How to ferment steamed bread and the production process of fermented steamed bread

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.

There is now yeast powder on the market, which is generally used like this:

Use an appropriate amount of warm water to melt the yeast powder, add flour (it is best to use ordinary flour, the fine powder is too fine, the dough is not very good, it is better to make noodles), and it should be harder, so as not to become too soft after fermentation. Like in winter, if there is no heating in the house, it is better to put the basin in warm water and cover it, or use a warm water bag with less hot water and put it on the lid. Wrap it in cloth again.

Generally, in winter, you have to wait for more than three hours, don't open the lid frequently in the middle, wait for the dough to get bigger, smell a yeast fragrance, and with a flick of your fingers, there are honeycomb-like holes in the dough, and it's fine. It is possible to leave alkali alone.

Note that when making steamed buns, be sure to knead the steamed buns, cover them with a cloth and then "wake up" for fifteen minutes, when the water is about to boil, put the steamed buns on the steamer, don't rush to cover the pot lid first, wait for five minutes and then cover it after the water vapor is permeated, do not lift the lid when steaming the steamed buns, generally fifteen to twenty minutes to steam it.

The production process of fermented steamed bread is as follows. The specific production process of fermented steamed bread is as follows:

1. Prepare ingredients: high-gluten flour.

610 grams (steamed buns can be steamed with all-purpose flour.)

or gluten flour), 330 grams of water, 3 grams of yeast.

Add yeast in warm water, mix well, add flour to make a smooth dough.

3. Knead and knead, soft until the surface is smooth.

4. Next, you can cover with plastic wrap.

Wait for fermentation. 5. Put it in a warm place, not a humid place, it will not be easy to ferment.

Self-rising flour to make steamed bread generally needs to ferment for 30-50 minutes.

If you use 500 grams of self-rising flour, about 250 grams of warm water (below 40 °), mix the dough, knead it into a dough, and let it stand (you can put it indoors in summer, and put it in a warm place in winter to facilitate the fermentation of the dough) for 30-50 minutes.

Precautions for making steamed buns:

1. When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing up, (northerners generally do not knead the dough into a steamed bun shape, which is the mouth of the agent to face down, and the daily consumption is generally white flour steamed bread, so it is generally not added to other things, only during the New Year's Festival, sometimes some jujube peanuts and the like will be added to the steamed bread).

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 drawer is loaded, and the cage drawer must be put on the cage when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

4. The baking powder is slowly opened with 35 degrees Celsius 37 degrees warm water, and the noodles are mixed with this water. Until the softness and hardness are moderately non-sticky, knead and cover the noodles with a damp cloth to ferment. 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 water as usual, you will definitely come out with dead dough. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Steamed steamed bread is generally fermented with yeast powder, and other fermentation methods can also be chosen, such as old noodle fermentation, koji fermentation, chemical leavening agent fermentation, etc. First of all, we should pay attention to the fermentation method, take an appropriate amount of yeast powder, sugar and baking soda, and dissolve it with warm water at about 35 °, do not use hot water, because yeast is the active substance, and if the temperature is too high, the starvation yeast will lose its activity; Secondly, the optimal ratio of yeast to flour is 1:100.

Take a pound of flour and pour it into a basin, pour yeast water into the flour while stirring the flour, until the flour is stirred into a flocculent shape and then kneaded into a dough, wrapped in plastic wrap and put aside to rise. After 5 minutes, knead the dough smoothly again, cover the pot and let the dough rise for about half an hour, when the volume of the dough changes to the original 2 quilts, it is considered to be proof.

After the dough is proofed, it is put on the top of the panel again and kneaded until the air in the dough is discharged, and then cut it into the shape of a small agent with a knife, and then knead the small agent into the shape of a steamed bun embryo one by one, and put it in a warm place to rise again for about 15 minutes.

Add water to the steamer, the steamed bread is pot under cold water, wait until it is on the gas and continue to steam for about 15 minutes, after the steamed bread is steamed, do not immediately tremble to connect the pot, let the steamed bread simmer in the pot for about 2 minutes and then take the pot, and take out the steamed bread.

Let it sit for about 20 minutes, and if the dough is about 25 to 35 degrees Celsius, then add 0.5 percent yeast powder and some water.

When the dough is kneaded, it can be put on a steamer to ferment again for a while. Secondary fermentation plays a great role in the softness of the finished product.