Can you accept that the steamed steamed buns from the farmhouse noodles are not white?

The steamed steamed buns of the farmhouse noodles are not white, and they are acceptable, because there are no additives or whitening agents, although they will not look at it, but they are safe to eat.

Although the steamed steamed buns are not white, I can fully accept them because there are no additives in them, and they are healthy foods. Although it is not white, the taste is very good, and it tastes like a noodle flavor.

The steamed steamed bread of the farmhouse is not white, I think I can accept it, like this steamed bread is a more essential steamed bread, and the flour is also more essential, the flour has not been bleached, and there are no additives.

The steamed steamed buns of the farmhouse noodles are not white, I can accept it, which shows that the noodles do not contain additives and whitening agents, and eating this is good for health.

Hello, it is acceptable for the farmer to farm steamed buns undefeated, because it is the taste of the rice that goes to eat the meat sandwich and eats its appearance.

The steamed steamed buns are not white, which is also very normal, because no additives have been added.

Of course she can accept it, because she doesn't have a face at your house. How many times is it so late? There will be less of it is a healthier green food.

Can you accept that the steamed steamed buns from the farmhouse noodles are not white? I can accept that I like to eat green food.

Hello, I am happy to answer for you, pure white flour is made from wheat that has been washed and ground on a stool and its main ingredient is starch ((cohto os)). After the starch is mixed with water, its adhesion is used to make the starch granules clump, thus forming a dough. A large number of yeasts undergo anaerobic respiration under anaerobic conditions, producing alcohol and carbon dioxide gas

The carbon dioxide gas generated will "run around in the steamed bread", causing the steamed bread to form a loose and porous structure, and the multigrain noodles cannot be fermented, so the taste is poor and hard when used to make steamed bread.

You can't knead it, or it's taken too long to steam.

Give you the best process of steaming steamed buns, steaming good steamed buns with excellent aroma.

1. Use warm water and noodles, one catty of noodles, about half a catty of warm water, Angel yeast, put it according to the instructions, add eggs or milk appropriately, the color and taste will be better. After mixing the noodles, put them in a slightly warmer place to ferment, and send them to about twice the size of the original dough.

2. Put the good noodles on the panel, knead them repeatedly, and if you want to be delicious, you have to rub them hard and more (the daughter-in-law who hit it, the noodles that you kneaded!). In order to run away from the air, then knead the agent, knead it into the shape of a steamed bun, put it in a steamer, and smear some clear oil on the grate without a cloth.

3. Steam in a pot under cold water, bring the pot to a boil over high heat, medium heat for 20 minutes (adjust the time according to the size of the steamed bun), and put it in the pot for 3-5 minutes after steaming. The steamed bun is white and moist in color and has a firm taste.

Although the steamed buns are delicious and easy to carry, when it comes to making steamed buns at home, there are still many friends who can't do it well. The steamed steamed buns at home are particularly hard, not soft at all, and some friends say that the steamed steamed buns are not smooth at all, and they are black and small, in fact, these problems are not difficult to solve, as long as we make steamed buns, pay attention to these 3 steps, you can make smooth and soft, white and fat big steamed buns.

There are 3 important steps that need to be paid attention to when making steamed buns, Qiuqiu is here to talk to you in detail.

1: Use yeast powder correctly.

When we usually steam steamed buns, sometimes in order to save trouble, we will directly pour yeast powder into the flour, and then add water and noodles, this method is more suitable for indoor temperature, and the dough can still be launched normally.

However, if the indoor temperature is relatively low, which is not conducive to the proofing of the dough, it is recommended to put the yeast powder into warm water of about 30-40 degrees first, melt the yeast powder first, and then use yeast water to mix the dough, which can better stimulate the activity of the yeast and is conducive to the proofing of the dough.

2: Knead the dough and exhaust it in place.

If you want to steam out the steamed bun smooth and good-looking, the kneading dough must be in place, from the beginning of the dough to the kneading exhaust after the dough is proofed, the dough must be kneaded thoroughly and smooth, so that the steamed bread will be smooth, and it is not easy to appear potholes.

3: The second proofing should be done well.

After the steamed bread is done, the second proofing must be in place, if the second proofing is not in place, the steamed bread is easy to harden, and the maximum fluffiness cannot be reached.

I just summarized 3 issues to pay attention to, and now Qiuqiu is sharing the detailed practice of steamed bread with you, and if you like it, remember to collect it**.

If you want the steamed bread to be white, soft and delicious, you can add an appropriate amount of milk when mixing the noodles, which can not only whiten it, but also have a milky flavor when eating the steamed bread. The taste is excellent. Let's take a look at the right way to do it:

Operation steps: 300 grams of all-purpose flour, 3 grams of yeast, 10 grams of white sugar, and an appropriate amount of warm water.

In the first step, prepare a small bowl, then add a little yeast powder, pour in an appropriate amount of warm water, and then use chopsticks to stir the yeast powder until it melts and set aside. Then prepare a clean basin, pour in an appropriate amount of flour, pour yeast water into the flour and stir well.

