Why are the steamed buns steamed in an iron cage drawer soaked?

1. Wash your hands and basins.

2. Put two to three small bowls of water in the basin, and increase or decrease the appropriate amount as needed.

3. Put an appropriate amount of yeast powder in the basin and stir well with your hands.

4. Dig a large scoop of white flour with a scoop, or add a little cornmeal, pour it into the basin while stirring it into a spike shape with the other hand.

5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand until there is no sticky surface on the edge of the basin.

6. Rub your hands together until there is no sticking surface to your hands.

7. Squeeze the dough with both hands with the force of pressing the wrist, and repeatedly pour it until the dough is soft and smooth.

8. Cover the basin to prevent the top noodles from drying out.

9. Place it in a sunny or warm place for three or four hours for later use, and then you can do other housework. (The above is the dough process, pay attention to the three lights: basin light, hand light, face light, 15 minutes can be done.) ）

10. Arrange the panel, flat, clean and dry, and put the face on the surface, that is, the bottom surface of the case.

11. Put the noodles on the panel together with the basin, pour the noodles on the table, grab a small amount of dry noodles and rub the bottom of the basin with your hands until it is clean, and put the noodles rubbed down with the large pieces of noodles.

12. Knead the dough into a long strip, put the right end of the dough block with the left hand, subject to the width of the four fingers of the hand, move the left hand to the left, chop off a piece, and move it to the left in turn, do not hurt the hand.

13. Stack a piece of noodles, which has become a steamed bun, pay attention to cover it with a cloth and leave it for two or three minutes.

14. While waking up the steamed buns, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw the basket or a slip cloth, and put the slip cloth flat on the basket, etc.

15. Put the steamed buns on the sorted rice basket and cover the pot.

16. Burn on the fire, according to the size of the steamed buns, grasp the time for 25 minutes or 30 minutes.

17. Turn off the heat, don't lift the lid immediately, wait for a while, so that it won't bubble, two or two minutes, you can boil.

The steamed buns are delicious, but they are troublesome to make. I'm afraid that my hands will stick to the noodles, so I often go to my mother's place to bring them over and eat ready-made.

I'm not a pastry chef.

This is what I have done before, your steamed bread is peeled because the time between turning off the heat and boiling the pot is too short, you think, the pot is high, after the pot is boiled, the temperature suddenly drops, and the steamed bread is heated unevenly.

Carbon dioxide is produced in it. Of course there will be bubbles.

Summary. Good evening, dear one! <>

I'm glad to answer for you: the reasons for the steamed bread yellow steamed out of the washed iron steamer drawer are: 1. Too much soda or alkaline noodles; 2. The dough has fermented too much; 3. There is a problem with the quality of flour.

The steamed buns steamed out of the washed iron steamer drawer are yellow.

Good evening, dear one! <>

I'm glad to answer for you: The reasons for the steamed bread yellow steamed out of the washed iron steamer drawer are: 1. Put too much soda or alkali high slow noodles; 2. The dough has a lot of fermentation; 3. There is a problem with the quality of flour.

First of all, let's understand that there is too much soda or alkaline noodles: when the amount of soda or alkaline noodles is too large, the steamed bread will be yellow, and the steamed bread will smell alkaline. In this case, you can let the dough sit for a while, wait for the alkali in it to run away, and then put it in the pot to steam.

If you find that the steamed steamed bread is yellow after being out of the cage, you can pour out part of the first water in the pot, add an appropriate amount of vinegar to the pot, and then continue to steam it over low heat for 10-15 minutes to restore the white of the steamed bread.

There is also a dough that if it is made of simple dough, the fermentation will be excessive, and the steamed bread will not only be yellow, but also have a sour taste. In this case, take 1 teaspoon of edible alkali, brew it into alkaline water, and knead it into the noodles, so that the sour taste of the dough will disappear and the steamed steamed bread will not turn yellow.

In the end, the empty town shed wants a point or the flour is ground too finely, resulting in the crushing of starch granules, steaming steamed buns with such flour, there will be a steamed bun when it is just out of the pot, but it will turn yellow when it is placed in a brigade of dryness. This situation necessitates the purchase of flour again. The above three are the main causes of yellow steamed hair.

The origin of the common sense steamed bun: Legend has it that it was invented by Zhuge Liang during the Three Kingdoms period. "Imitation of the 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 soul of the war death.

Zhuge Liang was anxious in the face of this scene, and after thinking about it, he had to sacrifice to the river god, ask 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 "Mantou Naibi".

Summary. 3. There is no secondary proofing, and the dough does not produce fine bubble structure. The production of dough products requires secondary fermentation, and the significance of secondary fermentation is to make the bubbles more finely arranged.

If the steamed buns are steamed directly after the dough is made, then the same large agent will be steamed out of the big steamed buns at the end, and there will be big and small, or one big and one small. This is the reason why the bubbles are not evenly distributed. Therefore, after the first dough rises, the dough should be stacked to remove the air bubbles that have been generated, and then the dough should be rested and fermented twice, so that the dough with fine bubbles can be obtained.

It takes about fifteen to twenty minutes, and this step cannot be omitted, and all of it is in place, so that there will be no phenomenon of dead skin retraction.

There are always a few dead noodles steamed out of the cage drawer, and the next time it is hot, it will retract.

The main reasons for the dead noodles of steamed buns are:

1. The noodles are not good. Steamed steamed bread noodles are very important, the noodles are too big and boring, and the steamed steamed buns of the clan pie can't be fluffy. If the noodles are not good, they are not fully haired, and the steamed steamed buns will not be fluffy, and they will be like dead noodles.

