Make steamed buns in winter, how to make noodles Kneel and beg!! 20

I always put my dough on the night before, covered it with plastic wrap, and put it next to the heater. It was sent the next morning. It's very good, the steamed buns are very fluffy, try it, I'm here in the north, and I've tried it many times.

Go buy a small proofing box, or a small oven with proofing function, and you can also bake some cakes and bread to eat, you can buy it for more than 300 yuan, after all, you are not a professional, so it saves trouble.

When mixing the dough, pour boiling water into the basin after mixing, put a board on the basin, and then put the dough on it, and it will not be long before it will be distributed.

Put the basin under the basin with hot water, or put the basin directly on the ground if the home is underfloor heating, if these two conditions are not available, cover the glass cover and let it dry in the sun. Or simply make the dough for a longer time, such as the next morning, knead the dough the day before, and wake up overnight.

Warm water and noodles, keep warm at 20 degrees or more, you can put it near the heater and cover it, and the time is definitely longer than in summer.

Use yeast to make dough, put it in the quilt, and put a warm water bag through the quilt, it will be sent quickly.

Just use white wine (made with rice or glutinous rice and sake medicine, not drinking wine) and noodles.

You have to mix the dough with warm water first, put yeast, and then put it in a container to cover the lid and then you wait.

1.Keep in the sun.

2.Keep in a warm place.

In winter, you can make steamed buns in the sun or in a water bath, or you can make noodles in a heated or air-conditioned room. But the dough must ensure its humidity, we only need to put the dough in a container with plastic wrap to seal the wine, the dough fermentation temperature is 35 -40 is the best, it is more recommended to heat the dough in a water bath.

In winter, you can use warm water and noodles to make steamed buns, add sugar, steamer dough and other measures to speed up the fermentation speed, melt the yeast with warm water, about 30 ° of warm water and dough fermentation faster, add sugar to the warm water of the dough, ferment faster and the buns are more delicious, put the dough in the hot water pot to ferment, the dough is honeycomb shape indicating that the fermentation is completed.

The process of steaming steamed buns in winter.

1. First pour five grams of yeast powder into 500 grams of flour, then add a spoonful of sugar, stir well in one direction, then take 30 degrees of warm water and pour it into the flour, stir while pouring, and stir all the flour into flour until there is no dry flour.

2. The dough we use to wrap the big vegetable package should be softer, so pour a little more water, and after all the gnocchi is formed, start to form a smooth dough, press the dough with your hands, the effect will be better if it is softer, wrap the dough and put it in a warm place, it is best to put it in the constant temperature water in the rice cooker, the temperature of the water is 30 degrees, and the water is fermented.

3. In this way, it can be fermented in about 40 minutes, and then knead the dough smoother, divide it into evenly sized agents, and knead each small agent to make it smoother.

4. At this time, use a rolling pin to roll out the small agent into a thin dough with a thickness in the middle and around it, pay attention to the dough when wrapping a large vegetable package to have a certain thickness, and do not roll it out to a very thin level, otherwise there will be no room for proofing when it is proofed for the second time.

The method of making steamed buns in winter is the same as that in summer, but the dough takes a little longer. Let's take a look at how to make a steamed bun.

Ingredients: 500g flour, cabbage, vermicelli, eggs, carrots, onions, shiitake mushrooms.

Step 1: Soak the mushrooms and vermicelli in water in advance for about an hour. Next, prepare a small bowl of clean, warm water, add a little sugar, 3 to 5 grams of yeast, mix well, and set aside.

Step 2: Prepare a clean basin, pour in 500 grams of flour first, then pour in the yeast water mixed earlier (250 grams of yeast water), and stir well with chopsticks. Later, if the yeast water is not enough, add a small amount of water in batches, stirring while adding.

Step 3: Stir until the dough is flocculent, then knead the dough into a smooth dough with moderate firmness and softness, then cover it with a saucer and set aside.

Step 4: Next, start making the bun filling! Clean the ingredients that need to be cleaned first, then prepare a clean pot, boil some boiling water, throw the washed cabbage into the pot and blanch the water, blanch until it becomes soft, and then dry it after the cold water.

Then chop the cabbage into fine pieces, the carrots into fine pieces, the soaked shiitake mushrooms into fine pieces, the soaked vermicelli into fine pieces, and the onion into fine pieces.

