Steamed bread processing technology, what is the steamed bread made of?

Hello dear, happy for you, steamed bread is made of flour, water, yeast, soda. Steamed buns, also known as "steamed buns", "steamed buns" and "steamed buns", one of the traditional Chinese noodles, are said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms, and are a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

1. The steamed bread sold in ordinary times must be made of flour (wheat flour); 2. Some steamed bread may be mixed with a small amount of buckwheat flour or a small amount of corn flour, but the seller will explain that this kind of steamed bread is more expensive than ordinary wheat flour steamed bread; 3. Most of the steamed bread sold on the market is made of baking powder <> materials

wheat flour, yeast flour, water; Composed according to a certain recipe. Production: Stir well according to the recipe, wait for fermentation for a certain time, then knead to make it into the shape of "steamed bread", and finally put the "prefabricated steamed bread" in the steamer, steam for about 20 minutes, and the fresh steamed bread is done.

Hope mine is helpful to you, thank you and have a great day! <>

You can make fried steamed buns, don't put too much oil, a little bit is fine. Otherwise, you will be tired, and then put some of your favorite ingredients; You can also bake trowel slices, which are hard to bake and will be very chewy when you eat crispy; You can also wrap it in an egg and put it in a pan to seake.

How to fry steamed buns:

Cut the steamed bread into thick slices, cut each steamed bread into about 4-5 slices, wash and chop the shallots;

Peel the eggs and beat them, add seasoning to the egg mixture, add a little water and beat evenly, put the chopped green onion in and mix well;

Heat a frying pan, add a little oil and brush well;

Use chopsticks to hold the steamed bread slices and put them in the egg mixture and roll them around, so that the steamed bread slices are evenly wrapped with a layer of egg liquid;

Put the steamed bread slices into a frying pan brushed with oil, fry until the surface is golden and charred, turn them over, and fry them until they are golden brown and charred on both sides, and they can be dipped in the sauce according to personal taste.

The key to the deliciousness of steamed steamed buns is to be noisy and soft, and controlling fermentation is the key. 1000 grams of plain flour, 600 grams of milk, 10 grams of dry yeast and 30 grams of sugar, you can also use warm water without milk and sugar, but the steamed buns with milk and sugar are very delicious and can also help fermentation. Put all the ingredients and dough into a basin, put 1 4 pots of water in the steamer and heat it (about half a minute on high heat, the lid of the pot is hot, the water in the pot is hot, don't boil) Put the steamer on the steaming curtain, put the mixed dough in the basin, and then put the basin on the steaming curtain, cover the lid of the steamer, and wait for the dough to ferment the dough to 2 or 3 times the size of the basket.

How exactly do you make steamed buns, are they big and delicious? I've found that there are three ways to do it:

The first one: this is the method that steamed bread shops are using, add some baking soda when putting yeast, so that the fermentation speed is fast, and only need to ferment once, and the green billet can be cooked for a while, this method my sister specially asked the more familiar steamed bread shop owner, because their steamed bread is soft, baking soda is not harmful to people, this method can be used, but the flour used in the steamed bread shop can not be selected like their own flour, and what chemical additives are added to it, that is a trade secret, People won't tell me, so it's healthier to do it yourself.

The second kind: in the yeast fermented for the first time, put a little edible alkali (alkali is boiled into lye with a little warm water) as in the old past, knead it evenly and knead it thoroughly for 10 minutes, and the cooked green blank can be steamed directly, so that the steamed steamed bread is the same as the first one, if the amount of baking soda and alkali is not well mastered, or not kneaded, the finished steamed bread may be uneven yellow and white, or the alkaline taste is heavy, of course, people who are willing to eat flowering alkali steamed bread are best with this method.

The third type: I used the third one this time, the two fermentation method, so that the steamed steamed buns are very soft, and I also adjusted the method of making noodles, so that the fermentation speed is very fast, which saves time and trouble, and the method is very easy to master.

How to open a steamed bun shop with a machine steamed bun? In terms of additives, the proportion. The process (yeast fermentation method) is mixed with warm water at 30° and the dough is smooth, non-sticky, elastic, and the dough is required to be smooth.

This kind of thing that should be kept secret has told you what people eat.

3. Please pay attention to the noodles and steamed buns;

The raw materials needed to make steamed bread; The main raw materials --- flour, Angel yeast, Angel steamed bread improver, and water.

Excipients (can be added or not) Salt, sugar.

the production process; 1. Mix the flour, yeast, improver, and add water and noodles (cold water at water temperature, hot water in winter, warm water in autumn and spring).

2 Mix the dough for about 15 minutes, mainly depending on the smoothness of the dough.

3 After the dough is ready, press the dough about 12 times until smooth, and make steamed bread.

4. Steamed steamed bread after it wakes up.

Steamed bread is a good problem to pay special attention to;

1 water temperature ---water temperature congenital cool water, hot water in winter, warm water in autumn and spring).

2. Angel yeast --- do not put in hot water.

3. The characteristics of Angel Steamed Bread--- These effects of Angel whitening improver are very good, and there is no need to add additional improvers.

Angel yeast's steamed bread improver products are strictly implemented in accordance with the relevant requirements of national GB2760-2007, without any illegal addition, and are safe and secure products.

The main benefits of using Angel steamed bread improver in the production of steamed bread are as follows:

It can improve the whiteness and brightness of the appearance of steamed bread;

Increase the volume of steamed bread to make it erect and full;

The internal texture of steamed bread is uniform, delicate, soft and elastic;

It can also effectively delay the aging of steamed bread and prolong the protection of steamed bread.

If you can't buy it, you can go to the Internet to find Angel's ** and Chinese noodles.

I don't think it's hard to make steamed buns compared to bread. In addition to the taste, food should also be healthy. I think it's enough to make steamed bread with flour and yeast, and the steamed bread is just as delicious. Try not to use other additives.