Why are steamed steamed buns always not soft enough? How do you make it fluffy and delicious?

Steamed bread is one of the favorite pasta dishes of northerners, basically all year round steamed bread is eaten non-stop, eating methods are also particularly diverse, in addition to eating directly, you can also make fried steamed bread slices, fried steamed bread, anyway, you can't get tired of eating, the more you eat, the more fragrant, the more you eat, the more you love.

Steamed bread is also called "steamed bread" and "steamed bread", is the most classic one of traditional pasta, according to legend is invented by Zhuge Liang, a kind of food formed by steaming fermented noodles, the main material is wheat flour, which can be used as a staple food for three meals, and can also be used as a daily snack.

Steamed buns now do not have a fixed shape, it is common to be semi-circular or semi-square, but there are also many bells and whistles, mainly depending on your needs, if you want to look good, you can make it into a rabbit shape. And if you want to distinguish according to taste, the common ones are white flour steamed buns, cornmeal steamed buns, vegetable steamed buns and so on.

What I want to share with you today is steamed steamed buns, which seem to be easy to make, but when they are actually steamed, they are prone to problems, many people are not good at noodles, and the steamed steamed buns can be said to be ugly and unpalatable, in fact, this is all because you don't use good yeast, and your steamed steamed buns are always not soft enough? The yeast learns from me to use it this way, and the steamed buns are big and white, soft and delicious.

<>First of all, we should pay attention to the packaging when we buy, high-activity dry yeast is generally vacuum packed, the purpose is to isolate the air, if the packaging is damaged, then we should not buy, because this activity will be relatively low, and the effect is not good.

Then we must pay attention to the production date, yeast is actually a kind of microorganisms, what we need is its biological activity, if it has exceeded the shelf life, then the biological activity will be greatly reduced, at this time to use it for fermentation, it is likely to lead to the failure of the dough, unnecessary waste.

Then we must pay attention to the water temperature, some people mix yeast directly with flour, so it is really strange to make good noodles! The correct way is to prepare a glass of warm water at 35 degrees, put the yeast into dissolve first, and then mix the noodles, so that the noodles are of high quality enough, and the most important thing in this link is to control the water temperature, too high or too low is not good.

Then there is the addition of sugar and salt, the former is to speed up the fermentation rate and help you save a wave of time, and the latter is to increase the elasticity of the noodles and improve the taste of the steamed bread; Then be careful not to add too much, and do not add it at the same time as yeast, it is best to add it at the same time as the dough.

The last thing to pay attention to is the addition ratio, the ratio of surface and water is best controlled at 100 to 1, specifically depending on the temperature and humidity, you can put a little less in summer. I won't go into detail about the process of steaming steamed buns later, and today's sharing ends here, if you pay attention to these five points, you can make good noodles and steam good steamed buns.

Tips at the end of the article].

1. After the yeast is warmly dissolved, let's see if there is foam floating, which means that the activity is relatively good.

2. If the yeast is not used up at one time, it must be stored in a closed place, and then put it in a cool place and used up as soon as possible.

When steaming steamed buns, if they are not soft, then they are not cooked well when they are rising. 5 grams of yeast should be put in a pound of noodles, and it should be fermented twice as large in a place with a higher temperature, so that the steamed bread will be softer.

The steamed bread is always not soft enough, because there is no second proofing during the steaming process, and if you want to be soft and delicious, remember that after the steamed bread is ready, you need to continue to proofing for another 20 minutes.

The steamed buns are not soft enough because the fermentation time before steaming is too short. To make it, let the flour and yeast powder rise together for 15 minutes each time, and then put it in a pot to steam.

To make the steamed steamed buns loose and soft, you can start from the following aspects:

1.Prepare the dough: Mix the flour and yeast well, add an appropriate amount of warm water and knead the dough. Let the kneaded dough rise for at least 1 hour until the dough has risen to twice its size.

2.Kneading: Flatten the dough into a smooth dough and let it rise again for 30 minutes.

3.Cutting: Cut the proofed dough into small, evenly sized dough.

4.Rounding: Roll the dough into a circle, place it on a cutting board, and press it by hand to form a pancake.

5.Proofing: Place the dough on a rising sheet or a clean towel and let rise again for 30 minutes to 1 hour.

6.Steaming: Put the proofed steamed buns into the steamer and steam them over high heat for 10-15 minutes. The surface of the steamed steamed bun should have white steam, and after taking it out, you can brush a layer of oil on the surface to avoid drying the surface.

Notes:1The moisture in the dough should be well controlled, too much or too little moisture will affect the taste and quality of the steamed bread.

2.The temperature of fermentation is also important, generally speaking, the fermentation time at room temperature is longer, and the dough rises longer in winter than in summer.

