How to make fragrant steamed buns, how to make good steamed buns

Ingredients: flour, fermented noodles (old noodles), sugar, water, alkali, green and red silk.

How to make:1Add flour, water and dough to the fermented noodles (old noodles), and put them in a pot to ferment (the fermentation time depends on the indoor temperature and the amount of old noodles);

2.Take out the fermented dough, add alkali and sugar (white sugar can be added according to your favorite taste), knead thoroughly and knead well, knead into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam on the fire for 20 minutes, and take it out.

Note:1When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward;

2.When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom";

3.The fire must be strong when the basket is loaded, and the cage drawer should be put on when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. Today's weather, 2 hours is sure to start.

Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. It's up to you, whether you add bean paste, meat and vegetables or other things to make such as bean buns, buns, flower rolls, sugar triangles, depending on what you want to eat. After molding, let it sit for about half an hour.

Special attention should be paid to the process of steaming in the pot, which must be over medium heat, and cold water should be used in the pot. If you boil the water on a high fire as usual, it will definitely come out with dead dough. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Do not use hot water for steaming steamed buns.

Many people like to use hot water or boiling water to steam steamed buns, thinking that this way they can open quickly. Actually, this is not scientific. Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched.

The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

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.

Steamed buns of Xuan Song.

The key to making steamed buns is fermentation. Yeast can chemically change the starch of the dough to produce sugars, alcohols, acids, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly placing it on the pan, due to uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get the steamed buns, you must ask the high-temperature steam to help.

When people put the kneaded raw steamed bread into the steamer, the high-temperature steam quickly surrounds the steamed bread and heats the steamed bread evenly from all sides. The carbon dioxide gas in the steamed bread is heated and expanded, but it is not easy to come out, so it can only be drilled back and forth in it, so it swells out a lot of small cavitations, making the steamed bread loose and soothing. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface.

Such steamed buns are elastic and sweet and delicious to eat.

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Add a little rice wine, sprinkle some baking powder, and then add an egg, not too much sugar.

Steps. First, be sure to pay attention to the proportion of flour. Flour ratio, warm water and flour.

Many people steamed steamed bread, flour, yeast powder and water casually, in fact, this is a strict requirement, steamed steamed bread is the first choice of all-purpose flour, 500 grams of flour as an example, to 260 grams of water, 5 grams of yeast powder, the appropriate amount of sugar, can shorten the fermentation time, sugar, yeast absorbs the flour containing sugar, will become extremely active, the dosage should be kept in mind, 500 grams of flour put 10-15 grams of sugar is enough, the extreme must be reversed.

After the proportion is mastered, the rest is the dough step, it is good to use cold water in summer, especially in winter, you must use warm water, the temperature is controlled at about 30 degrees, this is the temperature that yeast powder likes, too hot will scald the yeast, too cool is not conducive to the survival rate of yeast powder, because the temperature is cold in winter.

Second, it is necessary to wake up again.

Steamed steamed buns, fried fritters, and steamed flower rolls must be woken up twice, and the second proofing will be more vigorous, elastic, and taste more fragrant, strong, and have a better taste, and will not shrink soon.

A large part of the steamed bread is because of the neglect of the second awakening, the second fermented steamed bread embryo, the volume will become larger, become light and fluttering, so that the steamed steamed bread will be fluffy and soft, soft and fragrant, sweet in the mouth, and the taste of the second proofing will be better.

3. Steamed steamed buns.

The steamer pays attention to the tightness, as the saying goes, "do not steam the steamed bun steaming breath", in the process of steaming the steamed bun, it is most taboo to open the lid to view, because there will be air leakage, the steamed steamed bun should be done in one go, can not leak air and can not run the wind, the fire will completely excite the hot air, the steamed bread will be shaped in this process, if the lid is suddenly lifted to run the air, the steamed bread will shrink when it is cold, collapse and not round and full enough, the size of the pot is different, the steaming time is also different, generally steamed over high heat between 15-20 minutes.

Some people use cold water to steam steamed buns, some people use hot water, in fact, there is no fixed mode, there is no problem with the dough, there is no problem with the rising dough, there is no problem with kneading the dough, I am more accustomed to steaming with hot water, and the steamed buns I finally get are fluffy and soft

Qinqin here to help you find out how to use Lao Xiang steamed steamed buns is the yeast used for dough: use traditional household yeast (noodles), or bagged yeast sold in stores Steps to make noodles: 1

Prepare the flour. 2.Prepare an appropriate amount of warm water, the water temperature is 38 degrees, just slightly hot.

3.Put an appropriate amount of yeast (see instructions for dosage) in warm water and stir until completely dissolved. 4.

Mix with yeast water and noodles. It is advisable to take the first balance with a slight dip in the noodles, so that the steamed noodles are extremely soft. If you want to eat hard steamed buns, you can also mix the noodles with harder.

5.Keep the dough at 38 degrees Celsius until the dough is about twice as large as the original dough. The time to make dough is faster in summer and slower in winter, generally taking two or three hours.

The key to this Qin Chai is the water temperature and the ambient temperature of the dough, too hot or too cold is not good! My method is to put the noodles in a relatively small basin and put the basin in lukewarm water. Take care to close the lid.

Steamed bun steps: The noodles are very sticky, and you need to knead the dough on the cutting board with some flour. After kneading, make a steamed bun one by one and put it on the board to let it sit for at least 20 minutes or half an hour!

