How to make steamed buns, steamed buns, and flower rolls?

5 grams of yeast and 3 grams of sugar for a pound of noodles, mix noodles with warm water, put them in a place with high temperature to ferment to twice as much, and then make them into the shape of steamed buns or flower rolls, and then after the second proofing, they can be steamed in a pot for about 15 minutes.

Although these types of noodles such as steamed buns, steamed buns, flower rolls, and flatbreads are made from dough, their tastes vary greatly. When many friends make pasta, although the method of making noodles is right, the second proofing is also very good. However, there will still be steamed buns that are not strong, the bun skin is not undulating, not soft, the dough cake is not fluffy, and there is not much honeycomb tissue.

These problems can be attributed to the same problem, that is, the ratio of flour and water is not mastered, although they are all pasta, but their requirements for the hardness of the dough are different, if you take the noodles to make steamed bread, to make the dough, then the cake must not be fluffy, if you take the noodles of the pancake to steam the steamed bread, then the steamed bread is not successful.

Among these kinds of noodles that are often eaten, the dough used to make steamed bread should be harder, so that the steamed bread can taste strong. The second is to make steamed buns and flower rolls, which are about the same softness, but softer than the dough for steamed buns, and harder than the dough when making dough. If you make flatbread, the dough should be soft, and the resulting dough will be fluffy and elastic.

The texture of pasta is determined by the firmness of the dough. The absorption of each type of flour is different, so there is no way to share the specific ratio of flour to water, but you can share a little trick with you, master this little trick, and the taste of the pasta will be just right.

When making dough, first use warm water of about 35 degrees Celsius to melt the yeast powder. Add 125 ml of warm water to a pound of flour to avoid adding too much water, wasting yeast powder, and also affecting the fermentation speed of the dough. In the later stage, you can directly add warm water when mixing the dough.

The water should be divided into a small amount and added many times, stirring while adding water, if you make steamed bread, stir until the flour is flocculated, and the remaining dry flour accounts for about one-tenth of the total amount of flour, and then knead the dough. If kneading dough is more laborious, you can dip it in water and knead it into a smooth, harder dough.

If you make steamed buns or flower rolls, stir until there is no dry flour in the dough, and knead the dough with your hands, at this time the dough is better to form a ball, so you don't need to dip it in water, just knead it into a smooth dough.

If you want to make dough, add water and stir until the dough becomes a dough directly. You don't need to knead the dough with your hands, just stir it into a ball, dip your hands in some water, and pat it flat. After the dough is fermented, add more flour to the cutting board, knead it to vent the flour, divide it into evenly sized dough, and then roll it into cakes and cook it in a pot.

The most important step in making steamed buns, steamed buns, and flower rolls is to make noodles, first select an appropriate amount of flour, then add water and yeast powder and stir evenly, cover with plastic wrap, put it in a place with high temperature, and let it rise for about 30 minutes, and the noodles will be fluffy.

To make steamed buns, steamed buns, and flower rolls, if you choose to make noodles, you generally use baking powder and add some baking soda, which will make the taste of these foods more fluffy and delicious.

Put the kneaded dough in a basin that is at least three to five times the size of your dough, and then cover the basin with a plastic bag or plastic wrap and cover it with a basin of similar caliber.

Then there is the dough, do not get in direct sunlight (you can bask in the sun moderately in winter), put it in a place where the temperature is about 30 degrees or so, and observe the fermentation of the dough after two or three hours.

If you want steamed buns, steamed buns, and flower rolls to be fluffy and fluffy, the key is to make noodles. The dough is ready, the steamed steamed bun is soft and elastic, pinch it with your hand or press it down, release the hand-painted and quickly return to the fluffy original state.

Tips for making noodles:

1: The noodles of steamed buns must be dough, so the first step is to boil the yeast with warm water, the temperature of the water must not be too high, and the fingers should try the warm feeling.

2: Pour the stirred yeast water into the flour, add warm water to knead the dough little by little, the secret is here, the water must be added in small amounts, and the dough can not be too soft, so that it is easier to set. If you add too much water at once, it will not form after fermentation.

3: Fermentation, this fermentation is carried out twice. Put the kneaded dough on top, place it in a warm place, cover it, and wait slowly until it rises to twice the original size, and it will be enough for 1 hour in summer.

4: At this time, take out the dough, knead out the bubbles in the dough, evenly, place it in the container again, and ferment it twice, this time to double the size. The purpose of the two fermentations is the secret of the smooth wrapper, the successful fermentation, the dough is kneaded evenly, and the smoother the bun wrapper is.

