How can steamed bread be made with tendon and delicious and very solid

To make the steamed bread more gluten, pay attention to the length of kneading time, the longer the kneading time, the more tendonous the steamed bread, the more delicious, generally at least 15 minutes, if you are not afraid of tiredness, you can add about 5 minutes.

Yeast powder is more nutritious, and adding sugar can make the steamed bread more fragrant, but don't put too much. The fermentation time depends on the weather, with a shorter blooming time in the summer and a longer time in the winter.

When steaming, the lid of the pot is buckled with a key bowl or basin, and the surrounding area is covered with a clean towel to prevent air leakage, and simmering for a few more minutes can make the steamed bread not stick.

Steamed in cold water? Soft for a little longer? Don't use baking powder?

What's the answer, messy, do you know the 6 stages of dough preparation? 1.Mix 2

Gluten formation 3Gluten Extension 4Stir to finish 5

Stir transition 6Destruction phase. The professional person who opens a steamed bun shop will not know to you.

The steamed buns should be firm and chewy. One. Add only yeast without baking powder, two.

Instead of a mixer, use a dough sheeter instead of a dough sheeter (don't tell me you're hand-mixing dough).

Buy baking powder at the supermarket and mix well with dry flour in the amount as instructed in the package. Then use water and noodles that are neither soft nor hard, and make the shape of steamed buns and steam them directly. It should be noted that it must be steamed in cold water, never boiling water. Hope!!

Ferment with old noodles, add alkali to remove sourness after it is ready, knead it three times, and the steamed bread is as delicious as you say.

This shouldn't be a way to add after doing a good job, it's just a trick.

The steamed bread has to be kneaded for enough time, and then after cooking, it must be avoided stained with moisture, and the steamed bread will become soft and unpalatable.

When you make it, the noodles are softer and softer, don't use baking powder, use the most primitive and oldest noodles, so that they are delicious.

It should be the old noodles that people say!

Summary. Step 2: Take out the proofed dough, put it on the board and roll it out directly into a large dough cake, brush a layer of cooking oil on the top of the dough after rolling, and then roll up the dough from one end, roll it into a long strip and then make it into a dough of uniform size, the finished dough does not need to be kneaded, fold the two ends in half, slightly round, arrange it into the shape of a steamed bun, and all the rest will be done in the same way and put aside for 10 minutes.

Ingredients required: yeast, flour, water, etc.

Step 1: First of all, mix a yeast water, pour 300 grams of warm water into the bowl, add 3 grams of yeast and stir evenly to cover the sleepiness, pour 600 grams of flour into the basin, add 30 grams of white sugar to Hongnian to promote yeast fermentation, and increase the taste of grinding skin and dough, and then use the adjusted yeast water and noodles, yeast water should be added in small amounts many times, stir into a dough while adding water, and finally knead into a smooth dough and cover the lid and let it stand for 10 minutes.

Step 2: Take out the empty dough after proofing, put it on the board and roll it directly into a large dough cake, after rolling it out, brush a layer of cooking oil on the top of the dough dousen hole, and then roll up the dough cake from one end, roll it into a long strip and then roll it into a uniform size of dough, the sorted dough is not kneaded in spring, fold the two ends in half, slightly round the dough, and arrange it into the shape of a steamed bun, and the rest of it will be done in the same way and put it aside for 10 minutes.

Step 3: Brush a layer of cooking oil or spread a layer of wet cage cloth on the grate, and place the proofing steamed bread on it, and leave a distance between the steamed bread and the steamed bread, and steam it on high heat for 15 minutes.

Step 4: Turn off the heat after 15 minutes, don't take out the steamed buns directly, simmer for 5 minutes, then open the lid of the orange chai, take out the steamed buns, and the simple and delicious steamed dumplings such as round heads or shapes are ready.

5 tips for steaming steamed buns].

1.When mixing the dough, use yeast water to mix the dough, so that the dough grows faster, and adding sugar to the flour can promote yeast fermentation.

2.The finished steamed bread must go through the second proofing, and the steamed bread after the second proofing will be more fluffy and soft.

3.When steaming steamed buns, be sure to spread a layer of wet cage cloth on the grate, or brush a layer of cooking oil on top to prevent the steamed buns from sticking to it.

