How to make steamed steamed buns, the noodles are soft and delicious

Warm water dissolves yeast.

Many people use cold water directly when using yeast and watch the yeast melt, but it will greatly affect the fermentation of yeast. Pour some hot water first, then add some cold water, the water temperature is thirty or forty degrees, and then put yeast.

Approximate dosage ratio: about 5 grams of dry yeast powder in 500 grams of flour. However, temperature, humidity, type of flour, water temperature, etc. will affect the time and effect of fermentation, so the scope of use should be adjusted flexibly.

Warm water and noodles. The temperature is best between 28-30 degrees. Feel with your back.

Even in summer, it is recommended to use warm water.

Choose the right starter culture:

The gas released by baking soda is not abundant, so the softness of the finished product is not very good. Moreover, it is a weak alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta, so it is not recommended to choose.

Active Dry Yeast (Yeast Powder) is a natural yeast extract that is not only rich in nutrients, but also more valuable, and also rich in vitamins and minerals. Not only is it rich in vitamins, but it also has a protective effect on the vitamins in flour. Not only that, but yeast can also increase the B vitamins in the dough during the breeding process.

As a result, the nutritional value of finished pasta made from it is several times higher than that of unleavened pasta, such as cakes and noodles.

Add some sugar and the right proportion of yeast.

When making dough, first adjust the ratio of yeast to water, and then put in a spoonful of sugar, be careful not to too much, a small spoon is fine, stir well and add flour.

For novices, the amount of yeast used and uneven mixing can have an impact on the surface of the hair. Therefore, it is advisable for novices to activate yeast first: put an appropriate amount of yeast powder in a container and add warm water of about 30 degrees (about half of the total water consumption on the surface, not too little.

Save the hassle, the total amount of water is no problem.

Pour half a cup of milk.

Many people's steamed steamed buns are particularly fluffy, so teach you a way, pour a little milk when making noodles, so that the steamed steamed buns are absolutely delicious.

The ratio of flour and water is important for noodles. There are few water noodles and the dough is hard. This dough is suitable for kneading by hand. There is little water on the face, the dough is treaded softly, and the finished product tastes bad.

Yeast powder is better to make noodles without adding alkali. Good with Angel yeast.

1. According to the dosage as indicated, it can be slightly more in winter.

2. Put the yeast in a bowl, add a teaspoon of sugar, and melt with warm water. Pour in the flour and knead well until the dough is slightly softer. Cover with a damp cloth and leave in a warm place. It can be done when the volume becomes larger and there are a large number of small bubbles in the surface.

3. Cover the steamed buns with a dry towel and let them stand for 20 minutes.

4. Boil the water into the steamer and steam over high heat for 15 minutes to 20 minutes.

The making of steamed buns.

Steamed bread is one of the common staple foods in the family. How to steam steamed buns to be soft and strong? Here's the trick:

1. Use cold water and noodles in summer, warm water and noodles in winter, and noodles and noodles in winter should be 1 2 hours earlier than in summer. Be careful when mixing noodles with water.

2. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C.

3. When the noodles have risen, it is necessary to grasp the degree of fermentation. If there are honeycombs in the group, there are many small ones, which means that they have been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone.

4. The steamed buns are steamed and boiled, and they have to go through the noodles. It is about 15 20 hours in winter and shorter in summer. When the steamed buns are basketed, the water in the pot must be boiled wide, and the atmosphere must be seen for 10 minutes.

5. The contact between the cage drawer and the pot mouth should not leak, and the leakage must be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered.

6. When steaming steamed bread, the pot must be heated with cold water and gradually heated to make the steamed bread blank evenly heated. Do not steam steamed buns with hot water or boiling water at the beginning of the picture, because the steamed steamed buns are easy to get pinched.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

The steamed buns are soft and tumble, not as elastic as before, and the taste is much worse, what's going on? In fact, this is also a problem that many people will encounter, because the weather is cold, the dough is not easy to ferment, which needs to add some "ingredients" into it to help it ferment, in order to achieve the best effect, today Xiao Jane will talk to you about making steamed buns, buns, full of dry goods, must be collected Oh ......

