Is it okay to make steamed steamed buns first and then wheeze?

It is not okay to make a blank and then whistle after steaming steamed bread, it will not ferment well, and the steamed bread will be deformed, steamed steamed bread will first wheeze and then make a blank in the second proofing, so that the steamed steamed bread will be soft and delicious.

When the steamed bun is made to accompany it first and then fermented, it is not allowed, because if it has not been fermented, the picture of you sitting directly with it will become very dead and can no longer ferment.

No. Make steamed buns and then make noodles, first, occupy space. Second, the temperature is not easy to control.

This is not possible, because after fermentation, it is necessary to mix the dough, and the dough can be reformed after the dough, so as to ensure that it is completely developed.

Steamed steamed bread should be fermented first, and then made a blank, put the steamer on the pot to steam, if you do a good blank first, and then ferment so that the fermentation is uneven, and the steamed steamed bread is hard, not soft, and the taste is poor.

No, you need to whistle first and then make a blank.

In addition to the method of fermenting first and then making blanks, there is also the method of making blanks first and then fermenting, which can save time, but the steamed bread can still be fermented in place, and it is very soft after steaming.

Steamed steamed buns are generally fermented first, and after fermentation, they are making embryos, and then waiting for it to ferment for the second time, and then they can be steamed in a pot.

No, you can't! Fermentation is the correct order first.

Steamed steamed buns are best fermented first, and then made into blanks, and then fermented after making blanks, so that the steamed ones are delicious and delicious.

Steamed steamed bread should be fermented first and then made into a paucasus, and then wake up at room temperature for about half an hour, and then put it into the pot, the steamed steamed bread is fluffy and very delicious.

It should be fermented first, then kneaded, and vented, and the steamed ones are softer and more delicious.

The whole dough needs to be fermented, and after fermentation, the dough is kneaded to make a billet for secondary fermentation and steaming.

Steamed steamed bread is first made into a blank and then fermented, and it is deformed, and the steamed bread is easy to deform.

Steamed steamed buns should be fermented first, and then the embryo should be made.

As the staple food of northerners, steamed bread is a food that cannot be separated from three meals a day. But as a southerner, I usually like to steam steamed buns by myself when I have free time, but there are several times when steaming steamed buns, there are often "dead breads". Put the steamed bread into the proofing box is the preheating machine inside the steamed bread machine, turn on the electricity, about 30 degrees, take it out after 1 hour, and take it out after the noodles are raised, according to this situation, it is winter.

Fermentation is faster in summer. The first time the noodles are made, the second time the noodles are put into it for the second fermentation, and if the second time is not fermented well, the steamed bread will become a dead steamed bread.

It is very important to need a second proofing, because the dough that has been proofed has been exhausted when making steamed bread, and it is kneaded into a steamed bread without bubbles. The best way is to knead the raw steamed buns, let the steamed buns slowly wake up for 20 minutes and steam them in the upper pot, try not to steam them directly with boiling water, semi-boiled water is the best. If the water is boiled in the pot, it is easy to burn the raw steamed buns.

The standard for a good dough must be that the fingers are pierced into the dough without sticking to the fingers, and the dough will have a finger hole that the edge will not be deformed. Then add dry noodles to completely knead the bubbles, the dough is not dry or wet, the dough at this time does not have any gluten, place proofing, after the proofing is doubled, put cold water in the pot, put the steamed buns into the steamer, ** steam for 25 minutes and then turn off, wait for about 3 minutes and then open the pot, white and fat, hot steamed buns are ready.

The second fermentation is not in place, after the steamed bread is good, the gas inside will be discharged during the plastic surgery process, and the second proofing should be carried out in the steamer after the plastic surgery is done, the volume of the steamed bread will be doubled and the steamed water will be steamed. The water in the pot is boiling and it's okay to put it in directly, in the past, ordinary families didn't have yeast and baking powder to steam steamed steamed buns like this, but you also have to put starters (baking soda) when putting alkali. If the noodles are made with yeast, put baking powder.

It should be a problem with the yeast. Perhaps because of the use of unqualified or expired yeast, under normal circumstances, as long as the temperature is sufficient, the kneaded dough can be successfully fermented in half an hour, and the dough will be filled with pores, and it will become larger as soon as it is steamed in the basket.

It may be that there is not too much baking powder in it, so the steamed bread is not well fermented, or the temperature is too low.

It is likely that the noodles did not wake up at all, or because the amount of yeast added was not particularly large, or it could be that the sticking time was not particularly long, or the ratio of yeast to flour did not match at all.

Maybe there is little yeast or other fermentation products in it, so the noodles are not good, so they will not get bigger when steaming.