4.Do not take out the steamed bread directly after steaming, simmer it for about 5 minutes before taking it out to prevent the steamed bread from collapsing and retracting and deforming.

5.When steaming steamed buns, don't just knead the dough to steam, but roll it out with a rolling pin, so that the steamed steamed buns will be more chewy and delicious.

1. Ingredients: 500g flour, 5g yeast, 3g baking soda.

2. Flour selection: First of all, before making steamed bread, we need to choose the right flour, and the flour for making steamed bread is best made of sand flour, because the steamed bread made from this flour is more delicious. Of course, if you buy ordinary fine ingredients in the supermarket to make steamed buns, the steamed buns will taste good.

3. Flour fermentation: After the flour is selected, the flour should be fermented, and it is worth noting that this step is the most important step in the process of making steamed bread. Put 500g of flour in a basin, then add 5g of yeast and stir it well.

Then pour 250ml of warm water at about 30 degrees into the basin, and stir it well. If there is a condition at home, you can also pour milk instead of water into the basin. Then when the flour is flocculent, take out the flour and place it on the panel and knead it repeatedly until the flour becomes smooth and elastic.

Finally, the smooth flour is returned to the basin, sealed with plastic wrap, and then placed in a sunny place to ferment.

4. Flour proofing: The fermentation time is about 2 hours, at this time you can poke it on the flour with your hands, if there is a hole, it means that the flour is fermented. Then we place the flour on a sheet sprinkled with dry flour, add 3g of baking soda and knead the baking soda evenly into the flour.

It is then placed back in the pot, sealed with plastic wrap, and then fermented for a second time.

5. Steamed bread blank: After waiting for about half an hour, you can take out the flour and put it on the panel, noting that the panel needs to be sprinkled with dry flour. Then the flour is kneaded into strips, then divided into several small sections, and finally kneaded into steamed bread blanks.

6. Steamed steamed buns: Add cold water to the steamer, then put the steamed buns in the steamer, start steaming the steamed buns, wait for the steam to come out in the steamer, and then steam for about 20 minutes before turning off the heat.

7. Take the steamed bread: After the steamed bread is steamed, turn off the heat first, then wait for about 5 minutes, and then take the steamed bread out of the steamer. In this way, the soft and delicious steamed buns are made.

The white flour steamed bun method with soft and soft tendons.

Steamed bread is a common staple food on the table of the general public in the north, and the main ingredient is flour. How to make soft, chewy and delicious steamed buns?

Raw materials: flour, yeast powder, edible alkali, water.

Steps: Step 1: Put about 5 grams of yeast powder into a bowl and dilute it into yeast water with an appropriate amount of warm water.

Step 2: Take 800 grams of flour and put it in a container, pour yeast water and an appropriate amount of warm water, and stir well with chopsticks.

Step 3, stir until there is no dry flour, then adjust the dough into a rough place and ferment in a warm place, the way to make the dough quickly in winter is to add more water to the steamer and boil it to about 50 degrees, turn off the fire, put the container of the dough into the steaming curtain in the pot, cover the pot and wait for fermentation.

Step 4: Put an appropriate amount of edible alkali in a bowl and dilute it with a little water.

Step 5, the fermented dough is twice the size of the original, and the inside of the dough is honeycomb, that is, the fermentation is done, the board is spread with dry flour, put the fermented noodles on the board and pour alkaline water, and repeatedly knead the dough to make the alkaline water evenly integrated into the dough.

Step 6: Knead the steamed buns for about 10 minutes before they are soft.

Step 7: Knead the dough into long strips and cut it into evenly sized dough pieces, and there are no obvious holes in the cut surface, that is, the kneading is successful.

Step 8: Knead the cut dough into steamed bread embryos one by one and put them on clean corn leaves.

Step 9: Add enough water to the pot, put the kneaded steamed bread embryo on the steaming curtain, cover the pot, let the lid rise for 20 minutes, and then start steaming.

Step 10: Turn off the heat after 15 minutes after the pot is turned on and start steaming, turn off the heat and simmer for 3 minutes after steaming steamed buns in winter.