How to make this steamed bun, who has a tutorial method?

Ingredients: flour, fermented noodles (old noodles), sugar, water, alkali, green and red silk. Directions:

1.Add flour, water and dough to the fermented noodles (old noodles), and put them in a pot to ferment (the fermentation time depends on the indoor temperature and the amount of old noodles); 2.Take out the fermented dough, add alkali and sugar (white sugar can be added according to your favorite taste), knead thoroughly and knead well, knead into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam on the fire for 20 minutes, and take it out.

Note:1When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward; 2.

When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom"; 3.The fire must be strong when the basket is loaded, and the cage drawer should be put on when the water is boiling. Features:

The color is white, shaped like a flower, sweet and refreshing. The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment.

Today's weather, 2 hours is sure to start. Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. It's up to you, whether you add bean paste, meat and vegetables or other things to make such as bean buns, buns, flower rolls, sugar triangles, depending on what you want to eat.

After molding, let it sit for about half an hour. Special attention should be paid to the process of steaming in the pot, which must be over medium heat, and cold water should be used in the pot. If you boil the water on a high fire as usual, it will definitely come out with dough.

The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer. Don't use hot water to steam steamed buns Many people like to use hot water or boiling water to steam steamed buns, thinking that they will open quickly. Actually, this is not scientific.

Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched. The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious. 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 bread, the pit quickly calms into a cooked steamed bun, and if the depression does not recover, it means that it has not been steamed. Xuan Song's steamed bread The key to making steamed bread is fermentation. Yeast can chemically change the starch of the dough to produce sugars, alcohols, acids, etc., and release carbon dioxide gas.

However, if the heating method is not appropriate, such as directly placing it on the pan, due to uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get the steamed buns, you must ask the high-temperature steam to help. When people put the kneaded raw steamed bread into the steamer, the high-temperature steam quickly surrounds the steamed bread and heats the steamed bread evenly from all sides. The carbon dioxide gas in the steamed bread is heated and expanded, but it is not easy to come out, so it can only be drilled back and forth in it, so it swells out a lot of small cavitations, making the steamed bread loose and soothing.

If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface. Such steamed buns are elastic and sweet and delicious to eat.

Ingredients: flour, baking powder or yeast, warm water.

1. Pour the flour into a larger vessel (a larger bowl is also OK), warm water (not too hot about 40°), first wash a small amount of baking powder or yeast with warm water (note that there are no small pieces) and not too much water.

2. Pour the flour into the prepared utensil, then pour the boiled fermented water evenly into the prepared flour, stir it with the other hand while pouring, the flour should still be very dry at this time, and can not be mixed into a ball, and then slowly add the prepared warm water to the flour, stir with your hands while pouring, until the noodles in the utensils 3 4 have been and into small pieces of dough, do not add water, slowly put the remaining 1 4 dry flour together and into it, slowly you will find that a big dough is formed, knead it for a while, Until there are no dry flour cubes in the dough, then find a lid that can hold the lid of the dough and take it out after half an hour.

3. After half an hour, take out the dough and cut it into small pieces on the board to knead it into the shape of a steamed bun, pay attention not to cut it too big, because the steamed bread will expand as soon as it is steamed.

4. Prepare half a pot of boiling water, put the grate (bi), that is, the cage drawer into the pot, pay attention not to let the water pass through the cage drawer, find a wet cloth, clean, spread on the cage drawer, and then put the steamed bread on it, there should be a gap between the steamed buns, cover the pot, time 30 minutes from the start of the steam to open the pot, pay attention not to let the steam burn, and dry it first.

5. The delicious steamed buns are ready.

This is written by my own hand, not a hand-copied copy, so give it points.

Ingredient list ·

500 g flour 250 ml warm water (25-35 degrees) 2-3 g yeast powder.

2.Pour the flour into the basin and make a hole in the middle. Pour the melted yeast powder and water into the noodles, and then pour the remaining water into it as well!

3.Mix the flour and water with your hands, then vigorously knead all the ingredients into an even and smooth dough.

PS: Pay attention to a few actions when kneading dough.

1: Pick up the dough and wipe the basin and stick the dry flour or gnocchi on the basin.

2: Clench your fist and press it down to keep the back of your hand clean.

3: Press the dough down with the palm of your hand to make the dough stick to the palm of your hand.

4: Finally, knead and press repeatedly until the dough is smooth!Repeat these movements a few times, and you will be able to knead the dough of the "three cleans" of the legend: clean face, clean hands, and clean pot.

4.Cover the dough when it is fermenting to prevent the dough skin from drying out and hardening during the fermentation processFermentation has a lot to do with temperature, as long as the room temperature above zero degrees can be fermented, the temperature is too low to ferment very slowly, generally in summer the natural room temperature can ferment in 2 hours, winter takes 2 hours or even longer, but you can put the basin in a heated or air-conditioned place, relatively warm place, as long as the temperature can reach more than 20 degrees or more basically about 2 hours can be fermented!

