How do you make dough when making buns?

Ferment with yeast for about an hour, then knead into small noodles, continue to ferment for about 30 minutes, ferment for about 20 minutes after making buns, and steam in a pot.

First of all, you should knead the dough a little better and form this film, so that it will be good, and also put some yeast in it to ferment.

Our family basically makes their own food, steamed buns, steamed buns, I will talk about my practice, 1000 grams of all-purpose flour (all-purpose flour is a steamed bun Ha remember this) in winter to add 20 grams of Angel yeast (7 grams in summer) and 10 grams of Angel aluminum-free baking powder, 520 grams of water, 20 grams of sugar (white sugar has the effect of improving yeast activity, accelerating fermentation, and improving taste). In winter, use 30-35 warm water to make noodles. Water (water can be replaced by milk and yogurt) should be careful, and 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.

To achieve the "three lights", hand light, basin light, face light. Put the dough in a warm and moist place, cover with a damp cloth or wrap it in plastic wrap, and wait for it to rise. Generally, it is good to ferment twice as much as the original.

Like I add a bit more yeast, 20-30 minutes in winter and 10 minutes in summer. )

The noodles of steamed buns must be made noodles, so the first step is to melt the yeast in warm water, and the temperature of the water must not be too high, and just try the warm feeling with your fingers. Pour the stirred yeast water into the flour, add warm water little by little to knead the dough, the secret is here, the water must be added in small amounts, and the dough can not be too soft, so that it is easier to set. If you add too much water at once, it will not form after fermentation.

Fermentation, this fermentation is carried out twice. Put the kneaded dough on top, place it in a warm place, cover it, and wait until it rises to twice the original size, and it will be enough for 2 hours in summer. At this time, take out the dough, knead out the air bubbles in the dough, evenly, place it in the container again, and ferment it twice, this time until it doubles in size.

The purpose of the two fermentations is the secret of the smooth wrapper, the successful fermentation, the dough is kneaded evenly, and the smoother the bun wrapper is. ‍‍

To choose the right starter culture, baking soda, flour fertilizer and dry yeast powder are used for dough, the best effect of using active dry yeast, the amount of yeast powder will not cause bad results, but will only improve the fermentation speed, the amount of yeast powder should be added more and not less, in order to ensure the success rate of dough. Master the temperature of the noodle water, use warm water for the dough, and use the back of your hand to sense that it is not hot. Flour, the proportion of water should be appropriate, if it can't be made, it may be that there is less water and more noodles, and the dough is the contrary, if there is more water and less noodles, the dough will be soft and collapse, and the finished product will taste poor.

Knead the dough smoothly and try to fully combine the flour with the water. Ensuring the right temperature and humidity is the key to the success of the dough, the fermentation temperature is about 30 35 degrees, it is best not to exceed 40 degrees, and the humidity is 70 75 degrees, which is conducive to fermentation and makes the dough better. Secondary fermentation is very important and has an important relationship with the softness of the finished product.

I am a northerner, and I often make steamed buns and steamed buns at home, and every time I make steamed buns, the steamed buns are very soft and delicious, and there are no additives, and I eat the pure fragrance of noodles. The question is how to make dough, so I will talk about the method of dough, the proportion of dough is first: one pound of dough, 3 grams of yeast.

First, melt the yeast with warm water, add about 180 grams of warm water, add 10 grams of cooking oil, and mix the dough into a dough with moderate hardness and softness, and put it in a relatively warm place, about twice the size.

500g of flour, 250g of warm water, 3 5g of yeast, 3g of baking powder, 5g of sugar, warm water does not exceed 40 degrees, the yeast and saccharification for 3 minutes, mix the dough and baking powder, add it in three times, stir while and noodles, and until the dough is smooth, ferment in the proofing box, and then roll out the skin and wrap the filling as needed, proofing for 10 minutes, boil the pot and basket, and steam for 15 minutes.

Flour needs to choose all-purpose flour, it is best to choose some big brands, the powder will be fairer and more delicate. Dry yeast is generally used at home, some old noodles are used in steamed bun shops, or some are baking powder, so there will be differences in taste, it is recommended that beginners can use dry yeast, powder water is about 1:2, and use two hair, which will be more delicious.

Dissolve the dough with warm water, omit the baking powder, make the bun skin white and bright, and two hours after the flour, see that the flour has fermented by itself, you can make the bun, take a part of the dough, and reconcile it with a little edible alkali, you can wrap the bun.

In my experience, yeast and improvers are usually added to make the dough fully stretch and taste better.

We should knead the noodles and put them in a basin so that they are dough and the noodles will be very tasty and very soft.

Homemade is basically directly bought yeast dry powder and mixed directly into the flour, Xiaobai will often be unkempt, or steamed out of dead bread after it is done.

Tip 1: Take a small bowl for eating, put a bowl of water, add a teaspoon of sugar, a pinch of yeast powder, two tablespoons of flour, mix into a flour paste, cover and let stand in a warm place. (Cultivating more yeast, commonly known as flour fertilizer.) ）

It is important to note that:

1.When the dough is twice as large, start adding flour and kneading the dough. (If you accidentally overdo it, it will smell like wine, mix it in the flour and neutralize the dough with an appropriate amount of alkali, and don't sprinkle it directly into the flour fertilizer.)

2.If I want to start kneading dough to make steamed buns after 2 hours, then adjust the amount of yeast powder (add more) or the temperature of standing under the same amount of water and flour (live bacteria prefer about 28 degrees); If you want to make it tomorrow after 14 hours or if you don't have time today, add less yeast and put it in the refrigerator to ferment slowly (the advantage of refrigerated fermentation is that the flour can eat more water, and bread dough usually chooses to rise like this).

Tip 2: 1We add dry flour directly to the fat and knead it into a dough that does not stick to our hands, no longer add water, and the kneaded dough is left at a room temperature of about 18 degrees for 20 minutes.

Because there is enough yeast cultivated in the flour fertilizer, the time for the next two rounds can be shortened, and failure caused by too long waiting time can be avoided).

2.Put the finished buns directly into the steamer, (remember to leave a gap for expansion) at this time it is dead noodles, and let it sit for 30 minutes or more.

Sprinkle water to double the original volume and steam over high heat. (Note: Do not send to 2 times the size of the re-steaming is to prevent the retraction of the boiling pot, and the reason for sprinkling water is to make the finished product surface smooth and clean and not stick to the steaming cloth.) While the water is boiling and steaming, the buns will continue to expand.

3.When the pot starts to see steam, the family steaming buns is generally 25 minutes, and the steamed buns are 20 minutes, (because the family pot tightness and the fire will not be too big, we need to extend the steaming time).

4.After the steamed buns are turned off the heat, please wait 5 minutes to open the lid. (Avoid the temperature in the pot from plummeting and the finished product retracts).