How to make steamed buns, how to steam steamed buns

How to make steamed buns is very simple? First you have to: Use the right amount of flour you feel and then add the right amount of yeast powder.

Put it together. Kneaded. Medium hard and soft dough, put it there and wait for the dota to be twice as big as it gets, and while you're outside, you'll have to prepare your meat and stuffed meat.

Position it with the seasoning, then use the dish you need, and when it's ready, you can knead the dough and exhaust it. Cut it into smaller pieces that are a little bigger than dumplings. It's not a package.

Quick Face Cheats! The thousand-year-old problem of making steamed buns has been successfully overcome by the chef.

Yeast powder, flour stir with warm water and ferment for 15 minutes, pour fermentation liquid, foaming powder and warm water into the flour to knead into a dough, cover with plastic wrap to ferment, roll out into a thick dough in the middle and thin on both sides, put the pork filling into a dough wrapped into a bun, put it in a steamer with hot water and steam for 15 minutes, turn off the heat and simmer for another 3 minutes.

Use yeast yeast powder to make noodles yeast powder with warm boiled water to his garden garden, and the noodles will come to the future, you will be alive with the noodles, and the noodles may be able to open in about two hours, and then the meat My dad is going to eat ah ah The goods number and the goods number are spare, and then the noodles can be wrapped when they are ready.

It's very simple, water, noodles, add yeast to stir evenly and knead the dough, it should be noted that: the dough of the bun is not too hard, if you want to open the dough early, you can add some warm water, and then cover with plastic wrap to raise the temperature, and the dough will open when it is puffed up.

Mix the dough with 30-35 warm water. (The ratio of water to flour is 1:2), not too much water, otherwise the dough will not rise easily.

It should be noted that when mixing the dough, add water slowly, stirring and adding water until the flour is in the shape of a shuttle (snowflake), and then knead it into a smooth dough.

2. The most important environment is the awakening environment. Put the dough in a warm and moist place, cover with a damp cloth or wrap it in plastic wrap, and wait for it to rise. Generally, it is good to ferment twice as much as the original.

In summer, the weather is relatively hot, and it is generally about 2 hours. If it's winter and the temperature is relatively low, you can add water to the steamer, boil the water until it is a little hot, turn off the heat at about 40, and then put the basin with the dough in the steamer to rise.

3. Secondary proofing is very important. Once the dough has been kneaded, you can wrap the buns. But after the bun is wrapped, it is very important not to steam it immediately, and most people will forget it.

Because when rolling the dough, the air in the dough is drained clean, and the steamed dough is easy to retract when it encounters high temperature, losing its activity, and the steamed bun skin is not fluffy.

The correct way is to put it on a cutting board or in a steamer with hot water, turn off the heat and do a second proofing.

4. Strictly grasp the steaming time. When steaming the buns, add enough water to the pot and put a steaming cloth or brush with a layer of oil under the buns. The steaming time of steamed buns depends on the type of steamed bun filling, generally vegetarian stuffed buns, no more than 15 minutes, and meat stuffed buns will be cooked in 20 minutes.

There is also a key knock here, that is, when the steamed buns are steamed, don't be in a hurry to remove the lid of the pot, turn off the heat and continue to simmer for 3-5 minutes, wait for the temperature in the pot to drop, and then take out the buns It will be beautiful, and there will be no novices often encounter the problem of "retraction".

Answer: Hello, I am glad to answer for you, 220 grams of warm water and 3 to 4 grams of yeast are stirred until there are no particles, added to 400 grams of wheat all-purpose flour in batches, stirred into a flocculent, kneaded into a smooth dough, covered with plastic wrap and fermented to 2 times the size. I hope my answer helps.

Hello, I am glad to answer for you, 220 grams of warm water and 3 to 4 grams of yeast stir until there are no particles, add them to 400 grams of wheat all-purpose flour in batches, stir into a flocculent, knead into a smooth dough, cover with plastic wrap and ferment to 2 times the size. I hope my answer helps.

Steamed buns, remember not to steam them directly in the pot, the method tells you that the steamed buns are white and do not collapse.

1. First of all, buy baking soda (yeast powder) and flour from the supermarket and put it together to ferment at a warm place for 3 5 hours, the specific time depends on the indoor temperature, and the dough can be mixed with about 2 times before the dough is formed.

