How to steam steamed buns and noodles, how to steam steamed buns and make noodles

How do you make steamed bun noodles?

Mix the dough with 30-35 warm water. (The ratio of water to flour is 1:2), not too much water, otherwise the dough will not rise easily.

It should be noted that when mixing the dough, add water slowly, stirring and adding water until the flour is in the shape of a shuttle (snowflake), and then knead it into a smooth dough.

2. The most important environment is the awakening environment. Put the dough in a warm and moist place, cover with a damp cloth or wrap it in plastic wrap, and wait for it to rise. Generally, it is good to ferment twice as much as the original.

In summer, the weather is relatively hot, and it is generally about 2 hours. If it's winter and the temperature is relatively low, you can add water to the steamer, boil the water until it is a little hot, turn off the heat at about 40, and then put the basin with the dough in the steamer to rise.

3. Secondary proofing is very important. Once the dough has been kneaded, you can wrap the buns. But after the bun is wrapped, it is very important not to steam it immediately, and most people will forget it.

Because when rolling the dough, the air in the dough is drained clean, and the steamed dough is easy to retract when it encounters high temperature, losing its activity, and the steamed bun skin is not fluffy.

The correct way is to put it on a cutting board or in a steamer with hot water, turn off the heat and do a second proofing.

4. Strictly grasp the steaming time. When steaming the buns, add enough water to the pot and put a steaming cloth or brush with a layer of oil under the buns. The steaming time of steamed buns depends on the type of steamed bun filling, generally vegetarian stuffed buns, no more than 15 minutes, and meat stuffed buns will be cooked in 20 minutes.

There is also a key knock here, that is, when the steamed buns are steamed, don't be in a hurry to remove the lid of the pot, turn off the heat and continue to simmer for 3-5 minutes, wait for the temperature in the pot to drop, and then take out the buns It will be beautiful, and there will be no novices often encounter the problem of "retraction".

Answer: Hello, I am glad to answer for you, 220 grams of warm water and 3 to 4 grams of yeast are stirred until there are no particles, added to 400 grams of wheat all-purpose flour in batches, stirred into a flocculent, kneaded into a smooth dough, covered with plastic wrap and fermented to 2 times the size. I hope my answer helps.

Hello, I am glad to answer for you, 220 grams of warm water and 3 to 4 grams of yeast stir until there are no particles, add them to 400 grams of wheat all-purpose flour in batches, stir into a flocculent, knead into a smooth dough, cover with plastic wrap and ferment to 2 times the size. I hope my answer helps.

Steamed buns, remember not to steam them directly in the pot, the method tells you that the steamed buns are white and do not collapse.

Tips for steaming steamed buns: melt the yeast with warm water, pay attention to the amount of water, stir while pouring water, do not add alkali, and exhaust after the dough has risen.

Ingredients: flour, water, yeast.

1. Melt the yeast with warm water.

It is best to melt the yeast with warm water first, especially in winter, it will be better to melt the yeast with warm water, and the water temperature must be controlled, preferably around 35 degrees.

2. Pay attention to the amount of water.

When the dough is raised, water should be added to stir the flour, at this time you should pay attention to the amount of water, generally about 500 grams of flour should be added about 250 grams of water, so that the final kneaded flour will be moderately soft and hard. If it's winter, you can add a little more water, which can be around 260 grams to 270 grams.

3. Stir while pouring water.

When mixing the dough, it should be noted that it is necessary to stir the dough while pouring water, and many people may pour all the water into it before stirring the dough, which is not correct. The correct way to do this is to stir while pouring water, and as long as the dough is flocculent, you can knead the dough by hand.

4. Don't add alkali.

In the process of making noodles, many people may add alkali to it, because they are worried that the noodles will have a sour taste after adding yeast, so they will add a little alkali to neutralize the sour taste.

5. After the dough is fermented, it should be exhausted.

After the dough has risen, many people may directly make the dough into buns, but in fact, this practice is also incorrect. The correct thing to do is not to make the dough into a bun right away, but also to knead the dough a few times first.

First, mix the noodles first.

1. Yeast: The yeast I use is Angel yeast powder bought in the supermarket. There is a 5g pack, which is easy to use.

The amount of yeast is relative rather than absolute, and is determined according to the temperature and speed of the dough environment; Melt the sour in warm water and let it stand for 5 minutes before use; If the environment is cool or you want to grow faster, you can have more yeast, 5 grams per 500 grams of flour at normal temperature is enough.

2. Water volume: The amount of water used in the noodles, in fact, this can be put in several times, and it is best to ferment it with warm water faster. The noodles of the steamed buns should be harder.

Normally, it is about 500 grams of flour and 250 grams of water. The noodles of the meat buns are slightly softer, and they are easy to seal after being wrapped in the filling; The dough is not easy to knead smoothly at first, you can knead the dough into shape, cover it and let it stand for 10 minutes, wait for the moisture and flour to fully blend before kneading again, and it will be easy to knead a smooth dough!

