Is it OK to make steamed buns steamed buns without baking powder?

The recipe for delicious steamed buns is detailed Cuisine and efficacy: boutique staple food.

Ingredients for delicious steamed buns: Ingredients: 500 grams of fine white flour.

Excipients: 250 grams of fatty and lean pork, cabbage, leeks.

Seasoning: salt, soy sauce, chicken essence, cooking wine, sesame oil, minced ginger, chopped green onion, baking powder Characteristics of delicious buns: juicy and delicious, fragrant but not greasy.

Teach you how to make delicious steamed buns, how to make delicious steamed buns to be delicious 1, knead the flour with baking powder and warm water together to knead into a dough; 2. Add minced ginger, salt, soy sauce and water to the pork to make a filling (the amount of water depends on the quality of the meat), stir it in a method until it is viscous, add cabbage and leeks and stir into the filling, and finally add chicken essence, minced green onions, and drizzle with sesame oil and mix well; 3. Trim the dough, add the filling and wrap it into a bun, and steam it in the steaming drawer. The practice of two-sided steamed buns is detailed in detail Cuisine and efficacy: boutique staple food spleen appetizing recipes high blood pressure recipes anti-cancer and anti-cancer recipes arteriosclerosis recipes.

Taste: Original flavor Process: Ingredients for steaming two-sided steamed buns: Ingredients: 300 grams of cornmeal (yellow), 200 grams of wheat flour.

Seasoning: 15 grams of yeast, 1 gram of alkali Characteristics of two-sided steamed bread: This steamed bread is soft and nutritious.

Teach you how to make two-sided steamed buns, how to make two-sided steamed buns to be delicious 1Put the cornmeal and flour into a basin, add yeast and water, and form a hard dough.

2.Put the dough on the cutting board, put in the alkali, knead it well, knead it into strips, divide it into about 50 grams of agent, and knead it into a steamed bun shape by hand.

3.Cover the steamed buns with a wet cleaning cloth, let them sit for about 10 minutes, then evenly stack them in the drawer, put them on a pot of boiling water, and steam them with boiling water for about 20 minutes, and then they can be eaten. Tip - Food Restraint:

Cornmeal (yellow): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

You can leave it out and add some sugar water (warm water).

Yes! You can also add eggs, which tastes good!

There is no need to ferment, but the steamed bread blank needs to be proofed after it is ready.

Here's how:

Ingredients required: 10 kg of flour, 50 g of baking powder, 100 g of yeast, kg of water.

1. Put the yeast in a bowl and melt with water.

2. Put the flour into the basin, add baking powder, add yeast, and finally put an appropriate amount of water, start to mix the dough until it forms a smooth dough.

3. After kneading the dough, take it out, knead it into a long cylinder and cut it into small pieces with a knife.

4. Knead the cut dough pieces into semi-circular steamed bread blanks, then put them on the iron grate in the steamer, put water under the steamer, and let rise for 40 minutes.

After a few minutes, **, bring the water to a boil on high heat, then turn to low heat and steam for 15 minutes, and simmer for another 3-5 minutes.

6. Open the lid of the pot, take out the steamed buns and serve.

Baking powder is alkaline, after more buns will be yellow, unless it is used old fermentation, now it is mostly with 5g yeast, 5g baking, 5g sugar, a pound of flour, kneaded to three lights, made into shape, to be launched after steaming

Baking powder is not baking powder and cannot play a dough role. Its components are bicarbonate and acidic substances, which react under the condition of water and heating to release carbon dioxide gas and play a role in foaming, such as fritters, which quickly expand when the pot is heated, which is the reason.

The advantage of baking powder is that it does not ferment, saves time, and is sure that it produces gas quickly, so the bubbles are large, and the food made is not delicate and uniform enough. It is recommended that steamed buns be fermented with baking powder or yeast for 1 hour, and the taste is better.

Self-rising powder to make buns method.

Ingredients: Dough: 200 grams of self-rising flour, 1 gram of aluminum-free baking powder, 120 grams of water.

The first time I used this self-rising powder, I was still a little worried, so I added 1 gram of baking powder, and finally looked at the finished state, and it is estimated that it is no problem not to add).

Filling: 1/2 kg of rape, 6 large fresh shiitake mushrooms, 1 egg, 2 grams of chicken broth powder, 5 grams of light soy sauce, 15 grams of oyster sauce, 10 grams of sesame oil, appropriate amount of salt.

