How to make steamed bread to be soft, how to make steamed bread softer?

Tip 1: The steamed bread should be kneaded more during the process of making, so that the surface of the steamed bread is smooth, and the inside is fluffy and tough. And the more you knead the steamed buns, the whiter they become.

Tip 2: Before steaming, you need to put the dough for a while, that is, to relax. The steamed buns made in this way will not stick to the stickers, and they are very fluffy.

Tip 3: Put cold water in the pot to let the steamed bread embryo be heated slowly, and the quality of the steamed bread will not be affected by the sudden heat. After steaming, simmer for 5 minutes to prevent the freshly baked steamed buns from retracting when they encounter cold air. Affects the shape of steamed buns.

size=+0] Steamed steamed buns FAQ.

1.The surface of the steamed bun collapses after steaming.

Causes and solutions: There are faults during molding, and attention should be paid to eliminating bubbles during molding.

If the dough rises too quickly, it can reduce the temperature at which the dough rises.

The steam is not strong, and it is steamed quickly with a strong fire.

Yeast stamina is insufficient, use good yeast or change the amount of yeast.

The quality of the flour is poor and the gluten is not enough, so use all-purpose flour.

2.The surface of the steamed bread is not smooth and the color is not white.

Causes and solutions: The flour is not kneaded enough, and the dough pressing method is used to eliminate air bubbles.

Poor quality flour, replace with good flour.

Stirring time is insufficient, stir well to diffuse the protein.

The yeast is not dissolved sufficiently, and the yeast is dissolved with a small amount of warm water before making.

If the fermentation time is too long, shorten the fermentation time and reduce the temperature.

3.The finished steamed bread is easy to age, harden and fall off the slag.

Causes and answers: The quality of flour is poor, so use all-purpose flour instead.

When the steamed bread is formed, the moisture is insufficient, and the appropriate amount of water.

Stir insufficiently, stir well to form a network of gluten.

Insufficient fermentation, use yeast with strong fermentation power.

4.The steamed buns did not rise.

Causes and answers: The water temperature is too high, the yeast is scalded, and the dough is mixed with warm or cold water.

The yeast expires, loses its activity, and the yeast is replaced.

5.There are bubbles on the surface of the steamed buns.

Causes and solutions: The proofing humidity is too large, reduce the humidity.

There are bubbles when molding, try to drive out the bubbles when molding.

When steaming, water drops on the surface of the steamed bread, and steaming quickly to avoid water dripping on the surface of the steamed bread.

The steamed buns I bought these days always feel like they smell clear, and I can't tell what they are. It's still delicious to make yourself, and it's tendony. Eating the big steamed buns made by himself, and then accompanied by a bowl of stew, beautiful.

The practice of soft round steamed buns.

1. Melt the yeast powder with warm water, pour it into the dough, start to mix the dough, and until there is no raw dough, cover the basin and let the dough rise. Wake up until the dough is two to three times the dough, start kneading the dough in the basin, and add a little salt at this time, and the steamed buns will be more chewy.

2. On the board, turn over and rub it for a while.

3. Knead into long strips.

4. Cut into similar dough pieces.

5. Start kneading round steamed buns.

6. Knead well, friends who want to shape, you can knead the dough a little smaller.

7. Cover with a cage cloth for secondary proofing.

8. The process of waking up the dough is related to the temperature, the temperature is high, the fast it will wake up, you can also look at the dough, the dough begins to swell, or you can pinch the dough to feel the softness of the dough, you can put it into the pot to steam, I usually put cold water into the pot. After about 25 minutes of steaming, it is cooked.

9. Remove from the pot. At the end, when I put the pot in the pot, I saw that there was a little room for it, so I added a small piece of steamed bread next to it, and after cooking, the swelling ones were all dipped in a piece, hehe. However, if you want to be beautiful friends, you can put the extra space between the steamed bread and the steamed bread when you put it into the pot, and it will be round, fat, and smooth skin.

10. The big steamed buns with a soft and wheat-scented flavor are out of the pot.

To make steamed bread delicious, you need a suitable fermentation time.

I remember when I was an apprentice, the master often told me that the most difficult technique in pastry is the simplest dough, as long as there is a little incorrect, the dough food will have a different state, for example, if you put less yeast, it will delay time, and if you put too much yeast, the steamed steamed bun will be very loose and loose, and there is no chewiness at all.

The method shared today is similar to the old rural method, which only needs to be put with yeast. First of all, we take 500 grams of flour with 8 grams of yeast and a spoonful of sugar, mix the flour with warm water to form a soft dough, and then knead it on a cutting board for a few minutes.

