How to make steamed buns, steamed out are delicious and beautiful

Flowering 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.

To make steamed buns, you add a little white sugar, add a little pig sealing paint, and the steamed buns are white and soft, and the layers are also opened, and they taste better. First of all, use warm boiled water and noodlesI just add the baking powder directly to the dough, instead of adding it to the water, and mix it into a batter that is not soft or hard, and then cover it with a honeycomb shape inside. The following is to knead the dough, cut a piece of noodles into almost large bun skin, the key is to come oh, you must knead the dough several times, and finally knead it out of the appearance of the bun, knead it well and let the bun ferment for the second time, it is best to be in the sun, so that the bun is very soft, the last step is to steam the pot on cold water, and steam it for 40 minutes after the water is boiled.

In the case of dough, the dough can be slightly harder. Generally, the steamed bun pie noodles can be softer, and the steamed bread noodles are slightly harder, so the steamed buns are chewy and chewy. Knead the dough several times, so that the bun is layered and delicious.

The noodles don't have to be haired, just right, the bun is kneaded to proof, 20-30 minutes in winter, 10 minutes in summer. Then the pot was boiled on cold water, and SAIC Motor steamed for another 25 minutes, simmered for 5 minutes, and then picked it out. From the selection of wheat flour, I expect to be strong, and I can choose high-gluten flour, which has strong gluten strength, and the steamed buns made are more chewy.

The amount of water used should be mastered, about 220 grams of water per catty of noodles, and the water flow rate should also be related to the water absorption of wheat flour, and the batter of steamed buns and flour must be harder. The steamed bun must be awakened twice, the first time the dough is twice as large, the vapor must be drained, the dough must be kneaded more, kneaded clean, and the dough must be stirred 5 times with an electric dough sheeter. The good steamed bun should be twice as large as the second fermentation, boil the water in the pot after the alcohol, put in the mellow steamed bun, steam for 15 minutes, and simmer for two to three minutes after steaming.

To make steamed buns delicious, it is not possible to do it at a certain stage, but to do it at every step in the actual operation stage. In this sense, making steamed buns seems simple, but in fact it is really a technical job that is not simple. The use of high-quality high-gluten flour and pure natural weak alkaline water is the material condition for making good steamed buns.

The protein content in the high-gluten flour is higher, which is beneficial to the strengthening of the water gluten Internet, and thus improves the chewiness of the steamed bun. The pure natural weak alkaline water is conducive to the improvement of the aroma of steamed bread noodles and the improvement of the tenderness and whiteness of steamed buns.

When steaming, you need to wait for the water to boil before putting it in the pot. Steaming steamed bread is generally fine for 20 minutes, if the steamed bread is large, no more than 30 minutes. When making steamed buns, the flour should be kneaded thoroughly, and it should be spontaneously fluffy.

Try not to let the distilled water drip onto the steamed buns after boiling.

You should choose low-gluten flour to add yeast to the flour, add warm water to knead into a smooth dough and then put it in a warm place to ferment for about 15 minutes, when kneading the dough to knead for a longer time, there are no small holes in the dough, when steaming the steamed buns, you should use a cold water pot to steam, so that the steamed steamed buns are more delicious.

You can ferment the steamed bread first, and then put the fermented steamed bread into a steamer to steam. It is necessary to pay attention to the way of fermentation, the fermentation time, the heat, the fermentation process, and the way of mixing.

and the preparation ahead.

A delicious bun filling is very important, and the dough must not be sloppy. To make a soft and delicious bun skin, you must first test everyone's noodle skills. Only when the noodles are reconciled will the steamed buns be soft on the inside and full in appearance.

The requirements for flour in Chinese-style steamed buns are not as high as those for western pastries, ordinary flour can be used, and if you are particular about it, you can buy flour specializing in steamed buns in the supermarket.

The biggest confusion when I first learned to make steamed buns was the ratio of flour to water and the amount of yeast. After figuring out the weight of these three things, it is not far from a successful bun.

The ratio of flour to water is about 2:1. However, the amount of yeast is a bit difficult to say, and the effect of fermentation is slightly different depending on the brand.

My experience is to put the same amount of flour for the first few times, and then use a spoon to fill the yeast each time, and after a few times, I basically feel the approximate amount, a little more or a little less has little effect. You can estimate the amount according to the following **--- two bowls (ordinary bowls) of flour, a bowl of water, and a tablespoon of yeast. The softness of the bun skin is not directly proportional to the degree of wetness and softness of the dough, not the wetter the softer, but also related to the amount of yeast.

In addition, when mixing the noodles, first put some sugar in a bowl with boiling water, then mix some cold water, wait for the water to cool so that it is not hot (no more than 35 degrees is appropriate), put the yeast into warm water to dissolve, and then pour it into the flour and mix well. Warm water and noodles with added sugar can help with fermentation.

If there is no fermentation on the pot steaming the result is dead green, you press it with your hand to find that the noodles quickly bounce back, and the steamed bread becomes larger and lighter, and there are signs of cracking on the skin, it is fermented, and then go to the pot and quickly turn on the high heat to steam if it is a slow fire, the result is still dead green So I wish you to eat soft steamed buns as soon as possible

Could the flour be bought wrong? Hehe.

1. Steamed steamed buns with dry yeast. Ingredients: 500g all-purpose flour, 250ml warm water, 7g1 dry yeast

Dough part: flour into the basin of warm water 100ml 35 degrees into the bowl, put in the dry yeast fully stir evenly poured on the flour, chopsticks quickly stir, add the remaining water, stir until the dough into a large snowflake-shaped, repeatedly knead the dough with your hands until the dough is smooth and non-sticky, you can carry out basic fermentation, cover the basin with a wet cloth during fermentation, the fermentation time is about 2-3 hours, the volume of the fermented dough is about twice the original, and the hand-torn dough can see obvious honeycomb shape that is good. 2.

