Asking for steamed bread skills, how to pick up steamed bread in the steamer?

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.

Don't use hot water to steam steamed buns Many people like to use hot water or boiling water to steam steamed buns, thinking that they will 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 raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread: (1) Pat the steamed bread with your hand, and it is 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 bread, the pit quickly calms into a cooked steamed bun, and if the depression does not recover, it means that it has not been steamed.

Xuan Song's steamed bread The key to making steamed bread 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.

Take out the cage first.

Steamed buns are also known as steamed buns. Mantou is one of the traditional Chinese noodle dishes. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese, especially northerners. Many people choose to steam steamed buns at home. Do you want to take it out right away after steaming?

Do you want to take the steamed bun out as soon as it's steamed? What is the trick to steaming steamed buns?

1. Do you want to take out the steamed bun as soon as it is steamed?

Don't take it out immediately after steaming. If you take it out immediately after steaming, the steam on the lid will fall on it, causing the surface of the steamed bread to shrink, which will affect the shape and taste of the steamed bread. We can wait 4 to 5 minutes before boiling the pot.

When boiling the pot, we can turn the lid a few times to let the steam flow slowly down the lid, so that the steamed bun is not easy to retract.

2. What is the trick of steaming steamed buns?

1.When making steamed buns, you can pinch a small piece of lard while making noodles. In this way, the steamed buns will become soft, white, and fragrant.

2.When steaming steamed bread, if you put too much alkali, the steamed bread will turn yellow. You can add 2 3 tablespoons of vinegar to the steamer and steam it for another 10 to 15 minutes to make it white.

3.The surface of the steamed bread must be kneaded evenly, and an appropriate amount of baking powder must be added to make the molding. However, after it is formed, it cannot be steamed in the pan immediately, and it is also necessary to wake up the surface for about half an hour.

4.When making noodles, if there is no yeast, you can use honey instead. The ratio of honey to flour is about 15 to 20 grams of honey per 500 grams of flour.

However, when noodles are made with honey, the dough takes a long time to make. Covering with a damp cloth takes 4-6 hours. Honey steamed buns are fragrant and sweet.

5.When making noodles, you can put a little salt water in the flour. The brine can promote the fermentation of flour, and the steamed bread will turn white and fragrant.

6.Cold water and noodles can be used in the summer, and warm water and noodles should be used in the winter. In winter, the noodles should be made 1 2 hours earlier than in the summer, and water should be added carefully when making the noodles.

Manju is a food made by fermenting flour. Its main nutrient is carbohydrates. Carbohydrates are the basic food for us to replenish energy, so we can use steamed bread as a staple food.

Of course, in northern China, steamed buns are a staple food in everyday life. Do you know now? Steamed steamed buns cannot be taken out immediately.

After steaming the steamed buns, wait for 4 or 5 minutes before boiling, the water vapor on the lid will drip on it, which will make the surface of the steamed bread retract, The indoor temperature is low in winter, and it takes a long time for the noodles to rise.

When steaming steamed bread, it must be fermented, it should be placed in a warmer place, so that the steamed steamed bread can be steamed for a longer time, the temperature of the steamed steamed bread should be controlled, the size of the steamed bread should be noted, and the sticking between the steamed bread should not occur. Once the steamed buns are cooked, they don't need to be taken out immediately, otherwise they will cause the steamed buns to collapse softly.

We must pay attention to exhaust, ferment the steamed bread in advance, pay attention to the process of secondary proofing, pay attention to the time of steaming the steamed bread, understand the method of production, and must pay attention to the strength of kneading the steamed bread. Don't, you need to turn off the heat and stuff the steamed buns for a while.

1. When fermenting, add some sugar to the baking powder, and add 1 2 tablespoons of sugar when melting the baking powder, which can make the dough ferment better. Because yeast fermentation requires sugar for energy.

2. When melting the baking powder, it is best to use no more than 40 warm water to melt. If the water temperature is too high, it is easy to inactivate the baking powder, which will affect the dough fermentation. Too low a water temperature is also not conducive to yeast fermentation, so warm water is best.

