How to put yeast powder in flour to make steamed buns

Ingredients: 1000g plain flour, 500ml warm water, 3 teaspoons baking powder.

Dough process: Pour the baking powder into warm water, stir to mix it and let it stand for about 10 minutes; Put the flour in a basin, dig a small hole in the middle of the flour, gradually add the mixture of baking powder and warm water and stir the flour until it is flocculent; Knead the good dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a damp cloth, and place it in a warm place (about 30 degrees) for fermentation; After about 1 hour, the dough is twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is complete.

Production: 1. Knead the dough vigorously on the cutting board for about 10 minutes, knead until smooth, and try to make the dough blister-free;

2. Roll the kneaded dough into a cylinder and cut it into small pieces with a knife;

3. Arrange the cut dough into a circle;

4. If you don't like the round shape, just sort out the cut slightly and make it a square knife-cut steamed bun;

5. Add an appropriate amount of cold water to the steamer, spread a wet drawer cloth or oiled paper in the steamer, and put the sorted steamed buns on the drawer cloth with a certain interval in the middle;

6. Cover the lid and steam the pot with cold water for about 30 minutes, turn off the heat when the time is up, but do not open the lid immediately, and then open the lid after a few minutes.

Note: 1. The shape of the steamed bun is not formal, it can be made into a circle, or it can be directly square, of course, if there is a baby at home, you can also use your imagination to pinch the shape of various animals;

2. Steam in a pot with cold water, so that the steamed bread can be heated slowly and evenly, so as to be more fluffy and soft;

3. The steaming time is generally about 30 minutes. Of course, it should also be determined according to the size of the steamed bun, if you want to steam the Jumbo type of extra large, you need to extend the steaming time appropriately;

4. After steaming, remember not to open the lid immediately, otherwise the steamed bread will suddenly encounter cold air, which may cause the steamed bread to collapse;

5. Judge the steamed bread raw and cooked, gently press it with your hand, and it can be restored as steamed;

6. You can use whole wheat flour to make healthy whole wheat steamed buns, or mix some buckwheat noodles to increase crude fiber.

Soak the yeast powder in warm water, then pour it into the flour and knead.

Multi-purpose flour still needs to be put in yeast powder to make steamed bread. Unless it is steamed bread premixed flour, there is yeast powder that has been added to it, you can not put yeast flour, as long as it is wheat flour made of pure wheat, without any additives, ready to steam steamed bread noodles, you need to add yeast powder.

1. Instant noodle primer (some are called noodle fat or old noodles): Break the noodle primer, put it in a large bowl, add a small half bowl of rice wine, half a bowl of warm water (not hot, about 40), stir it, sprinkle a little dry flour on the surface, and let it stand overnight (related to the air temperature, the temperature is high and the time is short; The temperature is lower for a longer time);

2. When small bubbles of uniform size appear on the noodle primer, it means that the fermentation is ready and can be used to mix the dough;

3. Put an appropriate amount of flour in the basin, pour the dough introduction slowly, stir while pouring in, mix into a smooth dough, cover it with a damp cloth, cover it, and ferment for about 2 3 hours (depending on the temperature);

4. When the volume of the dough increases to about twice the original size, there is a honeycomb of uniform size in it, and there is no sour taste, the dough will be ready;

5. Sprinkle some dry flour on the noodle case, put the good noodles on the case, take a little edible alkaline noodles, mix in a little dry flour, knead the alkaline noodles into the dough many times, knead them for a while, discharge the bubbles in the dough, knead the mixed alkaline noodles evenly, cover them with a damp cloth, and let them rise for about 10 minutes;

6. Cut the dough into long strips with a knife, twist it into fist-sized dough, and knead it into steamed buns;

7. Add water to the steamer and bring to a boil, put in the grate, put the kneaded steamed buns on the grate, steam on high heat for 20 minutes, turn off the heat for 3 minutes, and then lift the lid.

With the sweet aroma of steamed buns, the white and chubby, steaming steamed buns make you have the urge to take a bite immediately.

2. The first steaming can be borrowed from people who often make steamed buns, borrowing a little noodle primer, every time you make steamed buns, leave a small ball, seal it with a fresh-keeping bag, put it in the refrigerator freezer, and use it again next time, it can be stored for a long time;

3. Put a little rice wine in the noodles (or in the noodle primer) to make the steamed bread taste better;

4. The alkaline noodles should be a little, put too much, the steamed buns are yellow, and they are not delicious;

5. After the steamed bread is steamed and the heat is turned off, do not lift the pot immediately, wait for 3 minutes and then lift the lid to prevent the steamed bread from shrinking when it is cold.

1. Production method: add water to the flour, stir evenly, wrap it with plastic wrap and ferment.

2. Put flour in a bowl, pour in the flour and stir, pour in sugar, knead into a dough, and put it in a pot to ferment for 4 hours.

3. Put edible alkali powder in the dish, pour in warm water and stir.

4. Take out the dough, pour in alkaline water, knead repeatedly, roll it out with a rolling pin, and fold it again.

5. Flatten it with a rolling pin and repeat it several times, knead it into a dough, divide it into two parts, knead it into long strips, and cut it into small pieces.

6. Knead the round and put it in a pot and steam for 15 minutes.

The techniques for steaming steamed buns with yeast flour are as follows:

1. Yeast fermentation, when we make steamed steamed buns, we will first make dough, the most important thing in the process of dough is to use yeast to make dough, we only need to live the dough into dough, and then cover it with a layer of plastic wrap and place it at room temperature for fermentation. The fermentation time is generally about 60 minutes, waiting for the dough to be rich in more pores and double in volume, then our fermentation has been completed.

2. Add white sugar to increase the fermentation time, some people will think that ordinary yeast fermentation, the fermentation time will be longer. Then, we can add some white sugar when adding yeast to the flour, and the combination of white sugar and yeast will make the dough ferment faster and save the dough fermentation time.

Yeast

Yeast (saccharomyces) is a eukaryotic receptor cell commonly used in gene cloning experiments, and it is as convenient to grow yeast as it is to culture E. coli. There are also many types of yeast cloning vectors. Yeast also has plasmids, and this 2 m long plasmid is called a 2 m plasmid, which is about 6300 bp.

This plasmid exists outside the chromosomes in the nucleus for at least some time, and can be constructed from the 2 m plasmid and the plasmid in E. coli to shuttle between bacteria and yeast cells. Yeast dismantling and cloning vectors are built on this basis.

Yeast is a single-celled fungus and is not a unit of phylogenetic classification. A tiny single-celled microorganism invisible to the naked eye, which can ferment sugar into alcohol and carbon dioxide, distributed throughout nature, is a typical heterotrophic facultative anaerobic microorganism, can survive under aerobic and anaerobic conditions, and is a natural starter culture.

Generally, it refers to a variety of single-celled fungi that can ferment sugars, which can be used for brewing and production, and can also be pathogenic bacteria - model organisms for genetic engineering and cell cycle research. Yeast is the earliest microbial in the history of human civilization. There are more than 1,000 species of yeast known, based on the ability of yeasts to produce spores (ascospores and basidiospores).