Regarding the question of steamed steamed buns, the 4 taboos of steamed steamed buns

Hello When the steamed steamed buns are out of the cage, the local contraction of individual steamed buns or several steamed buns, and the originally fluffy steamed buns become very dense. It is commonly known as the phenomenon of "ghost pinching buns". So how did the "ghost bun" come about?

If you look closely, it is not difficult to find that the surface of these "ghost buns" is often covered with traces of water droplets. It turns out that the condensation formed by the condensation of water vapor drops on the green body of the bun, so that the green dough cannot expand, so that it becomes small and hard. In other words, the "ghost pinching bun" is not the fault of the little ghost, but the condensation in the cage.

There are two conditions for the formation of condensate: one is to have water vapor, and the other is to make the water vapor condense and liquefie. Let's start with water vapor.

There can be no water vapor when steaming buns, and when steaming buns, a strong fire is generally used, so a large amount of water vapor will be generated. However, if the fire is too large when steaming the buns, it will inevitably cause an excess of water vapor, and after the condensation and liquefaction of these excess water vapors, it will create conditions for the generation of "ghost pinched buns".

Let's talk about condensation. At normal pressure, water vapor will not condense into water without cold. The lower the temperature, the easier it is to condense, so the probability of "ghost pinching buns" in winter is often greater than in summer.

Especially nowadays, most people use metal cages (aluminum cages, stainless steel cages, etc.) when steaming buns, and metal cages are very easy to dissipate heat and become cold, which greatly increases the chance of water vapor condensation. When the green bun is basketed, people often put the cage lid aside, and as the temperature of the cage lid drops, the vapor in the cage lid will condense and liquefy. When the cage lid is closed, as a large amount of water vapor rises in the steamer, condensation will form when it encounters a low-temperature cage cover.

When these condensation drips from the cage lid onto the green blank of the cage bun, it will make the green dough unable to expand, resulting in the aforementioned "ghost pinching bun".

After understanding the reasons for the formation of "ghost steamed buns", it is no longer difficult to prevent the appearance of "ghost steamed buns", but the key to solving the problem is to prevent the formation of condensation during steamed buns. Specifically, the following precautions can be taken:

1 When steaming buns, use a strong fire, but not too much. You can add an appropriate amount of cold water to the steamer before basketing the buns to avoid excessive water vapor.

2. Cover the metal cage cover with a cage cloth or textile bag, etc., so that the cage cover can be insulated to cut off the condensation formed.

3 When closing the cage cover, wipe the water in the cage cover with a rag.

4 The cage lid must be tightly closed to prevent air leakage from lowering the temperature in the cage, which may lead to water vapor condensation.

5 It is best to make enough dough before steaming.

Turning cyan, is the steamed bread smaller and still very hard, this should be the steamed bread wake up for too long, wake up time can not be too long or too short, too short will also become green and ugly, how long to wake up should be specific to depend on the indoor temperature, if the raw steamed bread becomes soft almost on it, to pick up and shape, can not be picked up with a small pit is too long, almost that's all, put the raw steamed bun in the pot, wait for the pot to bubble up, Another 20 minutes will do.

It is likely that it was sold without steaming. The surface of the unsteamed steamed bun is smooth, but the noodles inside are still sticky, and they cannot be fermented when heated again. I've come across it too.

When you want to put a little yeast when you make noodles, it is best to put heat in a cool place, wait for it to get up, put a little alkaline noodles (if you use baking powder, you can not put it), knead evenly, you can't immediately steam the steamed buns, cover the cloth and put it for a while, see it wake up, put it in a pot of cold water and steam, 30 minutes after steaming, your problem is with boiling water and no yeast, and you can't put baking soda, you want to put alkaline noodles, try it with this method.

When steaming the steamed buns, the lid is metal or glass, which is easy to condense the steam into water droplets, and drip onto the steamed buns, you have to use straw to weave it, because the distilled water on the metal lid is dripping on the steamed buns, so the steamed buns will not be sent, some of them are dripping and some are not dripping, and there is the situation you said.

Well, whether you are using spontaneous flour or flour is likely to be uneven with the dough, you should try to knead it for a while, if it is spontaneous flour, then you have to let it ferment for a while, or take it to warm water and sit for a few minutes. Don't rush, things are always easy to solve. It may also be a problem with flour, so try a different kind of flour.

If the noodles are not fully opened, the fermentation is not good.