Put it in a warm place to ferment for 15 minutes and then knead it until the surface is smooth (the dough that has just been kneaded is not easy to knead out, and it is easy to knead smooth after fermentation), and the kneaded dough is placed in a container of suitable size to ferment for 1-2 hours, so that the yeast in the dough is fully active, and the good state is like a dense honeycomb.

After the old noodles are done, add some water and thin batter, add an appropriate amount of dry flour and dough, and knead it on the board for a while, because the time of kneading can see whether the steamed bread is whiter or yellower, and the experience of making steamed bread tells me that the better the kneading of the steamed bread, the steamed bread will be white and soft, which will also be the reason why we often meet the same flour and make two different steamed breads.

Ingredients:

1000 grams of wheat flour.

Yeast 3-5 grams.

Warm water 200-250 grams.

Method Steps:

and noodles. Put the flour in a clean basin, then put the yeast in the basin and stir the yeast and flour by hand. Then pour the water into the basin, knead the flour into a dough, and for three to five minutes.

Knead the dough and let the bowl sit in the kitchen for about 40 minutes. (Note that the temperature in the kitchen is above 30 degrees).

Knead. Put some flour on the cutting board, take the dough out of the basin and place it on the cutting board and knead for 10-20 minutes. Roll the dough into a cylindrical shape, cut it into a dough of uniform size with a kitchen knife, and knead the dough by hand to shape it.

Rest. The shaped dough rests on a cutting board for 10 to 15 minutes and covers with a clean cloth.

Steamed steamed buns. Put the dough into the steamer, the water in the pot boils, and the steamed buns are cooked in 25 minutes.

Take the steamed buns. Take the pot away from the heat and drop some cold boiled water in the middle of the steamed bun so that it does not stick to the cloth. Put the steamed bun at a temperature that is not hot before you can hold it and eat it.

Notes:

And good noodles, be sure to pay attention to the temperature of the kitchen, the temperature is lower than 30 degrees, the basin should be put for more time, according to different temperatures to control.

The heat of the steamer must be well controlled, and the fire should not be rushed.

The water in the pot is boiling, and it must be timed in time, because the steamed bun will affect the taste for a long time.

Melted the yeast with warm water first, you can add more water, stir the yeast to melt and add the flour and flour directly.

Adding an appropriate amount of sugar will help the yeast fully recover, make the flour easier to ferment, and improve the taste of steamed bread, and a little sweetness will be more delicious.

Knead the dough to exhaust, it is best to knead it for a while to let the dough fully vent, about 10-15 minutes, and the steamed steamed bun will be smooth and delicate.

After the dough exhaust is completed, make it into the shape of a steamed bun, do not rush to steam at this time, put it in the cage drawer, let it stand for 20-30 minutes, let the dough rise for a while, and then steam the steamed bread when the steamed bread swells, and the delicious steamed bread will be ready.

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.

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.

3. When the noodles have risen, it is necessary to grasp the degree of fermentation. If you meet the group, it has been honeycomb-shaped, and there are many small holes.

4. Before steaming the steamed buns, they should be steamed in the pastry. It is about 15 20 hours in winter and shorter in summer.

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.

Fluff with salt water. When the dough is raised, add a little salt water to shorten the fermentation time, and the steamed steamed buns will be soft and delicious. The effect of using baking powder to make dough and adding some sugar to shorten the fermentation time is also good.

The tip of steaming steamed bread is that when steaming steamed bread, if the noodles seem to be non-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. If there is no yeast when making dough, honey can be used instead, adding 15-20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4-6 hours to start.

The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

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. 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.

Fermentation must look at the fermentation state, the volume is doubled, and you can clearly see the rich honeycomb tissue when you tear it in, which means that the dough has almost fermented.

1. In terms of materials, first of all, 1% of the yeast powder should be put on the noodles to facilitate fermentation, and then 1% of the salt should be put to make the noodles more tough, and about 5% of the sugar should be put into the individual, which can not only provide energy for yeast activities, but also increase the sweetness of steamed bread. By the way, the ratio of flour to water is 2 to 1

2. Kneading dough is very important and time-consuming, about 20 minutes, until the dough becomes smooth, does not stick to the hands or basins, and there is no flour on the hands and basins.

3. Dough, this can make the steamed bread soft. Wrap the dough in a wet towel or plastic wrap and leave it outside in the sun or in a warm place indoors for about 1 hour, and then add another half an hour to an hour if the temperature is cool. Until it becomes twice the size of the original, and there are bubbles inside, just peel it open into a sponge.

