Can you add eggs to steamed steamed buns, and can you add eggs to flour with steamed steamed buns

The practice of two-color steamed steamed buns.

First, the materials. Ingredients: 250 grams of flour, 1 egg, 3 6 grams of yeast.

Excipients: 125 grams of warm water.

Second, the practice. 1. The above materials are prepared in turn.

2. About a spoonful of yeast.

3. Dissolve the yeast with warm water.

4. Pour the melted yeast water into the flour.

5. After pouring in the yeast water, do not knead the dough, stir constantly with chopsticks, and then it will become flocculent. If there is not too much dry powder at the bottom, you can start kneading.

<>8. Select one of the doughs, knead it vigorously, and then cover it with plastic wrap.

Ferment in a warm place.

9. Beat the eggs, then take out another dough, add a little bit of egg wash, if it is too sticky, add dry flour appropriately. Slowly knead into a dough that is moderately firm and soft. (Premise: must be yellow and not white dough) and take to leave.

10. Identification and fermentation methods: 1) Peel off the dough, and the internal tissue is honeycomb-shaped. 2) The volume is large and doubled.

11. Then keep kneading the dough until the dough is cut and the obvious honeycomb shape is not visible. (This step must be done).

12. Roll out the dough with a rolling pin.

13. Pick up the white noodles and cover them on top of the yellow noodles. After folding the noodles, roll up the noodles. Cut to the appropriate size.

14. Pour half a pot of water into the rice cooker, put the drawer cage, put the steamed buns, and cover the pot.

1. The nutritional value of steamed bread.

Manju is made from fermented flour, and the main nutrient is carbohydrates.

It is the basic food for people to replenish energy.

1. Suitable for people.

It can be eaten by the general public.

2. Traditional Chinese medicine diet therapy.

To nourish the stomach and reduce bloating, steamed bread is made of flour by fermentation, which is easier to digest and absorb. Too much stomach acid.

Bloating, indigestion.

People with diarrhea will feel comfortable and reduce their symptoms when they eat grilled steamed buns.

2. Food taboos for steamed buns.

Diabetes. Patients with high blood sugar should not eat too much steamed bread at one time, otherwise it is easy to cause large fluctuations in blood sugar, because steamed bread contains a lot of starch, which is easy to decompose into sugars.

Reference Encyclopedia - Steamed Bread, Nutritional Value, Food Contraindications.

How to make custard steamed buns:

Ingredients: 150 grams of potato starch, 30 grams of low-gluten flour, 25 grams of milk powder, 30 grams of powdered sugar.

Excipients: 1 egg, 30 grams of unsalted butter, 2 grams of baking powder.

1. Prepare the ingredients needed for baking custard steamed buns and weigh them finely.

2. Melt unsalted butter in water and set aside.

3. First of all, beat the eggs, pour in the powdered sugar, and stir well with a manual whisk.

4. Add the melted butter and stir well;

5. Sift the potato starch, low-gluten flour, sugar-free milk powder, and baking powder into a bowl with egg liquid.

6. Stir and press with a spatula first, and then knead the dough by hand.

7. Take a small piece of dough, roll it into long strips, and cut it into small pieces.

8. Roll the small agent into a small ball (the small ball should be as small as possible, it is easy to crack when it is large), and put it in a non-stick baking sheet.

9. Preheat the oven to 145 and place the baking tray on the second layer of the oven.

10. Oven 145, upper and lower tubes, second layer, bake for 20 minutes.

11. After the surface is slightly colored, the custard steamed buns are baked.

You can put eggs in steamed buns, and here is how to do it:

Ingredients: 1 2 eggs, 170 grams of milk, 300 grams of flour, 5 grams of yeast, 15 grams of sugar, 2 grams of salt.

1. Put yeast in the milk, let it stand for about 5 minutes, and then add sugar to dissolve.

2. Beat the prepared eggs into the milk and stir well.

3. Then add the prepared flour to the milk and egg mixture and stir.

4. Put the stirred milk and egg dough into the kitchen machine and knead the dough for 10 minutes.

5. After kneading into a smooth dough, cover with plastic wrap and put it in a warm place to ferment until it is twice as large.

