How to make steamed buns, how to make steamed buns

Baking powder is used for cakes, and dry yeast powder is used to make steamed buns, and a small packet seems to be yuan.

Dry yeast is actually a fungus, and when you live with warm water yeast, the noodles will ferment well.

Dry yeast powder melt with 35 degrees or 37 degrees warm water (or warm milk will be whiter), use this water and noodles. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. It takes about 2 to 3 hours to be able to get out of the ground for sure.

Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. It's up to you, whether you add bean paste, meat and vegetables or other things to make such as bean buns, buns, flower rolls, sugar triangles, depending on what you want to eat. After molding, let it sit for about half an hour.

Special attention should be paid to the process of steaming in the pot, which must be over medium heat, and cold water should be used in the pot. If you boil the water on a high fire as usual, it will definitely come out with dead dough. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Do not use hot water for steaming steamed buns.

Many people like to use hot water or boiling water to steam steamed buns, thinking that this way they can open quickly. Actually, this is not scientific. Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched.

The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

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.

Steamed buns of Xuan Song.

The key to making steamed buns is fermentation. Yeast can chemically change the starch of the dough to produce sugars, alcohols, acids, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly placing it on the pan, due to uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get the steamed buns, you must ask the high-temperature steam to help.

When people put the kneaded raw steamed bread into the steamer, the high-temperature steam quickly surrounds the steamed bread and heats the steamed bread evenly from all sides. The carbon dioxide gas in the steamed bread is heated and expanded, but it is not easy to come out, so it can only be drilled back and forth in it, so it swells out a lot of small cavitations, making the steamed bread loose and soothing. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface.

Such steamed buns are elastic and sweet and delicious to eat.

How to make steamed bun chunks? Cut the steamed buns into cubes, chop the broccoli and carrots, beat an egg and salt in a bowl, stir, pour into the pan and stir-fry evenly.

Use baking soda to whip the flour for an hour, 1 10 water, and put the flour in the steamer!

In an instant, there are a million possibilities, even steamed buns.

When the Chinese New Year is over, steamed buns will do this.

Tips for answering steamed steamed buns (1) When steaming steamed buns, if the noodles seem to be hairy, you can 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, honey can be used instead, and honey is added to 15 to 20 grams 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 the dough needs to be fluffy and rich for a long time, if you put some sugar in the dough during fermentation, you can shorten the time of dough. (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 bread, put a little salt water in the flour to promote fermentation, and the steamed steamed bread is white and Xuan The production of steamed bread Steamed bread is one of the common staple foods in the family.

How to steam steamed buns to be soft and strong? The tips are as follows: 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. The steamed buns are steamed and boiled, and they have to go through the noodles. 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. Yeast powder is better to make noodles without adding alkali. My experience is that Angel yeast is good.

1. According to the dosage as indicated, it can be slightly more in winter. 2. Put the yeast in a bowl, add a teaspoon of sugar, and melt with warm water. Pour in the flour and knead well until the dough is slightly softer.

Cover with a damp cloth and leave in a warm place. It can be done when the volume becomes larger and there are a large number of small bubbles in the surface. 3. Cover the steamed buns with a dry towel and let them stand for 20 minutes.

4. Boil the water into the steamer and steam over high heat for 15 minutes to 20 minutes. You are so professional in making steamed buns! My practical experience:

500 grams of flour, a little Angel filial piety mother (bought in the supermarket), warm water (about 35 degrees, not hot) First, put the dry flour.

The steps to make steamed buns are as follows:Preparation: flour, yeast, water, bowls, basins, plastic wrap, steamers, steamers, brushes, oil, chopsticks, etc.

1. Put the flour in a basin and melt the yeast with a little water.

2. Pour the yeast water into the middle of the flour and stir it with chopsticks. Then slowly add water and stir until the dough is flocculent.

3. Knead the dough into a dough, and after standing for a few minutes, the dough has come out of the gluten and kneaded into a smooth dough.

4. Round up, cover with plastic wrap, and ferment at room temperature to 2 to times the size.

5. Take out the exhaust and knead well.

6. Divide into several equal parts.

7. Then knead them into steamed bread blanks.

8. Brush a layer of oil on the steaming drawer to prevent sticking, put the steamed bread blank in, and leave a gap in the middle.

9. Bring the heat to a boil and turn to medium heat for about 15 minutes. Simmer for 3 to 5 minutes and open the lid to serve.

When the Chinese New Year is over, steamed buns will do this.

Use 5 cents of steamed buns for 58 yuan for pizza, and ask you if it's cost-effective.