When do you ferment steamed buns?

The production of fermented dough is divided into several steps, such as mixing water, kneading, fermentation, and alkali.

1.Water: The ratio of water in flour is generally 2 to 1, that is, one kilogram of flour plus about kilogram of water, which should also be increased or decreased according to the quality of flour, dry and wet climate, and whether sugar, oil, eggs, etc. are added to the flour.

The temperature of the water should be determined according to the season and climate change, generally hot water in winter, cold water in summer, and warm water in spring and autumn.

2.Fermentation: The fermentation methods used to make fermented dough generally include old fermentation, fresh yeast, and baking powder. Fresh yeast and baking powder are commonly used in households.

The more fresh yeast or baking powder is used, the stronger the fermentation power and the shorter the fermentation time. A piece of fresh yeast can generally make 2 kg of flour in summer and 1 kg of flour in winter. Fermentation time, about 2 hours in summer, 3 4 hours in winter, 50 grams of baking powder can be made 2 kg of flour, can not be used more, more will be bitter.

The dough made with baking powder only needs to be left for about half an hour before use. After adding water and fermented material, the dough should be fully kneaded and allowed to be used only after it is soft and foaming inside. For dough made with old leaven, an appropriate amount of alkaline water needs to be added after it is made, and it is used after kneading thoroughly to avoid fermentation.

If you want to make bread, you should make the dough first, use yeast or flour fertilizer to make the dough well, make it into buns after the dough is ready, wake up a second time, and then steam it in the pot after waking up.

30-40 minutes, up to an hour, but due to the different activity and dosage of yeast, the time of steaming steamed buns will also be different, so it is more accurate to judge the volume of dough initiation, if the volume of the dough is more than doubled compared to the dough, and the aroma of glutinous rice wine smells like the dough has been completed.

Dough skills: 1. Be sure to pay attention to the time when making noodles, whether it is a long time or a short time, it will affect the taste and fluffiness of the dough dust, and it is best to adjust it according to the actual situation.

2. The amount of baking powder should not be too large, although yeast will not affect the taste of the dough, but will only affect the speed, but the chemical leavening agent such as baking powder will affect the taste and appearance.

Baozi is an ancient traditional Chinese noodle dish, which is said to have been invented by Zhuge Liang during the Three Kingdoms period. Imitation of brother.

Steamed buns are generally made of dough fermented after mixing flour with water, wrapped with filling, steamed, and commonly filled with various meats, vegetables, sesame seeds, bean paste, etc.

1. Fermentation of steamed buns is necessary, and the dough is wrapped into the dough to become a steamed bun after the dough has undergone secondary fermentation, so the steamed bun does not need to be fermented, but it needs to be fermented before the steamed bun is wrapped.

2. First of all, the flour and yeast are mixed with warm water (the temperature is about 30) and the dough, and then kneaded until the dough surface is relatively smooth, you can cover it with plastic wrap, and put it at room temperature 20 -30 in the environment, in winter, you can put it in the sun or warm water to insulate and ferment, the first 30 minutes to see that it has doubled in size, you can take it out and continue to knead the dough, and then knead until the surface is very smooth, then continue to ferment, that is, the second fermentation.

3. The final dough group of the second fermentation is about 2 times the volume of the original dough, and the second fermentation is to allow the yeast in the dough to continue to ferment and promote the formation of gluten strength of the dough.

If the temperature is controlled at 20 or 30 degrees, it only takes one or two hours to rise, and if the temperature is about 10 degrees, it will take two to four hours. <

If the temperature is controlled at 20 or 30 degrees, it only takes one or two hours to rise, and if the temperature is about 10 degrees, it will take two to four hours.

Dough steps: 1. Flour: Flour should not be used as much as possible, traditional Chinese pastries generally use all-purpose flour with a protein content of 9 12, and generally commercially available flour without special instructions can be regarded as all-purpose flour.

It would be better if you used your own flour.

2. Add water: warm water and dough, add water in batches during the kneading process. Traditional Chinese pastry noodles are generally made in the ratio of 500 grams of flour to about 50 grams of warm water and 1 yeast, and a small amount of sugar can be added.

3. Yeast: If yeast powder is used for fermentation, then baking powder must be added, and the dosage is half of yeast powder, so that the noodles will be delicious and delicious.

4. Kneading: Knead the dough slowly, if the dough is sticky, dip the handle with some water and then knead it will not stick. To achieve the "three lights" (face light, basin light, hand light), the surface is kneaded.

5. Proofing: Do the first proofing first. Cover the dough with a damp cloth and place in a warm, sealed space to rise until it doubles in size. The time is about an hour to an hour and a half, and the time is extended or shortened depending on the temperature.

2-4 hours

How long does it take for bun flour to ferment?

The premise of bun fermentation is to add yeast, and after mixing flour, yeast and water together to knead into a dough, it needs to be fermentedThe fermentation time is generally between 2-4 hours, and there is no absolute. Because the fermentation time is different depending on the fermentation temperature and humidity, the fermentation time is longer in a lower temperature environment, and vice versa.

Tips for fermenting buns:

1.Choose a good starter culture.

2.The materials of baking powder should be properly mastered, not more or less, less fermentation will not be successful, and it will make the buns sour.

3.When mixing noodles, the water temperature should be well controlled, about 28-32 degrees.

4.The ratio of flour to water should be correct, and humidity is also an important diet to determine the success of fermentation, as different flours have different water absorption.

5.The dough should be kneaded and pressed sufficiently, and then fermented until the surface is relatively smooth.

6.The temperature and humidity during fermentation should be well controlled, the best temperature is about 30-35 degrees, and the humidity is about 70-75%.

7.If after fermentation to a certain period of time, it is found that the dough has become larger, which means that it is successful, but the gas of the dough needs to be discharged, so it needs to be taken out again and kneaded, and then put to room temperature to ferment for about half an hour.