The method of making steamed bread, the steps and methods of making steamed bread

1. Noodles. Put the yeast powder into a bowl and add 30 degrees of warm water before mixing the noodles, and stir well with chopsticks until the yeast powder is completely melted, which can activate the yeast activity and ferment better.

Pour the flour into the basin and add a small spoon of white sugar, which can give the yeast nutrients, but also to better promote fermentation, melted yeast water is poured in a small amount many times, stirred into a flocculent shape with chopsticks, and then kneaded into a smooth dough by hand, and put it aside for about 5 10 minutes. (The ratio of flour to yeast powder is 100 grams of flour and one gram of yeast powder).

2. Knead the steamed bun embryo.

Sprinkle a little dry flour on the board first, take out the dough, continue to knead it into a smooth dough, knead it by hand or cut it into the same size dough with a knife, the steamed buns I usually make are relatively small, 50 grams. Take out one of them, rub it back and forth with your hands, about 5 or 10 minutes, until the surface of the dough is smooth, and then knead it into the shape of a steamed bun embryo by hand, and all the dough is kneaded into a steamed bun embryo.

3. Embryonic proofing.

Careful friends will find that the dough is not proofed after kneading, so now start fermenting, this method is very suitable for novices, and it will not fail. Kneaded steamed bun embryo on top of the steamer, leave a gap in the middle, cover the lid to prevent water evaporation, cause the raw embryo epidermis to dry, proofing for about 30 minutes, the embryo will become twice as large as the original, gently press it with your hand, you can bounce back, pick it up and feel that the steamed bread becomes very light, this time the fermentation is completed.

Now that the weather is slowly getting cooler, in order to complete the fermentation of the raw embryo as soon as possible, warm water of about 40 degrees can be added to the pot.

Fourth, steamed steamed buns.

If there is already water in the pot, **, boil the water in the pot over high heat, and when there is gas coming out of the steamer, turn to medium heat and continue to steam for 15 minutes and turn off the heat. Don't turn off the heat during steaming, and don't open the lid of the pot, sometimes when you first start making steamed buns, you will open the pot to see the inside when you are halfway through steaming, in fact, releasing gas will affect the maturity and shape of the steamed buns.

Fifth, the steamed buns are out of the pot.

When the 15-minute time is up, do not open the lid immediately after turning off the fire, continue to simmer for three minutes, and then remove the lid, which can prevent the instant change in temperature from too much and cause the steamed bread to retract, and the simmering time should not be too long, which will make the steamed bread foam.

Steamed buns are better than cakes.

First of all, we must prepare the dough, then add water to the flour and knead it and ferment it together, and then slowly add the flour and knead it when the fermentation is thick, which means that it is soft and elastic but not sticky, and then cut it into a steamed bun shape and put it in the steamer to steam.

The method of making steamed bread is very simple, first use baking powder to ferment the noodles, after the hair is good, and then if you don't want to eat sour, then you can add a little edible alkali, neutralize it and wake up again, and then put the steamed bread in it and steam it for 25 minutes when the water is not boiled.

Ingredient list ·

500 g flour 250 ml warm water (25-35 degrees) 2-3 g yeast powder.

Method 1Melt: Powder the yeast with 125 grams of warm water!

3.Mix the flour and water well by hand, then vigorously knead all the ingredients into an even and smooth dough.

PS: Pay attention to a few actions when kneading dough.

1: Pick up the dough and wipe the basin and stick the dry flour or gnocchi on the basin.

2: Clench your fist and press it down to keep the back of your hand clean.

3: Press the dough down with the palm of your hand to make the dough stick to the palm of your hand.

4: Finally, knead and press repeatedly until the dough is smooth! Repeat these movements a few times, and you will be able to knead the dough of the "three cleans" of the legend: clean face, clean hands, and clean pot.

