How is the steamed bun noodles compared, and the recipe of the steamed bun noodles?

Method 1 Old Dough:

Ingredients: 150 grams of cake flour, 50 grams of all-purpose flour, 2 grams of dry yeast, 100 grams of salt, ice water (lukewarm in winter.)

Water) method: Add all the dry ingredients to the water and mix into a dough, knead until there is a gluten, and the dough skin is smooth (about 5 10 minutes.

bells). Place the dough in a large bowl, cover with plastic wrap and wait until it rises to twice the size, about 45-50 minutes (when it is cold when it rises.)

It can be placed in the microwave oven for warmer temperatures).

Dough: Ingredients:

a.100 grams of all-purpose flour, 50 grams of cake flour, 2 tablespoons of sugar, 90 ml of ice milk (or ice water, warm in winter), dry.

3 grams of yeast and baking soda (used to neutralize the acidity of old noodles, which is not spenspensible).

b.35 grams of old dough.

c.1 tablespoon cream (or salad oil).

Method 2 Method:

1.Knead ingredient A into a dough, cover it with plastic wrap and let it stand for three minutes, wait for the gluten to soften, and then add the old dough B to knead the gluten. , and then add the C milk.

The oil is vigorously kneaded into a smooth, gluten dough.

2.After the dough is slightly relaxed, it is reshaped, and after shaping, it is fermented in a steamer basket for 30 to 35 minutes, and then steamed over medium heat for 13 minutes.

Dough: There are two ways to make dough.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer with water first, then pour the noodles into it and mix evenly, let it rise for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot when steaming, so as not to have flowers on the steamed bun skin, be sure to put the buns in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix.

Close evenly. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough.

Wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. in the plugged in.

Steam for 13 minutes. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

I haven't done it, I've only seen it, first put the noodles, then water, then stir, and finally work by hand.

Do you put eggs? It's generally 4:1

The production steps of steamed bun noodles: 1. 500 grams of high-gluten flour, 275-300 grams of warm water in winter (water temperature 25 °--30 °), 250-275 grams of cold water in summer, different seasons, room temperature, flour draught plus different amounts of water (5 grams of yeast in summer, baking soda, 8 grams of lactone, 3 grams of baking and 5 grams of sugar) (10 grams of yeast in winter, baking soda, 8 grams of lactone, 5 grams of baking and 8 grams of sugar).

2. Put baking soda and lactones into the flour, dissolve the yeast with water, then stir and melt, and then pour into the flour.

3. Mix the dough until it forms a dough, without gnocchi, turn off the machine and take out the dough.

Hello, I am glad to answer for you, the ratio of water in flour is generally 2 to 1, that is, one kilogram of flour plus about kilogram of water, which should also be increased or decreased according to the quality of flour, dry and wet climate, whether sugar, oil, eggs, etc. are added to the flour. The temperature of the water should be determined according to the season and climate change, generally hot water in winter, cold water in summer, and warm water in spring and autumn. There are generally three fermentation methods used to make fermented dough: old fermentation, fresh yeast, and baking powder.

Fresh yeast and baking powder are commonly used in households. The more fresh yeast or baking powder is used, the stronger the fermentation power and the shorter the fermentation time. A piece of fresh yeast can generally make 2 kg of flour in summer and 1 kg of flour in winter.

Fermentation time, about 2 hours in summer, 3 4 hours in winter, 50 grams of baking powder can be made 2 kg of flour, can not be used more, more will be bitter. The dough made with baking powder only needs to be left for about half an hour before use. After adding water and fermented material, the dough should be fully kneaded and allowed to be used only after it is soft and foaming inside.

For dough made with old leaven, an appropriate amount of alkaline water needs to be added after it is made, and it is used after kneading thoroughly to avoid fermentation.

1: Ingredients: 1000g of flour, 500ml of warm water! Yeast 2og, baking powder 10g.

