How to make steamed buns delicious, how to make steamed buns delicious

Steaming steamed buns, it is a big mistake to only add yeast, teach you the right way, the steamed buns are fragrant and soft.

Pasta is our northerner's favorite food. Among the pasta, steamed bread is one of the most common staple foods on the table of our northerners. In our family, the staple food of three meals a day is steamed buns.

When I was young, my favorite food was my mother's steamed steamed buns, which were freshly steamed with green onions, which were delicious and chewy.

In fact, for steamed buns, many friends will steam steamed buns at home, but many people's steamed steamed buns are hard and yellow, and the taste is also very poor, so what should be done about steamed steamed buns? How exactly do you mix noodles, whether it's hard or soft? In fact, for steamed steamed buns, learn these tips, and the steamed steamed buns are soft and sweet, which is very delicious.

Steamed steamed buns]——

Main ingredients: flour, yeast powder, sugar, salt.

Specific production steps]:

1. We first prepare a bowl, pour in an appropriate amount of warm water, then pour the yeast powder into the bowl, add an appropriate amount of sugar, stir well, 2. Pour an appropriate amount of flour into the basin, and then use the stirred yeast powder to warm water and noodles, pour water while stirring, stir into a flocculent, no dry flour, and then mix into a smooth dough with your hands, and then cover it with plastic wrap to proofing for about 1-2 hours, and there is a honeycomb-like tissue inside the proofed dough.

3. Take out the proofed dough, then put it on the board, knead it into a smooth dough by hand, knead it as much as possible for a while, about 8-10 minutes, 4. Then arrange the kneaded dough into long strips, cut it into evenly sized agents, and then knead the small agents into their favorite shapes, put them on the panel for the second proofing, and proofing for about 10-15 minutes.

5. Boil water in the pot, put in the steamed bun blank after steaming, then boil over high heat, and then steam for about 25 minutes, when the time is up, turn off the heat and simmer for 5 minutes, and then remove the lid.

Let's take a look, the steamed buns are soft and sweet, chewy and delicious. Even better than what we bought outside.

Cooking Tips]:

1. The warm water added must stir the flour to the flocculent shape without dry flour, so that the noodles are not hard or soft, and the steamed bread is also very delicious, using cold water, which is not conducive to yeast fermentation, and the use of hot water is easy to destroy the activity of yeast, so be sure to use warm water and noodles. Generally, warm water is recommended to be about 25-35 degrees.

2. Yeast powder must be dissolved with warm water, which is conducive to activating the activity of yeast, and adding an appropriate amount of white sugar can promote the fermentation of yeast.

3. Be sure to pay attention to the temperature when proofing the dough, if the weather is cold, you can put it in a warm place, but the temperature should not be too high, otherwise it will destroy the activity of the yeast and lead to poor fermentation effect.

4. The proofed dough must be kneaded for a while, about 8-10 minutes, and the steamed bread is delicious in this way.

5. The steamed bread must be proofed twice, so that the steamed bread tastes soft.

6. Steamed steamed bread is generally steamed over high heat, put in the steamed bread after steaming, continue to steam for 25 minutes after boiling, and finally simmer for about 5 minutes.

Pan-fried steamed bread slices].

Ingredients: 2 steamed buns, 30 grams of butter.

Steps]:

1.The steamed bread is cold, it is also possible to be hot, first cut the steamed bread into 4 mm thick slices, it is not easy to cut it at once when cutting, in order to ensure the completion of the steamed bread, you need to use a knife to slowly chop, push and pull back and forth to cut.

2.After cutting the steamed buns, the second step is to take a saucepan, put butter in the pan, and let it melt well.

3.After the butter melts, put in the steamed bread slices, dip one side of the steamed bread slices in butter, turn the other side and dip it in butter, and then fry slowly over low heat.

4.While frying, keep pressing the steamed bread slices with a spatula, and when the skin becomes crisp and golden in color, turn over the other side and fry until golden brown, and then you can put it out of the pot and put it on the plate.

Our fried steamed bread slices are completed, very simple, zero difficulty, even if you are a kitchen novice, you will not make a mistake, the important thing is that this steamed bread slices are very delicious, I don't have enough to eat every time I fry a plate.

Tips]: Butter is a solid fat processed from milk, although it is delicious, it is high in fat, and it is recommended that obese people eat less.

Then remember to use low heat when frying, the high heat is not easy to control, and slow frying over low heat can achieve the best effect.