3.The amount of water in the steamer should not be too much, otherwise it will affect the taste and quality of the steamed bread.

4.The steamed buns should be arranged evenly and not too crowded.

5.The steaming time should be adjusted according to the size of the steamed bread and the heat of the steamer, so as not to overcook or overgrow the steamed bread.

In short, steamed steamed buns need to pay attention to multiple factors such as moisture, fermentation temperature, water volume in the steamer, size of steamed buns, arrangement and steaming time, so as to steam steamed steamed buns with good taste and fluffiness.

At the same time, I am honored to recommend to you a high-quality steamed bread special powder - Zhengyu steamed bread powder, which uses high-quality wheat from the Huaihai Plain at 33 degrees north latitude as raw materials, and after high-quality processing technology, it can make the steamed bread taste more soft, sweet, and more delicious.

The ratio of Zhengyu steamed bread powder has undergone strict professional research and development and testing, which can make the production of steamed bread more convenient and fast, and also ensure the quality and taste of steamed bread, and the production rate is high.

The steamed bread produced is white and bright, soft and fluffy, the tissue structure is arranged in an orderly manner, the taste is soft, and the wheat fragrance is strong.

Moreover, its production process is strictly in accordance with the national food hygiene standards, which ensures the safety and hygiene of the products, therefore, it is very suitable for use in the household and food processing industry.

If you want to make a more delicious steamed bun, I highly recommend you try Jeongwoo steamed bread noodles. It not only allows you to easily make steamed buns with a good taste of taste and strong wheat flavor, but also very affordable, I believe you will be very envious and satisfied.

The steps are as follows:1. Add sugar to warm water, not too much, the chain orange steamed bread is too sweet but not good, add sugar water and knead the noodles into a round basic steamed bread, but not too big, hot expansion and cold contraction, too big is not beautiful.

2. When some household rice cookers are bought, there will be special steaming utensils, add boiling water to the rice cooker, which saves more time, put the steamed buns on the utensils and steam them slowly, wait for a while, you can touch them with chopsticks, see how soft Zhaotan is, feel soft, and fragrant, that's good.

3. Open the rice cooker to cool down for a period of time, not too long, the steamed bun is not delicious when it is cold, just open the electric family to keep the rice cooker warm, and then on it, and wait until you eat, you can get it out to eat, this must be soft, sweet, delicious and pleasant, you can eat it with some condiments or mustard, it tastes very good.

Do not use baking powder when mixing noodles. Use a screwdriver.

What is a screwdriver? It's just a small piece of dough. What is a starting surface?

It is the noodles that have been fermented. Probably one or two will do. If you don't have it at hand, don't boil a small piece of noodles left in the next meal, knead it into a ball, put it in a warm place, and wait for it to ferment on its own, that is, when there is a honeycomb inside.

This is the screwdriver.

Knead the screwdriver and the noodles to be eaten together when eating steamed buns, (if the screwdrivers are dry, soak them in water, and soak them into a thin paste) The noodles should be slightly softer, and the water with the noodles should be slightly warmer, which is conducive to the faster development of the noodles.

After mixing the noodles, put them in a basin, preferably covered with a damp cloth or pot lid, and put them in a warm place - the dough. When the surface is enlarged and the inside is full of honeycombs, it is hair.

Sprinkle more flour on the board and remove the noodles from the basin and place them on the board. At this time, be careful not to stick the noodles on the case, because the noodles are quite sticky at this time.

Put edible alkaline noodles (sold in supermarkets) on the table, about a tablespoon. Lay flat on the table with a knife and grind it into flour, and knead it into the large dough with the flour on the table. Note that you must knead all the flour and alkaline noodles on the case into the dough, and sprinkle flour and knead when there is no flour or alkaline noodles on the case, so as to ensure that the steamed steamed buns are white and have no yellow spots.

So, when you start sprinkling flour on your board, be sure to sprinkle it more. The more dry flour kneaded into the dough, the more chewy the steamed bun will be.

Put more steamed bread yellow on alkaline noodles and less sour. How do you put it right? When kneading the dough mentioned above, it feels non-sticky, and it smells or licks it with your tongue, and there is no sour taste.

At this point, it should be about the same. If you do it a few more times, you can basically grasp the amount of alkaline noodles.

Sit water in a pot, put a cage drawer on top, and bring to a boil over high heat.

After the dough is kneaded, knead it into small pieces, knead them one by one, and put them in the pot that has been prepared above and steam them for 20 minutes.

The steamed buns sold outside are generally baked powder, which is very sweet, but not gluten. And now there are unscrupulous vendors, in order to make the steamed bread look white, put whitening agents and even talcum powder and laundry detergent. What's more, I heard that toilet paper is put in order to increase the weight.

