How to make steamed bread bright and strong, how to make steamed bread delicious and strong

First, after the dough is fermented, there will often be a great sour taste At this time, the hall chop needs to add some alkali to the chaqi to neutralize the sourness, but a little more of this amount of steamed bread will turn yellow, so you can first cut a small piece of noodles with a knife, and cut whether there is a hole as big as a sesame seed, which means that the alkalinity is just right. Dress up as Qingchang.

Second, after the steamed bread is kneaded, it should be raised again for about 10 minutes, and it is a little longer in winter, and the steamed steamed bread must be steamed in the pot after the atmosphere is steamed, and the steamed bread is steamed in one go.

Third, if there is no yeast when the dough is raised, you can replace it with honey, put half a pound of flour and about two honey, knead the dough evenly and cover it with a damp cloth for 5 hours, the steamed buns steamed with honey fermented noodles are soft and delicious and fragrant, very delicious, you can try it if you have time. The above three points are the tips for steaming steamed buns summarized by the uncle, and you can also steam good-looking steamed buns after learning it.

Ingredients. Recipe calories: 1797 (kcal).

Ingredients. 500g of wheat flour

Yeast 3g method steps.

The key to making fluffy steamed buns is fermentation. Yeast can chemically change the starch of the dough to produce sugars, alcohols, acids, etc., and release carbon dioxide gas. Therefore, the dough must be carried to twice the size. If the hair is too big, the dough is cracked and sour, it is overdone.

The optimum temperature for the dough is 27-30 degrees. At this temperature, the dough can be successfully fermented in 2-3 hours. In order to achieve this temperature, the temperature of the dough water can be adjusted appropriately according to the change of climate

cold water in summer; In winter, you can use warm water and noodles, cover with a damp cloth, and place it in a relatively warm place.

For steamed bread that has been completely fermented, you can steam the steamed bread with hot water or boiling water. If it is a steamed bread that is not completely fermented, you can take a pot under cold water, because the temperature of cold water gradually rises during the heating process, and it takes a while to boil, which is conducive to the further fermentation of the steamed bread green blank, so as to avoid the steamed steamed bread from drying up, growing or dry and hard. If the steamed bread is steamed and fermented in cold water, the steamed bread will collapse or crack under the action of temperature and water vapor.

Do not lift the lid when steaming, steam on high heat for about 10-15 minutes according to the size of the steamed bun, and let the steamed bread stay in the pot for 3-4 minutes after turning off the heat, and then open the lid.

The contact between the cage drawer and the pot mouth should not leak, and the leakage should be blocked with a wet cloth, and the steamer lid should be tightly covered.

The secret of the softness and strength of the steamed bread is that the participation of dry flour absorbs most of the water in the original dough, and there is no evaporation of water, so the steamed steamed bread is always soft, and the chewy mouth is sweeter.

The practice of white and bright 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.

What are some 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 xuan.

1. Wash your hands and basins.

2. Put two to three small bowls of water in the basin, and increase or decrease the appropriate amount as needed.

3. Put an appropriate amount of yeast powder in the basin and stir well with your hands.

4. Dig a large scoop of white flour with a scoop, or add a little cornmeal, pour it into the basin while stirring it into a spike shape with the other hand.

5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand until there is no sticky surface on the edge of the basin.

6. Rub your hands together until there is no sticking surface to your hands.

7. Squeeze the dough with both hands with the force of pressing the wrist, and repeatedly pour it until the dough is soft and smooth.

8. Cover the basin to prevent the top noodles from drying out.

9. Place it in a sunny or warm place for three or four hours for later use, and then you can do other housework. (The above is the dough process, pay attention to the three lights: basin light, hand light, face light, 15 minutes can be done.) ）

10. Arrange the panel, flat, clean and dry, and put the face on the surface, that is, the bottom surface of the case.

11. Put the noodles on the panel together with the basin, pour the noodles on the table, grab a small amount of dry noodles and rub the bottom of the basin with your hands until it is clean, and put the noodles rubbed down with the large pieces of noodles.

12. Knead the dough into a long strip, put the right end of the dough block with the left hand, subject to the width of the four fingers of the hand, move the left hand to the left, chop off a piece, and move it to the left in turn, do not hurt the hand.

13. Stack a piece of noodles, which has become a steamed bun, pay attention to cover it with a cloth and leave it for two or three minutes.

14. While waking up the steamed buns, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw the basket or a slip cloth, and put the slip cloth flat on the basket, etc.

15. Put the steamed buns on the sorted rice basket and cover the pot.

16. Burn on the fire, according to the size of the steamed buns, grasp the time for 25 minutes or 30 minutes.

17. Turn off the heat and wait for a while before the pot can be boiled.

The steamed buns are delicious, but they are troublesome to make. I'm afraid that my hands will stick to the noodles, so I often go to my mother's place to bring them over and eat ready-made.

I'm not a pastry chef.

How to know how to know raw and cooked steamed buns.

There are several ways to judge raw and cooked steamed buns:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

There are three key links in making steamed bread: first, the noodles should be reconciled, the ratio of yeast powder to flour should be done in accordance with the instructions, and it is best to buy a piece of noodles to make yeast. The second is that the time for the dough to be made should be long enough.

The yeast powder and noodles should be awakened for more than 2 hours. Wet yeast and noodles should be awakened for more than 4 hours. The third is the heat of steaming in the pot.

Wait until the water is boiling before steaming. Uncooked noodles should be steamed in cold water. Fourth, the steaming time should be grasped well.

It usually takes more than 30 minutes. The lid cannot be opened in the middle. The bun fights for a breath, and the gas runs away, and it is not easy to make the bun mature.

Good-looking smooth steamed bun method:

Pour 100g of warm water into a pot and add yeast. The amount of yeast should be between 2 and 3g, that is, the poured yeast can cover the water surface evenly.

