Learn how to make steamed buns, how to make steamed buns?

Preparation of leavened dough:

1. To make the most important fermented dough first, put the dry yeast powder into a small bowl, melt it with warm water at 30 degrees, and set it aside for 5 minutes to let it activate;

Important: The most favorable temperature for yeast to reproduce is 30-40 degrees Celsius. Below zero degrees Celsius, the yeast becomes inactive; When the temperature exceeds 50 degrees Celsius, the yeast will be scalded to death. Therefore, the optimal temperature for the dough is about 30 degrees Celsius.

2. Put the flour, baking powder and sugar into the basin and mix well with chopsticks. Then pour in yeast water, stir into pieces with chopsticks, and then knead it repeatedly with your hands to form a ball, and finally cover the basin tightly with a damp cloth, in order to prevent the surface from drying out, put it in a warm place and let it stand, and wait for the dough to become larger and there are a lot of small bubbles in the dough. This process takes about an hour;

Focus: It is very important to knead the dough repeatedly in this step, not simply mix all the ingredients well, but to knead the dough as much as possible, the purpose is to make the protein in the flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide generated during the fermentation process, so that the dough is puffed and porous, so this step is very important and not sloppy.

In addition, the dough should not be too hard

3. Look at the time, whether the dough has been released, the volume has expanded to twice the original size (as shown below), and the honeycomb tissue appears, at this time, do not rush to use, continue to knead the dough with your hands, squeeze out the air inside, and then cover it with a damp cloth again to let the dough expand again;

Important: When the dough has risen, it is necessary to grasp the degree of fermentation. If there are honeycombs in the dough and there are many small bubbles, it means that it has been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone.

4. After two expansions, the dough can be used, which can be used to make steamed buns, steamed buns, bean buns, flower rolls and other types of pasta, and can also be changed to produce all kinds of pastries as you like, such as lotus leaf cakes, silver silk rolls, two-color steamed buns, lotus paste buns, custard buns, etc. Agree with 0|Comments.

500g pastry flour 5g yeast sugar 30g water 300 baking soda 8 money Mix together at room temperature for about 1 hour, heat 30, and watch the dough get 2 times the size of OKAfter leaving the body, put the nest for another 20 minutes, and steam it for 20 minutes!

Add water and yeast to the noodles, make them softer, and the noodles will be ready at room temperature for about 40 minutes.

Buy baking powder, according to the dosage instructions, dilute it with water that is not hot, add it to the flour and knead it, cover the dough, and wait until you see the initiation to knead it (how long, it should be an hour later, you must see that the initiation is very large.

3. After kneading and making steamed buns, put the steamed buns for 30 minutes, and then put them in the boiling steamer. This is very important! (Use a cage cloth or smear oil on the cage drawer, and it will not stick to the pot after cooking).

4. Vegetable wrap for 15 minutes, meat wrap for 20 minutes, and it's fine.

The first step is definitely in the process of dough making and dough making, and the purchased yeast powder is generally used, which is relatively convenient to use. In the process of using glue, we must pay attention to the use of warm water and dough, let it stand for five minutes, and then put it in a relatively warm place to make dough and mix the process, the control of water volume is also very important. In the later process, we must pay attention to adding warm water batches, rather than adding them all at once, because in this way, the living dough can be more easily formed into that smooth dough.

We must pay attention to the dough we make, it is best to succeed at one time when fermenting, under normal circumstances, it can be fermented to about twice the original size, even if the fermentation is very successful, after the fermentation is completed, you can pick it up, and then carry out the second fermentation, the second fermentation is to put it in the steamer for steaming, under normal circumstances, it can be steamed for about ten minutes.

Answer how to make steamed buns, 1 steamed bun noodles must be noodles, so the first step is to boil the yeast with warm water, the temperature of the water must not be too high, and the fingers try the warm feeling.

2. Pour the stirred yeast water into the flour, add warm water to knead the dough little by little, the secret is here, the water must be added in small amounts, and the dough can not be too soft, so that it is easier to set. If you add too much water at once, it will not form after fermentation.

3. Fermentation, this fermentation is carried out twice. Put the kneaded dough on top, place it in a warm place, cover it, and wait until it rises to twice the original size, and it will be enough for 2 hours in summer. At this time, take out the dough, knead out the air bubbles in the dough, evenly, place it in the container again, and ferment it twice, this time until it doubles in size.

The purpose of the two fermentations is the secret of the smooth wrapper, the successful fermentation, the dough is kneaded evenly, and the smoother the bun wrapper is.

The first step is to melt the yeast with warm water, the temperature of the water must not be too high, and the fingers should try the warm feeling. Pour the stirred yeast water into the flour, add warm water little by little to knead the dough, the secret is that the water must be added in small amounts, and the dough can not be too soft, so that it is easier to set. If you add too much water at once, it will not form after fermentation.

First of all, you add various condiments to the flour, then cover it with a lid and put it in a hot place to ferment, and you can eat it in the morning on the second day.

Steamed buns are a food we are all too familiar with, and making noodles is the key, and I think doing two things well is the key

Tip 1: The ratio of the surface is the foundation. Generally, 500 grams of flour add 4 grams of yeast and 2 grams of baking powder (adding baking powder can shorten the resting time and make the buns fluffier, if you don't like it, you can also use sugar instead).