In the second step, add a little sugar to the flour, then pour in an appropriate amount of warm water and a packet of milk, stir the flour with chopsticks while pouring the water, stir the flour into a uniform dough flocculent, and then knead it vigorously into a smooth dough.

The third step is to seal the kneaded noodles with plastic wrap, and then put the noodles in a relatively high temperature place to ferment until the noodles have risen to twice the original size.

Fourth, after the dough has risen, take it out and put it on the cutting board, sprinkle with a little dry flour, and continue to knead the dough smoothly by hand. After the dough is kneaded, knead it into long strips, directly divide it into evenly sized dough with a knife, and finally knead the dough into a steamed bun shape.

In the fifth step, after all the steamed bread embryos are ready, put them into a warm water steamer for a second proofing, about 10 minutes of proofing. In this way, the noodles can be fermented more fully, and the steamed steamed buns will be more fluffy and sweet.

Step 6: Add an appropriate amount of water to the steamer, boil the pot over high heat, put the proofed steamed buns into the steamer drawer, cover the pot and steam for 15 to 20 minutes. Don't be in a hurry to open the lid after the steamed buns are steamed, and simmer for about 3 minutes before opening the lid, which can prevent the steamed buns from collapsing.

Why are your steamed steamed buns not white, I think your steamed steamed buns are not white, the noodles you buy are not whitening powder, if you buy whitening powder and steam out the steamed buns, it will be white.

My personal approach is the main problem of making noodles, the steamed bread made of the noodles is good, when the noodles are made, the yeast is added to add some sugar to ferment quickly, this is delicious, there is no taste of noodles to buy steamed bread outside, before going to the pot, the steamed bread is steamed, at least ten minutes to wake up and steam out, the better, the additives added to the outside are not delicious, or you can try it yourself!

I also steam steamed buns, but this method is good.

Most of the steamed buns sold are smoked.

Some newbies reflected:

Why is the steamed bun I made by hand at home not white, and the hair is not good, and I replied hard: 1. Because your hand-kneading strength is not enough, there is no kneading strength, and the hand-kneading force is not as strong as the machine, and the gluten is not completely pulled out. 2. Fermentation is very critical, your natural fermentation temperature and humidity are not enough, the temperature is not enough, the fermentation time will be extended accordingly, and the gluten will reassemble and condense, so how to send it is not big, and if the hair time is too long, not only will it not expand again, but it will spread down, and the honeycomb will not be uniform after steaming.

There is also humidity, the humidity in the natural environment is too low, the skin of the steamed bread is seriously dehydrated, and the skin will feel very thick and not white after steaming.

Therefore, the kneading force of the steamed bread machine will be much greater, which can pull out all the gluten, and the steamed bread blank can be proofed by the fermentation box, which can ensure the best environment for yeast fermentation and complete the fermentation in the most reasonable time, which is the difference between manual and machine steamed bread.

It's not white, one is the problem of the original flour, and the other is that it has not been pressed with a dough sheeter. Here's how to make steamed buns correctly:

Ingredients: 200 grams of flour, 5 grams of caster sugar, 2 grams of yeast powder, 100 grams of milk.

1. Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the milk into the flour, stir while pouring, and mix until flocculent.

3. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature.

4. Sprinkle the board with dry flour, then knead the dough until smooth, then roll it into large slices and roll it into long strips from top to bottom, and cut it into steamed bread blanks with a knife.

5. Add water to the pot, put the steamed bread blank for 15 minutes, and then change to high heat and steam for 12 minutes after 15 minutes.

Not white, one is the problem of the original flour, the other is that the dough sheeter has not been pressed, if there is a dough sheeter, press it several times with a dough sheeter, it is guaranteed to be very white, there is no dough sheeter with a rolling pin to roll flat and then fold, and then roll flat, repeat a few times it will be very white!

1. Don't be in a hurry to unload the steamed buns after steaming. Remove the lid of the cage drawer and continue steaming for 3 to 5 minutes. After the top drawer of steamed buns dries quickly, remove the drawer and remove the drawer cloth on the buckle board.

In this way, the steamed bun does not stick to the drawer cloth or the cutting board. Wait 1 minute before removing the second drawer, if so, in turn.

2. The best temperature for the dough: the most suitable temperature for the dough is 27 30 degrees. At this temperature, the dough can be successfully fermented in 2-3 hours.

In order to achieve this temperature, the temperature of the dough water can be adjusted appropriately according to the change of climate: cold water in summer; In spring and autumn, warm water of about 40 degrees Celsius is used; In winter, you can use 60-70 degrees hot water and noodles, cover with a damp cloth and place in a warmer place.

After you mix the noodles, you should knead them again, the more you knead them, the whiter they will become, the surface is very smooth, the steamed buns are naturally steamed white, and the taste is good. Don't be tired, you can knead it in pieces. It's a bit strenuous to rub together.

If it's a yeast-made noodle, you can put less alkali. In addition, steamed steamed buns made with pure wheat flour are not as white as those sold outside, because there is no added whitening agent.

The white one is added with a brightener.

