How to make steamed bread How to make steamed bread noodles

Raw material. 500 grams of flour.

Steamed buns. Steamed buns.

50 grams of flour fat.

Eat 5-8 grams of alkaline noodles (depending on the age of the leaven noodles).

250 grams of water.

2 production methods.

1. Put the flour fertilizer into the basin, add water to dissolve, pour in flour and form a dough, cover with a damp cloth to ferment, and see that there is a honeycomb.

2. Put the alkaline noodles on the board, grind them with a rolling pin, put in the dough and knead well. Divide the dough into 10 dough agents and knead them one by one into steamed bread blanks.

3. Boil the steamer on the fire, spread a layer of wet gauze (bean wrap cloth) on the cage drawer, put the steamed buns on the drawer, stack them evenly, and steam them for 15 minutes to cook.

The practice of making steamed buns.

Ingredients: 2 grams of Angel yeast powder, 2 bowls of flour, a little warm water (warm boiled water should never be hot, only slightly warmer than tap water).

Method. 1.Pour Angel yeast powder into a bowl, add a little warm water to dissolve it, pour it into the flour and knead the dough until smooth;

2.Cover the outside of the basin with gauze or cover it tightly with a plastic bag, and put it in a warm place for 3 hours; Or longer, see if the hair surface has become larger! This is only the first fermentation.

3.Rub the dough until smooth and not sticky to your hands;

4.Divide the dough into 10 small, evenly sized pieces;

5.Knead the dough until it is smooth on all sides and place it on the gauze; (2nd fermentation).

6.Make cold water in the pot, steam for 15 minutes after boiling, turn off the heat and simmer for 5 minutes before boiling. The key technology is that in addition to following the following method, 4, a process must be added to let the steamed bread undergo secondary fermentation, which takes 45-60 minutes.

After this period of time, you will find that the steamed bread has become bigger, and there is one more, 6: that is, steam it with cold water to make the steamed bread fermented for the third time: Finally, I would like to remind you that kneading the dough and adding a large amount of noodles will make the steamed bread steam out of a partial wilting appearance; So, add less Facebook, or no Facebook!

If you follow this method, you will definitely get a delicious steamed bun.

Teach you steamed hair noodle skills.

How to make steamed bread noodles:Ingredients: 1000 grams of flour, 450 grams of water.

Excipients: 10 grams of yeast, 5 grams of Hai Wei Li steamed bread baking powder.

Steps: 1. Weigh various raw materials according to the formula. Weigh flour: Steamed steamed buns should be made with all-purpose flour.

2. Weigh the steamed bread baking powder.

3. Weigh the yeast.

4. Weigh water.

5. Sprinkle the steamed bread baking powder in the flour, mix it properly, and then add yeast, water and noodles respectively.

6. Yeast activation instructions: It is best to dissolve and activate yeast with warm water before use.

7. Add the activated yeast water to the flour.

8. Noodles. <>

9. Dough directly affects the effect of steaming steamed bread, and some families do not steam steamed steamed bread well, among which dough and lack are one of the main factors. Therefore, steamed bread processors should pay attention to mastering the technology of mixing noodles and forming a smooth surface dough, and only by mixing the dough in place can they steam out a full and fluffy steamed bread.

10. Smooth dough display.

11. Knead the strips.

12. Divide the dough mixture.

13. Roll into round steamed buns.

14. Put it in a steamer to rise.

15. The purpose of the dough is to let the yeast produce a large amount of carbon dioxide gas, usually the main parameters of the dough are: the temperature is 33-35; Humidity is 75-85%; Proofing time is 30-40 minutes.

16. After the dough embryo is proofed, it can be steamed out of white and fluffy steamed buns.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.