How to avoid steamed steamed buns from becoming red, and why steamed steamed buns are red

Put less alkaline stuff.

Flowering steamed bread Ingredients: flour, fermented noodles (old noodles), water, alkali.

How to make:1Add flour, water and dough to the fermented noodles (old noodles), and put them in a pot to ferment (the fermentation time depends on the indoor temperature and the amount of old noodles);

2.Take out the fermented dough and add alkali and sugar (white sugar can be added according to your favorite taste), knead thoroughly and knead well, knead it into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, steam it on the fire for 20 minutes, and take it out.

Note:1When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward;

2.When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom";

3.The fire must be strong when the basket is loaded, and the cage drawer should be put on when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

4。If the hair is not good, add some baking soda, it must be less, or the steamed bun is yellow, and it must be kneaded, otherwise there will be yellow spots.

The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. Today's weather, 2 hours is sure to start.

Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. It's up to you, whether you add bean paste, meat and vegetables or other things to make such as bean buns, buns, flower rolls, sugar triangles, depending on what you want to eat. After molding, let it sit for about half an hour.

Special attention should be paid to the process of steaming in the pot, which must be over medium heat, and cold water should be used in the pot. If you boil the water on a high fire as usual, it will definitely come out with dead dough. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Do not use hot water for steaming steamed buns.

Many people like to use hot water or boiling water to steam steamed buns, thinking that this way they can open quickly. Actually, this is not scientific. Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched.

The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

How to know how to know raw and cooked steamed buns.

There are several ways to judge raw and cooked steamed buns:

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.

Steamed buns of Xuan Song.

The key to making steamed buns is fermentation. Yeast can chemically change the starch of the dough to produce sugars, alcohols, acids, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly placing it on the pan, due to uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get the steamed buns, you must ask the high-temperature steam to help.

When people put the kneaded raw steamed bread into the steamer, the high-temperature steam quickly surrounds the steamed bread and heats the steamed bread evenly from all sides. The carbon dioxide gas in the steamed bread is heated and expanded, but it is not easy to come out, so it can only be drilled back and forth in it, so it swells out a lot of small cavitations, making the steamed bread loose and soothing.

Under normal circumstances, it will not be red, but there is only one possibility for this situation, and the flour used to make steamed bread is adulterated.

1. Steamed bread contains yeast, which is divided into two types: fresh yeast and dry yeast, which is an edible and nutritious single-celled microorganism, and nutritionally calls it an "inexhaustible source of nutrients". In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

2. Experiments have proved that the protein contained in every 1 kilogram of dry yeast is equivalent to the protein content of 5 kilograms of rice, 2 kilograms of soybeans or kilograms of pork. Therefore, the nutrients contained in steamed bread and bread are 3-4 times higher than those of flatbread and noodles, and the protein is nearly 2 times higher.

3. After fermentation, yeast is also a strong antioxidant, after fermentation, a phytic acid that affects the absorption of calcium, magnesium, iron and other elements in the flour can be decomposed, so as to improve the absorption and utilization of these nutrients by the human body.

Summer is the peak season for microbial reproduction, and steamed bread is stored.

1. If there are not many steamed buns, you can put them in the refrigerator and refrigerate them fully when you eat them next time. There are two reasons why it is necessary to fully heat: one is that the steamed bread is the most likely to age under the condition of 0-4 (that is, the steamed bread becomes dry and hard), and the aging speed is very fast, so that the heating can return to a soft state; Second, heating can kill some microorganisms that may be attached to the refrigerator.

However, refrigeration is only a temporary processing technique, and it must not be refrigerated for too long, because the refrigerator can only delay the growth of microorganisms, and there are still microorganisms that grow slowly, if they are placed for too long, they will lead to microbial contamination, especially near the refrigerator door, the temperature is relatively higher inside, and it is not suitable to be placed for too long;

2. If there are too many steamed steamed buns at one time, it is recommended to store them in the freezer, which can not only prevent the aging of steamed bread to the greatest extent, but also inhibit the growth and reproduction of most microorganisms.

If you put baking soda, you're putting too much.

How many days is the shelf life of steamed buns?

What is the reason why steamed bread will be red and dotted when heated overnight.

1. 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 and have no alkaline smell.

