How to make steamed buns can be empty, and how to make steamed buns so that the dough is soft

1.Vinegar catalyst is added skillfully. Steamed steamed buns usually take several hours for the dough to rise before they can be operated.

When you are in a hurry to cook, in order to save time, you can add a small amount of vinegar dropwise when adding water to the dough, so that it is evenly mixed with the flour with the water, and then cover the dough with a clean wet drawer cloth to speed up the dough.

2.Skillfully add sugar catalyst. When the dough is made in winter, an appropriate amount of sugar is mixed into the flour to overcome the difficulties of low room temperature and long fermentation time, and the steamed pasta is sweet and soft.

3.Pouring wine emergency. If you find that the dough has not yet grown well before steaming the pasta, you can dig a small pit in the middle of the dough, pour in a small amount of liquor with a high degree of alcohol, cover the drawer cloth, and it can be completely fermented in about a moment.

4.First, prepare a microwave oven utensil with a lid, then put the mixed dough into the utensil, cover it, and put it in the microwave oven. The lid is designed to keep the temperature inside the vessel constant and to avoid direct heating that would dry out and harden the surface of the dough.

Set the regulator on the microwave to 5 minutes and start heating.

Flour fermentation is caused by yeast, and the speed of yeast reproduction is directly related to the temperature outside. If the temperature is too low, the yeast will reproduce slower, and the time required for dough will naturally become longer. If the temperature is too high, it will kill the yeast and will not have the desired effect. At a temperature of around 30, yeast multiplies most actively, and at the same time, it also accelerates the rate of dough rising.

Set the temperature of the microwave oven to 5 minutes to meet the temperature conditions of rapid dough, that is, the temperature in the microwave oven should be about 30.

Special tip: After heating the noodles for 5 minutes, do not rush to take them out of the microwave oven, leave them for 15 minutes, and then heat them with the warm heat of the microwave oven for 5 minutes, this is done to ensure that the temperature in the microwave oven is not lower than 30 degrees, so as to provide the best temperature for the fast dough.

The dough is mixed for a longer time, and the yeast is put more.

1.How to make steamed buns.

How to make steamed buns How to make steamed buns to make noodles so that they are soft.

1. The ratio of the surface is the foundation.

Generally, 500 grams of flour add 4 grams of yeast and 2 grams of baking powder. Mix the dough with 30-35 warm water. The ratio of water and flour is 1:

2。It should be noted that when mixing the dough, add water slowly, stirring and adding water until the flour is in the shape of a shuttle (snowflake), and then knead it into a smooth dough.

2. The most important environment is the awakening environment.

Put the dough in a warm and moist place, cover with a damp cloth or wrap it in plastic wrap, and wait for it to rise. Generally, it is good to ferment twice as much as the original.

3. Secondary proofing is very important.

The kneaded dough can be wrapped in buns, after wrapping, do not immediately go to steam, when rolling the skin, the air in the dough is discharged, immediately return to steaming dough when it encounters high temperatures, it is easy to retract, lose its activity, and the steamed bun skin is not fluffy. The correct way is to put it on a cutting board or in a steamer with hot water, turn off the heat and do a second proofing.

4. Strictly grasp the steaming time.

The steaming time of steamed buns depends on the type of steamed bun filling, generally vegetarian stuffed buns, no more than 15 minutes, and meat stuffed buns will be cooked in 20 minutes. There is also a key knock here, that is, when the steamed buns are steamed, don't be in a hurry to remove the lid of the pot, turn off the heat and continue to simmer for 3-5 minutes, wait for the temperature in the pot to drop, and then take out the buns to make the buns beautiful.

Extended information: Fermented steamed bread and bread are more nutritious than unfermented foods such as flatbread and noodles. Studies have proved that yeast not only changes the structure of dough and makes them softer and more delicious, but also greatly increases the nutritional value of steamed bread and bread.

Fermented buns and steamed buns are good for digestion and absorption, because the enzymes in yeast can promote the breakdown of nutrients. Therefore, people with weak digestive functions, such as emaciated people, children and the elderly, are more suitable for eating this type of food. Again, it's best to eat fermented pasta such as bread for breakfast, because the energy in it will be released quickly, and people will be energized all morning.

The dough for making buns needs to be kneaded and exhausted after 30 minutes in the greenhouse to make it soft, and the common methods are as follows:

Ingredients: 500 grams of wheat flour, 400 grams of ground pork, 3 tablespoons of Sichuan pepper oil, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 2 teaspoons of refined salt, 2 tablespoons of soy sauce, 1 2 teaspoons of ginger powder, 5 tablespoons of bone broth, 2 teaspoons of sugar, 1 teaspoon of yeast powder, 2 green onions.

1. The yeast is cleared and melted with water, add sugar and stir well.

2. Then add the special powder.

3. Start the bread maker and noodles for 15 minutes, then let them rise at room temperature for 30 minutes.

4. Use the time of the noodles to make the filling and cut the green onions into minced pieces.

5. Add oyster sauce, soy sauce and bone broth to the pork filling, and stir in one direction.

6. After that, add the minced green onions.

7. Pour the pepper oil over the chopped green onions.

8. Then mix the pepper oil and chopped green onions.

9. Add ginger powder, salt and sesame oil, stir well and pat flat with a flat spatula.

10. Knead the dough into 24 small agents and sprinkle with some dry flour.

11. Roll out each small agent into a bun skin, take a bun skin, and put pork and green onion filling.

12. Pinch into buns.

13. After all the wrapping, put it in the steamer and serve for 15 minutes.

14. Then bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes.

15. Finally, it is ready to eat.

The way to make the bun softly.

