Why don t I make steamed buns with yeast

Add soda or yeast. Do you have a plus?

The making of steamed buns.

Steamed bread is a unique fermented noodle food in China, which occupies an important position in people's lives. In the past, the production of steamed bread was mainly based on families and workshops, and the development of production was very slow. In recent years, with the needs of the socialization of staple food processing, the production of steamed bread has made some progress in mechanization and frozen preservation.

1) Raw materials. Flour is generally made of all-purpose flour, and the main indicators of special flour for steamed bread in China are as follows:

Refined Grade Ordinary Grade.

Wet gluten (%)

Silty curve settling time (minutes).

Landing value (sec) 250

Ash (%) starter culture is mainly flour seed, wine, instant dry yeast or fresh yeast. Baking powder can also be used, but the flavor is poor.

Edible alkali is soda ash.

Water The effect of water quality on dough fermentation has not yet been considered, and tap water is generally sufficient.

Sugar is used to make sweet steamed buns, and the amount of sugar added is about 5 10.

Emulsifiers such as sodium stearoyl lactylate are not widely used at present.

Emulsifiers such as sodium stearoyl lactylate are not widely used at present.

2) Process flow and basic formula The production of steamed bread includes flour fermentation method, wine fermentation method and pure yeast fermentation method (new fermentation method), the former is the most representative, and its process flow is as follows:

Raw materials and noodles are fermented, neutralized, formed, proofed, steamed, cooled, and finished products.

The basic recipe for the dough is as follows:

Flour 100

Noodles 10

Base 0 5 0 8

Water 45 50

3) Technical points.

Take about 70 flour, most of the water and a small amount of warm water in advance to make a paste of flour, stir in a single-axis S-type or crank-type dough mixer for 5 10 minutes, until the dough is not sticky, elastic, smooth surface when put into the fermentation vat, the dough temperature requirements 30.

Fermentation The fermentation vat is covered with a damp cloth, and fermented in the fermentation chamber at room temperature 26 28 and relative humidity of about 75 for about 3 hours, until the dough volume increases by 1 times, the internal honeycomb structure is uniform, and there is an obvious sour taste.

Neutralization is the second harmony. The fermented dough is put into the dough mixer, and the dissolved alkaline water is gradually added to neutralize the acidity produced after fermentation. Then add the remaining dry flour and water and stir for 10-15 minutes until the dough is ripe.

The amount of alkali added is mastered by experience, the alkali is appropriate, and the dough has alkaline aroma and good taste. The alkali is insufficient, and the product has a sour taste. If the alkali is added excessively, the product will be yellow, the surface will be cracked, and the alkali smell will be heavy.

The dough and fermentation of wine brewing or pure yeast fermentation can be carried out using the same direct method or neutralization method as bread production, and there is no need to add alkali to neutralize the dough because of its low acid production.

Forming Double-roller spiral forming machine is mostly used to complete the quantitative division and rounding of the dough, and then it is loaded into the steaming drawer (cage) to proof.

The proofing temperature is 40, the relative humidity is about 80, and the proofing time is 15 minutes. If natural proofing is taken, it takes about 30 minutes in winter and 20 minutes in summer.

Steam The traditional method is pot steaming, which is required"Boiling water drawer (cage)."。The stove is hot, steam for 30-35 minutes and cook.

When making steamed buns, the water temperature is 30 to 40 degrees Celsius, and the yeast will be scalded to death if the water temperature is high. In addition, the more yeast used, the shorter the fermentation time, otherwise it will take more time to ferment.

Method. 1. Natural fermentation.

Prepare a basin, put about a pound of flour into it, and then add the prepared warm water to it, the temperature of the warm water is about 40 degrees, while adding warm water to the flour, stir the flour with chopsticks, until the flour appears cotton-like, do not add water. Then knead the flour with your hands, knead the flour into a dough, knead the dough after kneading, you need to prepare a clean towel to cover it tightly, and then put it in a place where the temperature is about 30 degrees, and ferment the noodles, and the fermentation time is best more than 10 hours. When the dough has a significant expansion and a large amount of honeycomb shape, it proves that the dough has been fermented, and the fermented dough is the old leavened dough.

Method. 2. Fermentation of cooked buns.

