How to make steamed steamed bread layer steamed bread?

When mixing the noodles, you also need to add some white sugar, because when you add white sugar, it can not only help fermentation, but also make the steamed steamed buns very sweet.

If you want to steam steamed buns, it is best to pay attention to the ingredients inside, so that it can be easier to layer.

When mixing the dough, spread the dough into a dough, then roll it out and brush it with a layer of oil and roll it up.

The steamed bun layer needs to have some special skills when mixing the noodles.

When steaming steamed buns, you need to sweep a little oil on the towel to get the layer.

This requires a very high level of technology, and the amount of yeast must be very well controlled.

This may be that there are special requirements for the time you want to steam, and the materials also have special requirements.

The strength of the baking powder inside is normal, and the temperature should be good.

Everyone can make steamed steamed buns, but will everyone make "layered" steamed buns? I went to my aunt's house for dinner, and found that after my aunt's steamed steamed bun was broken, it was divided into many layers, each layer was very thin, and it could be uncovered layer by layer.

Handmade steamed buns are white and smooth, like an invincible strategy for shelled eggs.

Summary. The steamed bread noodles are relatively soft, a bit like syrup after a fermentation, soft and sticky, sticky pots and sticky hand-sticky boards. At this time, a lot of dry flour is used to knead the dough, which we call "dough puff", always give a sufficient amount of dough puff, keep the two hands in their own posture and movement, fold the dough in one direction, and knead it until the dough is tight and hard, and when you feel a little struggling.

It is then set for secondary fermentation.

Hello, I have seen your question and am sorting out the answer, please wait a while The steamed bread noodles are relatively soft, and after a fermentation, they are a bit like syrup, soft and sticky, sticky pots and sticky hands. At this time, a lot of dry flour is used to knead the dough, which we call "dough puff", always give a sufficient amount of dough puff, keep the two hands in their own posture and movement, fold the dough in one direction, and knead it until the dough is tight and hard, and when you feel a little struggling. It is then set for secondary fermentation.

After the second fermentation is done, knead the agent, one steamed bun and one agent, and then knead it individually. At this time, the kneading technique is similar to the overlapping amplitude of pinching buns, kneading in one direction until the dough is completely smooth, and the dough is shaped into a steamed bun and can be put into the cage. The steamed steamed buns must be porcelain and have layers.

1. First of all, it is best to choose "old noodles", that is, the fermented dough left by the last dough, which is rich in fermentation bacteria, and the dough initiated by this "old noodles" is very different from yeast noodles in terms of taste.

2. Secondly, when kneading the dough, you should pay attention to skills, use your hands to work hard in one direction, sprinkle a thin layer of dry flour during the kneading process, and then continue to knead until the dry flour is completely kneaded into the dough, and then sprinkle a layer, so that at least three to four times of Chanzhou Shiji, the softness of the dough meat can be. But pay attention not to the greater the strength, the better, if the kneading is too hard, the whole steamed bun will not be soft.

3. After the dough is kneaded, it should be allowed to rise for about ten minutes, and then knead it into a pot and steam, so that you can have a trace of delicious steamed bread.