6. Squeeze and exhaust the fermented dough, add some flour and knead it into long strips.

7. Cut the kneaded noodles into small dough pieces.

8. Put the small dough into the steamer, put the appropriate water and boil for 15 minutes to stop the fire, and then steam for 5 minutes to bake.

There are several recommended ways to put eggs.

The cornmeal steamed bun looks troublesome, but it is very simple to make and the taste is very good. If you don't believe me, try it, it's both nutritious and delicious.

Method 1. Ingredients: 400g of steamed bread flour (low gluten flour), 100g corn flour, 1 tablespoon sugar, 1 tablespoon soybean flour, 2 tablespoons of dry yeast, 1 teaspoon baking powder, 1 teaspoon salad oil, 220ml of warm water.

Method: Dissolve the yeast powder and sugar in warm water, mix with the rest of the ingredients, put in a bread maker, and stir until smooth. Place the dough in a sealed place for 20 minutes.

After 20 minutes, remove the dough and knead it until smooth and shaped. Heat the water in the steamer, put the shaped dough in, about 30 minutes, and steam for 15 minutes on medium heat.

Practice 2. Ingredients: cornmeal, white flour, milk, sugar, eggs, yeast. The ratio is 80% cornmeal, 20% white flour, 2 eggs, and a handful of sugar (no standard).

Method: First burn half of the milk into the piping hot, pour it into 80% of the cornmeal and stir it with chopsticks, (only half of the cornmeal) after it cools, rub them well with your hands, put in sugar, beat in eggs, add the 20% white flour, and knead them together with the other half of the milk and yeast, taking care not to make them too hard. After it is boiled, add a little baking soda and start kneading the dough, (no need for a panel, just knead it in a basin) and knead it repeatedly, after kneading, let it rise for 10 minutes, and you can put it in the pot and start steaming.

Method three. Ingredients: cornmeal, white flour.

Method: Add one-third of the cornmeal to the white flour when mixing the noodles, and put the two kinds of flour together in a warm place to ferment (if you want to be thorough and good, it is best to put a piece of old flour fertilizer), if you really don't have it, you can also use yeast (generally sold in supermarkets). After the dough is done, put a little alkaline flour or baking soda, if it is too thin, add a little flour and put it on the board to knead, pay attention to be sure to knead it thoroughly, put the kneaded flour on the board and wake up for 5 minutes 3, turn the awakened noodles into an agent, and then knead each agent into a steamed bun, knead it and put it on the board and wake up for another 5 minutes 4, put water in the steamer and boil it over high heat and put it into the steamed bun Pi, and steam it for 20 minutes with a strong fire to get out of the pot.

The fermentation and preparation process is similar to steamed steamed bread, except that some cornmeal is added to the dough.

Yes, adding eggs will make the steamed bread taste more fluffy and soft.

Eggs can be added.

It will taste good if you add it (hey.

<> you can add eggs to the flour of steamed buns. Its biggest benefit is that it can make steamed buns more fluffy. Here's how to make egg steamed buns:

1. Yeast is thawed with warm water;

2. Add sugar and stir well;

3. Add the eggs and stir well;

4. Add flour and stir with chopsticks until there is no dry powder;

5. Knead into a smooth dough, cover with plastic wrap and let it steep for 15 minutes;

6. Cut the awakened dough into small pieces and knead them into smooth steamed buns;

7. Steamer for 30 minutes to twice the size, then boil the pot over high heat, steam for 15 minutes, turn off the heat and simmer for 3 minutes, and then remove from the pot.

OK.

Eggs can be added in the process of making steamed bread, and they can also make flour kneaded together, as long as the amount of liquid is reduced, so it does not affect the production of steamed bread, and eggs can not only add flavor to steamed bread, but also add nutritional value to steamed bread. Eggs are a good choice to put in the steamed bread, the egg itself is an emulsifier, and a large amount of air can enter the flour through stirring, so that the steamed steamed bread will be fluffy and soft, so that the steamed steamed bread is not only rich in taste and nutritional value, but also the taste of the steamed bread itself has been improved.