Using the fermentation method of cooked steamed buns, you need to prepare 3 steamed steamed buns from old yeast noodles in advance, and then break these steamed buns into small pieces for later use. At the same time, prepare a basin, add the required flour to it, add warm water to stir it into cotton wool, and then add the prepared steamed bun pieces to these flours, knead them, and knead the flour into a dough. Finally, cover with a clean towel, (in winter, it is best to use plastic wrap.)

to override). When the dough is fermented at a temperature of 30 degrees Celsius or higher, and when it is twice the original size, the old leavened dough is ready.

If you have learned the fermentation of old fermented noodles, follow me to learn how to make steamed bread!

After fermentation, we need to take it out, and then knead it to rub off the bubbles in the old leaven noodles. When the old yeast noodles are kneaded until the surface is smooth, you can roll them into long strips and cut them into steamed bread embryos with a kitchen knife for later use.

Then boil the water, add a small half pot of water to the steamer, put the cut steamed bread embryo into the steamer, cover the pot, let the steamed bread embryo ferment again in the steamer for half an hour, and then turn on the high heat to steam the steamed bread, and it can be eaten in about half an hour.

I believe everyone knows about steamed buns, and they can be bought anywhere, both in taste and appearance. Some people like to do it themselves, but in the process of making it, the noodles are not made in the process of steaming steamed buns, probably because they do not do exhaust or do not control the amount of water. And making steamed buns itself is to try again and again, and experience failure after failure, in order to gain successful experience.

And the work of steaming steamed buns seems very simple, but it is particularly difficult to do. And there are also a lot of processes involved, for many experienced people, this job is not particularly difficult, but there are also some points to remember to be able to easily make steamed buns. <>

Precautions for fermented dough After the dough has risen, if you do a good job of exhausting, then you will be perfect to make a good-looking steamed bun. Because some people ferment the dough well in the process of making steamed bread, but do not exhaust it, but directly make the dough into a steamed bread embryo. Then in the process of steaming in the pot, the steamed bread embryo will collapse, and after steaming, the steamed bread is still very hard and difficult to eat.

And in the process of kneading the dough, the amount of water is not properly controlled, so the dough is a little wet, so the subsequent dough will be very sticky. <>

The dough will become more sticky after the second proofing, and in order to integrate the dough, a large amount of dry flour will be added. After putting a lot of flour, it is difficult to initiate the steamed bread embryo, so the steamed bread will be particularly hard. At the same time, after making the steamed bread embryo, it should be proofed twice, if it is steamed directly in the pot, even if it is steamed steamed bread, it will not achieve a soft effect.

After adjusting the heat for the second time, wipe all the water vapor in the lid of the pot, because the water droplets will drip into the steamed bread during the steaming process. Then the steamed bread will also collapse or harden, and the heat must be constantly adjusted in the process of steaming the steamed bread, so that the desired effect can be achieved after steaming.

This shows that the dough is not particularly vigorous, and it needs to be placed for a period of time, and when steaming the steamed buns, edible alkali should be put into them, and the heat should be large, and the steamed bread should be quickly shaped.

It is very likely that the second proofing was not carried out, so the steamed steamed buns did not appear.

It may be because there is no baking powder in the noodles, or the fermentation time is not even, so the steamed bread is not very hairy.

This is because the air is not well vented when steaming, or the amount of water is not controlled well when mixing the noodles, so this steamed bun is not distributed.

When steaming steamed buns, the dough is ready, but there will still be "dead noodles"? There are several reasons for this.

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". As we all know, if the dough is not fermented well, it is easy to have dead bread.

But someone else said, my dough has already been made, why do there still appear dead breads? There are several reasons for this.

First, there is no secondary proofing.

When many people steam steamed buns, the dough is fermented well for the first time, but they ignore the step of proofing for the second time. The process of secondary proofing is very important, so that the yeast has the time to continue to reproduce and produce gas, if it does not go through the second proofing, the steamed bread is easy to appear dead, dry and hard is not delicious.

2. Steam in a pot with hot water.

Many people wait until the water boils before steaming in the pot, which is actually wrong, and the correct way should be steamed in a pot with cold water. Steaming in a pot with cold water gives the steamed bread time to continue fermenting, and if the hot water is steamed directly in the pot, it is easy to scald the yeast, causing the steamed bread to be hard and forming a dead surface.

3. Open the lid directly after the steamed bun is steamed.

After the steamed buns are steamed and the heat is turned off, do not remove them from the pot immediately. The temperature difference between the inside and outside of the pot will cause the steamed bun to shrink and shrunk, resulting in dead skin. Be sure to cover the lid and simmer for 3-5 minutes before removing from the pot, so that there will be no collapse and dead skin.

