The practice of simple modeling steamed bread, the modeling practice of steamed bread

Tips for steaming steamed buns.

1.The noodles for making steamed bread must be made noodles, and if the steamed bread is fermented enough, it can ensure that the steamed bread is soft and delicious, if we only add yeast, the activity of the dough is not too strong, and the fermentation effect will be relatively poor. Adding a few drops of white vinegar will make the dough ferment better.

2.In fact, the old noodles are also a good treasure for fermented dough, and our hometown generally leaves a piece of noodles when steaming steamed buns last time, and the old noodles are used to make bacteria to start fermentation after proper preservation. Old noodles need to be used with the right amount of alkali because it gives the dough a sour taste.

Alkali will destroy the nutrition of flour, and the dosage is very difficult to master, so now except for my mother's noodles, we young people rarely use this method.

3.At the same time, we should also pay attention to the skills, when we mix the dough in the early stage, in order to better ferment, do not use cold water to mix the dough directly, use warm water to mix the dough, not only can make the dough fermentation time shorter, but also the dough fermentation effect will be better.

The dough should be fermented, and it is generally necessary to wake the dough, as long as the dough is almost kneaded, we will rest for 20 minutes. This way the dough will become smoother.

4.We must grasp the heat of steaming dough, steamed steamed bread over medium and low heat can hardly be eaten, only the high heat provides enough heat, in order to make the steamed bread hair particularly large, and there will be no pinching and hardening.

5.The steaming time of steamed buns is generally about half an hour after steaming in the pot, and at the same time ensure that there is enough water in the pot, and do not add water halfway. Ensure that a sufficient amount of water can make the steamed bread quickly cooked, if the water is steamed dry, it will make the steamed bread appear burnt taste, and adding water halfway will cause the steamed bread to be very stiff in the mouth.

All-purpose flour is the first choice for making steamed bread, the flour is fermented and kneaded into large strips, slightly flattened, cut into strips 5 cm wide with a knife, which is a simple shape of steamed bread, and the dough can also be turned with both hands to make it a round steamed bun, as long as the flour is fermented, the shape can be completely free.

We Chinese have a very long history of eating steamed buns, especially for groups with light tastes, steamed buns are also their breakfast choice, and in some cases, they can even replace white rice and other main meals, with a stronger sense of satiety. However, with the development trend of the times, everyone did not consider the traditional somen steamed buns, and just began to pursue the perfect variety of fancy steamed buns. So what are the specific ways to design fancy buns?

Fancy steamed bun practice example tutorial.

1. Colorful hydrangea steamed buns.

Puree the broccoli, purple sweet potato, and winter melon with a multi-functional food processor and reserve it, add medium powder yeast to knead it into a smooth batter, and the alcohol is twice as large, take 15 grams of roll round for each hue, and roll it out according to the picture. Steam on heat for 15 minutes.

Second, the small hedgehog bun.

Materials: 500g of spontaneous flour, 200g of milk, 35g of sugar, 4g of filial piety powder.

Process: Put all the raw materials of the small spiny moth steamed bun together and knead it into a smooth batter, cover it with a wet rag, let it rest for 1 hour, and grow to 2 times the size of the original batter. Mix the faces again until the model is cut open and there are no significant vents.

Cut into large portions and kneaded into a cone, like a pointed end of a thorn moth. Use black beans or white sesame seeds to make eyes, and cut them into small thorns with scissors. Put the cage drawer to rest for 15 minutes and steam in cold water for 15 minutes.

3. Piglet milk steamed buns.

Ingredients: 320 grams of all-purpose flour, 2 teaspoons of sugar, 1 2 tablespoons of filial piety powder, 1 tablespoon of yeast powder, 180 grams of milk.

Process:1Mix all the materials and mix the surface for about 5-8 minutes to three lights - sheet light, hand light, basin light.

If you want the piglets to be pretty, you can prepare some pale pink batter in advance. Alcohol in warm, moist places. I usually put some warm boiled water in a large iron pot, put the steaming drawer, put the batter in the sea bowl, and put it on the steaming drawer.

Cover with a lid and wait about 1 hour for the batter to double in size.