4.Cover the dough when it is fermenting to prevent the dough skin from drying out and hardening during the fermentation process! Fermentation has a lot to do with temperature, as long as the room temperature above zero can be fermented, the temperature is too low to ferment very slowly, generally in summer the natural room temperature can ferment in 2 hours, in winter it takes 2 hours or even longer, but you can put the basin in a heated or air-conditioned place, a relatively warm place, as long as the temperature can reach more than 20 degrees or more basically about 2 hours can be fermented!

5.Knead and vent: Sprinkle some dry flour on the panel and put some dry flour on your hands, then take the dough out of the basin and put it on the panel so that the dough does not stick to the panel and hands.

6.Then knead and press hard, knead until the dough and want to stick to the panel, and then sprinkle a thin layer of dry flour, so knead repeatedly, repeatedly sprinkle a thin layer of dry flour, repeat a few more times, at this time more force, knead a little more, and the steamed steamed buns will be more delicious.

7.So when is it good to knead? Cut the dough with a knife so that you don't see the obvious honeycomb shape on the cut surface.

8.Steamed bread forming After the dough is kneaded, knead the dough into long wrist-thick strips by hand.

9.Then cut evenly with a knife, and grasp the essentials of three words when cutting: fast, accurate, and ruthless! In this way, the cut steamed bun can be evenly and beautifully shaped!

10.After making it, you should quickly separate each steamed dough, if you don't separate the two adjacent steamed buns, they will soon stick! If you're going to make knife-cut steamed buns, they're already formed by this time.

11.If you want to make round steamed buns, then continue to knead the cut dough into a round ball, then find the smoothest side and put it on it, put the dough on the cutting board, and rub it back and forth with your hands until it is all rounded, and the bottom is smaller and the top is larger.

12.The kneaded steamed buns should not be steamed immediately, so let the steamed buns sit at room temperature for a while to relax the dough. When you wake up, remember to find something to cover the steamed bun to prevent the skin from hardening.

Generally, it is enough to let the surface rise for 15-20 minutes at room temperature.

Summary. Steps: All-purpose flour:

500 g (no yeast) yeast: 7 g warm water: 250ml

About 30-35 degrees, not hot) sugar: appropriate amount 1, put sugar and yeast into warm water, add to the flour, stir well with your hands, and knead until the surface is smooth. 2. Put it in a container, put it in a warm place, cover it with a damp cloth, and ferment for about 2 hours until it is twice as large.

3. Then continue to knead until the surface is smooth, knead into strips, cut into pieces, place well, there should be a distance, continue to ferment for 20 minutes4, steam in a pot with cold water, 20 minutes, do not remove the lid after steaming, wait for 5 minutes and then remove the lid. Otherwise, the epidermis will be wrinkled.

Steps: All-purpose flour: 500 g (no yeast) yeast:

7 g warm water: 250ml(about 30-35 degrees, not hot) sugar:

Appropriate amount 1, put the sugar and yeast into warm water, add to the flour, stir well with your hands, and knead until the surface of the song is smooth. 2. Put it in a container, put it in a warm place to check the branches, cover it with a damp cloth, and ferment for about 2 hours until it is twice as large. 3. Then continue to knead until the surface is smooth, knead into strips, cut into pieces, place well, have a distance, and continue to ferment for 20 minutes 4. Steam in a pot with cold water for 20 minutes, do not remove the lid after steaming, and wait for 5 minutes before the wild reed uncovers.

Otherwise, the epidermis will be wrinkled.

How to make noodles?

The first step is to synthesize the flour into a dough with water, and the water should be less because it is a noodle eater, and the noodles should be harder.

Step 2: Take out the dough and roll it out with a rolling pin, form a thin slice, and touch some flour on the panel. so that the dough does not stick to the panel.

The third step: after rolling out the Danxun dough branches, after waxing the skin, fold the dough sheets together, fold them, smear a little flour, and fold them backwards. This makes it slip when it ends up falling out.

Step 4: Sprinkle a little flour on the cut noodles and spread them again, if not, sprinkle them with a little more flour and pour water into the pot to bring to a boil.

Steps and methods to make steamed buns:Ingredients: 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 ingredients into the 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. With 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.