5: After the steamed bun rolls are ready to be eaten, or the buns are wrapped, don't rush to serve them in the pot. Place the formed buns on the cutting board for at least half an hour, and cover them with a steamer cloth to prevent them from drying.

The purpose of this step is actually to let the noodles ferment and set again, so that the buns will become the size of the steamed buns before steaming, so as to ensure the toughness of the bun skin and not dent.

6: Add enough water to the pot, put in the steamed bun rolls or buns, and put a steaming cloth under it, or brush with a layer of oil. Turn off the heat 15 minutes after the water is boiling and steaming.

Finally, the most important trick is to turn off the heat after the steamed buns are steamed, don't lift the lid in a hurry, and wait for 3 to 5 minutes before opening the pot when the temperature has dropped.

Method. Knead the dough, dissolve the yeast in warm water, pour it into a basin, then pour in warm water, stir with chopsticks, and then knead into a smooth dough.

Put the smooth dough, cover tightly with a lid and let rise in a warm place.

After about two hours, when the dough has risen to twice its size, the dough is considered to have risen. Dissolve the edible alkali in a little water, pour it into the prepared basin, knead the dough repeatedly, and then mix it with dry flour as much as you can, until the dough is kneaded smooth and firm.

Roll out the dough on a plate, sprinkle a little salt evenly, drizzle a little oil, and fold it repeatedly to get the oil evenly.

Then roll it into a long strip from one side and use a kitchen knife to cut it into several small pieces.

The method of steamed bread is relatively simple, knead the noodles into long strips, cut them into several large sections, and then form a round ball!

When done, don't put it in the steamer right away, about 15 minutes or so, and then put it in the steamer when it gradually grows larger.

Ignition the fire, wait for the steamer to bubble, time for 15 minutes, 15 minutes later, turn off the heat, but do not immediately remove the lid, wait for 3-5 minutes, if you immediately remove the lid, the originally particularly hot steamed bun rolls will shrink, affecting the appearance.

Dough is the most important part of making steamed buns, steamed buns, and flower rolls.

How should you make steamed buns, steamed buns and flower rolls? In fact, it is also simple, these three belong to the noodle food, it is necessary to put yeast powder to wake up the noodles, the dough is better digested than the dead noodles, it is very suitable for the elderly and children to eat, soft and delicious, full of wheat fragrance and fermented fragrance, we only need to master the amount of flour, water and yeast powder when we operate, the rest is proficiency, in my life, most of the people around me eat pasta, so today the dough process is more specific:

The process of making dough.

Ingredients: yeast powder, flour, water.

Flavoring: Sugar.

1. Prepare 500 grams of flour and 260 grams of water, 6g sugar, 5g yeast, this is a relatively standard ratio, generally speaking, the ratio of flour and water is, the weight of water is half of the flour, clean water in summer, warm water in winter, (water temperature does not exceed 40 °) sugar is yeast's favorite "food", it can make yeast excited, shorten the fermentation process.

2. Pour the yeast powder and sugar into the flour, stir well with a chopstick, then bring the water, stir while pouring, and stir until the flocculent is stirred, and then knead the dough in the picture, observe carefully, you can see that the dough is not smooth, don't worry, let's go down next.

3. Knead the dough, buckle a basin, let it stand for about 5 minutes, and when the time is up, knead the dough again, then you will find that the dough after the "rest" becomes easy to operate, and continue to knead the smooth dough.

4. Put the dough into the basin, cover it with a layer of plastic wrap, the lid of the pot can also be put in a warm place to ferment in winter, and it can be at room temperature in summer, and it will rise until it is twice as large, about an hour, the time should not be too long, and the dough will be sour.

5. An hour later, we opened it to take a look, the dough was obviously fluffy, the inside was full of honeycomb pores, the dough in this case, fermented very successfully, sprinkled with some dry flour on the board, poured out and kneaded the dough, you can steam steamed buns, flower rolls, buns, and noodles.

Summary of tips. 1. There are several reasons why the dough is sour, it may be that the fermentation time has been long, or it may be that there is too much yeast.

2. The ratio of flour and yeast powder should be kept at 100:1 as much as possible, 100 grams of flour in summer, 1 gram of yeast powder, 100 grams of flour in winter, low temperature in winter, low survival rate of yeast.

3. When mixing noodles, add an appropriate amount of sugar, which can promote yeast fermentation and shorten a certain time.

To make steamed buns, the form of the flower curly noodles is the same, soak them in warm water with yeast powder, then put them in the flour to wet the noodles with water, and then knead them with your hands and put them aside to wait for the initiation to make steamed buns and flower rolls.