Stir to dissolve and let stand for 10 minutes.

After 10 minutes, add 200g of flour and an appropriate amount of sugar.

Stir the flour with chopsticks in one direction to make the flour and water evenly blended, and finally form a flocculent.

The flocculent dough is kneaded little by little by hand, and the initial shape is obtained with a loose and coarse dough with dry powder.

Knead into an oval shape.

Turn the dough 90° and turn it upright.

Fold in half Knead the dough with the back of the palm, and the direction of kneading is to use the force behind the palm to bring the dough forward, so that the dough is more elastic.

Keep repeating steps 8 and 9, don't use too much force, knead with skill, keep patience and don't rush, you will feel the dough become delicate and soft little by little. In the end you will get a smooth dough, so that the whole first big step is over.

Then it's fermentation, which takes place in an airtight container. The suitable temperature for fermentation is about 30 degrees, and the temperature is closely related to the speed of fermentation. The picture shows fermentation in the oven in order to get the fermented dough in a short time.

The fermentation time is not determined, and after seeing the steamed bread expand twice as much, it is basically good, and if you are not sure, poke the steamed bread and do not rebound to open the drawing to determine.

Knead the fermented dough again to vent it, then press the dough with the palm of your hand slightly harder to form a slightly flattened rectangular sheet and sprinkle with a little flour.

Then fold the dough inwards at each end.

Press again and repeat 13 to 14 steps. Finish kneading the dough until all the flour you have prepared has been kneaded into the dough.

Then re-knead the rounding.

At this time, the dough is solid, smooth and weighty, and it is very comfortable to touch.

After kneading the dough is cut, the cross-section should be smooth and clean without large air holes, if there is still one, please continue to knead.

Roll the dough into long strips, and then add the agent, I usually have a size of 60g for one, and the steamed steamed bun is the size of the palm of the hand.

The agent is slightly flattened, a square is kneaded inward, and after kneading the circle, the position of the tiger's mouth is retracted inward, and the bottom can be pinched tightly.

Finally, the second fermentation is carried out, the steamer is filled with enough water and then boiled until it is warm, the steamer drawer is padded with steamer paper, and the steamed buns are stacked up, and each steamed bun should be directly separated from each other to keep enough distance. Cover the pot and wait for the size of the steamed bread to be slightly larger than before fermentation, and if you feel very elastic with your fingers, you can steam.

The fire begins to steam, after the water is boiled, keep the medium heat and steam for 15 minutes, then simmer for 3 or 5 minutes before uncovering, and the steamed bun is now completed.

Detailed introduction to the practice of diced pork steamed bread Cuisine and efficacy: The production materials of the high-quality staple meat steamed buns: main ingredients: flour, pork.

Excipients: winter bamboo shoots.

Seasoning: yellow sauce, green onion, ginger, sesame oil, chicken essence, baking powder The characteristics of diced meat steamed buns: there is a strong sauce fragrance, fat and delicious.

Teach you how to make diced meat steamed buns, how to make diced meat steamed buns to be delicious 1, pour the flour into the utensils, add baking powder and mix well, add and form a dough, knead evenly with repeated times, cover with a damp cloth and let it eat for a while; 2. Wash the pork and cut the winter bamboo shoots into small cubes, add chopped green onions, minced ginger, chicken essence, yellow sauce and sesame oil and mix evenly to form a filling; 3. Roll the noodles into long strips, knead them into small agents and press them flat, wrap them in diced meat and seal them, knead them round, take them in the shape of steamed buns, close them down for a while, and put them in the steamer to steam for 15 minutes. The practice of cutting steamed buns with a knife is detailed in detail Cuisine and efficacy: boutique staple food.

Knife cut steamed bread production materials: main ingredient: steamed bread teach you how to make knife cut steamed bread, how to make knife cut steamed bread is delicious, knife cut steamed bread is the most basic form of steamed bread, to make a puffy soft knife cut steamed bread, when kneading the dough, pay attention not to knead excessively, in order to prevent destroying 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.

1.Sprinkle a layer of dry flour on a cutting board and place the leavened dough on top.

2.Roll the leavened dough into 3cm thick strips.

3.Cut the strips into segments about 3 cm wide.

4.Sprinkle with dry flour in a separate container.

5.Put the raw embryos of the knife-cut steamed buns one by one.

6.Let rise in a warm place for 20 minutes.

Glutinous rice steamed buns. Materials:

500 grams of self-rising flour, 200 grams of glutinous rice.

Seasoning: Appropriate amount of vegetable oil and sugar.

Method. 1] Wash the glutinous rice, soak it for 2 hours, add water to steam it to make rice.

2] Stir sugar and vegetable oil into the sticky rice while it is hot to make the filling.

3] Spontaneous flour is mixed with water to form a dough, wrapped in filling, and made into glutinous rice steamed buns.

4] Put the prepared steamed buns into the steamer for a little and steam them.

Tips: cooking

Glutinous rice must be soaked in warm water before steaming, which is not only delicious but also saves time.

Millet noodles nest head.

Ingredients: 250 grams of millet flour.

Seasoning: A pinch of baking soda.

Method. 1] Add a little baking soda to the millet noodles, mix well, mix with warm boiled water and form a soft dough, and let it sit for a while.

2] Roll the dough into strips and knead it into small pieces; Knead the dough into a cone, poke a hole in the bottom with your thumb, and knead the dough one by one into a nest.

3] Put the nest head into the steamer and steam for about 30 minutes until cooked.

Hello, when making steamed bread, do not necessarily dissolve the sugar and yeast in water, and then add it to the flour, the steamed bread will be smooth and white! ~

Add a little alkaline powder to the flour and steam for 10 minutes