How to steam steamed buns soft and delicious, how to steam steamed buns delicious and fluffy

The steps are as follows:1. Add sugar in warm water, not too much, steamed bread is too sweet but not good, add sugar water and knead the noodles into a round basic steamed bread, but not too big, hot expansion and cold contraction, too big and not beautiful.

2. Some household rice cookers will have special steaming appliances when buying, add boiling water to the rice cooker, which saves more time, put the steamed buns on the utensils and steam them slowly, wait for a period of time, you can touch them with chopsticks to see how soft they are, feel soft, and have a fragrance, that's good.

3. Turn on the rice cooker to cool down for a period of time, not too long, the steamed bun is not delicious when it is cold, just turn the rice cooker to keep warm, and then go on, and wait until you eat, you can get it out and eat, this must be soft, sweet, delicious and pleasant, you can eat it with some condiments or mustard, it tastes very good.

Step 1: First we need to prepare some flour, then some warm water, and then some yeast powder.

Add warm water, then stir well to let the yeast powder fully dissolve in warm water, and then we add an appropriate amount of sugar to the prepared flour, then add an egg, and then stir well, and then stir evenly before you can start to mix the dough.

Step 2: Prepare the yeast water, pour it and stir until the flour is completely stirred into a flocculent shape, then add an appropriate amount of cooking oil to the flour, knead it into a smooth dough by hand, and when the dough is kneaded, we can cover it with a lid, or cover it with a layer of plastic wrap.

Ferment in a place where it is kept warm.

Step 3: Take out the dough after ten minutes, knead it on the cutting board and exhaust it, wait until the dough is kneaded to no obvious honeycomb organization, you can knead it into a uniform agent, take a dough agent, knead the dough into a ball-shaped embryo with both palms, and put it on the cutting board to stand. Then you can steam your favorite steamed buns and eat them.

The above is how to make the steamed bread loose and soft specific solutions, we must use warm water when mixing baking powder with water, so that the fermented water and good dough will be better fermented.

How to make <> steamed buns that are soft, delicious and elastic?

1. The selection of flour: the choice of ingredients determines half of the success of steamed bread. Steamed steamed buns should choose gluten flour, and the chewiness and taste of low-gluten flour are far from the same.

2. Activate yeast: use 30-40 degrees of warm water for dough, if the water temperature is too high, the yeast will be "scalded" and inactive. Add 1:100 yeast and sugar to taste. (Adding white sugar can accelerate the reproduction rate of yeast and improve fermentation efficiency).

3. Dough mixing technique: dissolve thoroughly, ferment for 10 minutes, and then mix the dough. Mix the noodles with a little pot light, face light, hand light, remember not to be lazy.

4. Knead the dough again: Knead the awakened dough repeatedly to force out the gas inside, making the steamed bread taste softer and more delicate.

5. Steaming skills: After the steamed bread is done, it should be put in the pot and let it rise for 20 minutes. Secondly, turn off the heat and simmer for 5 minutes before uncovering, so that the steamed steamed buns are smooth and full!

Q: Is it hot water or hot water to bury steamed buns in the morning?

A: Steamed steamed buns must be cooked in cold water, not hot water, otherwise the surface will be heated sharply, and the internal heating will be slow or cold, and the steamed steamed buns will be easy to harden.

Q: Why can't I open the lid immediately after turning off the heat?

A: Cold air enters instantly, the steamed bread is easy to retract, the shape is not good-looking and the taste is hard, simmer for a few minutes after turning off the fire and then open the lid, the shape of the steamed bread is kept better, and the taste is softer.

These points are clear and done, if you want to make beautiful, soft and delicious steamed buns, it is not a matter of getting your hands on it!

Hello. 300 grams of flour, 3 grams of yeast powder, 3 grams of baking powder, 10 grams of lard or vegetable oil, 10 grams of sugar, 160 grams of water or water according to the dough situation. The resulting noodles are fluffy and delicious.

How to make steamed buns fluffy and delicious:

1. Yeast should be used for dough, the proportion should be mastered, and the general dosage is, that is to say, a pound of flour is at most funk yeast, and the weather is relatively cold in winter, so you can put more funk in order to promote fermentation.

2. Cover the basin with a lid or wrap it with plastic wrap to prevent water loss, the temperature is too low is not conducive to fermentation, you can put the basin next to the heating, whether it is water heating or electric heating.

3. Sprinkle some dry flour on the board, put the dough on the board and knead it for 10 minutes, don't be tired, the more you knead, the more chewy the taste. Knead it again and then knead it into long strips by hand, and then cut them into small pieces of the same size.