The 4 taboos of steaming steamed bread are that yeast should not be mixed with cold water, cannot be directly made into steamed bread embryos, cannot be steamed directly, and the fire when steaming steamed bread cannot be large and small.

1. Don't use cold water and noodles.

Yeast needs a warm environment for the dregs, so warm water should be used when mixing the dough, and it should be placed in a warm place during fermentation, so that the yeast can play the role of dough. In addition, a little sugar can be added when mixing noodles, which can promote rapid fermentation and increase the speed. It is best to melt the yeast with warm water and then pour it into the flour and stir, if it is sprinkled directly into the flour, it is easy to slow down the dough speed, make people lose patience, and make a bad taste of steamed bread.

2. You can't make steamed bread embryos directly.

Some novices think that the fermented dough just has a lot of pores, maybe it is more fluffy to be steamed directly, in fact, it is wrong to do so, the dough must be taken out and kneaded again after the dough fermentation is quietly good, the dough becomes the same size as the original and very smooth, you can make the steamed bread embryo, otherwise there is no kneading directly to make the steamed bread embryo, the steamed bread is particularly hard to collapse.

3. It cannot be steamed directly.

Some friends do not carry out the second proofing of steamed steamed buns, or the second proofing is not sufficient, which will lead to the failure of steamed steamed buns. After the dough is kneaded and exhausted, there is no gas inside the dough, and at this time, the steamed bread embryo cannot be fluffed up, so before steaming, the inside of the steamed bread embryo should be filled with gas, and this process is the second proofing.

4. When steaming steamed buns, you can't adjust the heat at will.

When steaming steamed buns, you can't adjust the heat at will, only by continuing the fire can you steam fluffy and soft steamed buns, and if you adjust the heat, the water droplets inside the steamer will fall onto the steamed buns, causing the steamed buns to collapse and the taste to be hard. The correct way is to cover the lid after the second proofing, turn on the high heat, do not adjust the fire after steaming, continue to steam over high heat, steam for fifteen minutes, turn off the heat after steaming and wait for three minutes to take out the steamed buns.

Tips for preserving steamed buns

1. Hang it in a cool and ventilated place for storage.

Whether it is steamed by yourself or bought, put it on the table to dry first, so that the water vapor of the steamed bread can dissipate. Then prepare a bamboo basket, spread a layer of clean newspaper in the basket, put the steamed buns on the newspaper one by one, cover it with another layer of newspaper, and finally hang it in a cool and ventilated place for preservation. It can be stored for 1 week in summer, and it will not be bad for half a month in winter.

2. Refrigerate.

If there are fewer steamed buns, they can be eaten in two or three days, so they are suitable for refrigeration, and they will still spoil after a long time. However, steamed buns are refrigerated, and it is not possible to put them directly in the refrigerator, and there is one more thing to do. Let the steamed buns cool so that no moisture is generated.

Put the steamed buns into a clean plastic bag, tie the bag tightly, put it in the refrigerator and refrigerate, and eat it within 3 days as if it had just been steamed. If it is sealed with a plastic bag or crisper and refrigerated, it can be stored for a week without mold or dry hard.

Master the three steps when steaming steamed buns, the steamed steamed buns are particularly fluffy, and it is healthier to eat by yourself.

The first step in making steamed bread is to pour the flour into the bowl, then add the appropriate amount of sugar and milk powder and stir well, and then add yeast water, there are many people who make mistakes in this step, it may be that the yeast powder is directly added to the flour, in fact, this practice is not correct, it should be poured into the yeast powder in warm water, add an appropriate amount of sugar, stir until melted, and then pour it into the flour. Be sure to stir while pouring the yeast water, stir until it becomes flocculent, and then knead it into a dough.

The second step is fermentation, after the dough is kneaded, put it in a large basin, cover with a layer of plastic wrap, it will ferment for about an hour in summer, and the fermentation time may take a little longer in winter, if you want to know whether the dough is fermented, you can press it by hand to see if it is elastic, and the fermented dough will be about twice as large as the original dough, and the surface of the fermented dough is also very smooth. Take out the fermented dough and put it on the cutting board, sprinkle a layer of flour on the cutting board, and put some flour on your hands, and then continue to knead the dough, which can make the dough softer and the steamed bread will be softer.

