How to steam steamed buns white tricks, how to steam steamed buns white

In April, steamed steamed buns do not need to be made in advance! The pastry chef teaches you a trick, the steamed buns are white and big, fragrant and soft.

Hello everyone, thank you for reading the article I shared, what I want to say to you today is: In April, steamed steamed buns do not need to be made in advance! The pastry chef teaches you a trick, the steamed buns are white and big, fragrant and soft. 』

Steamed bread. The staple food of southerners is rice, while northerners eat steamed buns every day, so steaming steamed buns is a "survival skill" that northerners must learn, and almost everyone can steam steamed buns.

Do you think there is only one type of steamed bun? In the north, there are too many kinds of steamed buns, regardless of the size of the same, the ingredients used are also different, such as red date steamed buns, pumpkin steamed buns, old noodle steamed buns, noodles steamed buns, etc., eating one every day for a week will not be the same.

Steamed steamed buns. As we all know, steamed bread is a noodle food, every steamed steamed bread has to be steamed a few hours in advance, the time is short or the temperature is low, the dough can not be fully fermented, like winter from morning to afternoon before it is good, it is a waste of time, once the steamed steamed bread is sour.

Although it has warmed up in April, the weather is hot and cold, and it is very difficult to make noodles.

Now each community has built a WeChat group, there is a pastry chef in my community, she has been doing it for more than ten years, she has rich experience, some time ago everyone was in the group to dry food, I asked her for advice on steamed steamed bread skills.

Steamed steamed buns.

She taught me a "little secret", no matter spring, summer, autumn and winter, the temperature is high or low, when steaming steamed buns or other leavened foods, you don't need to make noodles in advance, and you can fill a large pot in half an hour, isn't it amazing? Her method is simple and labor-saving, anyone can learn it, and I will share it with you below, and if you are interested, collect it.

The first step in making pasta is to choose flour, there are 3 kinds of high-gluten flour, medium-gluten flour and low-gluten flour, high-gluten flour is made of bread, and low-gluten flour is made of cakes.

Steamed steamed buns should be all-purpose flour.

After choosing the flour, it is time to mix the noodles, and you can add yeast powder when mixing the noodles, or you can add old noodles.

Both kinds of dough agents are available, but the pasta made by the old noodles is more fragrant, but the fermentation time is a bit long; The yeast powder is relatively fast, and the wheat flavor is not strong, so choose the dough agent according to your own needs. In order to make the dough rise faster, we need to add some auxiliary fermentation materials.

There are sugar, edible alkali, baking soda, baking powder, white vinegar, lard, etc., which can help fermentation, among which edible alkali, baking soda and baking powder belong to leavening agents.

Yeast powder or old noodles can be used to make noodles.

Dough needs to be made in an airtight environment, so after the dough is reconciled, cover it with a lid or wrap it in plastic wrap, and put it in a warm place, such as in the sun, on a hot kang, or next to a radiator. In April, there is no hot kang and heating, you can boil the steamer until it is about 50 warm, put it in the basin and cover it, so that the temperature is reached, and a large pot can be filled in half an hour.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

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.

1. Put 240g of warm water in a bowl, then add 5g of yeast powder and 5g of white sugar, stir with chopsticks until the yeast and white sugar are all melted, pour the yeast water into 500g of flour, stir evenly by hand and knead into a smooth dough with moderate hardness and softness, cover the lid and let the dough rise naturally to twice the size.

2. After the dough is proofed, there are uniform large bubbles inside, take out the dough and put it on the panel, fully knead the dough and exhaust it, and knead the large bubbles in the dough to knead out, so that the steamed bread will be smooth and beautiful.

3. After the dough is kneaded, knead the dough into long strips, divide it into equal-sized dough, knead it into a steamed bun shape by hand, and a round white steamed bun is ready.

4. After the steamed bread is done, put it all into the steamer, cover the lid and let the steamed bread go to the second proofing, the second proofing must be in place, if the second proofing is not in place, the steamed bread will be relatively small, not so fluffy, the volume of the proofing steamed bread will become significantly larger, and it is light to pick it up by hand.

5. If the proofing of the steamed bread is not particularly in place, you can directly steam it in the pot on cold water, so that the steamed bread can be proofed again in the process of slowly rising the water temperature, so that the steamed bread can reach the best proofing state, but if the steamed bread you make has been proofed very well, you don't need to proofing again, you can choose to steam the water after boiling, I generally steam the pot on cold water for about 25 minutes, if it is a pot on boiling water, I will generally steam for about 15 minutes, which is specific to your own actual situation.

6. After the steamed buns are steamed, let him wait a few minutes before opening the lid, so as not to pre-cool the steamed buns immediately and cause the steamed buns to retract and harden, generally wait for about 3-5 minutes to open the lid, and the white and chubby big steamed buns can be out of the pot.

Ingredients: Appropriate amount of high-gluten flour; baking powder to taste; Warm boiled water to taste.

The method is as follows: 1. Dissolve an appropriate amount of baking powder into an emulsion form with warm boiled water, pour it into an appropriate amount of high-gluten flour, then knead it into a smooth dough, and put it in a warm place to ferment;

2. Reach the dough twice the size or have such a honeycomb eye shape;

3. Exhaust the dough and knead it into a smooth dough;

4. Divide into small agents of appropriate size;

5. Then each agent is kneaded into such a steamed bun blank;

6. Put the kneaded blank in a warm place to ferment for 10 to 20 minutes;

7. After cooking, put it in a pot with cold water, steam it for about 15 minutes; (Increase or decrease according to the size of the steamed bun) <>

8. The hot white steamed buns are out of the pot.

1. 450 grams of white flour, appropriate amount of sugar, mix.

Dissolve about 4 grams of dry yeast in warm water and let it stand for 5 minutes.

3. Add yeast water, little by little, to the flour, knead the dough, and knead until the surface is smooth.

4. Add about 40 degrees of water to the steamer, put the dough into the container, then put it in the steamer, cover with a layer of fresh-keeping film (to prevent steam water from dripping in), and then cover the steamer. Hair.

5. In about an hour, the dough becomes twice as large.

6. Take out the dough and vent it, let the surface of the dough be smooth, and let it rise at room temperature for half an hour.

7. Sprinkle some flour on the board, divide the awakened dough, and knead it into small balls.

8. Put the drawer cloth in the steamer, and put the dough in the steamer for about 10 minutes.

9. Finally, bring to a boil over medium heat, and after gasping, steam for 18 minutes.

If you want to make steamed bread, go to the food market and ask, it seems that there are whitening agents and Peng Song powder and the like, but now the flour for making steamed bread is generally made with better flour, so there is no need to add other additives, and the steamed bread with additives does not have its original flour fragrance, and the relative sales are not good

Put vinegar in the steamer, and the water will become whiter when steamed.

Do steamed buns need to be fermented twice? The methods and tricks are all told to you to ensure that the steamed buns are white and soft. Steamed buns are always not steamed well? Master a few tips to ensure that the steamed buns are white, fat and soft.