2.Prepare one milky white batter in advance, three small pink batter, milky white batter for the face, one pink batter for the nose, and the other 2 pink batter for the inside of the ears, poke out the two nasal passages with chopsticks, and all black food for the eyes. There happened to be raisins at home, so I stuffed one into my eyes.

After forming, let it stand for 20 minutes, ferment it for the second time, and put it in a wok to steam.

There are many kinds of steamed bun shapes, and here are a few to take a look:

Bunny Shape:

1. Proofed dough, wrap with filling, and pinch the bottom tightly.

2. Poke into a conical shape, which is the shape of thick at the bottom and thin at the top.

3. On the thin side, cut it in half with a knife, and the basic shape of the ear comes out.

4. There are traces on both ears that are pressed out, and there is a feeling of cochlea.

5. Use chopsticks, where the ears and body meet, clip it, and the overall shape will be good.

6. Finally, use chopsticks to tie the eyes and mouth, put black beans, and tip the bow.

This little rabbit shape is a relatively common shape, and it is also very easy to operate. You can also choose your favorite fruits and vegetables to make colors.

Steamed Bun Rose Shape:

Roses, brightly colored roses, look at it is very appetizing, you can use fruit and vegetable juice to make noodles, you can also use fruit and vegetable powder and noodles. It is also relatively basic in operation, and it is a steamed bun with a good shape, and it is a steamed bun modeling technique often used in many flower buns.

1. Roll out the dough into a circle, 6 round dough sheets in a group, one falling one and one falling together.

2. Rub a small cone to make a flower center, put it on the dough sheet, and roll it up.

3. The last piece can be coated with a little water, sticky and firm, and it looks good if it is not opened when steaming.

4. In the middle position, cut it with a knife, and the two roses are ready.

5. Cut some triangular leaves, apply a little water to the leaves, and put roses.

6. Glue the leaves to the roses and it's done.

Steamed bun small shoes styling method:

1. Rub a cylindrical shape, flatten one side to make the toe cap, 2, pinch a small dimple with the thumb of the boji on the other side, 3, roll out a small round dough piece, put it on the toe cap, and the excess can be crossed off with a knife, or folded back to the sole.

4. Rub a long strip around the shoe and make the edge of the shoe.

Steps and methods of making steamed buns: Dan sedan chairIngredients: 500 grams of flour, 250 grams of warm water.

Excipients: 10 grams of caster sugar, 5 grams of yeast powder.

Steps: 1. Put all the main and auxiliary materials into a basin, mix into a dough, and cover the surface with a wet towel to ferment to double the size.

2. After the dough is made.

3. Knead vigorously again, knead into a smooth dough and divide it into 5 equal parts.

4. A little flour above the panel, knead each dough into a steamed bun shape, cover the surface with a wet towel for fermentation, and ferment in a relatively warm and humid environment for 20 minutes.

5. Put it into the steamer, bring to a boil over high heat, turn to low heat and steam for 15 minutes.

6. My 5 steamed buns were steamed in two layers.

7. After steaming for 15 minutes, turn off the heat and simmer for 5 minutes, then open the lid.

The tutorial on how to make steamed buns is as follows

Preparation: 50 grams of flour, appropriate amount of water, 2 grams of salt, appropriate amount of sugar, etc.

1. Mix with yeast powder, sugar, water and salt to form a dough.

2. Ferment for more than two hours.

3. Knead the dough into long strips and cut into knots, and knead the long strips.

4. Use four noodles to form a tic-tac-toe or stack each two, pinch up the four heads, and finally wrap them into a dough to form a steamed bun.

5. Wake up the steamed buns for 20 minutes and steam them over high heat for 15 minutes. After steaming, the hot steamed bread can be baked. Modular merger.

The preparation of steamed buns is as follows:Preparation: 1000 grams of flour, 600 grams of milk, appropriate amount of bean paste, 10 grams of yeast, etc.

1. Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the still-stable milk into the flour.

3. Stir while pouring down and mix until flocculent.

4. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature.

5. Ferment until twice as large as the original.

6. Sprinkle the board with dry flour and knead the dough until smooth.

7. Roll it out into a large piece.

8. Then roll up and roll into long strips from top to bottom.

9. Cut the steamed bread blank with a knife.

10. Add water to the pot and put the steamed bun wharf blank for 15 minutes.

11. Then turn on the high heat and steam for 12 minutes.