How much noodles and how much water do you need to put to make steamed buns?

For every 500 grams of flour to make steamed bread, you need to put 5 grams of baking powder, 250 grams of water, and 1 gram of fine salt.

Melt the yeast and fine salt with clean water.

Rinse the yeast water into the flour and stir it with chopsticks to form a dough.

Knead the dough into a smooth dough by hand.

Cover with a damp cloth and leave it on for about 1 hour, pay attention to observation, and send it to twice the size.

Knead the fermented dough several times, drain the air, and knead it repeatedly.

Divide the fermented dough 1 into 6 small doughs; Each weighs about 125 grams.

Sprinkle dry flour on a cutting board and knead each small dough into an oval ball repeatedly by hand.

Place the oval dough vertically on the steaming rack, with at least one steamed bun spacing between each space.

After the dough is placed on the steaming rack, it is about 15 minutes until the dough becomes short and round.

Cover with a lid, steam over medium-high heat for 15 minutes, and simmer for 5 minutes.

The basic raw materials of steamed bread are flour and leavening agent (bio-leavening round hand quietly such as old noodles, instant dry yeast, etc.; Chemical leavening agents such as aluminum-free baking powder, aluminum-free double-effect baking powder, etc.) and water.

To make steamed bread, the amount of water added to a pound of flour (that is, 500 grams of flour) is usually 45% 50% of the amount of flour, that is, the amount of water added is 225 grams and 250 grams. However, in practice, it should be adjusted accordingly in combination with the protein content in the flour, the origin of the flour, the season, the climate and other factors.

1. Protein content in flour.

Usually, all-purpose flour is used.

i.e. ordinary flour) to make steamed buns, high-gluten flour.

and low-gluten flour can also be used to make steamed buns. The higher the protein content in the flour, the stronger the water absorption, so when using high-gluten flour to make steamed bread, the amount of water should be increased. When using low-gluten flour to make steamed buns, the amount of water added should be reduced.

2. The moisture content in the flour.

Generally, the moisture content in flour is 12% to 14%, and the moisture content in flour varies depending on the origin, ambient temperature and humidity.

3. Season and climate.

When making steamed bread in winter, it is necessary to appropriately increase the amount of water added, and when making steamed bread in summer, it is necessary to appropriately reduce the amount of orange pomace added to water. If the weather is humid (humidity is high), the amount of water added should be appropriately reduced, and the amount of water added should be appropriately increased in the dry climate.

4. The temperature of the water.

To make steamed bread in winter, the dough should be made with warm water (25 30), which is conducive to the gluten protein in the dough to absorb water and swell to form gluten, and then knead to form a gluten network, and at the same time can reduce the amount of water added accordingly.

5. Conclusion. 1) Under normal circumstances, the amount of water added to make a pound of flour for steamed bread is 225 grams and 250 grams (45% 55%).

2) Use high-gluten flour to make steamed bread, and the water added to one pound of flour is 275 grams and 290 grams (55% 60%).

3) Use low-gluten flour to make steamed bread, and add 200 grams and 250 grams (40% 50%) of one pound of flour.

4) The moisture content in the flour is high, and the water content should be appropriately reduced.

Low, the amount of water added should be increased when the potato oak is appropriate. The way to determine is to add 90% water first, and then slowly add water until you can make a steamed dough that is moderately soft and smooth.

5) To make steamed bread in summer and humid weather, the amount of water should be appropriately reduced, and the amount of water should be appropriately increased in winter and dry weather.

6) To make steamed bread in winter, warm water should be used to make dough. Doing so can reduce the amount of water added appropriately.

7) When making chewy steamed buns, the amount of water added should be appropriately reduced; To make a fluffy steamed bun, you need to increase the amount of water appropriately.

8) Add fiber-rich plant raw materials (such as mugwort leaves.

Wild greens, ramie leaves, etc.) and multigrain flour to make steamed bread, fiber absorbency is strong, and the amount of water added should be appropriately increased.

Hello! Under normal circumstances, 500 grams of flour should be used about 250 grams of water.

The main ingredients for homemade steamed bread are: 500 grams of flour, 250 grams of water, and 6 grams of yeast. Excipients: an appropriate amount of white source sugar. Here's how:

1. Prepare 500 grams of flour, 250 grams of water, 6 grams of yeast and an appropriate amount of sugar;

2. Put the flour in, add sugar and 6 grams of yeast and mix well, pour in water and stir into a flocculent;

3. Rub by hand until the surface is smooth;

4. After kneading, the cover is fermented to twice the size;

5. Take out the fermented noodles and knead them evenly to drain the gas, and knead them into long strips;

6. Cut into equal parts of the dough agent;

7. Adduct the dough inward by hand to make a round steamed bun dough;

8. Let the steamed bread blank stand for 15 to 20 minutes;

9. Add enough cold water to the pot, put the fermented steamed bread dough into the steamer, steam for 15 to 20 minutes after the water boils, then turn off the heat, and wait for 2 to 4 minutes before taking it out.