First, put the flour in the basin, sprinkle the yeast into the flour and stir well; Pour warm water into the flour and stir as you pour to stir the flour into a flocculent shape; Then mix into a dough, knead the dough evenly until the surface is smooth, cover with a lid, and let it ferment in a warm place; The dough is fermented until it is twice the size, and it is ready to rise; Knead the dough on the panel, exhaust the air, and then knead the dough into long strips; Divide the long strip into six smaller doses of about the same size; Knead the small agent from the outside to the inside until the surface of the dough becomes smooth; Put the smooth side on the top, pinch the bottom into bun folds, then turn it upside down, drop it twice on the tabletop, flatten the bottom to make steamed buns, and then put the steamed buns with both hands and rub them back and forth, and round the steamed buns; The steamed buns are done, put on the lid curtain for secondary fermentation, then sit in the pot and light the fire, and boil water in the pot. The water is open and steamed in a pot on the steamed bun; Steam on high heat for 30 minutes, then remove from the pot.

Steamed steamed bread is the traditional way of making steamed bread, and making noodles is the most important part of making steamed bread, and the steamed bread made is more delicious.

<> raw materials: fermented dough, green onions, edible oil Method: 1. Make fermented dough:

Method 1: Spontaneous flour method Take 250 grams of spontaneous flour, slowly add warm water, knead into a smooth dough, cover it with plastic wrap and place it in a warm and moist place to rise for 40 minutes, and then it can be used to make flower rolls.

Method 2: Yeast method Prepare 250 grams of flour, 5 grams of yeast, and 120ml of warm water. It is advisable to dissolve the yeast in warm water and let it stand for 5 minutes, slowly pour the yeast water into the flour, knead it into a smooth dough, cover it with plastic wrap and place it in a warm and moist place to rise, and wait for the dough to ferment to about two times.

The method of judging whether the fermentation is completed: dip one finger in the flour, poke a hole in the dough, and pull out the dough behind the finger without retracting or sagging, that is, the fermentation is completed.

Note: In the summer the dough is left at room temperature for fermentation. If the indoor temperature is low, you can put the dough in the microwave or oven with a glass of boiling water, or you can put the dough in a steamer with hot water.

In winter, you can also put the dough on the heat, in short, we need to create a suitable humidity and temperature environment for the dough to facilitate fermentation.

2. Take out the fermented dough, knead it on the panel to expel the gas inside the dough, and then roll the dough into a rectangular thin dough with a rolling pin;

3. Spread the cooking oil evenly on the dough and sprinkle with chopped green onions and an appropriate amount of salt. Roll up the dough from one end, roll it into long rolls, and divide it into small rolls with a knife;

4. Pinch the dough roll with both hands, the dough roll opening is facing outward, pinch it flat and stretch, the left hand does not move, the right hand rotates two times and twists into a twist shape, and then overlaps and pinches the interfaces at both ends. In this way, a flower roll is ready;

5. Steamed buns and steamed steamed buns are the same, after the flower rolls are ready, they should be left for about 10 minutes to ferment again, and do not steam them in the pot immediately;

6. Put a damp cloth on the steaming drawer, put it in the flower roll, and pay attention to leaving a gap between each other. Pot with cold water, steam for 10 minutes and turn off the heat. Do not open the lid immediately after turning off the heat, leave it for a few minutes before opening the lid and taking out the flower rolls.

Steamed bun dough method: 1 kg of noodles, 5 grams of yeast, 5 grams of baking powder, 10 grams of sugar, an appropriate amount of water, first put the flour into the basin, add yeast, baking powder, sugar and stir evenly, then add water and dough, press the dough with a dough sheeter, then roll up the next noodles, roll out the buns and put them in the steamer to steam for 15 minutes.

Steamed bread noodle method: 1 kg of low-gluten flour, 5-8 grams of yeast, 5 grams of baking powder, 30 grams of sugar, and an appropriate amount of water. Put the flour into a basin, add yeast, baking powder, sugar and mix well, add water to make dough, roll it up and press it into a thin sheet with a dough sheeter, roll it into a round strip of uniform thickness with a rolling pin, put it in the pot, steam it for 15 minutes on high heat, turn off the heat for five minutes.

Flower curly dough method: 1 kg of all-purpose flour, 5 grams of yeast, 5 grams of baking powder, 10 grams of sugar, appropriate amount of water. Put the flour into the basin, add yeast powder, powder, sugar, mix well, add water and form a dough, press the noodles into thin slices, then brush the noodles with oil, sprinkle pepper and salt, thirteen spice powder or wipe the meat filling, spread the bean paste, etc., roll up, cut well with a knife, and then put it in the pot, and steam for 15 minutes.