How disgusting. Therefore, my family never buys steamed buns from outside to eat, they are all steamed by themselves, which are clean and delicious. I'm from the north, and we people here basically eat steamed buns every day, and I haven't heard of anyone eating steamed buns on fire.

So don't worry about what the comrade said.

Let's try it. See how hard I've written, give it to me.

Do steamed buns need to be fermented twice? The methods and tricks are all told to you to ensure that the steamed buns are white and soft. Steamed buns are always not steamed well? Master a few tips to ensure that the steamed buns are white, fat and soft.

People are always worried that the steamed buns sold outside are added with whitening agents or preservatives, especially during the epidemic, many people want to buy steamed steamed buns with flour at home, but the homemade steamed buns are not as soft and sweet as the steamed ones outside, what is the reason for this? Today, I will share with you these tips when steaming steamed buns, maybe when steaming steamed buns, the steamed buns are loose, soft and chewy.

When preparing steamed steamed buns in daily life, you must repeatedly knead the dough to drain the air inside, so as to make the steamed buns more chewy and delicious. Then pour the flour into the basin, melt the yeast powder with warm water, pour it in slowly and stir it with chopsticks to form a flocculent shape, and knead the dough until smooth. Add yeast powder and add a little edible alkali at the same time, so that the dough can ferment better, and in the process of kneading the dough, you must be able to knead the dough well.

After kneading the dough, put a layer of plastic wrap, wait until the dough ferments to twice or triple the size of the honeycomb, indicating that the dough has been fermented, sprinkle an appropriate amount of dry flour on the board, take out the dough and knead it vigorously on the board, about 7 times or so repeatedly, the air is drained clean, the steamed bun is more chewy, and it tastes softer.

After kneading the dough into strips, divide it into small evenly sized ingredients, knead each into steamed buns, and ferment again for 20 minutes. Finally, it is enough to steam in the steamer for half an hour, and do not lift the lid immediately after steaming, about 10 minutes after the noodles. This is to prevent the steamed buns from peeling or cracking, and the steamed buns may be particularly fluffy, sweet, and chewy.

If you want to steam fluffy steamed buns, you can try the following methods:

1.The fermentation time should be long enough, you can put more yeast or starter culture, let the dough fully ferment slowly, ferment for at least 1-2 hours, and the volume of the dough will increase significantly, and the softness will be better.

2.When steaming steamed buns, you need to boil the water, then put the steamed buns into the steamer, and then steam them over medium heat.

3.Before steaming the steamed bread, you can brush a layer of oil or water on the surface of the steamed bread, which can prevent the surface from being too dry and conducive to the softness of the steamed bread.

4.When kneading the dough, you can add some oil or milk in moderation, which will increase the softness and softness of the dough.

5.Before steaming, rub the steamed bread round and press it slightly with your hands, which can make the steamed bread more even, and the softness after steaming will be better.

The above are a few ways to steam out fluffy steamed buns, which you can try according to your preferences and experience.

Hope mine helps you.

Master the three steps when steaming steamed buns, the steamed steamed buns are particularly fluffy, and it is healthier to eat by yourself.

The first step in making steamed bread is to pour the flour into the bowl, then add an appropriate amount of sugar and milk powder and stir well, and then add yeast water, there are many people who make mistakes in this step, it may be that the yeast powder is directly added to the flour, in fact, this practice is not correct, it should be to pour the yeast powder into warm water, add the appropriate amount of sugar, stir and imitate until melted, and then pour it into the flour. Be sure to stir while pouring the yeast water, stir until it becomes flocculent, and then knead it into a dough.

The second step is fermentation, after the dough is kneaded, put it in a large basin, cover with a layer of plastic wrap, it will ferment for about an hour in summer, and the fermentation time may take a little longer in winter, if you want to know whether the dough is fermented, you can press it by hand to see if it is elastic, and the fermented rented dough will be about twice as large as the original dough, and the surface of the fermented dough is also very smooth. Take out the fermented dough and put it on the cutting board, sprinkle a layer of flour on the cutting board, and put some flour on your hands, and then continue to knead the dough with absolute fiber, which can make the dough softer and the steamed bread will be softer.

The third step is steaming. After the dough is kneaded, knead it into long strips, cut it into almost the size of the agent, knead the agent into the shape of a steamed bun, and put it in the steamer, pay attention to the fact that the agent should be able to have a certain interval, because the steamed bread also needs to be fermented twice, and then it will ferment in the steamer for another 15 minutes, and then you can start steaming the steamed bread. After boiling over high heat, turn to low heat, steam for about 20 minutes, turn off the heat and continue to simmer for 5 minutes.

After these three steps are completed, the fragrant and soft steamed buns are made.