The difference between buns and steamed buns, the difference between bread and steamed buns

The biggest difference between steamed buns and steamed buns is that there is stuffing in the buns, and the reason why buns are called buns is that they are wrapped up**, and he wants to wrap the stuffing in them, so it is called simply steamed buns and steamed buns are real pasta. The pasta steamed after the flour is fermented is generally used as a staple food, and it is used. A staple food that is eaten with vegetables.

There are many differences between steamed buns and steamed buns, such as different shapes and textures. The steamed buns taste filled and have pleats in appearance, while the steamed buns have no filling, let alone pleats, just a round piece of noodles. The production of steamed buns and steamed buns all need to be fermented, and only the fermented dough can be made into steamed buns or steamed buns.

Steamed buns and steamed buns are staple foods, and in the morning, you can eat some steamed buns, drink some soy milk, and eat them for breakfast. Steamed buns can be eaten at noon or in the evening, and it is best to eat them with some vegetarian dishes, and of course, they can also be paired with some meat foods. Steamed buns and steamed buns are both fermented foods, which are not harmful to the body and can be eaten regularly.

If you only eat steamed buns in the morning, it will make the nutrition too monotonous, because the main ingredient in steamed buns is starch, and the protein content is relatively low, so it is recommended to increase milk or soy milk, vegetables, fruits, eggs and other foods to obtain protein and vitamins to ensure a balanced nutrition for breakfast. Some yeast powder can be added to steamed buns and steamed buns, which is not harmful to the body, but is very healthy. In the process of making noodles, if yeast powder is used, it can increase the nutritional value of noodles for human absorption and consumption, and has many benefits for the human body.

The difference between bread and steamed bread is: 1. The ingredients are different, in addition to using flour to ferment bread, sugar or salt is generally added to it to make different flavors, while the recipe of steamed bread is relatively simple, only need to use flour, and then add yeast to ferment to make steamed bread. 2. The cooking method is different, the steamed bread is generally steamed directly in the pot at 100 degrees, and the bread needs to be baked, the temperature is generally about 200 when baked, and the skin will be baked golden brown, and the smell will be more fragrant.

3. The nutrition is different, because the cooking method of steamed bread and bread is different, in comparison, because steamed bread is directly steamed in the pot, protein and sugar will not have any reaction in this process, so the protein content in steamed bread is higher than that in bread, so the nutritional value of steamed bread is richer.

I believe that everyone often eats steamed buns and steamed buns in daily life, but if you want to make it yourself, it is not so easy, so what kind of flour is good for making steamed buns? First of all, we can use low-gluten flour and all-purpose flour, these two flours are the most suitable for making steamed buns and buns, while high-gluten flour is easy to gluten, so it is more suitable for making noodles and dumpling wrappers, in short, different types of gluten have different practices. If you want to make your own steamed bread, there are some on the market, and it is best to find what brand to buy on the Internet, and you should also pay attention to making steamed bread, and the specific method can also be viewed on the Internet.

Steamed bread and steamed bread noodles are the same, but steamed bread noodles are sometimes a little soft, steamed bread is a little hard, if the steamed bread noodles are too soft, the steamed bread will be out of shape. Steamed bread basically does not need to wake up twice, steamed bread does not need to be kneaded, flour and water are evenly mixed, and there is no obvious dry powder.

<> but some people believe that the second proofing is proofed in a pot under cold water using a heating process. The steamed bun wakes up again, and it tastes good. Wake up twice to keep it fluffy for a long time, and only after the bread has been kneaded will it rise again.

Use high-gluten flour to make steamed buns, and medium-gluten flour can also be used. Steamed bread made with high-gluten flour is firmer, and steamed bread made with medium-gluten flour has a softer taste. If you don't use all-purpose flour but prefer a soft texture, you can use high-gluten flour and cornstarch (starch) press 4:

1 ratio instead.

Flour is divided into high-gluten flour, all-purpose flour, low-gluten flour, etc., which is divided according to the protein contained in the flour, which contains higher protein components, the closer it is to high-gluten flour. High-gluten flour can also be used to make steamed bread, but the steamed bread of high-gluten flour is not easy to control, and the process is not good.

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1. The raw materials are different. The flour used to make steamed buns and steamed buns is all-purpose flour.

However, there is a slight difference in the raw materials that need to be added when mixing noodles, and the buns generally only need to add yeast powder.

The dough can be made with water, and because there are other fillings in the bun, the flavor of the dough can be kept as it is. Steamed buns need to be kneaded with sugar.

Honey, eggs, or milk, etc., will enhance the flavor and sweetness of the steamed buns.

2. The way of dough is different. Generally, flour fermentation is divided into primary fermentation and secondary fermentation, most of the steamed bread is made in the way of secondary fermentation, first knead the flour into a dough and then proofed for about 3 hours, and then add some flour to knead the dough after the dough volume expands, and continue to ferment for 1-3 hours after the dough is made into the shape of a steamed bun. The cost of using the dough of secondary fermentation is lower, and the dough has a more sufficient time to ferment.

Steamed buns are generally fermented at one time, the dough is fermented and made into buns, which can be steamed directly in the pot, and the taste requirements of the buns for the dough are not so high, so the dough is made in a faster way.

3. The texture of the dough is different. When fermenting steamed bread, you need to add more water to ensure that the humidity of the dough is large, so that the kneading dough is smoother and more delicate, and the fermentation efficiency can be better improved in the dough. The fermentation of the buns needs to maintain a certain hardness of the dough, because when the dough is wrapped in the filling, the dough can ensure that the dough is not deformed, and the buns that come out of this way are beautiful and delicious.