Everyone thinks that the steamed buns sold outside are white and big, and it must be something that the shopkeeper added when making the steamed buns. In fact, this is a misunderstanding, food safety is very important when making food, and the food regulatory department is also tight. Who would dare to take a risk and make a small profit?

Besides, I eat it myself. Any food processing has its own unique production process, and steamed steamed buns need to have the ability to "take care of the house". Otherwise, what will happen to the "problem steamed buns"?

There is also a reason why the steamed buns sold outside are white and big. The "white" steamed bread is the result of using yeast, or yeast with aluminum-free baking powder. The steamed bread is not "white", and the old dough is fermented, and due to the production of lactic acid bacteria in the process of making the dough, soda ash must be added to neutralize it.

The alkali is irregular, and there is also the problem of insufficient or excessive use of soda ash. When dough is made with yeast (or mixed with baking powder), the dosage is exceeded or the fermentation is overtimed. Another possibility is that all-purpose flour is used, because its color is milky white, the steamed steamed bun is not very white, and tends to be beige gray; The steamed bread is not "big", mainly because of the production process, that is, there is no good steamed bread embryo.

How can you steam a big and white steamed bun at home:

Main ingredients]: 800 grams of low-gluten flour, or special second-class flour.

Auxiliary ingredients]: 8 grams of yeast, baking powder, 20 grams of sugar, about 6 grams of white vinegar, and about 300 grams of flour water.

Special second-class wheat flour, i.e. common flour. It is a flour made by removing the flour from the wheat flour, and the color is very white; The steamed bread made by fermentation with aluminum-free baking powder and fermentation is fluffy and "big". On the second day, the surface is still very soft, which is a double role for both; Try to use low-gluten flour to make steamed bread, it is white in color and softer in taste; Adding sugar to the dough with yeast helps fermentation and also adds flavor.

Adding a little white vinegar can stabilize fermentation and increase the pure whiteness of steamed bread.

Steps]: Only when the good noodles are kneaded in place, the steamed buns out of the pot will have no large air holes, which are very delicate, fluffy, and good-looking, not bad taste and taste.

The steamed bun embryo "became" bigger again, and it was patted with the back of the hand to quickly return to its original state, which was a very good proofing embryo.

Tips: When steaming in the pot, wipe the water in the lid with a rag to prevent the water vapor from dripping on the steamed bun during steaming, and touching the Zhenhong Tomb to cause its surface to be unsmooth; When it is time to steam, do not rush to remove the lid and simmer for at least 3 minutes before opening the lid.

Friends who come to the northern region will find that they like to eat pasta very much in the north, especially the noodles such as steamed bread are delicious and simple, and steamed bread can also be paired with most dishes, which is really a suitable food at any time. Even so, steaming steamed buns is not so simple, and even many friends in the northern region may not be able to steam them. Today, I will share with you the correct way to steam steamed buns, steamed buns like this are soft and delicious, and the taste is better than those made in restaurants outside.

There was still so much attention paid to steamed steamed buns in the past, no wonder the steamed steamed buns used to taste bad.

Step 1: Put the baking powder into a bowl, then pour the appropriate warm water into the bowl and gradually melt the baking powder and set aside.

Step 2: Take a small bowl, add an appropriate amount of white rice vinegar to the bowl, pour appropriate warm boiled water into the bowl and stir evenly and reserve.

Step 3: Find a larger basin, add an appropriate amount of wheat flour to the basin, then stir the yeast water and white vinegar water that were stirred a little better before, and keep stirring the wheat flour with chopsticks while pouring into the washbasin, until the wheat flour is stirred into flocculents, knead the dough with both hands into a smooth dough shape, cover it with a layer of plastic bag and put the dough in a dry place, and it will be twice the size of the original.

Mixing yeast water with white vinegar water can help the dough rise quickly, and the dough can be mellow in 20 minutes.

Step 4: Take a knife to cut the dough, and when you see a honeycomb in the dough, it means that the dough has already been mellowed.

Step 5: Take a small bowl, add 1 to 2g of edible soda ash to the bowl, and use a small amount to remove ash and set aside.

Step 6: Sprinkle a small amount of wheat flour on the board, then put the dough on the control panel, pour the edible alkali into the dough and knead it with both hands until the dough is exhausted.

Reminder: We added white rice vinegar when mixing noodles before, if you don't use edible alkali to neutralize it, the steamed bread will be a little acidic, and the color of the steamed bread will turn yellow, so this step of edible alkali must be added.

Step 7: After the dough is kneaded, cut into the same size of dough and knead into a steamed bun dough. Put it on the top of the control panel and let the steamed bread rise again for 20 minutes.

Step 8: Get out of the pot, add cold water to the pot, put it in the steaming drawer, put the steamed buns in the pot, cover the lid, and shoot, until the water boils, then change to medium heat and steam for 15 to 20min. After turning off the heat, you don't have to open the lid immediately, let the steamed buns persist in steaming in the pot for about 3 to 5 minutes before taking them out.

Reminder: Most people put steamed bread until the water boils, but this is not right, I personally feel that it is easier to steam the steamed bread with cold water into the pot to steam the soft and delicious steamed bread. After steaming, take off the steamed bun after a while, and the steamed bun will not collapse.