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

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

Steamed bun skills:

Steamed steamed bun technique 1: Wake up time.

The first step in steaming steamed bread is first to mix the noodles, and the steamed bread embryos made after the noodles are made into dough, at this time they cannot be steamed in the pot immediately, and they must wait for the noodles to wake up for a while before they can be steamed in the hot pot, and the noodles can be steamed in the pot for about half an hour.

Steamed steamed bun technique 2: dough making skills.

When steaming steamed bread and noodles, there is a quick dough method, that is, using white sugar to make noodles, using white sugar to make noodles can replace yeast noodles, when there is no yeast powder, you can use the method of white sugar noodles to try, steamed steamed bread with white sugar, not only the steamed bread tastes sweet, but also special white, soft, and the most important thing can achieve the effect of rapid dough.

Steamed steamed bun technique 3: Put cold water into the pot.

After the steamed bread is done, when steaming the steamed bread in the pot, the steamed bread should not be too close to the steamer, you can brush a layer of oil on it, so that the big white steamed bread will not stick to it, you must remember that the water for steaming the steamed bread must be cold water, otherwise the steamed bread will never be steamed.

Remedial steps for steamed steamed steamed bread yellowing: 1. The steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is very unpleasant. 2. Then you can add 100 to 160 grams of vinegar to the steamed bun water.

3. Then put the steamed yellowed steamed buns into a pot over low heat and steam for another 10 to 15 minutes. 4. In this way, the steamed bread can be whitened again and will not affect the taste. It uses the neutralization reaction of alkali and acid to make the steamed bread white.

Occasionally, I have had such an experience. After the corn steamed bread is heated, part of the surface turns dark red, as if there is too much alkali. But there's no alkali.

If you change to another pot and heat other steamed buns, they will not turn red. Oh, suspicion is a pot thing. Can anyone help to answer, can you still eat such steamed buns?

If it's really a pot thing, then can you still eat it after cooking like this?

Hello, about the question you just mentioned, I have an impression of chemical reflection. It should be that when you make steamed bread, there is a chemical reaction in it that will cause a chemical reaction, so it turns red when it encounters chemical reaction in the process of heating. It is recommended that this kind of steamed bun is best not to eat!

Yes, I haven't ever blown the steamed buns to turn red, and they won't be red if they are burned directly on the fire! How do you do it?

Let's see how you heat it! I was all heated while cooking and it didn't turn red.

There are additives added to the steamed bread, and it is recommended not to buy such steamed bread.

After steaming, the skin of the steamed bun will turn red, which is the color of rust on the surface. This situation mainly occurs in the weather with low temperatures in winter, or when low-temperature steamed buns stored in the freezer or refrigerator will appear such a chaotic phenomenon. Steamed bread is also alive, accompany the steamed bread in a lower environment, after resteaming when the sudden change of the environment, because the body is heated unevenly or too quickly, there will be burns on the surface of the body and talk about turning rust color.

This phenomenon is similar to the human body's **burns or redness after scalding**. This phenomenon removes the rust-colored skin of the surface burns and does not affect normal consumption.

The steamed steamed buns are yellow because the alkali is too big, just drop a few drops of vinegar into the pot, cover the pot and heat it over low heat, about ten minutes or so, and then open the lid to see, the basic steamed buns will not turn yellow.

You can also pour vinegar into the wine Gu and put it in the steaming drawer and heat it with the hot steamed bun for a few minutes, or you can remedy it.

The yellow hair of steamed steamed buns is caused by too much old noodles for fermentation, or too much soda or baking powder. At this time, you can add 100 to 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 to 15 minutes, and the steamed bread can turn white and have no alkaline taste.

After the steamed bun is resteamed, the skin will turn red, which is the color of rust on the surface. This phenomenon mainly occurs in the winter when the temperature is low, or when the low-temperature steamed buns stored in the freezer or refrigerator can be guessed. Steamed bread is also alive, when the steamed bread in the lower ring type realm, after resteaming, the sudden change of environment, due to uneven heating or too fast heating of the body, the surface of the body will burn and turn rust color.

It is a truth that this kind of tung elephant resembles the human body**burns or scalds** will be red. This phenomenon removes the rust-colored skin of the surface burns and does not affect normal consumption.