Ingredients: appropriate amount of flour, appropriate amount of yeast, appropriate amount of white sugar, appropriate amount of pork lean meat, one cabbage, appropriate amount of peanut oil, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of ginger juice.

1. Take an appropriate amount of flour, pour the yeast water into the flour slowly, and stir well with chopsticks.

2. Then stir into a small dough flocculent, and then knead into a dough.

3. Put it in a large pot, cover it blindly, and ferment for an hour.

4. Chop the pork by hand, add an appropriate amount of salt, chicken essence, white sugar, cooked peanut oil, sesame oil, ginger juice, dark soy sauce and light soy sauce, add a small amount of water in stages, and stir well in one direction until the meat filling is strong.

5. Wash the cabbage, chop it and dry it, add it to the meat filling and stir well.

6. When the noodles are proofed, start to wrap the buns, and after they are wrapped, they can be steamed after a little more proofing.

7. The wrapped buns should be left to stand for 20 minutes for fermentation in the second peishen stove.

8. Put the fermented buns in the steamer, steam for 18 minutes, turn off the heat and simmer for 5 minutes, then you can eat.

1. For health, use half of the whole wheat flour, add half of the white flour, pour it into the basin, use chopsticks to dial a pit in the middle, pour in a small amount of water, and put an appropriate amount of yeast powder. "Appropriate amount" can be seen on the instructions on the yeast packaging, you may not have experience at the beginning, there will be more and less problems in the pie, but it doesn't matter, if you put less, the fermentation time will be longer, put more, on the contrary, it will not affect anything. The key is to be sure to see the production date and expiration date of yeast, and the yeast that has expired will not be able to produce noodles.

2. While adding water, stir with chopsticks until the flour is flaked.

3. Knead the dough by hand until the "three lights", the face light, the basin light, and the Xiangxian section hand light, just do it.

4. Rub some water on the surface of the dough to moisturize.

5. Cover and let ferment in a warm place.

6. The fermentation time depends on the temperature, which is shorter in summer and longer in winter. When the dough volume increases to two to three times its original size, it's OK.

7. To test whether the fermentation is successful, you can dip your fingers in some flour and poke holes in the dough, if the holes rebound immediately, it means that the fermentation is not enough, and it still needs to be fermented; If the surface of the dough collapses, it means that it has been over-fermented, and the dough will have a sour taste, which can be neutralized with alkali, such as baking soda.

8. Inspect the inside of the dough, there will be honeycomb-shaped holes.

With the progress of modern society, many people no longer know this ancient technology, but for me, it is still more nostalgic, so for you who can't cook, you can really learn to do it!

Hello, to make steamed buns, you need to add a little edible salt, yeast and bubble to the noodles when you mix them, and the buns can be fluffy and full, white in color, and not hard when cool. **There are many sources of bubbles that sell small packages, you can buy less and try it.

The dough of the steamed bun should be soft, and the dough should be raised for a little longer to be soft.

You can add some lard to the dough before hair, and the bun will taste better and fragrant.

The process of making the face is as follows:

1.Add a small amount of sugar and a pinch of salt to a bowl of clear water.

2.Microwave to 30-40 degrees (about a minute) 3Add one level tablespoon of active dry yeast.

4.Mix well to dissolve the yeast (it looks a bit like mud soup).

5.Use the "mud soup" and noodles until it feels comfortable.

6.Place in a warm place 30-40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast).

7.Wait 15-20 minutes. After the face is haired, there will be no ** when you press a hole with your fingers.

8.Add a little dry noodles to adjust the feel.

9.Processed into the shape you want. If the dough continues to grow too quickly during the process, consider placing it in a cool place, such as a window opening. Yeast stops growing at low temperatures, but it doesn't die.

10 If you feel that the dough is not satisfactory, you can wait a while after the processing and molding to allow the yeast to continue to grow.

The steamed buns made in this way are fluffy and delicious.

Hello, there is a way, add some edible salt, sugar, yeast and soak multi-source when mixing noodles, and the buns will be fluffy and big, white in color, and not hard when cool.

It is best to use flour fat, the effect of baking powder is not so good

Here's a recipe for you to make sure you steam the same buns as in hotels and restaurants.

Steamed buns are first made dough;

Calculated according to 500 grams of flour (all-purpose noodles, high-gluten noodles, and rich and strong flour are acceptable); It is best to use "high gluten noodles".

500 grams of flour.

50 grams of sugar.

Yeast 5 grams.

Baking powder 10-15 grams (if you don't put it, it will be dead gnocchi, don't believe you try.) ）

After the above ingredients are mixed evenly, use 30-40 warm water (remember to use 30-40 warm water to feel hot with your hands, but not hot) put in 250 grams of warm water and reconcile, knead it into a dough repeatedly, cover it with plastic wrap, and then cover it with a thick cotton towel for 30 minutes (in the winter discharge mattress).

Then knead the dough repeatedly, then pick up the agent, press 40-45 grams to make bun skin buns. (Generally, pinch 18 folds on the bun skin) and then steam the buns for 15-20 minutes. Boiling water timer.

Note: The temperature is 30-40 degrees Celsius.

Wake up for a while If you want to be soft, you should need some additives.

What is baking powder called? Is baking soda?

How to make steamed buns to be soft Browse: 57918

Update:2013-03-25 17:40

Tags: Dough.

You can add a little white lard! The effect will be better! faces and soft spots.

When mixing the noodles, add a little salt to the noodles to make them fluffy a little.