The noodles have a lot to do with the temperature of the water!

Water below 1:30 degrees is suitable for boiling, frying, branding, and the dough is relatively chewy.

2: 30-50 degrees of water, suitable for steaming, frying, so that the dough is more chewy.

3:100 degree water, suitable for frying, baking, such dough becomes more viscous and slightly sweet.

Generally speaking, the more water, the softer the dough will be, and the less water it will be, the harder it will be.

The proportion of steamed bread is 500 grams of flour + about 250 grams of warm water + 5 grams of yeast powder + 20 grams of sugar, which is fully soft and rising, so that the steamed steamed bread is white and fragrant.

The proportion of pancakes, 500 grams of flour + about 350 grams of warm water, let rise for 30 minutes, or hot water and noodles and cold water and noodles, the two are mixed, so that the baked cakes are soft and fragrant.

As for the relationship between noodles and baking powder, generally speaking, don't just use yeast to make noodles in winter, but also need to add other starter cultures.

Beer is a natural fermentation ingredient that is suitable for steamed buns, steamed buns, flower rolls, etc.

Honey can be used instead of yeast, 500 grams of flour need to add about 20 grams of honey, steamed steamed buns are fragrant and soft, the disadvantage is that the proofing time is too long.

Baking powder, the weather is getting colder and colder, and the yeast and baking powder should be used at the same time when noodles, which can greatly shorten the fermentation time, so it is recommended for everyone to use it.

The second proofing is particularly important, especially for steamed buns, flower rolls, steamed buns, etc., and pasta.

What should I do if the dough is not fermented after it is reconciled? Insert a hole in the unleavened dough, pour a little white wine, and wait for 15 minutes for it to rise completely. You can also use baking soda or slices of soda to knead into the dough and it will rise after a while.

The finished steamed bread embryo is placed in a warm place to help it ferment. Xiao Jian recommends that you just put it in the steamer and boil the water to a slight heat, so that you have both temperature and humidity, and you can completely rise in a while. You can also use this method when mixing noodles, which is very good.

Let's see how I do it......

Ingredients: flour, fresh yeast, wine, sugar, lard, salt.

Method, 1: Pour the yeast into a bowl, add a spoonful of wine and an appropriate amount of warm water, dissolve it, pour it into the flour and mix well.

2: Mix the dough evenly, cover with plastic wrap and let rise to twice the size, then knead for a while to make a steamed bun embryo.

3: Put it in the steamer, let it rise a second time until it becomes larger, and steam it in a pot with cold water.

Because the steamed bread I make is relatively small, it can be out of the pot in 10 minutes, and when we make it, we decide the steaming time according to the size of the steamed bread embryo. Because when the noodles are made, a spoonful of sake brewing is added, so the steamed steamed buns are fluffier and softer, and the finished wine-stuffed steamed buns are not enough to eat 20 at a time.

Here's how to steam steamed steamed buns to make them fluffy and delicious:

Ingredients: 700 grams of flour.

Excipients: 4 grams of baking powder, granulated sugar.

15 grams. Steps:

1. Put sugar in warm water, stir and melt the baking powder.

2. Add flour and knead into a dough with moderate hardness and softness, and cover with plastic wrap.

Fermentation is carried out. <>

3. Double the size of the fermented dough.

4. Take out the dough and exhaust it vigorously, sprinkle as much flour as possible during the kneading process, and sprinkle dry powder after each dry powder is absorbed.

5. The dough is larger and can be divided into two parts, and the dough will be easier to knead if it is smaller.

6. Knead the dough until it is hard, and cut it with a neat knife edge.

7. Roll the dough into long strips, and cover the rest of the dough with insurance to prevent air drying.

8. Cut into equal amounts.

9. Sprinkle an appropriate amount of dry powder and knead the small agent until it is tougher.

10. The dry powder is absorbed, and the agent is not sticky to the hands and begins to shape.

11. The preliminary form of the steamed bun has come out, sprinkle dry powder to prevent sticking.

12. Steamed bread morph embryo.

13. After making the rest of the agent and so on, cover with plastic wrap and put it in a relatively warm place for fermentation for about 10 minutes.