The third step is steaming. After the dough is kneaded, knead it into long strips, cut it into almost the size of the agent, knead the agent into the shape of a steamed bun, and put it in the steamer, pay attention to the fact that the agent should be able to have a certain interval, because the steamed bread also needs to be fermented twice, and then it will ferment in the steamer for another 15 minutes, and then you can start steaming the steamed bread. After boiling over high heat, turn to low heat, steam for about 20 minutes, turn off the heat and continue to simmer for 5 minutes.

After these three steps are completed, the fragrant and soft steamed buns are made.

Steamed steamed buns are knowledgeable, can you steam them?

As a green and healthy cooking technique, "steaming" is highly sought after by people. "Steaming" satisfies our pursuit of food health to a large extent, and the steamed food is more flavorful and avoids heavy taste. Mantou, also known as steamed bun, is one of the traditional noodle dishes with Chinese characteristics.

It is a flour-fermented, steamed food that is round and lumpy in shape. This stuffing, after saying it, there is no stuffing bun, bun. Usually, northerners choose steamed buns as their staple food.

However, the traditional cooking method is transparent rising cooking, which cannot achieve high-temperature, all-round, sealed micro-pressure cooking, so it cannot be called pure cooking. During the steaming process, as the steam rises from bottom to top, a large number of water droplets will fall on the surface of the food, diluting the flavoring agent of the food. At the same time, the steam generation process is slow and uneven, and the taste of the food cannot achieve a pure effect.

Although toast is not as luxurious as various breads and pastries, it has the most important characteristics of flour-based foods, which is the aroma of flour when chewed and the high feeling of satiety when eaten. In some places, people also call it steamed toast. They believe that they can only eat enough by eating baked bread, and the flour used to make steamed buns alone is wheat flour.

Basically, other flours cannot be used alone for steamed bread, such as corn flour, whole wheat flour, tartar flour, corn flour, corn flour, black rice flour, sweet potato flour, sorghum flour, etc., these flours should be mixed with wheat flour for steamed bread, so let's make noodles, in this way, the yeast and flour are mixed unevenly, which is not conducive to fermentation, and the yeast cannot maximize its effect.

Put a certain amount of flour in a bowl. Sprinkle a certain amount of baking powder into the old flour or a handful of flour and large flour according to the yeast packaging instructions. First, use your hands and feet until it is universally consistent; We all know that when steaming steamed buns, the first step is to mix flour first.

Then we need to put yeast in the flour. Depending on the amount of yeast in the package, 5 grams of yeast can be mixed with 1 to 2 kg of flour. Everyone likes to eat steamed buns, which are fluffy and delicious, so come and try them for your family.

The 4 taboos of steaming steamed buns are cold noodles, kneading the dough many times, opening the lid to check, turning off the heat and immediately removing the lid after steaming, waiting for a while before uncovering the lid and so on.

1. Cold hair noodles.

The dough should be kept at a suitable temperature before fermentation, because cold noodles may lead to prolonged or insufficient fermentation time, which will eventually affect the volume and softness of the steamed bread. To promote fermentation, you can choose to leave it in a warm environment for fermentation, or use a microwave oven (low setting) for a period of time to increase the temperature of the dough.

2. Knead the dough many times.

When making the dough, avoid kneading it multiple times, so as not to overstimulate the elasticity of the gluten and make the steamed bread too firm. After the dough has undergone the first fermentation, it should be gently removed, slightly vented, and shaped before the second fermentation.

3. Cover and open the lid to view.

In the process of steaming steamed bread, try to avoid opening the lid frequently to check the ripeness of the steamed bread, which will lead to temperature changes and steam loss, affecting the uniform expansion and taste of the steamed bread.

4. Immediately after turning off the heat, remove the lid and steam it, and wait for a while before removing the lid.

In this way, the steamed bread can continue to be kept in the residual temperature for a period of time, and gradually cooled down to avoid sudden cooling that causes the steamed bread to collapse or become hardcore.

Precautions for steaming steamed buns:

1. When fermenting noodles, it must be sent to the time, the mouth of the agent must be upward, northerners generally do not knead the dough into a steamed bun shape, which is the reason why the mouth of the agent is facing downward, and the daily consumption is generally white flour steamed bread, so it generally does not add other things, only during the New Year's holidays, 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.

4. The baking powder is boiled with 35 degrees Celsius and 37 degrees Celsius warm water, and the water and noodles are mixed with the elder brother. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while.

After forming, let it sit for about half an hour. Special attention should be paid to the process of steaming in the pot, which must be over medium heat and cold water in the pot. If you boil water over a high heat as usual, it will definitely come out with dead dough, and the practice of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.