According to your own needs.

Adding eggs to steamed bread is added according to your preferences and needs, and it is not a food that must be added, so you can add eggs or not to make steamed bread.

After adding eggs, it is more convenient to knead flour, eggs have a relatively large viscosity, which can help the fusion between flours very well, followed by the nutritional value of eggs, which can make the steamed bread have higher nutritional value, for people who like to eat eggs, the taste and taste of eggs added to the steamed bread will be better. However, the steamed buns made by adding eggs to flour will have the fishy smell of eggs, so for those who don't like the taste of eggs, it is possible to leave eggs without them.

The main reason for the fishy smell of eggs is that egg yolks contain a lot of lecithinLecithin has a fishy smellThe second is the metabolic problem of the hen that causes the eggs to have a fishy smell, so there are two ways to get rid of the fishy smell

In the process of making steamed buns, you can add 2-3 drops of lemon juice to mask the fishy smell of eggs with the smell of lemon, which is usually more useful.

The second is to separate the egg yolk from the egg white, and only use the egg white to make the steamed bun, but this method cannot completely guarantee that it can remove the fishy smell.

You and your friends can't steam steamed buns with boiled eggs, but it's best not to make them together, because Zhengmeng takes a long time and the use of additives is short, so it is easy to lose eggs with low nutrients when they are together, though. Steaming time is too long. case without certain nutrients.

Steamed steamed buns are not allowed to boil eggs. It takes 15 minutes to cook steamed buns, and boiled eggs are cooked in only five minutes, a difference of 10 minutes. If eggs are boiled for a long time, the nutritional value will disappear. The taste is not good. Eggs can be boiled alone.

It is best not to steam steamed steamed buns with boiled eggs, because there are bacteria on the shell of the eggs, and the steam will carry the bacteria into the steamed buns.

Of course, steamed steamed buns and boiled eggs can be together, but the eggs will be boiled for a longer time, so you need to add more water.

When steaming steamed buns, they can be boiled with eggs, because it is breakfast for both people, and men love to eat breakfast.

Of course, we can eat together, we can eat breakfast, we can eat together.

Eggs can be put in the flour, eggs are mainly used as an emulsifier, through whipping, so that a large amount of air into the flour, forming an expanded volume. Whether you're making pastries or other pasta dishes, putting one or two eggs in them not only tastes good, but also has great nutritional benefits.

Eggs also have other important micronutrients, such as potassium, sodium, magnesium, especially the iron in the egg yolk up to 7 mg 100 grams, but the iron in the egg yolk is non-heme iron, which is combined with lecithin, and the utilization rate is only 3%; Eggs are rich in phosphorus but relatively insufficient in calcium, so eating milk with eggs can be nutritionally complementary. Eggs are also rich in vitamins A and B.

Benefits of putting eggs in flour:

1. The nutritional value of food, eggs are a very nutritious food. Eggs, beaten in flour, cakes or other pasta foods can make food more nutritious. It plays a role in balanced nutrition.

2. It can improve the taste of food. Flour and eggs are mixed together and fried in batter, or pancakes will taste much better than those made with flour alone.

3. Cheap cakes will use cake oil and emulsifier instead of egg ming, which greatly reduces the cost and makes the taste very poor.

Many people will eat steamed bread as breakfast, after all, steamed bread is a food such as flour, which is rich in nutritional value, and even some people will add eggs to the steamed bread, so what are the benefits of making steamed bread with eggs? The advantage is that the steamed buns are very fluffy, have a good taste, and are very fluffy. The main ingredient of steamed bread is starch, and the addition of eggs can make the noodles stickier, and there will be no adverse reactions between the two.

However, it should be noted that you should not put too many eggs, otherwise the dough effect will be affected to a certain extent. When eggs are added to the steamed bread, the flavor of the steamed bread will become a bit similar to the texture of a cake.