2. When kneading the dough, we should pay attention not to let the flour be over-fermented, which is very likely to make the tensile force of the gluten omentum reach the limit. Kneading the dough is not thorough enough. After the dough is ready, knead the dough and steam the steamed buns, at this time, you must knead the hunger vigorously to expel all the air in the dough.

3. The second proofing was not held in the group, and the dough did not produce fine bubble tissue. The production of dough products requires secondary fermentation, and the significance of secondary fermentation is to make the bubbles more finely arranged. If the steamed buns are steamed directly after the dough is made, then the same large agent cherry or slag will be steamed out of the big steamed buns at the end, and there will be big and small, or one big and one small at the other.

This is the reason why the bubble distribution ridge is quietly uneven. Therefore, after the first dough rises, the dough should be stacked to remove the air bubbles that have been generated, and then the dough should be rested and fermented twice, so that the dough with fine bubbles can be obtained. It takes about fifteen to twenty minutes, and this step cannot be omitted, and all of it is in place, so that there will be no phenomenon of dead skin retraction.

4. The pot needs to be heated with cold water to gradually raise the water temperature and leak the brother temperature, so that the steamed bread embryo is evenly heated, after steaming, turn off the fire, and then open the chain back to attack the lid after five minutes, novices may ignore the fire and simmer for a few minutes to call this step, stop the fire and immediately get out of the pot, the temperature in the pot is high, the outside temperature is low, and the temperature difference makes the steamed bread retract, it looks like a dead steamed bun, I hope my sharing will be helpful to you, and make a steamed bun that does not die well.

There are always a few dead noodles steamed out of the cage drawer, and the next time it is hot, it will retract.

Pro, the flour gluten is too low, and the network structure cannot support it. 2.Flour gluten is too strong:

The use of high-gluten flour to steam steamed steamed bread, or the use of strong gluten special powder to steam steamed bread earlier, is prone to this phenomenon, especially when household residents make homemade steamed bread, they can't distinguish the use of flour, and such mistakes are prone to occur. 3.The flour index does not meet the requirements of steamed bread flour.

The stability time of flour for steamed bread is generally ideal at 4min, and the maximum extension resistance of the stretching curve is 300-400bu, and the extensibility should not be too large, generally less than 15cm. Otherwise, the steamed bun will shrink. 4.

The flour is too fine, and there is too much starch in the breakage. 5.Flour milled from defective wheat, such as aged grains, insect eaten grains, sprouts, etc., are prone to shrinkage.

When using new wheat to mill flour, it should be paid more attention because of the strong amylase activity. In 2020, new wheat should also pay attention to the gluten situation of flour and carry out post-processing appropriately.

1. How to steam steamed buns without sticking to the drawer cloth: Don't rush to unload the drawer after steaming the steamed buns. Remove the lid of the cage drawer and continue steaming for 3 to 5 minutes.

After the top drawer of steamed buns dries quickly, remove the drawer and remove the drawer cloth on the buckle board. In this way, the steamed bun does not stick to the drawer cloth or the cutting board. Wait 1 minute before removing the second drawer, if so, in turn.

2. The best temperature for the dough: the most suitable temperature for the dough is 27 30 degrees. At this temperature, the dough can be successfully fermented in 2-3 hours.

In order to achieve this temperature, the temperature of the dough water can be adjusted appropriately according to the change of climate: cold water in summer; In spring and autumn, warm water of about 40 degrees Celsius is used; In winter, you can use 60-70 degrees hot water and noodles, cover with a damp cloth and place in a warmer place.

3. Detection of pH of dough: After the dough is fermented, an appropriate amount of lye must be added and kneaded well. The pH can be detected by the following methods:

1) Shoot. Pat the dough with your hands, if you hear a "bang" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that the alkali is less; If there is a sound of "horn click, horn click", it means that the alkali is too much.

2) Look. If the dough is cut, if there are evenly distributed sesame grain sized holes in the profile, it means that the alkali is properly placed; If the hole is small, slender and long, and the dough color is yellow, it means that there is too much alkali; If there are uneven large holes, the dough color is dark, indicating that the alkali is less.

3) Sniff. Peel off the dough and smell it, if there is a sour taste, it means that the alkali is less; If there is an alkaline smell, it means that the alkali is too much; If you only smell the aroma of the dough, it means that the alkali is just right.

4) Catch. If the dough is heavy and inelastic, it means that there is too much alkali; If it is not sticky, nor sinking, and has a certain elasticity, it means that the alkali is just right.

5) Taste. Knead the lye dough and put it in your mouth to taste, if there is a sour taste, it means that the alkali is less; If there is alkali astringency, it means that there is too much alkali; If you feel that it has a sweet taste, it is the right alkali.

You may have left the bun out for a bit of a long time before putting it in the pan, or the noodles might be too soft.

To solve the problem, there are several ways:

The first one, the cage cloth is wet, squeeze the clean water, the bottom of the steamed bun is dipped in flour, and it is steamed on the cage cloth, which is not easy to stain, but the proofing time on the cage cloth should be short, otherwise it will still be stained, so it is recommended that you wake up and then basket and steam again.

The second way, do not use a cage cloth, brush the oil directly on the cage, put the steamed buns, it is not easy to stain, but the time to wake up should be short, otherwise the steamed bread part will fall into the small eyes on the cage, so it is recommended that you wake up and then basket and steam.

The third is to use a straw mat, brush with oil, not sticky, convenient.

Fourth, choose a thicker white cotton cloth for the cage, don't get wet when steaming, and then fill the steamed buns, after steaming, don't move the cage drawer to take it out, and it won't stick. (Similarly, if you choose a thicker cotton cloth to wet and squeeze clean water, it is not easy to get steamed buns, some folk masters say).