How to make steamed buns fluffy?

The noodles must be good, kneading the noodles is to add a little alkali and baking powder, to knead evenly, knead the steamed bread to wake up and then steam, the rigid and soft steamed hair is heavy, the awakened steamed hair is light, the awakened steamed bread will become bigger, the pot can be steamed on the basket, to ensure that you are all fluffy steamed buns, and the same is true for buns.

The problem of yeast and the ratio of oil to water are very important.

Material. 400 grams of pumpkin, 400 grams of all-purpose flour, 50 grams of fine sugar, 6 grams of yeast powder, 5 grams of baking powder, 100 grams of water

Method. 1.Peel the pumpkin and cut it into cubes for later use.

2.All-purpose flour, fine sugar and baking powder are put into a steel basin, and then the pumpkin pieces from method 1 are rolled into a puree and put into a steel basin, and yeast powder powder is added.

3.Add the water to the steel basin of Method 2 and mix well, knead for about 2 minutes until it is evenly formed into a ball and there are no hard lumps.

4.Cover the dough from Method 3 with a damp towel or plastic wrap and let stand for about 20 minutes.

5.Method 4: Knead the rested dough until the surface is smooth and divide it into dough weighing about 35 grams each.

6.Roll the dough from Method 5 into a steamer, cover with a lid and let it stand for about 25 minutes.

7.Turn on the fire, and when the steam rises, steam the steamed buns that have been proofed in Method 6 over high heat for about 8 minutes.

Hello, I'm making buns, you may not have sent it, okay.

Have you ever done it before?

I used Angel's and a lot of ingredients.

It's not just talking.

I can't really do it myself.

Why don't you go out and buy something to eat?

How convenient that is.

You say yes or no.

Making steamed buns is soft, mainly in the dough, as well as the second proofing and other related processes. If you can master these steps, you can do it well.

Steps to make buns fluffy

1. When mixing the dough, you can add more water to ensure that the water content of the dough is not only the same, but also the steamed food. softer;

2. The first proofing should be in place, and the second proofing should not be omitted;

3. When mixing the dough, you can add some lard, and replace it with milk to increase the brightness of the bun and play a whitening role;

4. Don't overly pursue thin skin and big stuffing;

5. After steaming, simmer for a while, such buns are soft and delicious.

A bun recipe:

Ingredients: 500 grams of plain flour, 250 grams of water, 5 grams of yeast.

Filling: 300 grams of pork belly, 9 dried shiitake mushrooms, 1 box of tofu, 2 carrots, 1 handful of shallots, 10ml of cooking oil, 20 grams of cooking wine, 10 grams of light soy sauce, 10 grams of oyster sauce, 5 grams of salt, a little pepper, a little ginger powder, chili powder.

Method] 1. After cleaning the dried shiitake mushrooms, soak them in water until soft.

2. Cut the pork belly into small pieces and put it in a food processor cup to make a meat filling, and it is better to chop it by hand.

3. Wash the carrots and shallots.

4. Finely chop the mushrooms and carrots.

5. Cut the shallots into finely chopped green onions.

7. Add the tofu and stir-fry while pressing the spatula.

8. Divide the tofu into small pieces.

9. Add diced shiitake mushrooms and diced carrots and stir-fry.

10. Add cooking wine, light soy sauce, oyster sauce, salt, pepper, chili powder and ginger powder and stir-fry well to taste.

11. Hold a large bowl, dry to room temperature, add chopped green onion and mix well.

12. Mix 500 grams of flour, 250 grams of water and 5 grams of yeast, knead into a smooth dough, cover and relax for 10 minutes.

13. Roll the dough into long strips, cut evenly and roll it into a thick middle and thin dough around it.

14. Fill in the filling.

15. Press the filling with the thumb of the left hand, push the dough with the index finger and the right hand in a clockwise direction, and make small folds with the thumb and index finger of the right hand to pull the edge of the dough in an anticlockwise direction.

16. Put the finished embryo code in the steaming drawer, cover the pot, let it rise for 40 minutes, the bag looks very fluffy, and it feels light and fluttering to indicate that the dough is good, and start steaming for 15 minutes over medium heat, because it is a cooked filling, the dough can be steamed, turn off the heat and then open the lid after 3 minutes.

17. Soft and full without collapsing the skin.

Taking steamed bread as an example, the common practices are as follows:

Ingredients: yellow rice, flour, yeast.

Steps. First, soak the yellow rice overnight, and then put it in the machine and grind it.

Steps. 2. Mix the yeast with the dough and pour in the ground yellow rice.

Steps. 3. Then stir.

Steps. 4. Knead the dough and ferment until it becomes larger.

Steps. 5. Knead round into steamed bread embryos.

Steps. 6. Brush the pan with oil.

Steps. 7. Wake up the first closed Hui crack before kneading the steamed bun for 25 minutes.

Steps. 8. Steam on high heat for 30 minutes, turn off the heat and simmer for 2 minutes.

The detailed tutorial of making steamed buns is as follows:Ingredients: 5 kg of flour, 500g of soybean sprouts, 1000g of pork belly, 500g of white radish, 300g of coriander.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of blended oil, appropriate amount of chili powder, half a pack of yeast (dry).