It may be because the kneading time is too long, or the time to wake up is particularly short, and there is no baking powder, so the steamed bread will not get bigger.

It may be that the fermentation temperature is too low, or it may be that the kneading and exhaust are not done well, all of which may cause the steamed bread to be small.

This is because all the steam in the pot is removed when steaming the steamed buns, or because there is no yeast when steaming the steamed buns, or because the noodles are too hard.

It may be because there are some problems at the time of fermentation, so it does not get bigger when steaming, and you should pay attention to the time and temperature of fermentation.

It may be that you don't put enough baking powder, and the noodles are not fermented well, so it won't get bigger when steaming.

There must be something missing in it, or there is not a lot of alkali in it, so the steamed bun will not get bigger at this time.

It may be that after your dough is kneaded, there is not enough time to rise, so you just put it in the cage to steam, so the steamed bun does not get bigger.

It's because it takes too long to knead the steamed buns, or because the time to rest is not enough, or because the baking powder isn't used enough.

It is very likely that this steamed bun has not risen and has not yet reached the state of a steamed steamed bun, so the body size will not get bigger.

It's okay to steam steamed buns when they are upset.

The steamed bread noodles must be 2 times bigger, so that the steamed steamed bread is white and soft, and the taste is particularly good, of course, in addition to the 2 times the size of the noodles is the foundation, it is also the key to add baking soda to wake up the noodles, and the noodles are 2 times larger and then the awakening noodles are well matched, so the steamed bread tastes delicious and good-looking, the taste is first-class, and it looks like there is an appetite, and the adults and children at home will eat a little more.

Steamed steamed bread should go through two proofing, the first time is to use yeast powder to put it in a warm place to rise the dough to the inside of the honeycomb, the second time to arrange the dough into a steamed bun blank and then put it on the board to cover with plastic wrap and proofing for 10 minutes for the second time, this time the proofing time is not too long, mainly to restore the activity of the kneaded dough.

Steamed steamed buns note:

1. When fermenting noodles, it must be sent to the time, the mouth of the agent must be upward, northerners generally do not knead the dough into a steamed bun shape, which is the reason why the mouth of the agent is facing downward, and the daily consumption is generally white flour steamed bread, so it generally does not add other things, only during the New Year's holidays, sometimes some jujube peanuts and the like will be added to the steamed bread.

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. Characteristics: The color is white, the shape is like a flower, sweet and refreshing.

4. The baking powder is boiled with warm water at 35 degrees to 37 degrees, 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 place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while.

At this time, it's up to you, whether you add bean paste, add 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 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 in the pot. If you boil water over a high heat as usual, it will definitely come out with dead dough, and the practice of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

You don't need to steam right away.

1. Peel the carrots and cut them into chun-shaped sections, put them in a suitable container, steam them for 15 minutes, and steam the carrots until they are cooked.

2. Add a small amount of water to the carrot segments and puree them with a food processor.

3. Put the carrot puree, flour and yeast into the bread machine and form a dough.

4. After the dough is kneaded, cover with plastic wrap and ferment until it doubles in size.

5. After the dough is fermented, knead it into long strips.

6. Cut into agents and knead round.

7. Take a clean towel, soak it and wring it out, wrap the round dough and set the shape.

<>9. Put the steamed buns in the steamer, cover the lid and let it sit for a while, not too long, more than ten minutes, to avoid the loss of too much texture. Then steam for 15 minutes, turn off the heat, simmer for 5 minutes, remove the lid, and remove from the pot.

10. Insert orange leaves on top and finish.

1. Good materials, that is, flour, baking powder (a small bag that has not been opened has the best effect), warm water, steamer, etc.;

2. Open the baking powder, find a basin, put in a large cup of warm water, and then add the yeast powder to it. About the amount of 5g yeast per pound of flour, you can also put a little more, but not too much. Then stir gently to allow the yeast powder to dissolve quickly.

3. After the yeast is added, add flour, stir while adding flour, rub the dough by hand, the straight flour can be kneaded into a ball, pay attention to keep the water content of the dough, not too dry and not easy to ferment. That is, the hand should not be too hard to touch, and the dough can be slowly restored by pressing it lightly with your hand.

4. After kneading the dough, put it in the basin to ferment, it is best to put the basin in a slightly higher temperature, such as putting the basin in the warm water mountain, the temperature of the warm water will not be hot by hand. This way the dough can rise quickly, especially in winter.

How to ferment steamed bread to be soft.

