How to make steamed steamed bread, how to steam steamed steamed bread

Here's how:

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, put cold water in the steamer, prepare the steaming grate and a thick steaming cloth, which is a steaming cloth made of gauze, wet the steaming cloth and wring it out, spread it on the steaming grate, and cover the wet cloth for 4 6 hours to start.

Tip 1: "Choose the Right Starter Agent" I believe that my friends know that there are three kinds of ingredients used for fermentation. One is baking soda, the other is old noodles, and the last one is dry yeast powder, they all work similarly, under the right conditions, any kind of dough can be used to ferment the noodles largely.

However, the starter culture is able to expand by heat, making the dough soft and tasty.

Tip 2: "The water temperature of the noodles" must be mastered when mixing noodles, and the temperature is about 28 to 30 degrees Celsius. Because using such warm water saves time.

Tip 3: Ensuring temperature and humidity is the key to success》The optimal ambient temperature during fermentation is between 30 and 35 degrees, preferably no more than 40 degrees. The humidity is between 70 and 75.

Tip 4: "Secondary Fermentation" When the dough is taken out of the steamer, you can see a lot of pores, but the fermentation should not end like this. The correct way is to place the dough on the cutting board and knead vigorously to remove air from the dough.

Then cover with a layer of plastic wrap and let the dough rise for about 30 minutes.

Tip 5: "Skillful Use of Fermentation Auxiliaries" can add a little white sugar when kneading flour, which can improve the activity of yeast and shorten the time of fermenting flour.

Pour the yeast into the flour and stir it with water to form a flocculent shape, then knead it into a dough and let it stand for 4 hours. When the dough has a honeycomb shape in it, it can be made into a steamed bun-shaped integer. The more yeast you put in it, the more it is steamed, the better it tastes, on the contrary, the steamed bread with too much yeast will have a sour taste, and the proportion of use can be seen in the yeast powder packaging.

When steaming steamed buns, if the dough has been completely fermented, it can be steamed directly with boiling water; If the dough is not fully risen, then it is steamed in cold water.

The old method of steaming steamed bread noodles is to combine the noodles with water, generally a pound of noodles with half a pound of water (250 ml), after kneading the cover of natural fermentation, the noodles are twice as big as the original, there is a sour taste, the key is to mix alkali, you can use baking soda (dough driver), the appropriate amount of baking soda is boiled with warm water (less water) poured into the basin, kneaded evenly, make steamed bread embryo, and cook it in 15 minutes on the pot. You can also use large alkali (edible alkali, sodium carbonate), which is difficult to grasp with smaller soda.

Simple method: 500 grams of flour, 5 grams of yeast powder, 10 grams of honey (or 260 ml of white sugar, warm water (37 40 degrees), knead well, place and ferment to twice the original size, knead the dough and exhaust, knead into long strips, cut into 7 pieces, knead and shape. You can first burn the steamer to about 60 degrees and close the fire, put the steamed bread embryo in the pot, carry out secondary fermentation for 10 minutes, and then turn on low heat to steam until the vitality is opened, let it go, turn to medium heat and steam for 5 minutes, close the fire and simmer for 3 minutes.

First of all, put the noodles into the appropriate moisture and baking soda, put it in the flour and rub it evenly, put it in a large basin and wash it slowly, it takes about 20 minutes or more to get the noodles inside, and you can steam the steamed buns for a while.

The way to steam steamed steamed bread noodles is to add filial piety to the noodles, and after a while, you can steam the steamed steamed bread, and the steamed steamed bread is delicious.

Steamed steamed buns should be made like this:

Prepare ingredients: 1000 grams of flour, 10 grams of yeast powder, 3 grams of sugar, 3 grams of baking soda, and appropriate amount of warm water.

Steps: Put yeast powder, 3 grams of sugar and 3 grams of baking soda in a bowl, add about 500 grams of warm water to melt the yeast powder; 1000 grams of flour are placed in a basin, yeast water is added, stirred with chopsticks to form a dough, and then kneaded into a dough with your hands.

2. Place the dough in a warm place for dough to rise, and it can ferment to twice the size in about 30 minutes.

3. Sprinkle some dry flour on the cutting board, knead the dough on the cutting board and exhaust it, discharge the excess gas in the dough, and then divide it into several equal portions.

4. Knead the divided dough into the shape of steamed bread, if you want to be delicious, you must knead more and knead each steamed bread smooth. After all the steamed buns are kneaded, put them on the cutting board and let them stand for 5 minutes.

5. Add water to the steamer, put the steamed buns in a pot with cold water, cover the pot, time the steamer after steaming, and steam it on high heat for about 15 minutes.

After a few minutes, turn off the heat, simmer for 2 minutes, then open the lid, and the fluffy and soft steamed buns are ready.

In fact, if you don't know how to make steamed buns, you can buy a bag of that dry yeast powder outside. 15g. Mix it with warm water and pour it into the flour. After mixing the flour well, cover it with plastic wrap and ferment it directly.

The aspect of play is very simple, put three grams of flour on a pound, put ten grams of yeast, and the sugar will be raised in two hours with warm boiled water and the noodles will be released, if it is in the sun for an hour.

Ingredients: 3 bowls of flour (dumpling flour), 1 bowl of water, 5 grams of yeast, appropriate amount of sugar.

Steps: 1. It is recommended that the user find a clean basin, pour a bowl of warm water, put a little sugar (about one tablespoon), and then put an appropriate amount of yeast (about all over the water surface to make the water turbid) and stir well.

2. Then put 3 bowls of flour, stir it into a gnocchi shape with chopsticks, and then knead it into a dough, find a plastic wrap or plastic bag to cover it and let it rise.

3. Ferment to twice the size.

4. Put the fermented dough on the panel, knead it vigorously to squeeze out the air in the dough, because the longer the dough is kneaded, the better it tastes, and then knead the dough into long strips.

5. Cut the dough into pieces, set the size by yourself, and then knead them into round steamed buns.

6. The kneaded steamed bread should be awakened for 20 minutes, and when you see that it is twice as large as the original steamed bread, then put a damp cloth on the grate (greasing is also OK), and put the steamed bread into the pot.

7. Bring a pot of cold water to a boil over medium heat, steam for another 20 minutes after bubbling, turn off the heat when the time is up, and simmer for another 5 minutes.

8, the white fat man is out of the pot! It tastes softer than bread, and you can eat two of them in one meal.

The above content refers to Encyclopedia - Steamed Steamed Buns.

In fact, if you want to make the steamed buns delicious and fluffy, I will teach you a good way, this is my own use, absolutely effective, don't believe it, you try.

1.Beer steamed buns are fluffy. When mixing the noodles, add some beer (half beer and half water) to the flour, so that the steamed buns are extra fluffy.

2.Fluff with salt water. When the noodles are raised, if you add a little salt water to mix them, the fermentation time can be shortened, and the steamed steamed buns will be softer and more delicious.

3.In cold weather, use baking powder to make noodles and add some sugar, which can shorten the fermentation time and have a good effect.

You see it's easy, try it, I hope it can help you.