Step 5: Put all the ingredients cut in front of you into a clean basin, add an appropriate amount of cooking oil and mix well to lock in moisture.

Step 6: Prepare a small clean bowl and beat two eggs into the egg mixture. Next, heat the oil, pour in the egg mixture, stir-fry the golden scrambled eggs, and pour them into the basin as well.

Add an appropriate amount of salt and a spoonful of oyster sauce, continue to stir well, and set aside. This is a light and fragrant flavor, but if you prefer something a little heavier, you can also add pepper, light soy sauce and other spice powders.

Step 7: Now that the filling is ready, you can take out the dough, knead it again into a smooth dough, then knead it into evenly sized strips, and cut it into small dough of uniform size.

Step 8: Take a small dough and simply round it, flatten it on a cutting board, and roll it out into a round dough sheet with thick middle and thin edges.

Step 9: Put an appropriate amount of filling, use the index finger and thumb to knead, if you can't pinch it, you can simply seal it and roll it into a round bun.

Step 10: Wrap it all, put it on a steaming rack with oil in advance, add hot water of 50 to 60 degrees in the steamer in advance, let it rise for about 30 minutes, and the bun will become twice as large as the original to prove that it is ready. After the water is boiled, steam it for 15 minutes over medium heat, turn off the heat and simmer for another 3 minutes, and the big and fat vegetarian stuffed buns are ready.

The main ingredients for making steamed buns are flour, purified water and yeast powder.

The fast way to make steamed buns in winter is to use sunlight or water bath heating, or you can make noodles in a heating or air-conditioned room, but you must ensure its humidity, we only need to put the dough in a container and seal the wine with plastic wrap, the temperature of dough fermentation is 35 -40 is the best, and it is more recommended to heat the dough in a water bath.

1. Rub more.

We must knead the dough repeatedly when we mix the dough, knead the dough very smooth, and go through a second fermentation when fermenting, after a fermentation, we need to continue to knead the dough, so that the air in the pores of the first fermentation is excluded, and continue to knead the dough, which is also the process of warming the dough.

2. Moisturizing. When we mix the dough, we should put enough water, the dough should be very shiny, and the humidity is just right, and the dough is very smooth and not particularly laborious.

3. Sealed fermentation.

When the dough is raised, it should be sealed with plastic wrap, and the weather is dry in winter, if it is not sealed, the dough will dry quickly, and the temperature will also decrease, and the fermentation is not easy to succeed.

The skill of making steamed buns in summer is to master the proportion of noodles and have a resting environment. The recipe is 500g of flour, 5g of yeast powder, 1 tablespoon of buried sugar, 260g of warm water, and 2g of baking powder

The ratio of noodles is the basis, generally 500 grams of flour add 5 grams of yeast and 2 grams of baking powder, and mix noodles with 30-35 warm water. (The ratio of water to flour is 1:2), not too much water, otherwise the dough will not rise easily.

It should be noted that when mixing the dough, add water slowly, stirring and adding water until the flour is in the shape of a shuttle (snowflake), and then knead it into a smooth dough.

Cover the dough with a damp cloth or wrap it in plastic wrap, put it in a warm and moist place, and wait for it to ferment slowly, usually until it is twice as large as the original. In summer, the weather is relatively hot, and it is generally about 2 hours. If it is winter and the temperature is relatively low, you can add water to the steamer, turn off the heat at about 40 temperatures, and put the basin with the dough in the steamer to wake up.

Precautions for steaming steamed buns in summer:

When steaming the steamed buns, add enough water to the pot, put a steaming cloth or brush a layer of oil under the buns, and the steaming time of the buns should be determined according to the type of steamed buns, generally vegetarian stuffed buns, no more than 15 minutes, and meat stuffed buns will be cooked in 20 minutes. Another key tip here is that when the buns are steamed, don't be in a hurry to remove the lid first, turn off the heat and continue to simmer for 3-5 minutes.

The dough for making buns should not be too hard, and the dough has a higher moisture content to make the taste softer. The standard is to knead the dough for at least 10 minutes, so that the surface of the dough is smooth, and it feels delicate and elastic, and then the steamed bun is made, so that the steamed bun skin will be smooth.