5. When the dough has fermented to about 2 times the original size, you can take it out, sprinkle some raw noodles on the board, knead the dough on it, make steamed buns, and put them in the steamer. Note that each steamed bun has left a gap so far that it can continue to ferment. Leave the steamed buns in the steamer for half an hour before steaming.

It can be cooked in about half an hour. In this way, the steamed bun is ready.

In summer, steamed buns can be mixed with cold water, and in winter, you can use warm water to mix noodles, and the noodles should be kneaded several times, so that the steamed bread will be more powerful. Of course, the degree of fermentation of steamed bread should also be paid attention to, when we see that there are many honeycomb-shaped holes in the dough, it means that the noodles have been fermented.

Knead the fermented dough well, and if the dough is soft, you can knead in an appropriate amount of flour. After kneading the noodles, you can make the noodles into steamed buns, steamed buns, etc. When done, wake up a little longer if it's cold and wake up less when it's warmer. After waking up, put it on the pot and steam.

Steamed steamed buns should be fermented with baking powder.

1. Stir the baking powder (I use Angel's, not bad) with warm water (you can't use boiling water to scald off its activity, and you can't use cold water, you can't wash it off), it doesn't matter if you have more or less baking powder, it just affects the fermentation time :roll:

2. Pour the mixed water slowly into the flour and start kneading, and use water after the fermented water is used up, cool water in summer and warm water in winter. Be sure to remember not to mix the dough too hard, but to be soft;

3. Knead the surface of the dough to a bright one, cover it with a piece of wet gauze (sold in pharmacies), add a lid, and then you can put it in a warmer place to ferment quietly.

3. Generally, the summer will be very short, 4 hours; I put it on the side of the heater at night in the winter and it was fine the next day. One more note: be sure to let the dough rise to be chubby!

4. Then you can start preparing steamed buns. Take out the fermented noodles and put them on the cutting board, at this time it may be a little sticky and a little sparse, it doesn't matter, add a little dry flour and start kneading, be sure to knead it for a while!! When it's done, let it wake up for a while (just leave it there and don't move).

Then it's time to style.

However, after kneading the steamed bun, be sure to put it there and let it wake up for a while, so that it will be steamed before it bubbles. After waking up, put it on top of the cage drawer, add cold water to the pot, put the cage drawer in, and start steaming! (Don't wait for the water in the pot to boil before steaming.)

That's my genius! Bring to a boil over high heat, turn to medium heat and steam for 40 minutes.

Ingredients: 500 grams of flour, 5 grams of Angel yeast powder, appropriate amount of warm boiled water.

Steps: 1. Prepare materials.

2. Take a small bowl and pour a small amount of warm boiled water, pour in about 5 grams of yeast powder, stir well in warm water until the yeast powder is completely melted, and pour it into a basin for later use. You must not use too hot water, too high the water temperature will destroy the ingredients in the yeast, warm water can speed up the fermentation of yeast powder.

3. Pour the flour into the yeast water and prepare the dough, stirring with chopsticks at a constant speed while pouring the flour. The main purpose of using chopsticks in this step is to prevent your hands from directly touching the water and flour, so that your hands will not stick to the wet flour on your hands.

5. Wait until the dough is fermented to twice the size of the original beam, pick up the surface of the dough with your hands, and you can see the honeycomb-shaped dough, and then you can steam the steamed buns. When it is colder in winter, you can put the basin on the heater, and where there is no heating, you can heat the water in the steamer, and put the basin in the steamer, and the warm environment will accelerate the fermentation of the dough. If you're in a hurry to eat steamed buns, you don't have to wait long.

6. Because the dough is particularly sticky, you need to sprinkle a layer of dry flour on the cutting board, and then dig the dough out of the basin and knead it on the large cutting board.

7. The process of kneading dough is the most critical link and the most laborious link. For the same flour, only when the dough is kneaded smoothly and kneaded, the steamed steamed buns are rich in wheat aroma, soft and delicious.

8. Then knead the dough of uniform size into a smooth and elastic dough repeatedly, and the prototype of the steamed bread will be dug out.

9. Because steamed steamed buns mainly use steam, it consumes more water. Before steaming, you need to add enough water to the steamer, lay out the drawer cloth, and then place the kneaded steamed bread embryos neatly on the steaming drawer, paying attention not to get too close to each other to prevent the steamed bread from sticking together after steaming. After placing and not in a hurry**, you need to ferment the steamed bread embryo for about 15 minutes, and the second fermentation will make the steamed bread honeycomb again, so that the steamed steamed bread is soft and more delicious.

10. The outer ** is twice as large as the freshly kneaded embryo, and the steamed buns are bulging like small bread, press it gently with your fingers, if it can rebound immediately, it means that the second dumpling is good.