Ask the master of the white case to teach how to make steamed buns

When making steamed bread, if you knead a small piece of lard into the dough, the steamed steamed bread is not only white and fluffy, but also fragrant. ­

When steaming steamed bread, add a little orange peel silk to make the steamed bread add fragrance. ­

If you add 2 3 tablespoons of vinegar to the water in the original steamer, and then steam it for 10 to 15 minutes to turn white. ­

The noodles of steamed steamed bread must be kneaded evenly, put in an appropriate amount of baking powder, and then shape it after it is formed"Wake up"It takes about half an hour to steam.

How to make the dough loose and big? ­

There are many ways to make steamed buns. Choosing flour is also crucial. You can't choose flour that is too gluten, for example, the flour used to make bread can't be used to make steamed buns. ­

Southern steamed bread (with sweetness) uses low-gluten flour, and generally when buying flour, the flour bag is marked as pastry flour. This steamed bun recipe is:

Recipe: Flour 100%, Sugar: 10-20%, Water about 42%, Yeast: 1%, Baking Powder 1%, (Milk Powder 5% or Oil 5%)

Note: You can add or not add in parentheses, and the taste is much better. ­

Preparation: 1 Mix the flour with the baking powder well

2 Add two or three grains of saccharolytic yeast with a small amount of water, the term is activated yeast, but the sugar cannot be too much, otherwise the yeast will die due to osmosis. ­

3 Other water dissolves sugar. The water temperature should not be too low, about 30 degrees Celsius is good. ­

4 1 Mix with 2, add 3 knead dough, preferably with a blender, if you use your hands, it is more tiring. Try to make the flour gluten fully extended. ­

5 Let the dough sit for 10 minutes before forming. ­

6. Proofing for about 60 minutes, conditionally proofing in the proofing box, that is, the humidity is 75%, and the temperature is about 37. It is best not to allow the surface to air dry

7 After boiling water, steam for 15 minutes. ­

1. You can use yeast and noodles, put less yeast, and use it for about a day, and then you can use it as old noodles. 2. Good-looking buns require a slightly harder surface, and the technique of wrapping buns should be good. Fluffy means that the noodles should be made well, and those who have been sent and those who have not been sent well will not be soft.

3. This should be determined according to the actual situation, and it cannot be explained clearly in one sentence or two. 4. Put the noodles in the refrigerator without use. If it's a small amount, if you make it every day, just leave it at room temperature (it's fattened).

Dry yeast is kept at room temperature, is yeast put in the refrigerator. 5. Heat rises and shrinks. 6Add dry powder to the mix.

You can make steamed buns with good noodles and steam them when they are ready. 7.If it is steamed, put vinegar in the pot and then steam it, but this is to look good, not delicious.

Try not to have more alkali. It doesn't make much difference what others tell you, the key depends on your learning attitude. Make it 1000 bags of noodles, and there are few masters who weigh the ingredients to make steamed buns, so those so-called recipes are useless for people who don't know how to do it.

Steamed buns have several features; Safety, soft table, delicious filling, 1 safety; The main thing is to use safe raw materials; For example, some additives should not be abused in steamed buns, and making pastries is a conscientious job.

2. The soft surface of the bun mainly depends on the process and production method; You can use Angel yeast, Angel steamed bread improver, 100 diamonds aluminum-free baking powder (excluding Mingfa to meet national standards), flour, sugar to make noodles, there are two processes.

a Fermented hair at one time; After the dough is good, it is directly wrapped into steamed buns, and the key point of steaming begins after the buns are proofed and large--- is the size of the proofing buns.

b Secondary fermentation; After an hour of proofing after mixing the noodles, you will start to make steamed buns, and you will need to proofing the buns to make steamed buns, and then steaming after the buns have risen.

The key point --- is the degree of proofing of the bun.

personal advice; How to make steamed buns, mainly depends on the degree of dough and the proofing degree of semi-finished steamed buns, Bo release oil can solve the problem of non-sticking.

To put it bluntly, you don't need to put improver when making steamed buns, just use yeast and baking powder, or put baking soda, especially when you put baking soda, it is soft and elastic. Whether the steamed buns are soft or not depends on whether they are enough.

First: Put the buns in the steamer when they are about to be steamed.

Second: the bottom of the steamer must be brushed with oil.

There are many reasons why the surface is not soft, it cannot be completely proportional, and it is directly related to the surface itself, the temperature, and the time for the first and second hair is enough.

You have to try more to do this work, and no matter how much others say, it's just a reference.

Before placing the buns on the steamer, the bottom of the basket should be sprinkled with cold water. Is the bottom of your cage sprinkled?

Is there a bamboo strip under the cage, just brush some oil.

The general ones are stained, the steamed buns we sell here are brushed with oil on the cage drawer, but my family spreads a layer of patterned cloth on the cage drawer.

On the top floor, there is less gunning powder