Two-color steamed buns. Step 1: Prepare the ingredients and seasonings, 200 grams of spinach, 600 grams of plain flour, 150 ml of pure milk, 70 grams of sugar, 6 grams of yeast.

Step 2: Wash 200 grams of spinach and blanch it for about 1 minute, then remove it and put it in a food processor, add 100 ml of water to the food processor to beat it into spinach juice, and filter it through a strainer. The filtered spinach juice is more delicate and the mixed dough tastes better.

Step 3: Add 35 grams of sugar and 3 grams of yeast to 300 grams of plain flour and mix well with chopsticks, pour in spinach juice in batches and stir with chopsticks to form a flocculent, then knead it well with your hands, knead it into a non-sticky dough, cover it with plastic wrap, and let it rise for 45 minutes.

Step 4: Then prepare the white part, 300 grams of flour plus 35 grams of sugar and 3 grams of yeast stir well, add milk and noodles in batches, also stir with chopsticks to form a flocculent, knead the white dough with your hands, and spinach dough, knead the dough into a dough and cover it with plastic wrap, proofing for 45 minutes, and the proofing dough presents a honeycomb shape that indicates that the proofing is successful.

Step 5: Sprinkle a layer of dry flour on the baking mat to prevent sticking, take out the proofed spinach dough and knead it again to vent. The white dough is also kneaded and deflated, and the dough is rolled out with a rolling pin, and the spinach dough is also rolled into a dough sheet with a rolling pin, which can be rolled out larger than the white dough.

Put the rolled white dough sheet on top of the spinach dough sheet, remember to put the dough sheet below to roll out a large piece, roll it out again and smooth it out, remove the corners of the two-color dough sheet, and cut it into a rectangle.

Step 6: Roll the rectangular two-color dough sheet into a roll, then evenly cut it into the shape of a steamed bun, put a steamer paper in the steamer, put the cut two-color steamed bread into the steamer and let it rise again for 20 minutes, steam it for 15 minutes on high heat, and finally simmer it for 5 minutes to open the lid and eat. The smell of steamed buns came to my nose, and I couldn't wait to eat them.

Brush a layer of oil into the steamer, put in the kneaded steamed bread embryo, add water and heat to about 40, cover the pot and let it rise for 20 minutes. Finally, re-add cold water to the pot, steam the steamed buns for 20 minutes, turn off the heat, turn off the heat and wait for 3 minutes to boil, and the delicious steamed buns are ready.

Precautions: When steaming steamed buns, steam them immediately if they can't do a good job, and they must be proofed twice;

Put the steamed bun in half, then smear it with some honey, then put it in that pot, put less oil, brush it with garlic hot sauce after frying, and then put on the chili noodles and cumin noodles.

Don't throw away the steamed buns that you can't eat, teach you to do this, and make sure you still want to eat after eating.

What should I do if I don't like to eat leftover steamed buns, listen to my voice tutorial to do it.

In an instant, there are a million possibilities, even steamed buns.

The simplest ingredients make the most delicious food.

You can eat a few steamed buns like this.

The remaining steamed buns can do the same.

The sound and fragrance have arrived, and the delicious lingers.

Ordinary ingredients are simple to make.

Have you ever eaten steamed buns like this?

Three different ways to make steamed buns.

The white and fat steamed buns are actually quite simple. If you master the noodles and pay attention to the following points, you can also make steamed buns with smooth skin and more fragrant the more you chew. The proportions of the ingredients used are simple, 500 grams of flour, 3 grams of yeast in summer and 5 grams in winter.

Let's talk about the steps!

1. The yeast melts with warm water, stirs the non-dry powder particles, and then slowly adds it to the flour in stages. Knead a smooth dough with a smooth basin and a smooth hand, and you can use chopsticks to scrape the sticky noodles on the edge of the basin, so that the basin can be smoothed faster. Then cover with plastic wrap and ferment.

2. Fermentation must look at the fermentation state, the volume is doubled, and you can clearly see it when you tear it, and the rich honeycomb tissue shows that the dough has almost fermented.

3, then, take out the dough, this step, a little bit of effort, after all, delicious steamed buns, not falling from the sky. We must knead the dough vigorously to exhaust it, to what extent, cut there is no air hole in it, it means that it is ready, you can knead the steamed buns, so that the steamed steamed buns, the skin is smooth, and there is chewiness.

4, and then divided into small doses of similar size, I didn't weigh Oh, are all based on feelings, if the amount of food in the family is not large, it is recommended to make smaller.

