Yeast dough steamed bread steps, how to steam steamed buns with yeast dough

The techniques for steaming steamed buns with yeast flour are as follows:

1. Yeast fermentation, when we make steamed steamed buns, we will first make dough, the most important thing in the process of dough is to use yeast to make dough, we only need to live the dough into dough, and then cover it with a layer of plastic wrap and place it at room temperature for fermentation. The fermentation time is generally about 60 minutes, waiting for the dough to be rich in more pores and double in volume, then our fermentation has been completed.

2. Add white sugar to increase the fermentation time, some people will think that ordinary yeast fermentation, the fermentation time will be longer. Then, we can add some white sugar when adding yeast to the flour, and the combination of white sugar and yeast will make the dough ferment faster and save the dough fermentation time.

Boil a little warm water in a fairy pot. The temperature of the water. A poem is heated and then a certain amount of yeast powder is put into the water and stirred with chopsticks to melt.

Put on. Then add flour to it. If you want to eat fresh steamed buns.

You can knead it softer. After kneading the river surface smoothly, cover it with plastic wrap and let it rise until it is twice as large. That's it.

I made steamed buns nearby. The finished steamed buns will be left to rise for about half an hour to an hour. The specific time depends on the temperature, and the time to occur in winter is longer, and it can be slightly shorter in summer.

Then put on the pot and steam. Water in a pot. After boiling, steam for another 20 to 25 minutes.

First, dissolve the yeast powder in warm water, then pour in the flour and knead it, and then seal and ferment for half an hour.

Talking about my experience, many tutorials on the Internet add yeast powder to warm water, but the steamed steamed buns are not fluffy and sticky, and I think most of the yeast may drown in the water. So I later added yeast powder and sugar directly to the flour and stirred well, then added water and noodles, so that the steamed steamed buns were very fluffy. This is my experience of steaming steamed buns many times.

Soak the washed corn residue in hot, creamy corn juice, add yeast when the corn juice cools, and let it sit for 10 minutes. Mix gluten flour and corn flour, pour corn juice and corn grits into the flour, add sugar and vegetable oil, mix well, and knead into a dough in a "three-light" state. Let the dough rise twice as much at room temperature and divide the dough into two portions.

1. Soak the washed corn residue in hot milky corn juice, add yeast when the corn juice cools, and leave for 10 minutes.

2. Mix high-gluten flour and corn flour, pour corn juice and corn grits into the flour, add sugar and vegetable oil and mix evenly, and knead into a dough in the state of "three lights".

3. Put the dough at room temperature to rise to 2 times the original amount, and divide the dough into two parts.

4. Roll out each piece of dough into a rectangle, roll it up into a cylinder, roll it into a cylinder of equal thickness, cut it into 6 parts, put it on a steaming plate, cover the pot, and finally ferment for about 20 minutes.

5. Steam over medium-high heat for about 15 minutes, turn off the heat and simmer for 5 minutes.

How to make steamed buns:

Spare ingredients: 500 grams of flour, 260 grams of water, 5 grams of yeast powder, 1 teaspoon of sugar;

Production process: The first step is to prepare a small bowl, put 260 grams of warm water at about 30 degrees, then put the yeast powder in it, stir it well with chopsticks, so that the yeast powder can melt, and then put it aside for a while, and put the flour into the basin;

The second step, then add 1 teaspoon of sugar, mix it well, then pour in a little yeast water in batches, pay attention to stirring with chopsticks while pouring water, when it becomes flocculent, knead it into a smooth dough, and seal the mouth with a piece of plastic wrap;

The third step is to put it in a warm place to start fermenting, when the dough is fermented to twice the original size, poke it with your finger and do not retract it to indicate that the fermentation is successful, move it to the cutting board, sprinkle some dry flour, and start to knead and exhaust;

Fourth, pay attention to each time after kneading into strips, fold the two ends in half, and then continue to knead, repeat this process until the dough is kneaded to a smooth state, you can arrange it into long strips again, divide it into small noodles of moderate size and uniformity, and then arrange them into steamed bread embryos;

The fifth step, placed in the steaming drawer, two wake up for 20 minutes, add water to the pot, after the water is heated, you can put in the fermented steamed bread to start steaming, the pot is opened for 20 minutes, you can turn off the fire, simmer for 5 minutes, the steamed bread can be out of the pot.

Summary: Steaming steamed bread requires skills, otherwise steamed steamed bread will not be successful, steamed bread as a very classic practice in pasta, but also the daily staple food of many families, so the production of steamed bread is of course to learn, especially now people have higher requirements for diet, pay attention to their own cooking, learn the practice of steamed bread do not always have to go out to buy, make your own hands to eat will be more assured, in fact, the method of steaming steamed bread is not difficult, as long as you master the method, The steamed bread will be steamed very successfully, and the process of steaming the steamed bread and noodles, fermentation, kneading and so on needs to be mastered in place, and every step is carefully done, and the steamed bread will be easily successful.

Cooking Tips:

1. The chef taught me the correct use of yeast powder, first of all, the water temperature of melting yeast powder should not be too high, about 30 degrees Celsius, such a temperature is more suitable for the survival of yeast; Secondly, the ratio of yeast, flour and water should be mastered, according to the ratio of 1:100:50; Finally, cold weather fermentation can be added with a little sugar, which can promote fermentation;

2. After the steamed bread embryo is done, the second awakening is also very critical, the proofing time is enough, the steamed steamed bread is more soft, when steaming the steamed bread, hot water is on the pot, pay attention not to use boiling water or cold water, and finally the steamed steamed bread Don't be in a hurry to open the lid of the pot, and simmer for a while to prevent the surface of the steamed bread from retracting.

After kneading the dough, cover it and leave it in a warm place until it doubles in size, and it takes about an hour and a half to make it.

Sprinkle some dry flour on the panel, put 1 gram of edible alkali in it, and knead it by hand without small particles.

Put the good noodles on the dry flour and knead them for a while to exhaust the gas, but also to fully knead the edible alkali into the noodles, the kneading time is short and can not be kneaded, the steamed steamed bread will have yellow pieces, be sure to knead it for a while, put the steamed bread steamed by the edible alkali without the taste of yeast, and the steamed bread will be more fragrant and delicious.

Put some warm water in the steamer on a low level, put it into the green billet and cover it with a lid for 10 minutes, because there is a temperature so that the steamed bread is very fast, and it must be made twice, and the steamed steamed bun will taste better.

After the second steaming, ** steamed steamed buns, steam over high heat for 30 minutes, if the steaming time is short, the inside of the steamed buns will be sticky and not ripe, so time is the key, to control well, turn off the heat when the time is up, do not open the lid immediately, and simmer for 5 minutes before opening the lid.

When mixing noodles, you can add a small amount of lard, and the steamed bread will be whiter and more fragrant. Adding a little sugar to the dough in winter can promote the dough to rise quickly.