2. Arrange the buns while the dough is fermenting. Put ginger, thirteen spices, fine salt, sesame oil, etc. in the meat filling. (Meat filling method).

3. Mix the dough carefully. Knead it into a long strip of about 2cm x 2cm, cut it into 2cm long pieces with a knife, sprinkle with fine flour, press it into a round piece with the palm of your hand, and use a rod to form a round piece as thick as possible in the middle, and wrap it in the meat filling.

If you want to let the dough ferment quickly, then put the dough at a temperature slightly higher than the temperature of the day, and find something to cover it, so that the fermentation will be fast.

If you want to learn, it's hard to understand the various operation methods without learning from the teacher yourself.

1.The noodles should be reconciled and not too soft, they should be sent well, kneaded well, do not knead them before wrapping, and make bun wrappers directly.

2.The filling should not be too soft.

3.After wrapping the buns, they should be left for 20 to 30 minutes (longer in winter.) The top of the bun should be covered with a damp cloth to prevent it from drying out) and then steam. If it is left for a short time, it will become a dead face.

4.When steaming, the water should be put on the drawer without opening, and the time should be recorded when the water is boiled, generally steamed for 8 to 10 minutes, and it will become dead if the time is too long. Don't steam too much heat, too big will smash the noodles to death.

In short, to ensure that the noodles can be raised, the four points are indispensable, pay attention to the above four points to steam delicious and beautiful buns.

Now it is specially used to make noodles, and there is a look at it in the supermarket, and the key to steaming buns is to put the buns in the pot with cold water, so that the buns can be steamed, and the noodles must be evenly blended, otherwise there will be steam in some places, and some places will not get up.

Soak some baking soda in warm water, mix it with flour, and wait until the noodles are ready to leaven to make steamed buns.

First, the first thing to do:

There are two ways to make dough.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer with water first, then pour the noodles into it and mix evenly, let it rise for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot when steaming, so as not to have flowers on the steamed bun skin, be sure to put the buns in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix.

Close evenly. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough.

Wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. in the plugged in.

Steam for 13 minutes. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

2. Make steamed bun stuffing (two kinds of stuffing are available, which can be made according to your taste):

1. Meat bun filling.

Buy a pound of minced pork (lamb. Beef) a green onion, a piece of ginger, cut the green onion and ginger into minced pieces and put the meat filling together, pour in soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken essence) and stir well to become the bun filling.

2. Three fresh bun filling.

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (half a bowl), fresh shrimp.

5-6 pieces (chopped into a puree), half an egg scrambled and chopped, an appropriate amount of cabbage heart (2 taels), shiitake mushrooms.

1 (chopped) green onion, ginger, salt, sesame oil, 1 hour before the spontaneous dough is ready.

Set aside, a small amount of cooking wine.

Method: Add one-third of the water to the green onion, ginger and shiitake mushrooms), cooking wine and shrimp meat

Mix the minced meat together, add salt, then mix well, add the scrambled eggs, and put the cabbage heart.

Chop and put together and stir well, without soy sauce, to make a bun filling. The buns are steamed over a warm fire.

15-20 minutes.

The amount of water in the steamer is the middle of the steaming curtain and the bottom of the pot or a little bit on the position, too much water is easy to cause the bottom of the bottom of the steamed bread below to be scalded by the water and sticky, too little water does not have enough steam will dry the pot and the steamed bread will die; Before the steaming curtain is placed into the green body, you should pour a little oil on it and spread it with your hands or brushes; The whole process is steamed over high heat, and the timing starts after the pot is steamed, and it is generally steamed for 15 to 20 minutes according to the size of the pasta. After steaming, wait 2-3 minutes to open the lid.

If you want to steam out successful buns, summarize three points:

1. Knead well with the dough ---, we need a smooth dough;

2. The first and second fermentation of the dough --- must be fully in place, which is really important;

3. Steaming --- pasta needs to be steamed over high heat after the pot, the steaming time must be sufficient, the length of time varies with the size of the pasta, and the fire must be steamed for three or five minutes, not immediately open the pot.

It's similar to steamed steamed buns, the difference is that you want to make dishes, that is, you make fillings.