The dough used for flowering steamed bread is, what is the reason for the flowering of steamed bread

The traditional flowering steamed buns are generally made of old flour fertilizer and edible alkali hair, and the finished product is flower-like and fragrant.

Method: Two small bowls of noodles, a spoonful of sugar, a spoonful of yeast powder, warm water and noodles, the water temperature is between 30-40 degrees, the noodles are kneaded into a ball, cover the dough, about 2 hours, the temperature is low and the dough time is longer.

Purple sweet potato slices are steamed, take out and put them in a bowl and press them into a puree with a spoon, put sugar, mix with flour according to 1:1 or 1:2, half a spoon of yeast, and the amount of yeast will increase or decrease according to the actual amount of purple potato flour. The fermentation time is the same as that of pure flour.

When the dough is doubled to 2 times larger, it becomes a honeycomb, that is, it is good. Remove the exhaust and knead into a ball.

The kneaded flour is cut into small agents of equal size, flattened and rolled into rounds, and the purple sweet potato noodles are kneaded into strips, cut into small agents of equal size, and kneaded into circles.

Wrap the purple sweet potato like a bun, close the mouth downward, and shape it.

Cut the cross shape with a knife on the purple potato steamed bun, sprinkle some flour on the board, shape the purple sweet potato steamed bun and let it rise for 15-20 minutes, and then steam it in the pot. Or put it on the drawer to proof.

Steam in the pot for about 15-20 minutes, press elastic with chopsticks, cool for 5-10 minutes after steaming, and then remove the lid.

110 grams of rice, 220 grams of medium powder, 25 grams of yeast and 25 grams of sugar are removed from the original juice of the wine.

After the ingredients are mixed, use chopsticks to draw them into a flocculent shape, and add a small amount of water several times until there is no dry powder. Use your hands to press the dough into a whole ball.

Move to the board and continue to knead, keep pressing with the palm root, **rough kneading**, knead to the surface as shown above, cut it, see that there is no air hole in the cross-section, it is almost kneaded, knead it and put it in the basin to cover it with plastic wrap, put it in a warm place, and now the room temperature is 28 degrees in summer.

In summer, more than 28 degrees, it took about 45 minutes, poke the hole with flour by hand and retract very slowly, basically the hole has not changed, it is good, don't send too much, affect the second fermentation.

Honeycomb-shaped, the wine emits a faint aroma, with the smell of flour, fragrant.

The dough is just right, take it out and knead it again, basically it is kneaded quickly, and there are no holes in the cut surface. The dough that has been sent is not so good-looking at this step, and the more it is sent, the more ugly the dough becomes, and there are often many pits on the surface, and it is rounded.

Wet and dry the drawer cloth, put the raw embryo away, and prepare for 2 shots, about 30 minutes.

Generally, in 10 minutes, the steamer layer is taken out, the steamer is lit to boil water, after the water is boiled, and then see that the steamed bun is almost done, and then put it on to steam.

After steaming for about 5 minutes, it became significantly larger.

After the water is boiled, put it on and steam for about 10 minutes, 60 grams of each steamed bun, and if it is larger, it will be extended a little. As long as the dough is in the right condition, the gluten support is enough, and the surface of the pan is smooth. Try not to let the lid of the pot drip on the steamed buns, stop the fire and simmer for 2 minutes before opening the lid.

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The production materials of flowering steamed bread: 300 grams of refined flour, 450 grams of fermented flour, 200 grams of white sugar, 12 grams of red melon shreds, 12 grams of green melon shreds, and 15 grams of alkaline water.

Characteristics of flowering steamed buns:

Soft and sweet, suitable for all ages.

Teach you how to make flowered steamed buns and how to make flowered steamed buns.

1.Mix the flour with the old yeast flour and knead it with water, cover it with a damp cloth (the holes in the dough are dense like honeycomb, and the sour taste is very large), add alkaline water to knead thoroughly, then add sugar and knead well, cover with a damp cloth and let stand for 15-20 minutes (depending on the outside temperature, the temperature is low and let it go for a while).

2.The dough is kneaded into strips with a diameter of 4 cm, picked into 12 flour agents, the dough is placed on the slightly greased dry cage mat by the cross-section of one side of the palm, and steamed on the pot of boiling water with a strong fire for about 12 minutes.

The essentials of making flowering steamed buns:

1.The leavened dough should be thoroughly sourced, and it should be left to stand for a period of time after adding sugar and kneading well.