3. Flour is also divided into many kinds, high-gluten flour, all-purpose flour, low-gluten flour...Steamed steamed buns are generally made with gluten flour, which is ordinary flour for making dumplings.

4. Don't over-dry the dough, and if you feel that the dough is very sticky, you can add an appropriate amount of corn oil. At the same time, it is necessary to avoid the dough being too dry, otherwise the steamed steamed bun will taste harder.

5. Steamed steamed bread after half an hour of resting. After the steamed bun is wrapped, it should be placed in a closed place and continue to rise for about 30 minutes, and then put it in a steamer to steam. Because when rolling the dough, a part of the air in the dough is released, and the wrapped steamed bread can continue to rise, which can make the steamed bread fuller.

6. The steaming time of the steamed bread is related to the filling packaged. Vegetarian steamed buns can be steamed for about 15 minutes, and meat stuffed steamed buns can be steamed for about 20 minutes.

7. Do not open the lid immediately after steaming. After the water boils, put the steamed bread into the steamer and steam it over high heat, but pay attention to the fact that do not open the lid immediately after the steamed bread is steamed, otherwise the steamed bread is easy to shrink, and the lid should be removed after the steamed bread has cooled slightly.

<>1. Put the yeast powder into a small bowl, pour warm water of 30-45 degrees into it, stir and soak for about 5 minutes, so that the yeast can be fully activated.

2. Use the yeast water activated in the previous step to mix the dough, to ensure that the dough is slightly sticky, after the dough is alive, the dough needs to be left in a warm and humid environment for fermentation for a period of time, about 40 minutes of fermentation.

3. After the dough is fermented, take it out and knead the dough into the following appropriate size and shape according to your needs.

4. After the dough is kneaded, it can be put into the steaming tray of the electric steamer (you can choose to apply some oil to the steaming tray first to prevent the steamed buns from sticking to the plate at that time).

5. Then select the pasta mode of the electric steamer, set the temperature of the electric steamer to 100 degrees, adjust the time range for about 25-30 minutes, and then wait for the time to take it out.

1. Put the steamed buns made by kneading Shenzhen and put them on the perforated steaming tray of anti-sticking products such as oil or gauze at the bottom, and there needs to be a certain interval between each steamed bun.

2. Take out the water tank and fill it with water, turn on the steamer, select the "Smart Menu - Rice Noodles Dim Sum - Steamed Bread" mode to start cooking, put the steaming tray with the steamed bread in it, and you can start cooking.

3. After cooking, it is recommended not to open the steamer door directly, and it is best to simmer for another 2 minutes, so that the steamed bread will be softer and mellow.

How to make noodles:

Ingredients: 1 teaspoon yeast (5 grams), 50 ml of warm water, 200 grams of flour, about 150 ml of water

Method: 1) Pour the yeast into warm water, stir well and leave for 5 minutes.

2) Put the flour in a large bowl and slowly pour in the yeast water in batches, stirring with chopsticks as you pour the water, until you see the flour start to clump.

3) At this time, rub it repeatedly with your hands, and when the flour is kneaded into a ball, cover the large bowl tightly with a damp cloth or plastic wrap, put it in a warm place, and let it stand for about 1 hour (about 2 hours in winter, if it is placed next to the heater, it is 1 hour).

4) When the dough has expanded to twice its size and the inside is filled with bubbles and honeycomb, the dough is finished.

5) If you want to steam a good steamed bun, it is best to continue to knead the dough with your hands at this time, squeeze out the air inside, then cover it with plastic wrap or a damp cloth, and wait for the dough to expand again, and then use it for the production of steamed buns, buns, dough cakes, bean buns, etc.

Super verbose: * The water used to melt the yeast powder must be lukewarm, the water temperature is not hot for the principle, and the yeast is put after adjusting the temperature. If the water temperature is too high, the yeast will be scalded to death, and if the temperature is too low, the yeast will not be activated, and the purpose of fermentation will not be achieved, and the yeast water should not be heated in the microwave.

