How to make steamed bread with flour, how to make steamed bread with flour

First find a container, pour flour into it, then choose a cup of warm water, you can pour some appropriate amount of yeast into it, add a little sugar, and then mix the dough to make the dough slightly softer than normal, then cover with plastic wrap, and let it rise for three hours.

How to make steamed buns, flour, and steamed buns? If you want to make steamed bread from flour, first put the flour, put 500 flour strips into the water, then put in uh, put in five grams of yeast powder, and then make the dough, and then you can make it into a reporter and then you can go to steam.

How do you make steamed buns from flour? Lou Zhi added an appropriate amount of water, well, that floor made dough, and then added a baking powder, that new two or three hours depending on the weather conditions, make steamed buns and put them in that cage drawer to steam.

The specific steps of making steamed bread from flour are as follows:

Put the melted yeast water into the flour, add an appropriate amount of water, stir into a flocculent, then knead it into a smooth dough by hand, cover it with plastic wrap, and let it rise to twice the size of the original dough. Once the dough has been formed, it can be used to make steamed buns. When making steamed bread and noodles, you can also add an appropriate amount of sugar, which can not only promote the fermentation of the dough, but also make the steamed steamed bread taste better.

1. Add yeast powder to the flour and stir it with warm water to form a spike. 2. Mix into a smooth dough. 3. Ferment at room temperature to more than 2 times the size.

4Take out the fermented dough, knead and vent. 5. Mix into a homogeneous agent. 6. Rub the round to become a raw blank of dough bun.

7. Cover with a wet drawer cloth and let it rise for 20 minutes. 8 Put cold water into the pot. 9. Gradually heat, wait for the water to boil, and steam for 15 minutes.

10Place for 3-5 minutes, remove the lid. 11Remove from the pan and serve.

1. The water consumption is only for reference 2. If the room temperature is about 25 degrees, 500g of flour can be fermented more than twice as large as 2g of yeast powder with 2g of yeast powder in 3 hours. Kitchen utensils used: Steamer.

First of all, the most important thing to make steamed bread is to make noodles and noodles, the master said a sentence, noodles and bad affect the noodles, the noodles are not good and throw away directly, the first is and noodles, never feel that your noodles are thin, mix yeast with warm water, after stirring well, the water is light yellow, indicating that the amount of your yeast is about the same, and then add flour, and the thinness of the noodles should be just enough to form a slightly sticky hand, you can refer to the plasticine you played with when you were a child, and then it is better to be thinner. Then put the kneaded noodles into a basin, the capacity of the basin should be at least three to five times that of your noodles, and then cover the basin with a layer of plastic bag or plastic wrap, cover it with a basin of similar caliber and then it is the dough, do not get direct sunlight (in winter, you can moderately dry the sun under the sedan chair), put it in a place with a temperature of about 30 degrees Celsius and observe the fermentation of the noodles after two or three hours.

1. Ingredients: 500 grams of flour, 3-4 grams of yeast powder, 30-40 grams of sugar, appropriate amount of water

2. Mix the sugar and flour and stir evenly, dig a pit on the kneading pad, add yeast powder and water to mix into a ball, do not add the liquid at one time, reserve a little, the water absorption of the flour is different, and the liquid can be increased or decreased.

3. At the beginning, the dough is a little dry and rough, but it is also necessary to knead it until it is three lights, face light, hand light, and mat light, that is, the dough does not stick to the hands and mats.

4. Then cover with a cloth or pot lid and let stand for about 10-20 minutes.

5. The awakened dough will become soft, and the pressing will be tough, so start kneading the dough now.

6. Knead the dough repeatedly, knead the dough, cut it for inspection, and it is basically porosity-free.

7. Divide the dough into the size you want and knead it into a semicircle.

8. Bring the water to a boil and steam the steamed buns. Steam in boiling water for 10 minutes and simmer for one minute.

The practice is as follows: 1. Raw materials:

500 grams of flour, 250 grams of water, 6 grams of yeast, and appropriate amount of sugar.

2. Steps: 1. Put the flour in, add sugar and yeast and mix well, pour in water and stir into a flocculent.

2. Rub it by hand until the surface is smooth, and then ferment the cover cloth until it is twice the size.

3. Take out the fermented noodles and knead them evenly to drain the gas, and knead them into long strips.

4. Cut the strips into equal sizes.

5. Press the dough agent into a circle by hand to make a round steamed bun dough.

6. Let the steamed bread blank stand for 15 to 20 minutes.

7. Add water to the pot

(1) When steaming steamed buns, if the noodles seem to be hairy, you can 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, honey can be used instead, and honey is added to 15 to 20 grams 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 time for the dough to rise. (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 bread, put a little salt water in the flour to promote fermentation, and the steamed steamed bread is white and Xuan steamed bread is one of the common staple foods in the family.

How to steam steamed buns to be soft and strong? The tips are as follows: 1. Use cold water and noodles in summer, warm water and noodles in winter, and noodles and noodles in winter should be 1 2 hours earlier than in summer.

Be careful when mixing noodles with water. 2. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C.

3. When the noodles have risen, it is necessary to grasp the degree of fermentation. If there are honeycombs in the group, there are many small ones, which means that they have been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone.

4. The steamed buns are steamed and boiled, and they have to go through the noodles. It is about 15 20 hours in winter and shorter in summer. When the steamed buns are basketed, the water in the pot must be boiled wide, and the atmosphere must be seen for 10 minutes.

5. The contact between the cage drawer and the pot mouth should not leak, and the leakage must be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered. 6. When steaming steamed bread, the pot must be heated with cold water and gradually heated to make the steamed bread blank evenly heated.

Do not steam steamed buns with hot water or boiling water at the beginning of the picture, because the steamed steamed buns are easy to get pinched. Yeast powder is better to make noodles without adding alkali. My experience is that Angel yeast is good.

1. According to the dosage as indicated, it can be slightly more in winter. 2. Put the yeast in a bowl, add a teaspoon of sugar, and melt with warm water. Pour in the flour and knead well until the dough is slightly softer.

Cover with a damp cloth and leave in a warm place. It can be done when the volume becomes larger and there are a large number of small bubbles in the surface. 3. Cover the steamed buns with a dry towel and let them stand for 20 minutes.

4. Boil the water into the steamer and steam over high heat for 15 minutes to 20 minutes.