Kneading, dividing and secondary fermentation: sprinkle a little flour on the cutting board, put the dough on the cutting board and press the kneading dough repeatedly, cut it with a knife, if the dough is cut and there is no obvious pora, it is kneaded, and there are pores and you need to continue kneading. The kneaded dough is rounded into thick strips, divided into evenly sized dough (the finished product is about the size of a fist), and the dough continues to be kneaded into a steamed bun raw embryo and covered with a damp cloth for a second fermentation until the volume is twice as large, and put it in the pot 3

Steamed steamed bread: When steaming steamed bread, it must be put into the raw embryo in a cold water cold pot, the sealing of the steamer must be good, if you see a lot of steam leaking out when steaming the steamed bread, it is best to cover the steamer with a layer of damp cloth to prevent air leakage. Once the heat is boiling, turn to medium-low heat and continue to steam for about 25 minutes.

Do not open the lid immediately after turning off the heat, and continue to simmer in the pot for more than 3 minutes before opening (the purpose of this is to prevent the freshly steamed steamed bread from shrinking and collapsing when it suddenly encounters the cold air outside). 4.Steamed buns:

If the steamed steamed buns are not eaten immediately, it is best to put them in a breathable container (dustpan), cover with a layer of semi-dry damp cloth, and let the steamed buns cool slowly, so that the skin will not be hard and dry and stored in the refrigerator. Alkali will destroy 90% of the vitamins of noodles, and will not put alkali in steamed buns and other pasta. 2. Steamed steamed buns with baking powder:

Melt the yeast powder with an appropriate amount of warm water, add flour, and make it harder, put the basin in warm water and cover it without heating, or use a warm water bag to fill it with water that is not too hot and put it on the lid. Wrap it in cloth again. In winter, wait for more than three hours, don't open the lid frequently in the middle, wait for the dough to get bigger and have a yeast fragrance, and with a flick of your fingers, there are honeycomb-like holes in the dough, and it's fine.

No alkali can be put in. Knead the steamed bun and cover it with a cloth to wake up for fifteen minutes, put the steamed bun on the steamer when the water is about to boil, and cover it again after five minutes, and it will be steamed in twenty minutes. 1. The key to making fluffy steamed buns is fermentation.

Yeast can chemically change the starch of the dough to produce sugars, alcohols, acids, etc., so the dough must be twice as large. 2. Steaming steamed bread with hot water or boiling water will form dead noodles when heated unevenly. The carbon dioxide gas in the steamed bread cold water pot is heated and expanded, and many small bubbles are expanded, making the steamed bread loose and simmering.

3. Don't lift the lid when steaming, after boiling the steamed buns, you can get out of the pot in about 20-30 minutes according to the size of the steamed buns, and take them out to cool in time after 3 minutes, don't simmer in the pot. 4. 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.

Steamed buns are steamed with milk and are guaranteed to be delicious! Don't use water!

Steamed bread is one of the staple foods of northerners, and it is a ready-to-eat food, and you can know its taste when you taste it. A good job can also increase a person's appetite in an instant. How to make steamed buns look good and delicious, here is a brief explanation.

and noodles. Put a certain amount of flour in the basin, sprinkle an appropriate amount of yeast powder into or a fist-sized old flour and into the flour according to the instructions of the yeast outer packaging, and stir it by hand until it is generally uniform; Pour flour water into the flour, the water temperature is slightly lower than the human body temperature in summer, and stir it into a flocculent shape with chopsticks while pouring the water; Then it is used to mix and form the dough, and knead the dough evenly, the surface of the dough is smooth, cover with a lid, and place it in a warm place in winter and avoid the wind direction in summer.

Dough. In general, in the summer, it takes up to 5 hours for the dough to rise to twice its size. Tear it by hand or cut it with a knife to see that there is a clear honeycomb shape is the best way to make a face.

Knead. Yeast-made noodles do not need to add soda ash or eat baking soda, but knead the dough on a panel to completely expel the gas in the dough; Soda ash must be added to the noodles made with old noodles, and soda ash can also be mixed with baking soda (half the serving size). In summer, it is generally 5kg of soda ash or a mixture of the two, and the process of kneading is the process of mixing alkali, which should be carefully and evenly kneaded.

Look at the alkali. This is the most crucial step when it comes to using old noodles. Knead the noodles with alkali, take a small piece and burn or steam it, and open the flap to inspect

If the complexion is pale, the amount of alkali is insufficient, and it is kneaded with alkali; If the complexion is dark yellow, it is an excess of alkali. Only if the complexion is pale yellow, it is moderate to use alkali. It's time to make a billet.

Kneading the blank. Roll the kneaded dough into long strips and divide them into small pieces. Knead the small agent from the inside until the surface of the dough is smooth; Put the smooth side on the top, pinch the bottom into a bun fold, then turn it upside down, drop two hands on the panel, break the bottom flat, make a steamed bun, and then rub the left and right front and back of the steamed bun to round the steamed bun.

Wake up. Preheat the cage drawers containing steamed bread blanks one by one on the steamer, and let them rise naturally after superimposing them, for more than 20 minutes in summer. Tap the surface of the steamed bun blank to be elastic.

Steamed. Boil the water in the steamer until it is about to boil (high temperature), place the cage drawer on the steamer, turn on the high heat to steam, and catch up the gas. When the air bubble of the cage cover comes out, the timer will start, depending on the number of layers of the cage drawer, generally 8 layers take 30 minutes. After stopping the fire for 5 minutes, remove the lid and remove the steamed buns.