Steps: 1. Shred the white radish, add salt to kill the water, and pour it out. Then add sesame oil and chicken essence and mix well.

2. Fry the bean sprouts in oil, add chili powder and salt to taste.

3. Chop the pork belly, add fragrant grains, salt, chicken essence, green onion and ginger water (the water after soaking the green onion and ginger in warm water) and grasp the eggs well.

4. Take out an appropriate amount of flour.

5. Add sugar water and yeast to knead the dough.

6. The fermentation time is determined by the temperature. At least 1 hour or more.

7. After fermentation, cut the agent with a knife.

8. Wrap all kinds of materials in it and knead them into shapes. The steamed bun can be cut directly with a knife.

9. After the water is boiled, put it in the steamer and steam for 15-20 minutes.

Product: Steamed Bread, Process: Steaming, Taste:

Original flavor Category: Fast food Staple food Indigestion Ingredients: 500 grams of wheat flour Seasoning:

5 grams of yeast, 5 grams of baking powder, 5 grams of white sugar, 250 grams of commonly used water, appropriate amount of each Production process 1Mix the flour, dry yeast powder, baking powder and sugar in the container, add 250ml of water and stir into a block, knead it into a ball by hand, and knead it repeatedly on the board until the dough is smooth and set aside. 2.

Sprinkle a layer of dry flour on the cutting board, put the leavened dough on top, roll the leavened dough into 3 cm thick strips, and cut the strips into pieces about 3 cm wide. 3.In addition, take a container and sprinkle dry flour, put the raw embryos of the knife-cut steamed buns one by one, and put them in a warmer place to rise for 20 minutes.

4.Steamed cooked food in the usual way. Craft Tip 1

Steaming: It should be noted that the water in the steamer should be six to eight percent full, and the water must be boiled to cover the cage lid, and then steamed with a strong fire. Steaming can be divided into steamer steaming and steamer steaming.

a.Steaming in a steamer: (1) Spread gauze on the steamer; (2) Place the raw embryo that has been proofed on the steamer; (3) Steam over high heat (usually 12 minutes).

b.Steaming in a steamer: (1) Place the proofed raw embryo on a boiling steamer; (2) Steam over high heat (usually 12 minutes).

2.Knife-cut steamed bread is the most basic form of steamed bread, if you want to make a puffy and soft knife-cut steamed bread, when kneading the dough, it is necessary to pay attention not to knead excessively, so as not to destroy the activity of yeast, so that the finished product is not puffy enough. Also, remember to put the raw embryo in a warm place to proof.

The taste of the dish is white and smooth, the noodles are fragrant, warm and soft. How to eat: Breakfast|Chinese Food|Dinner Recipe Nutrition Wheat flour: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the intestines, removing heat and quenching thirst, and is mainly used to treat irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

If the bun is steamed, use the dough, yeast dough, you can send it for a little longer, if you want to be softer, the dough will be softer, the dough will be very soft when steamed, the steamed bread is the same, the dough is a little longer, the dough is also softer when kneading, if you want to steam the dough a little, knead the dough harder, and the steamed dough will be very chewy. I hope it can help the kiss.

.To use warm water and dough (40). The water used to ferment yeast should be boiled and cooled in tap water.

Because microwaves kill bacteria, do not microwave water containing yeast. 2.The stuffing of the bun should not be too watery, otherwise it will affect the fermentation of the bun and form a dead surface at the bottom.

3.Try to use all-purpose flour for steamed buns and buns, and avoid using low-gluten flour such as cake flour and corn flour.

Remember to adopt it.

Ingredients: Wheat flour: 250 grams Eggs: 4 shrimp: 100 grams Leeks: 50 grams.

Excipients: malto-yeast powder: 5 grams.

Cooking steps: 1.Ingredients: 250 grams of flour, 4 eggs, 100 grams of shrimp, 50 grams of leeks, 5 grams of yeast powder. Seasoning: 5 grams of pepper, 5 grams of five-spice powder, 5 grams of salt, 1 tablespoon of cooking wine.

2.Put the yeast in a basin and add water to dissolve it, then pour flour into the basin and knead the dough by hand.

3.The kneaded dough is left in a warm environment for more than 5 hours to rise to twice the original size and has a honeycomb shape inside.

4.Remove the dough, knead it vigorously again and roll it into long strips, knead it into a dough of the same size, and then roll it out with a rolling pin to form the dough.

5.Chop the washed leeks, soak the dried shrimp in water, and beat the eggs in a bowl.

6.Pour oil into the pot, heat the egg liquid at a temperature of 60%, cook and slip out, then put the leeks, shrimp and eggs into a bowl, add five-spice powder, salt and sesame oil and mix well.

7.Use chopsticks to pick up the filling and wrap it into the dough, pinch out the pleats counterclockwise with the technique of "one lift, two pulls, and three pushes", and wrap three buns in the same way.

8.Finally, bring the water in the steamer to a boil, put the buns in the cage drawer and steam.

How to make steamed buns ferment and have a softer taste.

Steamed buns, how to make delicate and smooth, four tips, make the steamed bread particularly delicious.