Method: 200 grams of self-rising flour plus 1 gram of aluminum-free baking powder mix evenly, add 120 grams of water to knead into a smooth dough, be sure to knead it for a while, so that the dough becomes particularly smooth, so that the steamed buns are beautiful, the surface will be particularly smooth and elastic, and the good dough cover plastic wrap proofing for about 20 minutes, now we will adjust the filling, rape and fresh mushrooms to wash.

Blanch the rape in boiling water, put it in cold water to cool, filter out the water, chop it, and then use gauze to dry the water, be sure to dry it as much as possible, otherwise it will be out of the soup, the mushrooms are chopped and minced, put a little oil in the pot to fry the mushrooms softly, the water will come out at the beginning, fry the water and then put it out, fry the eggs and break them, mix all the filling ingredients and mix well.

Now start to wrap the buns, continue to knead the awakened dough for a while, knead the air inside, make the dough very smooth, and then knead it into long strips, divide it into 8 agents and flatten it, roll it into a thick round slice in the middle and thin around it, put in the filling, and wrap it into a bun.

Pad the oil paper or drawer cloth, put it in the steamer hole, and finally the filling is not enough, just steam a jujube flower steamed bun, put the pot drawer into the fermentation box, humidity 80, temperature 37 degrees, 20 minutes, if there is no fermentation box, cover the pot lid and put it in a warm place to proofing for 30-40 minutes, proofing to become larger, lightly press the surface to rebound can be steamed, steam for 10 minutes after the water is steamed, turn off the heat, and simmer for another 5 minutes before you can open the lid to prevent retraction.

When making steamed buns, don't put yeast and baking powder together, put yeast first, then baking powder. If you put baking powder and yeast together, the baking soda in baking powder is alkaline, it will inhibit the growth of yeast, and the active yeast will lose its effect, thus affecting the deficiency and the taste of the bun. Baking powder and yeast usage:

1. How to use baking powder, put the flour that needs to be used into the basin, then put the baking powder in a certain proportion, add water, evenly fuse the baking powder and flour, knead it with your hands, until the final kneading is completed, cover a damp cloth on the dough, and let it stand for a period of time;

2. How to use yeast powder, put the flour into the basin, put the yeast powder into the bowl, mix it thoroughly with an appropriate amount of water, dig a small hole in the middle of the flour, pour the yeast water in the bowl into it, use chopsticks to evenly mix the yeast water and flour, slowly pour it into the flour with an appropriate amount of warm water, make the dough flocculent, knead the flour into a dough, cover it with a layer of gauze, and put it in a slightly higher temperature place to wait for fermentation.

There are 4 steps to make steamed buns <> baking powder. The ingredients needed are: 500 grams of all-purpose flour, 260-280 grams of water, 10 grams of sugar, 2-3 grams of salt, and 12-15 grams of double-effect baking powder. The specific steps are as follows:

Steps.

and noodles. <>

Mix flour, baking powder, sugar, salt and water, knead until it is not sticky, wrap it in plastic wrap and let it stand for 20-30 minutes.

Wrap the filling. <>

Divide the dough into 40g pieces and wrap the filling.

Let it stand. <>

Let the buns sit at room temperature for 20 minutes.

Steamed. <>

Steam on high heat for 15 minutes. end

Because the water quality and climate are different in different places, the proportion of baking powder used will also vary, according to the following national chain of steamed bun shop recipe ratio can be used as a reference:

Product production specifications.

and noodles. Purpose: Stir flour and various auxiliary materials to carry out the first round of dough fermentation, so that it is evenly fermented, and the dough is soft and hard.

8. Operation.

1) First enter the store, wash your hands and disinfect them, and then wipe the inside of the noodle bowl once with a disinfected white towel to avoid foreign objects.

2) Peel off the flour, the flour opening is the upper left corner of the front of the flour (place the flour bag upside down, facing the font), first pull the single line on the very edge of the back, pull it out, and then pull both sides apart at the same time (pay attention to whether there is a label to prevent falling into the flour).

3) Pour the flour into the dough mixer.

4) Use a special dough bucket to connect 25 catties of water (Gaozhuang only needs 23 catties of water), take a bag of flour as an example, if the amount of flour is reduced, the amount of water will be reduced accordingly, and 25-40 degrees Celsius water and noodles will be used when the temperature is below 20 degrees Celsius.

5) To start batching, first turn on the electronic scale, wait for the number of the electronic scale to display zero, place the transparent plastic bowl on the electronic scale, and click the "peel" button on the electronic scale.