4. Then knead the dough, squeeze out all the bubbles, and knead until they become the original size.

5. Cutting, if you want to round the steamed buns, you can round the steamed buns, and if you want to cut the steamed buns, you can cut the steamed buns with a knife.

6. Proofing is also the key to softness. After the steamed buns are cut and formed, put them in the steamer, cover with a wet towel, and cover the pot. Turn on the heat for about 20 seconds to half a minute, increase the temperature in the pot to help it rise, and then turn off the heat. Wait 20 minutes.

7. Steaming, bring the water to a boil over high heat, turn to medium heat, steam for 30 minutes and turn off the heat. Then wait 5 minutes before unraveling the pot.

All of the above are hand-beaten, because I also want to make steamed bread these days, and I have seen a lot of experience in the steamed bread tutorial, so to be soft, the main thing is to remember the ingredients and add yeast, salt, and sugar. Then it is very important to knead the dough, raise the dough, and proof. I wish you success

Use ** powder, but this is illegal, and now people understand food health, or old noodles steamed buns.

Experience sharing

Material 1Plain flour (not high gluten nor low gluten) 950 grams.

2.Yeast powder 12 grams.

3.4 tablespoons brown sugar (white sugar is also available).

4.Water 550 ml.

Preparation method 1Add 550ml of water to a slight warmth (the water temperature should not be too hot, otherwise the yeast powder will be scalded to death), pour in the yeast powder and brown sugar, mix well, let stand for 10 minutes, and then slowly pour into the flour and mix well.

2.Knead the mixed dough (and dough) until the "three lights" pot light, dough light, and hand light.

3.Put the dough in a basin, cover it, and let it rise for 90 minutes (about twice the size of the dough).

4.After kneading the dough and venting it, knead it into agents until the steamed bread is formed, and then put it in a steamed basket that has been brushed with oil.

5.Put water in the steamer and heat it to lukewarm and turn off the heat. Put the steamed basket with the steamed buns on the steamer, put the lid on the steamer, and let it rise for 20 minutes.

6.Turn on the fire for 15 minutes and turn off the fire, and remove the lid after 3 minutes (if you open the lid too early, the steamed bun will collapse). The white, big and fluffy steamed buns are done.

The landlord can try this method, and the steamed steamed buns are indeed soft and then not too late. I used to use 14 grams of yeast powder to make it fluffier, but my family liked it a little chewy so I switched to 12 grams.

First, the production method of steamed bread:

1. A pound of flour, a quarter bag of yeast and noodles.

2. Pour the prepared yeast into the prepared flour with warm boiled water (more than 20 degrees), if the water is insufficient, you can continue to add warm boiled water to the flour, put the dough into the basin and cover it to ferment for 20 minutes.

3. After fermentation for 20 minutes, add the dry flour to the fermented dough again, continue to mix until the surface of the dough is smooth and non-sticky, put it into the basin again and cover it with a lid to ferment. I add flour twice and ferment three times each time.

4. Divide the dough that has been fermented for the last time into the same size and put it into the steamer, be sure to pay attention to the water in the steamer if it is cold water, and the dough should wake up in the steamer for 15 minutes, and then steam the steamed buns. Bring the water to a boil over low heat, steam over medium heat for 10 minutes, and then steam over high heat for 10 minutes. Don't rush to pick up the steamed buns after steaming, you can take out the steamed buns after five minutes.

Pick up the steamed buns immediately after steaming, the steamed buns will be ugly and have a bad taste.

Second, the skills of making soft steamed buns:

The noodles of steamed steamed bread must be kneaded evenly, put in an appropriate amount of baking powder, and then shape it after it is formed"Wake up"It takes about half an hour to steam.

Steamed bread, also known as steamed bun and steamed bun, is one of the traditional noodle dishes with Chinese characteristics, which is a kind of food made by fermenting and steaming flour, which is round and bulging. There is a filling, and then it is called a steamed bun without a filling, and a bun with a filling. Usually northerners choose steamed buns as a staple food.

Mantou, with wheat flour as the main raw material, is one of the main daily staple foods in China. But with the improvement of living standards, people have begun to pay attention to the health care properties of staple foods. Nutritional fortification and health care steamed bread is mostly added with natural raw materials.

Steamed steamed buns are a traditional noodle snack made with flour as the main ingredient. The fermented dough can be steamed in the shape of steamed bread and steamed on a pot or steamer, which is simple and easy to learn, and most families will make it.