Mix the dough with 30-35 warm water. (The ratio of water to flour is 1:2), not too much water, otherwise the dough will not rise easily.

It should be noted that when mixing the dough, add water slowly, stirring and adding water until the flour is in the shape of a shuttle (snowflake), and then knead it into a smooth dough.

Try it with the back of your hand, and it feels just right if it's warm and not hot. Steamed buns and noodles must not be too soft, otherwise it will not be easy to set.

Tip 2: The most important thing is to wake up the environment.

Put the dough in a warm and moist place, cover with a damp cloth or wrap it in plastic wrap, and wait for it to rise. Generally, it is good to ferment twice as much as the original. In summer, the weather is relatively hot, and it is generally about 2 hours.

If it's winter and the temperature is relatively low, you can add water to the steamer, boil the water until it is a little hot, turn off the heat at about 40, and then put the basin with the dough in the steamer to rise.

Tip: Cover the dough with a layer of cloth or cover the pot when the time is up, the dough will become inflated, and when you grab it by hand, the dough will appear honeycomb-shaped, indicating that it is ready to wake up. Then place it on a cutting board and continue to knead out the air bubbles in the dough until the surface is smooth.

In this step, the more evenly the dough is kneaded, the better the steamed buns will be.

How to make steamed buns

Preparation: yeast, sugar, a certain amount of flour in a basin and the flour is not high gluten but medium and low gluten. With a small bowl, press the flour with yeast 100:

1. Use yeast. Put the yeast into about 30 warm water, a small half bowl is enough, stir well, and let it stand for 10 minutes to allow the yeast to fully activate.

It is best to add about a spoonful of white sugar to the flour. Stir the yeast water to activate the standing yeast and add it while stirring the flour, gradually stirring until it is flocculent. Sprinkle some dry flour evenly on the cutting board, then place the stirred dough on the cutting board, knead it into a smooth dough, and then put the dough in a basin.

Add an appropriate amount of water to the steamer and heat it slightly, just a little bit of temperature (it is better to put your hands in it without burning your hands). After that, put the dough into the steamer, cover the lid, and wait patiently for the dough to rise. In about an hour, the dough can rise to about twice its original size, and it is a good dough.

The dough fermented in this way is very soft and firm. If you like to make your own pasta, especially if you want to steam steamed buns, you might as well try the method of making noodles with steamed buns.

In addition to the use of flour, yeast and water, especially steamed pork stuffed buns, the addition of vegetable oil and noodles can avoid the phenomenon of wrinkles caused by oil in the steaming process, and the steamed buns are particularly soft and delicious.

Quick Face Cheats! The thousand-year-old problem of making steamed buns has been successfully overcome by the chef.

The yeast is first adjusted with warm water, and the water is adjusted for a good time, and then the dough is wrapped in a plastic wrap bar container and placed in a warm place (if the baking powder is put more, it will be made in about 20 minutes) When kneading the dough, add some baking powder and knead it well in the flour, and the whole bun is very fluffy!

It is simple and easy to understand, and you can complete the dough of the bun in a few steps.

How to make dough meat buns? Add the flour to the yeast, knead the dough, add the light soy sauce of green onion and ginger cooking wine, dark soy sauce and salt and pepper to the meat filling, stir evenly and wrap until it is wrapped.

Pour warm water into the yeast, pour it into the flour, stir it with chopsticks, knead it into a dough by hand, cover it, put it in a warm place, and after 30 minutes.

Add some yeast powder, and in the same way as usual noodles, go to the supermarket to buy yeast powder, which has instructions for use.

--- half a pound of flour in a container, take a cup of cold boiled water (about 35 degrees) (150-200 ml).

2--- Put 3 tablespoons of sugar, a little salt, half a teaspoon of dry yeast powder in turn, stir and dissolve first, and let it sit for a few minutes.

3--- Pour the solution into the flour and stir well, with moderate dryness and wetness.

4--- Cover the top of the container with a film and let it ferment at about 30 degrees, which may take 3-4 hours (the volume is significantly doubled).

5--- Dough is pressed and shaped, put in a steamer, and let the dough loosen for 1-2 hours, doubling the volume.

Add yeast to the flour and ferment.

Bun powder 500g yeast 5g baking powder salt sugar a little water warm water 1, first of all, you must buy flour, that is, medium gluten, not high gluten powder. 2. Novices use dry yeast to make yeast, and veterans use flour fertilizer. The yeast is adjusted with warm water (between 30-40 degrees) according to the proportion on the instructions, and some white sugar can be put in the noodles, and the noodles should be moderately soft and hard, and more transparent.

3. The noodles are covered with plastic wrap and placed in a warm place (the best temperature is between 30-40 degrees), and the time is about 1-2 hours according to the temperature, and the noodles are honeycomb-shaped. 4. Finish the noodles into shape, and make steamed buns or steamed buns, but you can steam them after a period of time, that is, you can steam them when you see that the finished buns are bigger than the original. 5. Steam over medium heat for 15-20 minutes.

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. References: This one is quite specific.