6) Pour in baking powder, the amount of control of the business of the branch store, the temperature. Add an appropriate amount, weigh and pour into the dough mixer bucket.

7) Pour in the yeast, the amount of control of the branch store business, temperature. Add an appropriate amount, weigh and pour into the dough mixer bucket.

8) Pour in the sugar, the weight is generally 500 grams, and pour the white sugar of the title into the dough bucket.

9) Stir to fully dissolve all kinds of auxiliary materials.

10) Pour the prepared water into the dough mixer, cover the lid of the dough mixer, and then start the machine to stir, the stirring time can be controlled at one minute to one and a half minutes, the stirring time is too long to cause the dough strength to be stirred to death, and the stirring time is too short to cause the noodles to not be opened. And the noodles that come out are not easy to hair.

Leaven. Check the dough: whether the flour is stirred evenly, whether there are honeycomb pores inside the dough, and whether they are evenly distributed.

Producer: Turn off the machine and take out part of the dough according to the number of cages needed.

Steamed buns are one of the kinds of buns that we often eat in our daily life, and many people choose to make their own buns at home in addition to buying them outside, because the buns they make are not only full of filling, but also clean and hygienic, and they can be eaten at ease. So is baking powder or yeast powder used to make steamed buns?

1. Baking powder and yeast powder are both used as leavening agents, but if you are just making steamed buns and steamed buns, it is better to use yeast powder, but if you want to have a certain toughness in steamed buns, you can choose yeast powder.

2. Baking powder is a common baking powder in life, and when using baking powder, it is generally used to make Western-style pastries.

3. Baking powder is made of baking soda and some other acidic materials, and then some corn flour is used as the white powder filled, baking powder is also a chemical product, when using baking powder, the fermentation time is very fast.

Baking powder plays a role in the production of steamed buns and steamed buns. When the noodles are initiated, the taste will be good. Let's take a look at a method of making steamed buns with baking powder.

Taro steamed bun recipe steps:

Method: 1. Put flour and baking powderBaking powderMix well, if it is not even, the baking powder will turn yellow where it does not disperse.

2. Melt the salt with hot water, then mix it with a small amount of cold water, mix it into warm water and noodles (the amount of water can be adjusted appropriately, as long as the dough is not too thin, and it will not affect if it is slightly dry).

3. After the noodles are reconciled, cover the basin (to prevent the noodles from coming into direct contact with the air and drying out the skin).

4 Wait for the dough to ferment until it doubles in size.

1. Wear rubber gloves and peel and slice the taro.

2. Add an appropriate amount of water to the pressure cooker, put in taro slices, and rock sugar, and the amount of water is level with taro.

After a few minutes or so, the taro is cooked, stir well with a spoon, form taro puree, and let it cool for later use.

Start making steamed buns:

1. Rub the finished dough repeatedly, then put it on the panel and divide it into dough pieces of equal size.

2. Use a rolling pin to roll out the thin skin on both sides, not too thin, otherwise it will not rise when steaming.

3. Wrap the taro paste and seal it at the end, tear off the excess, and then turn the smooth side up.

4. Put it in a pot with a cage cloth, and the cage cloth should be wet and wrung out.

5. Put the lid on the steamer, lid, and wait until the taro paste is fermented for the second time - because the dough is rolled out, the noodles that are launched have been retracted, so they should be placed and waited for the noodles to rise again, so that they can be fluffy when steamed.

6. Usually steam for 20 minutes, steam it, do not open the lid, wait for 5 minutes and then open, otherwise it is easy to retract. If you steam a lot at the same time, you should increase the time appropriately. Remarks:

The bottom layer of me is taro paste, and the top is scallion oil rolls and steamed buns, a total of 4 layers, and it took 40 minutes.

Tips. 1. The taro paste is simple to make, add rock sugar, I personally feel that it will not be too hot, eat too many sweets, easy to get hot and humid, rock sugar is relatively speaking, it is made of dehydrated sugar, not too hot.

2. Before steaming, it is necessary to make a second steam, so that it will not be steamed into a dead surface.

3. I made each very small, mini-type, and at the same time in a pot, and steamed steamed buns, green onion rolls, basically, varieties of steamed buns.

4 If it is a multi-layer steamer, it is recommended to use only gauze (that is, the fabric of the mask cloth) for the cage drawer fabric, as the steam of the non-woven fabric is not easy to penetrate and is easy to be uncooked. Or you don't need to use the cage cloth and steam it directly.