2.The action of the dough picker should be crisp and neat, and the cross-section should be upward, and it should not be mistaken;

3.When the dough is alkaline, it should be slightly larger, so that some of the alkaline components will be consumed when it is resting.

When it comes to steamed buns, everyone will think that it is very ordinary, isn't it just to knead the flour, cut everything and steam it all to get done? In fact, there are many exquisite ways to make steamed buns, such as the northern flowering steamed buns that we are going to introduce today. This steamed bun looks similar to pistachios, and it's quite happy to look at, I don't know if you've eaten it?

I remember that when I was a child, I liked to eat this kind of steamed bun the most. Because the method is very traditional, it belongs to the fermentation of old noodles, the taste is long and soft, and the more you eat, the sweeter it is. Now every time I go back to my hometown, my mother will always make this kind of steamed bun for us to eat.

Don't underestimate this simple flowering steamed bun, it's much more delicious than ordinary steamed buns. Whether you eat it directly or with a variety of dishes, it is very delicious. The northern flowering steamed bun is incredibly simple, soft and fragrant out of the pot, and you can eat 3 of them in white!

The most important thing is that the old noodles bloom steamed buns, which are very simple to make and can be easily made at home. Nowadays, many people have very high requirements for breakfast, and always want to eat breakfast more exquisitely, healthier and delicious. In addition, there is a special preference for simple and not simple food.

This flowering steamed bun in the north is definitely a very simple and simple choice! The flowering steamed buns that you learn in 2 minutes can be made at home, simple and delicious, 10 times better than outside! Do it with me today, you won't be disappointed.

Old noodles and flowering steamed buns].

Ingredients: 500 grams of plain flour, 4 grams of baking soda, appropriate amount of water.

Method: 1. Put the flour into a basin, add water to knead the dough, and put it in a warm place to ferment. Putting some yeast in advance to ferment is faster;

2. This is the fermented dough, which has rich honeycomb tissue, a little sticky, and smells sour;

3. Melt the baking soda with a little warm water, then pour a small amount into the fermented dough in batches, and knead it vigorously. Knead for about 10 minutes;

4. Knead the dough evenly and cut it into small dough of the same size;

5. Take a small dough and rub it vigorously with the thick part of your palm to form a small dough;

6. Put the raw steamed bun embryo on the steamer drawer, and steam it in a pot with boiling water for about 15 minutes;

The reasons could be:

1. If you put too little yeast, you should warm the yeast powder and knead it into the flour.

2. The fermentation time is too short, and the fermented dough can be observed at any time due to the change of weather.

3. Do not pour hot water into the pot, pour cold water to let the steamed bread rise for a while.

Production method: 1. Add flour, water and dough to the fermented noodles (old noodles), put them in a pot or proofing box for fermentation (the fermentation time depends on the indoor temperature and the amount of old noodles);

2. Take out the fermented dough and add alkali, knead it thoroughly and knead it evenly before kneading 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 hot fire for 20 minutes, and take it out.

Note: 1. When 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 drawer is loaded, and the cage drawer must be put on the cage when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

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. Then put the noodles on the cutting board, add the dry noodles without the cover, knead well, and let them rise for a while.

After forming, 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. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

1. The dough is fermented too much, which greatly reduces the gluten strength of the dough.

2. Improper forming, the humidity is too low during the proofing process, resulting in cracking of the skin of steamed bread.

3. The green blank is not smooth, and the steam is not enough when steaming, and the surface of the steamed bread is easy to crack.

4. When the green billet is heated sharply in the cage, a large amount of dynamic carbon dioxide gas is generated inside, which escapes from the top, thus swelling and cracking.

Steamed bread, also known as "steamed bun", "steamed bun", one of the traditional Chinese noodles, is said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms, and is a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese. Chuanqing Cave is said to be invented by Zhuge Liang during the Three Kingdoms period.

"Romance of the Three Kingdoms" tells the story of Zhuge Liang's seven captures of Meng Shu, and after pacifying the Southern Barbarians, he crossed the river and was blocked by the unjust soul of the war death. Zhuge Liang was anxious in the face of this scene, and had to sacrifice to the river god after thinking about it, asking God to bless and punish the demons and bless the living beings. So he ordered the sheep to be slaughtered, the pigs to be slaughtered, wrapped into dough, and thrown into the water as an offering.

Later, the folk practiced this custom. This is probably the origin of "steamed buns". "Mantou" is "man", and "mantou" means "mantou".