4. After the raw embryo is done, it cannot be steamed directly, because the gas is discharged and cannot be expanded, so it should be fermented again to re-produce gas, which is the key to the softness of steamed buns, buns and flower rolls.

5. Steam the pot on boiling water for 15 to 20 minutes, this time should be decided according to the size of the steamed bun.

Summary of tips

1. The dosage of yeast powder is well mastered, and then the dough is fully dissolved, if it has been made, add 2 grams of edible alkali and knead evenly, which can neutralize the sourness.

2. It should be fermented in a place with a high temperature, the temperature is too low to rise, and the raw embryo is also fermented twice.

3. Steaming in a pot of boiling water, the temperature is high, and the gas inside is heated and expanded, so that the steamed bread and Bao Jinsen can become big and round, and the taste is soft.

4. Don't rush to take out the steamed steamed buns, they will shrink when they encounter cold air, and the auspicious reputation will collapse, affecting the taste. Steam for 5 minutes and remove from the pan.

5. Heat the steamer before steaming the steamed buns, and put non-stick oiled paper in the steamer.

Here's how to steam steamed buns to be delicious and fluffy:

Ingredients: 500 grams of flour, 250 ml of warm water (25-35 degrees), 2-3 grams of yeast powder.

1. Use 125 grams of warm water to melt the yeast powder, pour the melted yeast powder into the noodles with water, if there is a bread machine, it is to pour the flour into the bread machine, and the operation is the same.

2. Mix the flour and water with your hands, and then knead all the ingredients into a uniform and smooth dough. When the dough is fermented, the hole is covered to prevent the dough skin from drying and hardening during the fermentation process.

3. Knead the dough to exhaust the dough first sprinkle some dry flour on the panel, and then take out the dough from the basin and put it on the panel, so that the dough will not stick to the panel and hands.

4. After the dough is kneaded, knead the dough into long strips of wrist-like thickness by hand. Then cut evenly with a knife, and grasp the essentials of three words when cutting: fast, accurate, and ruthless, so that the cut steamed buns can be evenly and shaped.

5. The kneaded steamed bread should not be steamed immediately, but the steamed bread should be shaken at room temperature and put down for a while to make the dough relax. When you wake up, remember to find something to cover it, and the steamed bun will prevent the skin from hardening.

The steps for making delicious and fluffy steamed steamed buns are as follows:Ingredients: 500 grams of flour, 5 grams of yeast, 50 grams of sugar, 1 bowl of warm water.

Tools: bowl, kneading board, steamer.

1. Add a spoonful of sugar to a bowl of warm water (about 270 grams), pour in yeast powder, and leave for 10 minutes.

2. Stir the flour and sugar well, pour in the prepared yeast water, and knead into a dough. Don't pour the water all at once, pour it slowly in several times, if the dough is too dry, you can add some more water, and if it is too wet, add some flour.

3. Knead the dough, the dough is smooth and does not stick to your hands, cover with plastic wrap and let the dough rise. Fermentation generally depends on the temperature, it takes 3-4 hours in winter, and about 2 hours in hot weather, and it can be fermented to twice the size of the original dough.

4. Continue to knead the fermented dough, knead off the bubbles inside, and divide it into small pieces of equal size.

5. Put on the steaming pot and steam, steam for about 20 minutes, turn off the heat, and simmer for another 3-5 minutes.

There are three keys to making steamed steamed buns: glutinous, kneading, and steaming, and it will be soft and delicious.

There are three keys to making steamed buns: glutinous, kneading, and steaming.

Noodles: When the temperature is high, the fermentation is fast. Therefore, in the summer, there are not many requirements for where to ferment with warm or cold water. In winter, the temperature is cooler.

Kneading: The temperature is high in summer, and the fermentation is too fast. Therefore, after the dough is fermented at one time, after the air is discharged, an appropriate amount of dry flour must be put in to prevent excessive fermentation and sour in the process of kneading and shaping the dough into blocks and secondary fermentation.

Steaming: The purpose of the cold water pot is to make the steamed bread slowly heated in the process of boiling cold water, so that the yeast can be fully fermented at the end, so that the steamed steamed bread will be very soft. In the middle, it will undergo a slow fermentation process, and the steamed buns in the steamer will inevitably be over-fermented, resulting in excessive softness.

During the steaming process, to prevent the water on the upper edge of the steamer lid from falling to the steamed buns, you can put a towel around the pot.