5. Then use your hands to knead into a round steamed bun. Cover with plastic wrap and ferment for a second time. The secondary fermentation is good, but it also depends on the state, the volume is obviously expanded, and the feel is light. You can pot it on cold water, turn on medium-low heat and steam it.

6. If you are not sure how long it will take to cook, then when there is a lot of smoke from the lid, calculate that it will be cooked after steaming for about 20 minutes. If you learn to make white steamed buns, then the following pattern steamed buns are no problem, let you play.

Tips: If the dough is over-fermented, add an appropriate amount of edible alkali to neutralize it, so that the steamed steamed bread will not be sour, but if the alkaline noodles are put too much, the steamed bread will turn yellow.

1. First of all, prepare 600 grams of plain flour, 5 grams of yeast, 5 grams of sugar, 350 ml of warm water, and 1 gram of edible alkali. If you have a pumpkin at home, you can also prepare half a pumpkin.

2. Pour the ordinary flour into the container, if there is a pumpkin, steam the pumpkin and press it into a puree while it is hot, put it in the flour, add yeast and sugar, promote yeast fermentation, pour warm water first, dissolve the yeast, and then pour warm water in stages, stir with chopsticks while pouring, stir into a large cotton wool shape, knead the dough with your hands, knead it into a smooth and harder dough, cover it with a lid and put it in a warm place, and make it twice as large.

3. Sprinkle a layer of dry flour on the panel, put a gram of edible alkali into the dry flour, the edible alkali must be kneaded, do not have small particles, there are many pores in the good noodles, pour it on the dry flour, knead and exhaust, knead it for a while, and fully knead the edible alkali in the dough, so that the steamed steamed buns have no yeast taste, and are particularly fragrant.

4. Knead the dough, arrange it into long strips, knead it into the same size by hand, knead each dough again, finish it from the outside to the inside, and knead it round.

5. After the steamed bread is done, add about 40 degrees of warm water to the steamer, spread a layer of oil-absorbing paper on the pot curtain, anti-sticking, put the finished steamed bread in turn, leave a certain gap between each steamed bread, cover the lid, carry out the second steamed bread, after ten minutes of gluttony, the steamed bread increases significantly, steam for 30 minutes on high heat, simmer for another five minutes, open the lid, the fragrance of the steamed bread comes to the nose.

Ingredients: Appropriate amount of high-gluten flour; baking powder to taste; Warm boiled water to taste.

The method is as follows: 1. Dissolve an appropriate amount of baking powder into an emulsion form with warm boiled water, pour it into an appropriate amount of high-gluten flour, then knead it into a smooth dough, and put it in a warm place to ferment;

2. Reach the dough twice the size or have such a honeycomb eye shape;

3. Exhaust the dough and knead it into a smooth dough;

4. Divide into small agents of appropriate size;

5. Then each agent is kneaded into such a steamed bun blank;

6. Put the kneaded blank in a warm place to ferment for 10 to 20 minutes;

7. After cooking, put it in a pot with cold water, steam it for about 15 minutes; (Increase or decrease according to the size of the steamed bun) <>

8. The hot white steamed buns are out of the pot.

1. Prepare the ingredients: two bowls of flour and half a tablespoon of yeast.

2. Prepare the required materials first, find a basin that can mix noodles, and then take two bowls of flour and put them in the basin (the bowl you usually use for eating). The flour should be used well, and the steamed buns made in this way can be beautiful and delicious.

3. Sprinkle the prepared yeast into the flour (just put half a spoon in a small soup spoon, and put a little more if there is more flour), and put a little edible alkali in order to make it not taste sour after fermentation. Then mix evenly.

4. After mixing, add water and knead the flour into a dough. It is important to note here; When you first start adding water, don't add too much at once. Add a little water, if you add too much, the flour will be very thin and will not make a dough.

You can only wait for the flour to be formed, a small ball by a small ball, if the flour is still very hard, knead it and add some water until it can be kneaded to a piece.

5. Kneaded dough, use plastic wrap or pot lid, cover it and wait for it to rise, and wait until you see that there are many, many large and small bubble holes in the dough, which means that the dough has been fermented.

6. Then take the dough to the panel and knead it into oval strips. Then use a knife to cut it into sections, one by one, and the distance should not be too different, or it will not look unsightly. Then after chopping, wait a few minutes and let it ferment for a while.

Because it has just been kneaded into long strips, the bubbles in the noodles have been suppressed, so it takes a while to get out of the pot. This also makes the dough fluffier and tastes better. After waiting for a few minutes, you can put it in the cage drawer and steam.

Steam for 15-20 minutes.