In fact, the flour for making steamed bread and steamed buns in our daily life is the same, but the dough will be fermented when making steamed bread, and in professional steamed bread shops, they may choose different flour, because the two have different requirements for flour.

The flour for making steamed bread and steamed buns is the same, because when making steamed buns and making steamed bread, the flour needs to be fermented accordingly, and it needs to be proofed after fermentation, and there is basically no gap.

It's the same. Collectively referred to as wheat flour, wheat flour is added to soba noodles, cornmeal, mung bean noodles, and can also be made into steamed buns.

The flour is the same, and the prelude is basically the same, you need to knead the dough into a dough, and then let the dough rise.

All the same, all-purpose flour. There is also a spontaneous (already baking powder) all-purpose flour on the market.

It must be the same, making steamed buns is actually the same as making steamed buns, and all that is used is some white noodles.

The flour for making steamed buns and making steamed buns is the same flour and one variety.

Steamed buns, also known as "steamed buns", "steamed buns", one of the traditional Chinese noodles, legend has it that Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms, invented it, is a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

Steamed buns are a very satisfying food, and they are also an indispensable food in people's lives, which are made up of noodles and fillings, or made of vegetarian fillings.

My steamed buns are called steamed buns, and my steamed buns are called stuffed buns.

Steamed buns: stuffed inside, steamed.

Manju: Solid inside, steamed.

Raw pan-fried: Filled inside, round and bulging, put it in a pan and fry it in oil.

Xiao Long: Stuffed inside, steamed, and looks like a bun, but the skin is thin and small.

Potstickers: Stuffed inside, fried in oil in a pan, shaped like wontons.

Shanghainese don't eat much pasta, so there is no distinction between steamed buns and steamed buns, and it took me a few years to distinguish them.

Generally speaking, in the northern region, those who have no stuffing are called steamed buns, and Shandong and other places are also called "steamed buns", or "dumplings". If there is stuffing, it is called a bun, such as "the dog ignores the bun".

In the south, such as the Wu language area (Shanghai, Suzhou, Hangzhou) and the Cantonese speaking area, the stuffed ones are often called "steamed buns", but not "steamed buns" or "dumplings". For example, the "crab roe xiaolong steamed bun" in Shanghai Old Town God's shop and the "fried steamed bun" of Wuxi Wang Xingji are actually buns.

These titles, depending on the region, vary from region to region, and are a reflection of linguistic diversity.

Shaanxi calls steamed buns buns, and Shandong never calls them buns, they are called dumplings.

Because steamed buns were invented by Zhuge Liang. Steamed bread originated from the human head sacrifice in the barbaric era, and was invented by Zhuge Liang when he conquered Meng, and the shape was human head, and then with the development and evolution of history, it was gradually changed to poultry filling.

But the history of Chinese eating steamed buns can be traced back at least to the Warring States period, when it was called "steamed cakes" for rent delay. During the Three Kingdoms, steamed bread had its own official name, called "barbarian", Mingren Lang Ying recorded in the "Seven Repair Manuscripts": Mantou's original name is Mantou, and the human head is sacrificed to God.

Classification of steamed buns.

Steamed bread is also called "steamed bun" in some places in the north, and is also called "solid bun" in Wenzhou, Zhejiang. In other places, it is directly called "steamed bun" or "light bun", which is generally a semicircle with a flat appearance, and a big red seal will be printed on the top of every festival. This kind of product is a single flour or several kinds of flour as the main material, in addition to the starter culture, generally a small amount or no other auxiliary materials (adding auxiliary raw materials to produce color steamed bread), through the flour and flour file, fermentation and steaming and other processes to produce food disturbance trillions.

Because of this digging until the Song Dynasty, steamed buns were called steamed buns like steamed buns, and they continued like this. Later, in the Song Dynasty, the term "steamed bun" gradually appeared according to the different reputations of the filling and the Qingzao method.

There is no difference between the steamed bun and the steamed bun, the two practices are the same. In fact, just like the ingredients we often eat, the method of making noodles is the same, but the shape is different. Let's take a look at how to make noodles.

How to make dough: Preparation: 3 grams of yeast powder, 10 grams of sugar, a spoonful of lard, an appropriate amount of white vinegar, 300 grams of flour, plastic wrap, and finally an appropriate amount of warm water at 35 degrees.

Now that you've prepared these tools and materials, let's get started with this little trick

Steps: Take out the two bowls prepared and pour warm water at 35 degrees respectively, after pouring warm water, we add three grams of prepared yeast powder to one of the bowls, and then add 10 grams of sugar, stirring them well. Warm water can fully stimulate the activity of fermented yeast, and the addition of white sugar can fully promote yeast fermentation.

After adding the yeast powder and sugar, let's add another spoonful of lard to it, and then stir them well with chopsticks until the lard melts. At this time, there must be some friends who will ask, why add lard? Because after adding lard, the steamed steamed buns (buns) can be soft and sweet.

Take out the other bowl and pour an appropriate amount of white vinegar into the other bowl, pour the white vinegar to make the dough bubble, pour in the white vinegar and stir them well. Put the prepared 300 grams of flour into a large bowl, pour in the yeast water and noodles, stir while pouring, stir them into flocculents, warm water can dissolve the yeast powder, so that the dough is very evenly mixed after mixing.

Add yeast water and stir well, then pour in the white vinegar warm water, then stir the flour into a flocculent shape and knead the dough, and put the kneaded dough in this bowl of dough. When kneading the dough, knead it for a while, which will make the steamed buns (buns) softer. Knead and wrap in plastic wrap and place in a sunny area for 10 minutes.

After 10 minutes, you can open the plastic wrap and look at the dough again.