Second, the dough. 1. One-time fermentation: put the kneaded dough into a basin, put on the basin cover or plastic wrap, and carry out a fermentation. When the weather is hot, the dough tends to rise. Generally, it is fermented to twice the size of the original dough, and it is OK.

2. Shaping: The dough poured out and put on the panel should be kneaded for a while to discharge more air inside, and the smaller and more uniform the cross-sectional holes after the dough is cut, the better, so that the kneading of the steamed bread will be smoother, and the surface of the steamed bread will be smoother after steaming; The same goes for stuffed buns. Then, you can make steamed buns or buns and put them in the steamer.

3. Secondary fermentation: Before steaming, it is best to carry out secondary fermentation, and the green body should stand in the steamer for about 20 minutes-30 minutes, it is recommended not to ignore this step. Steamed buns or buns that have undergone secondary fermentation will definitely be better steamed than without this step.

When the weather is hot, the steamer is filled with cold water, because the temperature is high and it is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

Put the noodles in an Angel pot, and then get a little Angel, not too much, and no more. Because I don't know how much you need, when I make noodles at home, I use about half a spoonful of Angel yeast for 4 bowls of noodles. Mix the noodles, cover them tightly and put them in a warm place to ferment.

About 3 hours? It's just about ha, it's OK when the noodles are up. ~~

Use noodles and baking powder, warm water and noodles, and put them in a place above 30 degrees, and they can be made in about two hours.

Go to the supermarket and buy Angel baking powder.

First, the first thing to do:

There are two ways to make dough.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer with water first, then pour the noodles into it and mix evenly, let it rise for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot when steaming, so as not to have flowers on the steamed bun skin, be sure to put the buns in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix.

Close evenly. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough.

Wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. in the plugged in.

Steam for 13 minutes. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

2. Make steamed bun stuffing (two kinds of stuffing are available, which can be made according to your taste):

1. Meat bun filling.

Buy a pound of minced pork (lamb. Beef) a green onion, a piece of ginger, cut the green onion and ginger into minced pieces and put the meat filling together, pour in soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken essence) and stir well to become the bun filling.

2. Three fresh bun filling.

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (half a bowl), fresh shrimp.

5-6 pieces (chopped into a puree), half an egg scrambled and chopped, an appropriate amount of cabbage heart (2 taels), shiitake mushrooms.

1 (chopped) green onion, ginger, salt, sesame oil, 1 hour before the spontaneous dough is ready.

Set aside, a small amount of cooking wine.

Method: Add one-third of the water to the green onion, ginger and shiitake mushrooms), cooking wine and shrimp meat

Mix the minced meat together, add salt, then mix well, add the scrambled eggs, and put the cabbage heart.

Chop and put together and stir well, without soy sauce, to make a bun filling. The buns are steamed over a warm fire.

15-20 minutes.

The amount of water in the steamer is the middle of the steaming curtain and the bottom of the pot or a little bit on the position, too much water is easy to cause the bottom of the bottom of the steamed bread below to be scalded by the water and sticky, too little water does not have enough steam will dry the pot and the steamed bread will die; Before the steaming curtain is placed into the green body, you should pour a little oil on it and spread it with your hands or brushes; The whole process is steamed over high heat, and the timing starts after the pot is steamed, and it is generally steamed for 15 to 20 minutes according to the size of the pasta. After steaming, wait 2-3 minutes to open the lid.

If you want to steam out successful buns, summarize three points:

1. Knead well with the dough ---, we need a smooth dough;

2. The first and second fermentation of the dough --- must be fully in place, which is really important;

3. Steaming --- pasta needs to be steamed over high heat after the pot, the steaming time must be sufficient, the length of time varies with the size of the pasta, and the fire must be steamed for three or five minutes, not immediately open the pot.

It's similar to steamed steamed buns, the difference is that you want to make dishes, that is, you make fillings.

1.The noodles should be reconciled and not too soft, they should be sent well, kneaded well, do not knead them before wrapping, and make bun wrappers directly.

2.The filling should not be too soft.

3.After wrapping the buns, they should be left for 20 to 30 minutes (longer in winter.) The top of the bun should be covered with a damp cloth to prevent it from drying out) and then steam. If it is left for a short time, it will become a dead face.

4.When steaming, the water should be put on the drawer without opening, and the time should be recorded when the water is boiled, generally steamed for 8 to 10 minutes, and it will become dead if the time is too long. Don't steam too much heat, too big will smash the noodles to death.

In short, to ensure that the noodles can be raised, the four points are indispensable, pay attention to the above four points to steam delicious and beautiful buns.

Now it is specially used to make noodles, and there is a look at it in the supermarket, and the key to steaming buns is to put the buns in the pot with cold water, so that the buns can be steamed, and the noodles must be evenly blended, otherwise there will be steam in some places, and some places will not get up.

Soak some baking soda in warm water, mix it with flour, and wait until the noodles are ready to leaven to make steamed buns.