Fourth, the dough is over-fermented.

Another reason is that the dough has been over-sent, resulting in dead dough. While the dough should be fermented in place, it should not be over-fermented, otherwise it will also lead to dead noodles.

The answers to this question shared above are all personal opinions and suggestions, and I hope that the answer to this question I have shared can help you.

I am finally here, I wish you all a happy work every day, a happy life, a healthy life every day, a prosperous family and everything, a fortune every year, and a prosperous business, thank you!

Due to the ignorance of the details, the lack of "kneading" the dough link, just the dough, using yeast, it seems to have been initiated, in fact, the delay is that there is no kneading, steamed steamed buns, look small, and even "die". I can't realize the softness and white fat of steamed bread after kneading noodles and kneading noodles.

It is very likely that the reason why the noodles do not rise when they are steamed is because they are not fully raised when the noodles are made in the front. For example, if the measurement of yeast powder is not in place, and the temperature is not enough, it is difficult to completely make good noodles.

The steamed buns that have been steamed out of the noodles are not distributed, mainly because the following points have not been mastered: first, the reconciled noodles have not woken up for a while; Second, when steaming in the pot, the fire was too fierce, and the noodles were scalded to death.

The hot steam condenses into water droplets and falls on the steamed bread, so that the surface of the steamed bread is scalded to death, and the steamed steamed steamed bread does not appear. If you want to steam a good steamed bun, it is recommended to use a bamboo cage drawer and steam it over medium heat.

Proofing the dough kneading and exhausting, after the second proofing can be cut into pieces and kneaded into steamed bread, steaming steamed bread should be steamed with cold water, with the temperature rising, the steamed bread can be heated evenly, after the steamed bread is steamed, it is best to wait for five or six minutes before opening the lid, immediately lift the lid, which will make the steamed bread affected by cold and hot convection, resulting in the steamed bread retracting and hardening.

After the first fermentation, the flour is soft, then add a little raw flour, and then knead the fabric to the size of the hair. Then make it into a small steamed bun, let it stand, and wait for it to ferment and expand again before steaming in the pot, first boil the boiling water, and then put the steamed bun on it when the water boils. That's it.

First: the dough is kneaded and exhausted in place. Second: the second proofing of the fermented dough. Third: Pay attention to the temperature of the pot and water when steaming steamed buns. Fourth: Don't lift the lid too quickly.

Dough making with yeast is a relatively easy method to master, and the dough effect has a lot to do with temperature, and the amount of yeast can be slightly increased when the temperature is low in winter. The inside of the fermented dough should form a uniform honeycomb structure, and if the honeycomb is too loose, the dough can be appropriately added to the dough.

Many people can't get steamed steamed buns all the time, and the steamed steamed buns are very hard, not empty, and very unpalatable. There are several reasons for this.

One is the problem with yeast, yeast has a shelf life.

If you buy yeast that has been stored at home for too long, or has been unpacked for too long. The yeast will become ineffective.

2. The problem with the water temperature of the yeast is that the water temperature used when you make the dough is too high. If the temperature is too high, put the yeast.

It's already scalded. The water temperature is around 35°C in winter and should be lower in summer.

If the noodles are too hard, the noodles are also difficult to initiate, and the soft and hard ones should be suitable for the steamed buns to be delicious.

Prepare 500 ml of warm water and 15 grams of yeast for the correct leavening, and then 1000 grams of all-purpose flour.

Pour 15 grams of yeast into a small bowl and melt it with warm water.

Slowly pour the melted yeast water over the all-purpose flour and stir in the yeast water.

Stir in the remaining warm water until the flour is snowflaked, then use your hands to form a smooth dough. Until you see that the dough is smooth on the outside and there is no dry flour on the inside.

Put the dough well with gauze or plastic wrap.

Cover, in winter it is better to use plastic wrap. Place in a place where it is easy to keep warm and let it rise for 2 hours. It wakes up quickly in summer, and it usually takes a little longer in winter.

After fermentation, the dough should be twice the size before proofing, and the inside is honeycomb-shaped, and it is easy to recover with a pinch of your fingers.

If the dough is too thin at this time and it is not easy to form steamed bread, you can add flour and mix it into dough to make steamed bread. Put it on the steamer, let it rise for an hour again, and then steam it again, I once made the noodles thin like this, which is how it works, and the effect is OK.