How to steam steamed buns with Anqi yeast noodles? Is it steamed over high or low heat?

Yeast steamed steamed buns are mainly the yeast inside to play a role in fermentation, so it is best to first melt the yeast with warm water, the water temperature does not exceed 40 degrees, it is advisable not to burn your hands, too hot is easy to scald the bacteria in the yeast to death, and it will not work. After the noodles are placed, there is a fermentation process, and when the noodles are twice as big, they will be left for 20 minutes after the noodles are made into steamed buns, which is still a fermentation process, and if there is no direct steaming process, you may need to steam it first. It is best to leave it for 20 minutes and then steam it in a pot with cold water for 20 minutes.

Generally, the steamed bread method is divided into three types: old flour fermentation method, sake brewing fermentation method and pure yeast fermentation method according to the different fermentation products used. Generally, southern families mostly use yeast fermentation to make steamed bread, and the specific operation process is as follows: 1. Take 500 grams of quality assured flour and put it in a basin; 2. Take 5 grams of dry yeast and dissolve it in 250 grams of 30 warm water, and add about 25 grams of sugar to dissolve and stir well; 3. Gradually pour the dissolved and foaming yeast liquid into the prepared flour, mix well, and repeatedly knead by hand to form a dough with a smooth surface and non-sticky hands; 4 Roll the dough into long strips and cut into 10 or more equal parts with a dough knife (each dough can be lightly kneaded into a circle according to preference); 5. Proofing the dough at 35 40 for about 40 minutes until the surface is swollen, shiny, significantly increased in volume, and easy to recover after hand pressing (generally put it at room temperature in summer, and put it on a rice cooker steamer with gauze in winter); 6 Place the proofed dough separately on the steamer, cover the pot tightly, add about 1 3 hot water to the rice cooker at the same time, turn on the power and heat until the water boils and starts the timer; 7 After 20 minutes, turn off the power, stop for 2 minutes, remove the lid of the rice cooker, and you can see the chubby little steamed buns.

The advantages of the pure yeast fermentation method are that it is easy to operate and time-saving, and the steamed bread has a unique flavor of yeast.

Hello, yeast noodles do not need to be steamed with sting, after the raw noodles are steamed buns, put them in the air and let them be steamed until they feel fluttering in their hands. Put it in the cage and steam it a little, you are not an expert, it is easy to steam the steamed buns into a hair cake.

Pot with cold water After boiling, steam on high heat for 20 minutes.

When making bread and steamed buns, the yeast is fermented in both aerobic and anaerobic ways. Yeast is a single-celled fungus that survives in both aerobic and anaerobic environments and belongs to facultative anaerobes.

When the bread yeast is added to the dough, it begins to grow and multiply at the right temperature. First of all, the monosaccharides and sucrose in the dough are used to produce carbon dioxide gas and various fermentation products. Yeast uses these sugars and other nutrients for aerobic and anaerobic respiration to produce substances such as carbon dioxide, ethanol, aldehydes and ketones, and lactic acid.