steamed bread. In general, the fermentation time is between 1-2 hours. 4.

When kneading the dough, pay attention to the strength and time of the spine, too much kneading or too long will make the gluten too tight, resulting in thick scalp. 5.Before steaming the steamed buns, gently pat the steamed buns with your hands to make the surface soft, so that the steamed steamed buns will be thinner.

Summary. Hello, dear, I have helped you find the result; The method of making baked steamed bread scalp is as follows:1

Adding the right amount of oil and sugar when making noodles can make the dough softer and the baked steamed buns thinner. 2.The baking tray should be preheated, so that the steamed bread can be heated more evenly and the baked skin will be thinner.

3.You can put a layer of baking paper on the baking sheet, so that the steamed buns can avoid sticking to the baking sheet, and the baked skin will be thinner. 4.

Before baking steamed bread, you can spray some water on the surface of the steamed bread, which can increase the humidity of the steamed bread and make the baked skin thinner. 5.When baking steamed bread, you can lower the temperature and extend the time, which can make the steamed bread heat more evenly and the baked skin thinner.

Hello, dear, I have helped you find the fruit of the Kyusen Pai; The method of making baked steamed bread scalp is as follows:1Add an appropriate amount of oil and sugar when making noodles, and the celery can make the dough softer and the baked steamed bun skin thinner.

2.The baking tray should be preheated, so that the steamed bread can be heated more evenly and the baked skin will be thinner. 3.

You can put a layer of baking paper on the baking sheet, so that the steamed buns can avoid sticking to the baking sheet, and the baked skin will be thinner. 4.Before baking steamed bread, you can spray some water on the surface of the steamed bread, which can increase the humidity of the steamed bread and make the baked skin thinner.

Hello, dear, I have helped you find the result; The method of making baked steamed bread scalp is as follows:1When the dough is raised, add an appropriate amount of oil and sugar to make the dough softer and the baked steamed bread thinner.

2.The baking tray should be pre-heated, so that the steamed bread can be heated more evenly and the baked skin will be thinner. 3.

You can put a layer of baking paper on the baking sheet to seep bright, so that the steamed bread can avoid sticking to the baking sheet, and the baked skin will be thinner. 4.Before baking steamed bread, you can spray some water on the surface of the steamed bread, which can increase the humidity of the steamed bread and make the baked skin thinner.

1. All of them are made of good noodles, and the steamed buns will shine.

How to make:1Prepare a pound of flour, a quarter bag of Angel (you can also use self-rising flour) 2, pour the prepared Angel into the prepared flour with warm boiled water (more than 20 degrees), if the water is insufficient, you can continue to add warm boiled water to the flour, put the dough into the basin and cover it with a lid to ferment for 20 minutes.

3. After fermentation for 20 minutes, add the dry flour to the fermented dough again, continue to mix until the surface of the dough is smooth and non-sticky, put it into the basin again and cover it with a lid to ferment. I add flour twice and ferment three times each time.

4. Divide the dough that has been fermented for the last time into the same size and put it into the steamer, be sure to pay attention to the water in the steamer if it is cold water, and the dough should wake up in the steamer for 15 minutes, and then steam the steamed buns. Bring the water to a boil over low heat, steam over medium heat for 10 minutes, and then steam over high heat for 10 minutes. Don't rush to pick up the steamed buns after steaming, you can take out the steamed buns after five minutes.

Pick up the steamed buns immediately after steaming, the steamed buns will be ugly and have a bad taste.

How to make steamed buns, there is also a lot of knowledge in this. ­

When making steamed bread, if you knead a small piece of lard into the dough, the steamed steamed bread is not only white and fluffy, but also fragrant. ­

When steaming steamed bread, add a little orange peel silk to make the steamed bread add fragrance. ­

If you add 2 3 tablespoons of vinegar to the water in the original steamer, and then steam it for 10 to 15 minutes to turn white. ­

The noodles of steamed steamed bread must be kneaded evenly, put in an appropriate amount of baking powder, and then shape it after it is formed"Wake up"It takes about half an hour to steam. ­

What are some tips for steaming steamed buns? ­

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open. ­

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet. ­

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time. ­

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate. ­

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell. ­

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and xuan. ­

How to steam steamed buns to be soft and strong? ­

Here's the trick:

1. Use cold water and noodles in summer, warm water and noodles in winter, and noodles and noodles in winter should be 1 2 hours earlier than in summer. Be careful when mixing noodles with water. ­

2. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C. ­

3. When the noodles have risen, it is necessary to grasp the degree of fermentation. If there are honeycombs in the group, there are many small ones, which means that they have been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone. ­

4. Before steaming the steamed buns, they should be steamed in the pastry. It is about 15 20 hours in winter and shorter in summer. When the steamed buns are basketed, the water in the pot must be boiled wide, and the atmosphere must be seen for 10 minutes. ­

5. The contact between the cage drawer and the pot mouth should not leak, and the leakage must be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered. ­

6. When steaming steamed bread, the pot must be heated with cold water and gradually heated to make the steamed bread blank evenly heated. Do not steam steamed buns with hot water or boiling water at the beginning of the picture, because the steamed steamed buns are easy to get pinched. ­

Ferment the noodles with old noodles Add a few drops of cooking oil when mixing noodles (depending on how much noodles you have, proportional to them).

When kneading the dough, it is necessary to achieve three lights, hand light, face light, and disc light.

Pay attention to the degree when pressing the dough