Summary. Under normal circumstances, the ratio of flour to water is: 2:1 (use old noodles to make yeast dough); If you use yeast powder to make noodles, use slightly more water. It is advisable to achieve the softness of the kneaded dough.

Under normal circumstances, the ratio of flour to water is 2:1 (use old noodles to make yeast noodles to feast against sleepiness); If you use yeast powder to make noodles, you should remove the wild water a little more. It is advisable to achieve the softness of the kneaded dough.

1000 grams of noodles with 500 grams of water.

Thank you. Hope mine is helpful to you.

Have a great day.

A pound of flour, we need to put about 300 grams of water, the flour machine will not be too dry, not too thin, and the steamed bread will be fluffy, and the taste will be particularly good.

If you want to make steamed buns, you can generally add 300 grams of water to a pound of flour. First of all, prepare a pound of flour, 300 grams of water, 5 grams of yeast powder, and 80 grams of sugar. Stir them well, knead them into a dough and let them rise for two hours.

After two hours, the gas in the dough is discharged, then the dough is cut into small pieces and kneaded into circles, and then it is allowed to rise for 20 minutes and steam in a pot under cold water for 25 minutes, and then wait for 5 minutes after turning off the heat to get out of the pot.

To make steamed buns, it is more appropriate to use 210 220 grams of water for a pound of flour, and generally I operate according to this ratio. Add 3 to 4 grams of yeast, a teaspoon of sugar, warm water and noodles, so that the steamed bread is particularly soft and delicious.

Add 300 grams of water to a pound of flour to make steamed bread, pour 300 grams of water and five grams of yeast into a pound of flour together, stir evenly, knead the dough and let it rise for two hours, then pour out the dough, knead the dough, knead the gas in the dough, knead the dough until it is divided into small parts, knead the small dough into a round ball, put it in the steamer, steam it for about 25 minutes, and the steamed bread is ready.

The ratio of flour to water for making steamed bread is 1 gram: 1ml

How to make steamed buns].

Ingredients: 1 teaspoon (5 grams) of yeast, 50 ml of warm water, 200 grams of flour, about 150 ml of water for dough

Method: 1) Pour the yeast into warm water, stir well and leave for 5 minutes;

2) Put the flour in a large bowl, slowly pour in the yeast water in stages, and stir with chopsticks while pouring the water until you see the flour start to clump;

3) At this time, rub it repeatedly with your hands, and when the flour is kneaded into a ball, cover the large bowl tightly with a damp cloth or plastic wrap, put it in a warm place, and let it stand for about 1 hour (about 2 hours in winter, if it is placed next to the heater, it is 1 hour);

4) When the dough has expanded to twice its size and is filled with bubbles and honeycomb tissue, the dough is completed;

5) If you want to steam a good steamed bun, it is best to continue to knead the dough with your hands at this time, squeeze out the air inside, and then cover it with plastic wrap or a damp cloth;

5) When the dough swells again, weigh the dough and divide it into several small agents, and knead them repeatedly by hand one by one to drain the air bubbles in the dough;

7) Knead well and roll round, then put it in the oven for 2 times of fermentation, turn on the fermentation function of the oven, the temperature can be turned off when the temperature rises to 40 degrees, and then let the dough slowly stay in it to grow, the time is about 1 hour;

8) Put the steamed bread blank and cold water on the steamer together, after the heat comes out of the high heat, change to medium heat, turn off the heat after steaming for 15 minutes, and then wait for 3-4 minutes before opening the lid and taking out the steamed bread.

The ratio of flour to water is generally 2:1, that is, about 240g of water per 500g of flour.

The amount of dough draft varies depending on the use. Take Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough of rolling noodles has a draft of 180-200 ml, the dough of dumplings has a draft of 200-210 ml, and the draft of Duan Zhihao fermented noodles for buns is 225-250 ml, the first step is 60%-70% of water, the second step is 20% of water, and finally enough. As long as this is the harmony, you can reach the "three lights".

The amount of water released is different depending on the situation.

For example, flour has whole wheat, low gluten, medium gluten, high gluten and so on.

Generally make steamed bread if you guess that Zhou Jin flour needs half a catty of water to make noodles, the amount of water may be controlled according to the use of flour to absorb water, as long as the dough is moderately soft and hard, do not make the dough too hard or too thin, it may affect the final fermentation effect of the steamed bread, and if you want to make steamed bread in the summer, you can use cold water and noodles, if you need to use warm water in autumn and winter, the water temperature is controlled at about 30 degrees is the most suitable for dough.

Yeast is a fermented dough, so that the steamed bread steamed out of the soft and delicious leavening agent, the amount of its dosage is also specified, generally a pound of flour to add about 5 grams of yeast powder on it, up to 10 grams of yeast powder, if you add too much yeast powder to the ear of the steamed steamed bread will be sour, and less will not become soft. In addition, if you want the dough to ferment faster, you can add an appropriate amount of sugar when mixing the noodles, so that not only the steamed bread is faster, but also the taste of the steamed bread will be sweeter and delicious.