The dough should be placed in a warm and humid place, and in winter it can be placed around the heat, but it should be kept out of direct sunlight and be sure to add a lid to prevent the dough from drying and cracking.

In general, the ratio of flour to yeast is: 200 grams of flour to 5 grams of yeast powder.

I usually like to use Angelangel, a yeast brand small paper bag packaging baking powder, which is easier to use than plastic bag packaging, just my personal preference.

The practice of steamed buns.

Ingredients: 400g of fermented dough, steamer, gauze.

Method: 1) Sprinkle dry flour on the panel and smooth it, take out the fermented dough and knead vigorously until the surface of the dough is smooth.

2) Take an appropriate amount of noodles and knead them into long strips and cut them into pieces the size of table tennis balls.

3) Shape the cut agent by hand and put it on dry flour to ferment again for 10 minutes;

4) Add cold water to the steamer (the height is about 1 5 of the steamer), squeeze the gauze through the water and spread it on the cage drawer, and put in the steamed bread embryo.

5) Bring the water to a boil over high heat, see steam coming out of the pot, adjust to medium heat and steam for 8 minutes (if the pot is large, or there are many steamed buns, extend the time appropriately).

6) Turn off the heat when the steamed bread is ripe, do not open the lid immediately, and let it stand for five minutes before coming out of the pot, so that the steamed bread will not retract.

Super verbose: *The dough base needed for steamed bread is fermented, also known as "live noodles". When cooked, the noodles have a very soft texture, feel elastic when chewed, and have a fluffy internal tissue.

This kind of noodles is also suitable for making dough cakes, steamed buns, bean buns, etc., which will be introduced one by one later.

There are three keys to steaming steamed buns: be sure to cool the pot under water, keep the water on medium heat after boiling, and cover and simmer after turning off the heat.

Now many people don't know how to steam steamed buns, in fact, it's very simple, I'll tell you the tricks here, everyone go home and try to see if it doesn't work.

The fermented noodles of steamed steamed bread should not be too old, because the sour taste of such noodles is very strong, the noodles are loose and have no elasticity, they cannot be puffed up when pressed, and the color is gray, so some dry noodles must be added and used after fermentation again.

With fermentation, suitable noodles should also be added with an appropriate amount of alkaline water to neutralize the acidity in the noodles. If there is less alkali, the complexion will be gray and sour, and if there is more alkali, the face will turn yellow and have a bitter taste. When suitable for alkali, the complexion is pale and fragrant. The key here is to use alkali. Let's take a closer look.

The use of alkali should be based on climatic conditions, generally put more alkali in hot weather, and less alkali in cold weather.

Whether the alkali is used is just right, generally with smelling, kneading, looking, patting, steaming or baking and other methods to test, for the homogeneous alkali, there is a wine fragrance when smelling, the noodles are not sticky, kneading is strong, the knife cutting profile is distributed with uniform small pores, the sound of patting the noodles is similar to that of ripe watermelon, the color is white and fragrant after steaming and roasting, and the swelling is good.

After the alkali is good, the dough should be kneaded repeatedly, so that the alkali and the acidity in the dough fully function, and the water in the dough is evenly distributed. If you can add some sugar to the dough, it not only improves the nutritional value, but also promotes the yeast to fully ferment, so that the steamed steamed bun is a loose sponge-like structure, the skin is bright and beautiful, and it tastes fragrant and fragrant.

The steamed buns must be kneaded in time to be put on the drawer, and when steaming, they should be steamed with a strong fire, and they should be steamed at one time.

Many people steamed steamed buns are generally boiled before basketing, but this is not good.

Because the raw steamed bread is put into the steamer, it is heated sharply, the outside of the steamed bread is cooked first, and it is easy to steam out the raw steamed bread, the scientific approach is that cold water should be put in the pot on the steamer, so that the temperature rises slowly, the steamed bread is heated evenly, even if the raw steamed bread is not fermented well, it can also make up for the deficiency in the slow rise in temperature.