Dough process: 1. Pour the yeast into warm water, stir to mix it and let it stand for about 10 minutes;

2. Put the flour into a basin, dig a small hole in the middle of the flour, gradually add baking powder and yeast water and stir the flour until it is flocculent;

3. Knead the good dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a damp cloth, and place it in a warm place (about 30 degrees) for fermentation;

4. Raise the dough to twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is completed.

Production: 1. Knead the dough vigorously on the cutting board for about 10 minutes, knead until smooth, and try to make the dough blister-free;

2. Knead the dough into a cylinder, cut it into small pieces with a knife, and add the adjusted meat filling to make a bun;

3. Add an appropriate amount of cold water to the steamer, spread a wet drawer cloth or oil paper in the steamer, and put the sorted buns on the drawer cloth with a certain interval in the middle;

4. Cover the lid and steam the pot on cold water for about 30 minutes, and turn off the heat when the time is up.

5. Note that the freshly steamed buns cannot be lifted immediately, because the temperature inside the pot is high and the air pressure is low, and the outside air pressure is high, and the high air pressure outside will flatten the buns, and finger marks or collapse and retract, so wait for five to ten minutes after the steamed buns are steamed, and then lift the lid after they are slowly cooled, so that they are soft and beautiful.

Ingredients

600 grams of white flour, 400 grams of lean pork, 50 grams of pickles, 350 grams of salted tofu, 50 grams of winter bamboo shoot meat, appropriate amount of salt, 30 grams of soy sauce, a little monosodium glutamate, 10 grams of starch, appropriate amount of baking soda, 50 grams of old noodles, 60 grams of vegetable oil.

Method

1. Cut the lean meat into cubes about centimeter in size, put it in **, add 30 grams of soy sauce, an appropriate amount of salt, a little monosodium glutamate, stir well, add about 35 grams of vegetable oil, stir well, marinate for about 1-2 hours, and set aside.

2. Wash the pickles thoroughly with water, drain them, and cut them into rice grains for later use. Wash and drain the bamboo shoots, and cut them into cubes for later use. After soaking the salted tofu in clean water, remove and drain it and cut it into cubes about centimeters in size for later use.

3. Dough: Pour 500 grams of flour into the plate (another 100 grams are used as dough), add 50 grams of old noodles, use an appropriate amount of water and form a dough with moderate softness and hardness, fully knead evenly, cover and let stand for fermentation, and set aside.

4. Adjust the filling: Heat the pot, pour in 25 grams of vegetable oil, heat it with a strong fire, add diced tofu, bake it on both sides until it is light yellow, add diced pickles, bamboo shoots, etc., and fry for 2-3 minutes. Add an appropriate amount of salt, a little rice wine and monosodium glutamate, stir well, take out and cool, put it into a large basin containing diced lean meat, stir well to form a filling.

5. Roll the noodles into 40 pieces, and roll the agents into a round skin with thin sides and thick middle. Wrap in an appropriate amount of filling.

6. Put the green buns into a steamer with a cloth and steam for 20 minutes.

400 grams of all-purpose noodles, 5 grams of dry yeast, 5 grams of baking powder (optional), 5 grams of sugar, about 250cc of warm water

Preparation of leavened dough:

1. Put the dry yeast powder in a small bowl, melt it with warm water at 30 degrees, and set it aside for 5 minutes to let it activate.

2. Put the flour, baking powder and sugar into the basin and mix well with chopsticks. Then pour in yeast water, stir into pieces with chopsticks, and then knead it repeatedly with your hands to form a ball, and finally cover the basin tightly with a damp cloth, in order to prevent the surface from drying out, put it in a warm place and let it stand, and wait for the dough to become larger and there are a lot of small bubbles in the dough. This process takes about an hour.

3. Look at the time, whether the dough has been released, the volume has expanded to twice the original size, and the honeycomb tissue appears, at this time, do not rush to use, continue to knead the dough with your hands, squeeze out the air inside, and then cover it with a damp cloth again to let the dough expand again.

4.After two expansions, the dough is ready to use.

Hope it helps you and I wish you a great day

1. How to use steamed bun baking powder: The use of steamed bun baking powder is very simple, first mix the aluminum-free baking powder for Hai Weili steamed buns with dry flour, and then add water and yeast to make noodles.

2. Mix the special aluminum-free baking powder for buns into the flour, and then add yeast and water to form a smooth dough 3 and let it stand for fermentation, the best conditions for general dough fermentation are: the temperature is 33-35; Humidity is 75-85%; The fermentation time is 30-40 minutes, and the actual dough is only raised.

4. After the dough is good, it should be about 1 times larger than the original dough volume, and the inside is honeycomb-shaped.

500 grams of flour, 10 grams of yeast, 5 grams of sugar, 200-250 grams of warm water.