Steamed bread is a food made of flour flour mixed with water and sugar, fermented and steamed, and the finished product is hemispherical or long. In the Jiangnan area, such noodles with meat, vegetables, bean paste and other fillings are all called steamed bread, and steamed bread without filling is called solid steamed bread. Delicious, fluffy and nutritious, it is one of the essential staple foods on the table.

The taste is different, the practice is different, and a variety of steamed bread has been developed, such as white flour steamed bread, cornmeal steamed bread, vegetable steamed bread, meat steamed bread, fried steamed bread, fried steamed bread, and the names are not the same.

Ingredients: 200 grams of flour, 50 grams of brown sugar, 110 grams of boiling water, 2 grams of yeast, a little baking soda.

Excipients: 40 grams of oats.

1. Pour the weighed brown sugar into a bowl;

2. Pour in boiling water;

3. Stir until melted;

4. Pour in the oatmeal and stir well;

5. Pour flour into a large bowl;

6. Add yeast and baking soda and stir well;

7. Pour the brown sugar water into a large bowl;

8. Stir with chopsticks to form a flocculent;

9. Then knead the smooth dough with the palm of your hand, cover it with plastic wrap and ferment;

10. Ferment to about 2 times the size, poke your fingers with a little flour and poke it without obvious rebound, sprinkle a little dry flour on the operating table, and gently press it a few times with the palm of your hand to exhaust;

11. Divide into three equal parts;

12. Kneading round into long strips, if there is a retraction, you can rub it back and forth, and you don't have to pursue one step in place;

13. Three pieces of dough are formed into a triangle, two below and one on the top, then slightly rounded, take one end of the dough, and use your hands to neatly pull out 5 agents of about the same size;

14. The kneaded dough section is facing upwards, put it in the steamer with a certain gap, and let it rise for half an hour (low temperature), and the temperature can be high for ten minutes; Then boil water in a steamer over high heat, put it in a steamer, steam it for 15 minutes on high heat, and simmer for 5 minutes;

15. a finished product.

In fact, there are many kinds of steamed bread, such as white flour steamed bread, corn flour steamed bread, pumpkin steamed bread, flowering steamed bread, etc. These steamed buns compare with each other. Some friends may have only eaten smooth white flour steamed buns, so today I will share with you how to make flowering steamed buns?

How can you steam flowering steamed buns?

Prepare a sweet potato, wash and peel it, then cut it into sweet potato chips with a knife, put it on a plate and steam it for about 17 minutes, steaming until it is done.

Pound the steamed sweet potatoes hot with a rolling pin into sweet potato puree, add a spoonful of sugar, beat in 2 eggs, add 3 grams of yeast powder, stir until the yeast is completely melted, then add a small amount of 200-300 grams of low-gluten flour in batches, stir into a large flocculent shape with chopsticks, then knead into a dough, and let rise for about 20 minutes.

Take the proofed dough mold and knead it on the cutting board for a while, then knead it into long strips and weigh the dough agent. Turn each dough inside and knead it into a round steamed bun shape.

Prepare a few small bowls, brush them with a layer of cooking oil, put the prepared sweet potato steamed bun green embryo into it, cover it with plastic wrap, seal it, and let it rise for half an hour.

Pour the water into the pot. After the water boils, steam the steamed buns in a pot and steam them on high heat for about 20 minutes. Turn off the heat and simmer for 3-5 minutes.

When the time comes, let the steamed steamed buns cool a little before taking them out, so that it is easier to demold. The soft and delicious sweet potato blossoming steamed bun is ready.

What problems should be paid attention to in the harmony area?

The lower the gluten content of the flour, the greater the tension of the dough, and the easier it is to steam steamed buns from flowering. So when choosing flour, try not to choose high-gluten flour, but to choose all-purpose flour and low-gluten flour.

After kneading the dough for a long time, the gluten of the dough will become stronger, and the steamed steamed bun is unlikely to bloom. When making flowering steamed buns, we don't need to knead the dough too much, and the dough doesn't have to be too smooth.

When making flowering steamed bread, in order to open the steamed bread and achieve the purpose of flowering, the shaping of the steamed bread before the basket is also crucial. There is a crack on the surface of the steamed bread, and after heating, the steamed bread can be made from the crack point**. There are generally two ways to bloom steamed buns.

The first method is to put the steamed bun directly on the pot, which is irregularly shaped, with uneven surfaces and many cracking points distributed. The other is to artificially cut a stupid staring hole in the steamed bread noodles.