5.Knead and vent: Sprinkle some dry flour on the panel and put some dry flour on your hands, then take the dough out of the basin and put it on the panel so that the dough does not stick to the panel and hands.

6.Then knead and press hard, knead until the dough and want to stick to the panel, and then sprinkle a thin layer of dry flour, so knead repeatedly, repeatedly sprinkle a thin layer of dry flour, repeat a few more times, at this time more force, knead a little more, and the steamed steamed buns will be more delicious.

7.So when is it good to knead?Cut the dough with a knife so that you don't see the obvious honeycomb shape on the cut surface.

8.Steamed bread forming After the dough is kneaded, knead the dough into long strips of wrist-like thickness by hand.

9.Then cut evenly with a knife, and grasp the essentials of three words when cutting: fast, accurate, and ruthless!In this way, the cut steamed buns can be evenly and shaped!

10.After making it, you should quickly separate each steamed bread dough, if you don't separate the two adjacent steamed breads, they will soon stick!If you're going to make knife-cut steamed buns, they're already formed at this time.

11.If you want to make round steamed buns, then continue to knead the cut dough into a round ball, then find the smoothest side and put it on it, put the dough on the cutting board, and rub it back and forth with your hands until it is all rounded, and the bottom is smaller and the top is larger.

12.The kneaded steamed buns should not be steamed immediately, so let the steamed buns sit at room temperature for a while to relax the dough. When you wake up, remember to find something to cover the steamed bun to prevent the skin from hardening.

Generally, it is enough to let the surface rise for 15-20 minutes at room temperature.

Put the awakened steamed buns on the steaming drawer one by one, when putting the steamed buns, leave half the distance between each steamed buns, start steaming on low heat with warm or cold water for 5 minutes, and then turn on the maximum heat to steam. It's almost 20 minutes after the water boils, but it also depends on the size of the steamed bun.

The preparation of steamed buns is as follows:Preparation: 1000 grams of flour, 600 grams of milk, appropriate amount of bean paste, 10 grams of yeast, etc.

1. Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the still-stable milk into the flour.

3. Stir while pouring down and mix until flocculent.

4. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature.

5. Ferment until twice as large as the original.

6. Sprinkle the board with dry flour and knead the dough until smooth.

7. Roll it out into a large piece.

8. Then roll up and roll into long strips from top to bottom.

9. Cut the steamed bread blank with a knife.

10. Add water to the pot and put the steamed bun wharf blank for 15 minutes.

11. Then turn on the high heat and steam for 12 minutes.

The tutorial on how to make steamed buns is as follows:

Tools Ingredients: 200 grams of all-purpose flour, 80 grams of water, 30 grams of sugar, 4 grams of yeast, 4 grams of lard, basins, knives, cutting boards, cage drawers, plates, pots, lids, bowls.

1. First melt the sugar with 80 grams of warm water. Then the water temperature is lowered a bit, no more than 40 degrees, add the yeast and let it stand for 5 minutes.

2. Then prepare a pair of chopsticks, and stir the flour with chopsticks in one direction while the sugar water is in. until there is no dry powder.

3. Stir until the dough is flocculated, and there is no obvious dry flour, and it's OK.

4. Quickly knead the scattered dough into a dough and knead it into a slightly oval-shaped dough. If lard is to be added to the fruit of destruction, add it at this time.

5. Knead the dough with the palm of your hand.

6. Rub it out like washing clothes.

7. In one direction, rub it out, fold it back, and so on, repeat, until the dough is smooth.

8. Slightly arrange the dough into an oval shape.

9. Then knead them into long strips, divide them into equal portions, and knead them into a smooth dough.

10. After cooking, boil a little warm water about 40 degrees to ferment, because the current weather is still cool, if the room temperature fermentation branch remains, it may not be able to grow. Cover the lid and ferment for about an hour, note that the time is only a reference, and the degree of fermentation should be judged with the state of the steamed bun.

11. After fermentation, it can be steamed. Before steaming, wipe off all the drippings of water vapor from the lid. Steamed directly in cold water**, turn to medium heat and steam for 10 minutes after the water boils. Then simmer for 2 minutes, then remove the lid and guess. In this way, the steamed bun is ready, and it is white and fat.

The tutorial on how to make steamed buns is as follows:

Preparation: 50 grams of flour, appropriate amount of water, 2 grams of salt, appropriate amount of sugar, etc.

1. Mix with yeast powder, sugar, water and salt to form a dough.

2. Ferment for more than two hours.

3. Knead the dough into long strips and cut into knots, and knead the long strips.

4. Use four noodles to form a tic-tac-toe or stack each two, pinch up the four heads, and finally wrap them into a dough to form a steamed bun.

5. Wake up the steamed buns for 20 minutes and steam them over high heat for 15 minutes. After steaming, the hot steamed bread can be baked. Modular merger.