All-purpose flour for making steamed buns. Ingredients: 500g all-purpose flour, 350g pork.

Excipients: appropriate amount of oil, appropriate amount of salt, 5g of yeast, 250g of warm water, appropriate amount of broth, appropriate amount of sesame oil, 1 piece of ginger, 3 cloves of garlic, 150g of green onion, 1 egg, appropriate amount of light soy sauce.

1. Add yeast to warm water and let stand for 5 minutes.

2. Add a little yeast water to the flour and stir with chopsticks.

3. Knead into a smooth dough.

4. Ferment to twice the original size.

5. During the fermentation process, prepare the stuffing of the buns and chop the pork into minced pieces.

6. Finely chop the green onions.

7. Chop the ginger and garlic.

8. Put the minced green onions, ginger and garlic into the minced meat, beat an egg, add an appropriate amount of salt, sesame oil, light soy sauce, peanut oil, stir, then add a little bit of broth, stir in one direction, finally add sesame oil, stir in one direction, wrap the finished filling in plastic wrap, and put it in the refrigerator.

9. Take out the fermented dough, knead it well, and then cut it into a suitable size.

10. Roll into round slices.

11. Wrap in the filling.

12. Turn your hand to pinch the folds and wrap the buns.

13. Put in the steaming grid brushed with a layer of oil, wake up for an hour, then steam in cold water, steam for 25 minutes after boiling the water, turn off the heat and simmer for 5 minutes before boiling.

14. The buns are out of the pot.

What are the methods and recipes for steamed bun noodles?

If you want to make a good xiaolongbao, not only should you fully consider the problem of wonton filling, but the selection of steamed bread noodles is as important as the method, so as to make the xiaolongbao softer, you must choose general wheat flour, that kind of dumpling noodles should not be used, and the noodles can be a little hard; In addition, in the case of kneading dough, it is best to use yeast powder, which will produce the softest steamed bun noodles according to the proportion of 500 grams of wheat flour and 5 grams of yeast powder.

1. Make leavened dough.

First of all, to make the all-important leavened dough, put the dry yeast powder in a small plate, melt it with warm boiled water at 30 degrees, and set it aside for 5 minutes to make it lively.

KEY: The most beneficial breeding temperature for yeast is 30-40 degrees Celsius. Less than zero degrees Celsius, yeast loses specificity; When the temperature exceeds 50 degrees Celsius, the yeast will be scalded to death. Therefore, the best temperature for resting is around 30 degrees Celsius.

2. Wait for the flour to ferment.

Put wheat flour, hair flour, and white sugar into the washbasin and mix it with chopsticks. Then pour in yeast water, mix into pieces with chopsticks, and then rub and knead the clumps repeatedly, and finally cover the washbasin tightly with a wet rag to avoid drying the surface, put it in a warm place and let it stand, and wait until the batter volume increases and there are many bubbles in the noodles. This whole process takes about an hour.

Critical: Repeated kneading of the batter in this step is very critical, it is not a simple mix of all the raw materials, just to knead the dough as much as possible, the purpose is to make the protein in the wheat flour fully digest and absorb the water to produce noodles, and then can block the outflow of carbon dioxide caused by the whole process of alcohol, so that the good dough floverning agent porous structure, so this step is very critical, can not be careless. Also, the batter doesn't have to be too hard.

What are the methods and recipes for steamed bun noodles?

3. The batter is not honeycomb-shaped.

Look at the time, whether the batter has already been made, the volume has already swelled to twice the original size, and there is a honeycomb-like tissue, at this time there is no need to apply urgently, to knead the batter again, squeeze the gas inside, and then cover it with a wet rag again, so that the batter rises again.

The key: When the public has risen, it is necessary to grasp the level of hair alcohol. If there is a honeycomb in the batter, there are many bubbles, indicating that it has already mellowed. The larger the eyes of the honeycomb facet, the older the leaven, or even overgrown.

What are the methods and recipes for steamed bun noodles?

4.Just started making dumplings.

After 2 times of surging, the batter can be applied, which can be used for steamed steamed buns, xiao long bao, bean buns, flower roll steamed buns and other pastries, and can also be freely transformed into a variety of Chinese dim sum, such as lotus leaf cake, crispy twist flower, two-color steamed bun, lotus paste bun, custard bun, etc.