The purpose is to make the steamed bun grow a little longer. Finally, put the grown steamed buns in the steamer and steam for about 20 minutes. Note that do not lift the lid immediately after the time is up, and stop for about 5 minutes before opening it.

Dough is the key! Add yeast powder to 30 degrees of warm water and stir to dissolve, then add it to the flour in stages, the dough should be slightly harder, and then seal the basin with plastic wrap and put it in a place with a temperature of about 25 degrees, and let it rise for 1 hour!

When mixing noodles, add two eggs, a carton of milk, and live into dough and other hair, and the kneaded steamed buns are fragrant and soft.

1.Dissolve the sugar in warm water, then add the yeast and let it sit for 5 minutes before use.

2.Put the water above in the flour, stir well, add the lard, baking powder, then knead into a smooth dough, let the dough rest for 1 hour, in winter it takes 2 hours.

3.When the dough is ready, cut the dough into strips and make it into steamed buns.

4.Give cold water to the steamer, put the steamed bread in the steamer and ferment for 5 minutes, steam it on high heat, about 20 minutes, then turn off the heat, the steamed bread is steamed, you need to put it in the pot for 4 minutes before taking it out, which can prevent the surface from collapsing.

Notes:1To make steamed buns, you must have good flour, the flour is not good, and it is useless to say it.

2.Fermented steamed bread is not directly steamed in the steamer, but the steamed bread must be put into the steamer to ferment for 10 minutes, and then steamed with cold water on high heat, so that the steamed steamed bread is the best.

3.If the steamed steamed bun is yellowish, you can add a little white vinegar to the water, and after steaming for a while, the steamed bun will turn white.

4.Don't take out the steamed steamed buns immediately, put them in the pot for 4 minutes before taking them out, and you can put the steamed buns to collapse.

Method. 1. Flour, baking powder and sugar are mixed, yeast is dissolved in a small amount of warm water, yeast water and wine are added to the powder little by little, and water is added as appropriate to knead into a smooth dough.

2. Cover the dough with a damp cloth and let it rest in a warm place for 5 minutes.

3. After waking up, put powder on the panel and roll it into a dough sheet with a rolling pin, which is slightly thicker than making hand-rolled dough. Slowly roll it into a tube from the outside to the inside, rub it while rolling, roll it tightly, don't roll it too loosely.

4. Cut it into squares with a knife, cover it with a damp cloth or let it rise in the steamer for about 20-30 minutes, then you can ignite the fire and steam, turn on the high heat first, turn to medium and low heat and steam for 15 minutes after the water is boiled, turn off the heat, and then open the lid after 5 minutes.

There are two kinds of steamed bread I have eaten, one is Shandong's choking steamed bread, which is the kind of more weighty, more solid, and also delicious, it is said that Shandong steamed bread is kneaded again and again with more dry powder, but I have not done that kind of thing, such as the title I have done, so let's introduce my practice.

First, choose the general ordinary flour, you can buy it anytime and anywhere, that is, all-purpose flour, flour selection is very important, some black-hearted merchants sell the kind of sprouted flour, that is to say, the wheat has a little germination and then dried and ground into flour, so what method do you use to make it, the steamed buns that come out are always sticky in the mouth, and there is no fluffy fluffy feeling.

Second, the simplest steamed bread is yeast powder flour steamed bread, the proportion of 500g flour 3-5g yeast powder can be, I generally ferment more than 1 kg of flour with a pack of 5g

3. Warm water and noodles, if it is not cold, you must add milk and a little sugar, which is conducive to making the steamed bread softer and whiter.

Fourth, the most important thing is the ratio of flour and milk to water, and the dough must be softer, not too hard, you can compare, the steamed buns steamed out of the soft dough are more soft, fermented for about an hour, into a honeycomb, finger sticky locust no powder poke a hole in the middle of the dough, around the sedan car retraction is good, after the dough is made, immediately start kneading the dough.

Fifth, the kneading dough must be in place, until there are no big bubbles inside the dough, the dough is smooth, the internal tissue is small needle hole, the steamed bread is not afraid of kneading, do not add too much dry powder in the process of kneading, do not stick to the hand, dry powder is easy to crack the steamed bread.

Sixth, the kneaded dough cut into small agents, kneaded into small steamed buns, put into the steaming drawer, no**, cover the pot lid for secondary fermentation for about 20 minutes, pay attention to observe that it is about twice as big and chubby, at this time, turn on the high heat and steam for 20 minutes, and take it out two or three minutes after turning off the fire.

The steamed buns are guaranteed to be delicious, white and fluffy, with a hint of sweetness.

Do it immediately after the yeast powder makes the dough, don't send it for too long, the dough will be sour if it ferments for too long, so if you make steamed bread like this, the steamed bread will have a little sour taste, what if you accidentally send it and don't come to the rush? You have to use alkaline noodles to adjust the pH, steamed steamed bread will not be sour, but if the alkaline noodles put too much steamed bread will be yellow, it will not be delicious, our hometown is used to making alkaline noodles steamed bread, but I have always been unable to grasp the ratio of alkaline noodles to flour, so I have failed many times, but for the sake of health, it is not recommended to use alkaline noodles. Yeast powder is as delicious as noodles.