Hello 1, 500g of flour, 200g of pork, chopped green onions, 5g of yeast silver, 25g of sugar, a little oil, a little salt, a little starch. 2. Use warm water to melt the yeast with sugar, and mix the dough to the three-light state, for about ten minutes. 3. Choose lean meat, put all the lean meat and all the condiments inside, and then put some cooking oil and mix well in one direction.

4. It is best to mix the meat filling two hours in advance, and after the noodles are reconciled, relax for five minutes and then roll the dough directly. 5. Start to pack it all. The head is very small and has not been fermented.

6. The key one is here, use the old-fashioned rice cooker that can trip to boil some warm water, warm water, and then press the keep warm, and then put the buns inside, waiting for fermentation. It's about an hour, and the ambient temperature may be six or seven degrees in winter. 7. You can directly steam it in a rice cooker for about 15 minutes and stuffy for 5 minutes. Finish.

1. Fermented noodles must be old. 2. When fermenting, as long as the dough looks swelling, grab it with your hands and have small thin eyes. 3. It is necessary to remember to put a little more water in making steamed buns than in making steamed buns.

Ingredients: 500 grams of plain flour, 300 grams of warm water, 2 teaspoons of dry yeast (that is, 10 grams), 5 grams of sugar, 5 grams of baking powder, 1 tael of soybean oil.

Note: After baking powder is mixed in flour, add water to the noodles, while dry yeast needs to add water and a little sugar to stir well and pour into the noodles. (You can also add some cream or milk or some lard, salad oil, etc. when making dough.)

Rise well until honeycomb, then knead together and knead until the dough is smooth. You can make buns.

Here's how:

1. Put the flour and baking powder in a basin and stir well, and dig a pit in the middle.

2. Put the yeast and sugar in warm water to dissolve (this process takes five minutes). Pay attention to the water temperature is not too high, just touch it warm, otherwise it will kill the yeast, and the yeast will be inactive.

3. Pour 2 into the pit of 1, add soybean oil, immediately stir it into a small dough shape with chopsticks, and then knead it into a non-sticky dough by hand. If you follow the flour: water = 2:

1 ratio to the dough, the dough is moist, then add a little flour. If this effect occurs, it means that the flour is of good quality. The final kneaded dough should meet the "three lights":

Face light (the surface of the dough is smooth and non-sticky), hand light (hands do not stick to the dough), basin light (the basin does not stick to the dough). Once reconciled, cover the pot with a damp cloth and place it in a warm place to leaven. You can put it indoors in the summer and the heating in the winter, but don't put it in the sun!

The fermentation time is about 1 hour.

Precautions: When pouring water into the flour, avoid a little rehydration, and be sure to add enough water at one time. Add a little water and the gluten of the dough is not enough, and it takes a long time to knead it to achieve the effect of glossing.

4. After the fermentation is over, the dough smells faintly sour. Take out the fermented dough, place it on a thin dough board, add some flour and knead it again into a non-sticky dough. Allow to rise for 10 minutes.

5. At this time, you can make steamed buns, flower rolls and other leavened foods. After that, it will take another 20 minutes to rise. Then put the proofed buns, flower rolls, etc. into the steamer, put cold water in the pot, do not want hot water steaming, the fire will not collapse when steaming, and the steaming time is 13 to 15 minutes.

Same as summer. It's just that it can be opened for a little longer. You can add a little more yeast so that the dough opens faster. Then it's about getting the noodles together early.

Put more yeast powder to shorten the dough rising time, cover the dough with a damp cloth and put it in a place with a high temperature, such as a balcony or a pot with the lid stuffy.

Put the noodles in a bowl and seal the bowl with plastic wrap.

How to make noodles in winter: It is best to put the oven or fermentation box when making noodles in winter, otherwise the fermentation time will be very slow, and there is warm sunlight outside the window, which can be fermented under the sunlight of the window.

Ingredients: flour, salt, yeast, water.

1. Weigh the flour, salt, yeast and water into the mixing basin and stir.

2. Knead into a smooth dough.

3. Cover the kneaded dough with plastic wrap, put it in the oven for low temperature fermentation in winter, and let it ferment at room temperature in summer. Autumn is cool, try to put it in a warm place.

4. The dough is two times larger, and the fingers are dipped in flour and poked into a hole without retraction. The dough is ready.

5. Finally, it can be divided into small agents.