14. The bottom of the steamed bread embryo can be steamed in advance, so that it is not easy to deform when entering the steamer.

15. The raw embryo of the steamed bread has been fermented to 3 1 large, and it is moved to the steaming grate. At this time, you can boil water in a steamer over high heat.

16. Put it directly into the steaming grate, cover the pot and steam it over high heat, and steam for about 18 minutes after steaming. Cover the pot and simmer for 5 minutes, and after 5 minutes, the beautiful steamed buns come out of the pot.

Summary. Hello dear. How to make steamed steamed buns fluffy and delicious:

First of all: 5 grams of yeast powder, 500 grams of flour. 1. Put the yeast into a bowl, add water at about 40 degrees and stir until it melts, then pour the yeast water into the flour, add an appropriate amount of water and stir it into a flocculent, and then mix it into a dough.

2. Ferment the dough in a warm environment for about 4 hours until there is a honeycomb in the dough. 3. Pour flour on the cutting board, put the dough on it and continue to knead 4. Roll the kneaded dough into long strips, pull it into a small dough, and knead it into a steamed bun shape. 5. Finally, put the steamed buns into the steamer and steam.

Hello dear. How to make steamed steamed buns with soft and delicious methods: Prepare first for the first bend:

5 g of yeast powder, 500g of flour. 1. Put the yeast into a bowl, add water at about 40 degrees and stir until it melts, then pour the yeast water into the flour, add an appropriate amount of water and stir it into a flocculent, and then mix it into a dough. 2. Ferment the dough in a warm environment for about 4 hours until there is a honeycomb in the dough.

3. Pour flour on the cutting board, put the dough on it and continue to knead 4. Roll the kneaded dough into long strips, pull it into a small dough, and knead it into a steamed bun shape. 5. Finally, put the steamed buns into the steamer and steam. Tips:

When steaming steamed buns, if the dough has been fully fermented, it can be steamed directly with boiling water, and if the steamed bread is not fully fermented, it can be steamed in a pot with cold water.

According to the protein content in the flour, we divided the flour into three categories, low-gluten flour, medium-gluten flour, and high-gluten flour. To make steamed bread, we have to choose gluten flour, the average protein content in it is about 10%, the color is milky white, the gluten and viscosity are more balanced, and it is the most widely applicable type of flour.

I hope the above information is helpful to you, and I wish you all the best, good health and all the best.

Here's how to steam steamed steamed buns to make them fluffy and delicious:

Preparation: 300 grams of all-purpose flour, 15 grams of sugar, 3 grams of yeast powder, 150 grams of water, etc.

1. First of all, prepare all the ingredients in place, put all-purpose flour that is, wheat flour into a container, and at the same time take a bowl, put 150 grams of warm water, and then add a little yeast powder, and use water to melt the yeast powder.

2. Then put the prepared sugar into the water, melt it, pour a little water into the flour, pay attention to adding water to it, and keep stirring with chopsticks until the flour is stirred into a flocculent shape.

3. Knead it into a smooth dough by hand, at this time it should be to ensure that the face is light, hand light, and pot light, and then cover it with a piece of plastic wrap and put it in a warm place to ferment, about 10 minutes, you can see that the dough is very good.

4. Poke it with your fingers, it will not retract, it means that it is done, sprinkle dry flour on the board, put the dough, knead and arrange it into long strips, and then divide it into a medium-sized dough, take a portion of the dough, arrange it into a steamed bun embryo, and do all of it in turn.

5. The kneaded steamed bread embryo is placed in the cage drawer, wake up for 15 minutes, after waking up, add water to the pot, put cold water into the cage drawer containing the steamed bread and start steaming, turn off the fire after the steamed bread is steamed, and simmer for 5 minutes for a unique time, you can take it out and enjoy.