How to make fermented steamed bread, how to make yeast noodles for steamed steamed bread

Fermented steamed bread is actually very simple, you just need to buy a raw steamed bread back in the place where the steamed bread is sold, use warm water to scatter the steamed bread, don't add more, not too little, because you also have to use it to make steamed bread with noodles, pay attention to the water temperature in the thirties It's good, the temperature is too high will scald the fermented steamed bread to death, and then put it for a few hours, the temperature is high in summer and the time is short, and the winter time is longer, and then wait for the batter to bubble a little bit It means that it has fermented, and then add flour to it, add some warm water, and make a good dough, When the dough swells up and the honeycomb eye is placed, you can add a little alkali to it (alkali is used to remove the sour taste, because the yeast is left the day before, so it has a sour taste), and then cut the steamed buns or buns according to your preference.

Here's how to make it:

1.450 g of flour from the ancient boat, a little sugar, mixed.

2.Dissolve about 4 grams of dry yeast in warm water at about 30 degrees Celsius and let it stand for 5 minutes.

3.Add yeast water, little by little, to the flour and knead the dough until the surface is smooth.

4.Add water at about 40 degrees to the steamer, put the dough into the container, then put it in the steamer, cover with a layer of plastic wrap (to prevent steam water from dripping in), and then cover the steamer. Hair.

5.It's probably more than an hour. The dough becomes twice as large. Take out the dough, vent, knead and knead to make the surface of the dough smooth, and let it rise at room temperature for half an hour.

6.Sprinkle some flour on the cutting board, divide the awakened dough into 6 parts, and knead it into 6 small balls.

7.Put a drawer cloth in the steamer, and put the small dough in the steamer for about 10 minutes. Bring to a boil over medium heat, add gas, and steam for 18 minutes.

Use dry yeast to melt with warm water, mix into flour, put it in a warm place, three or four hours, one or two hours in summer, there are instructions on the dosage and usage package, more than one yuan a pack, can be done more than a dozen times, can be done very much. It's better if you add some baking powder. It is available in supermarkets and food additives stores.

Live a small piece of noodles first, let it ferment for a day; Then use the fermented noodles and then add water to knead the noodles evenly, add a little alkaline noodles during the period, determine the placement time according to the temperature, and generally see the noodles blistering.

Is it filial piety or yeast bread?

I have the impression that filial piety steamed buns are an allusion. Yeast manju is yeast for fermentation.

Just add water and reconcile.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, 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.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) 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 time for the old dough to rise.

4) In the fermented dough, people often put an appropriate amount of alkaline scab 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 is a hole collapse with a uniform size of sesame grains, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

Ingredients: 100 grams of high-gluten flour, 80 grams of water, 1 gram of salt, 1 gram of instant dry yeast.

Production steps: 1. Put all the materials into the fresh-keeping box;

2. Stir the chopsticks evenly, no dry powder; Cover it, put it in a warm place to ferment 2 times, fill it with bubbles, and put it in the refrigerator for one night.

3. When put in the refrigerator for refrigeration, do not disassemble the small hole and seal the stove chain;

4. Ferment until the dough is elastic and not easy to break;

5. Put the old noodles on the electronic scale, dip your hands in dry powder, lift the old noodles, cut the appropriate grams with scissors, put them into new flour, cut them into small pieces, and mix the new flour to use the grandson.

Preparation materials: 100 grams of high-gluten flour, 80 grams of water, 1 gram of salt, 1 gram of instant dry yeast Production steps: 1. Put all the ingredients into the fresh-keeping box; 2. Stir the chopsticks evenly, no dry powder; Cover it, put it in a warm place to ferment 2 times, fill it with bubbles, and put it in the refrigerator to refrigerate it for late use; 3. When put it in the refrigerator and hide it in the dust, do not seal the small holes of the sail; 4. Ferment until the dough is elastic and not easy to break; 5. Put the old noodles on the electronic scale, dip your hands in dry powder, lift the old noodles, cut off the appropriate grams with scissors, put them into new flour, cut them into small pieces, and mix the new flour for use.

How to steam steamed buns with leaven:1.Add about 10g of old fermented seeds to the bowl, then add warm water and stir to dissolve, add flour to the pin and stir evenly, stir into this paste, and then cover it with plastic wrap to let it ferment thoroughly.

2.Now that the fermentation is good or the state, let's take a look, after the fermentation is good, it will be like this.

3.Then pour it into the basin and stir evenly, there are about two catties of flour in the basin, then pour in water and noodles, stir with chopsticks while pouring, stir the flour into flocculents, and then knead it into a dough, if you like the steamed bread to be soft, the noodles can be covered and soft, if you want the steamed bread to eat chewy, it should be slightly harder, and the noodles should be covered after being reconciled and let it ferment to twice the size of the original.

The method of steaming steamed buns with fermented noodles is as follows:

Tools Raw materials.

500 grams of flour, 10 grams of baking powder, 5 grams of baking powder, 10 grams of sugar.

1. Add 500 grams of flour, add 10 grams of baking powder, 5 grams of baking powder, a little sugar, warm water to live into a slightly hard dough, knead more, and let it rise for 20 minutes.

2. In fact, the dough has already been made early, a dose of about 140 grams is kneaded into a steamed bun blank and Dashi can be proofed again for 5 minutes, just wait for 20 minutes and then knead it into a steamed bun and rise again for 5 minutes.

3. Cool water cage, steam for 25 minutes, and then open the cage lid after a few minutes.

4. Diagram of the finished steamed bun quickly.

Prepare the ingredients for the dough, such as flour, sugar, salt, vegetable oil, and yeast. 2.Mix the flour and sugar together, add the salt to taste, and stir to combine.

3.Add vegetable oil, stir well, add yeast and stir well until the dough is firm. 4.

Divide the dough into small steamed buns, put them in a steamer, and steam them over medium heat for 15-20 minutes. Nianzhi.