When is the noodle steamed bun and the noodles good in summer, I am steaming the steamed bun

1. Instructions for the success of steamed steamed buns:

1) Add a little sugar when mixing the noodles, so that the steamed bread noodles are more fragrant. I've also tried it without sugar, and the taste is far worse than the one added. I am 500 grams of flour, put a small spoon of 20 grams of sugar, and a moderate amount is enough.

2) For the first fermentation of the dough, observe the state of the dough at any time, and swell and fat to twice the size. If the hair is too big, the dough is cracked and sour, it is overdone.

How to make a face: How to do it:

1) Pour the yeast into warm water, stir well and leave for 5 minutes.

2) Put the flour in a large bowl and slowly pour in the yeast water in batches, stirring with chopsticks as you pour the water, until you see the flour start to clump.

3) At this time, rub it repeatedly with your hands, and when the flour is kneaded into a ball, cover the large bowl tightly with a damp cloth or plastic wrap, put it in a warm place, and let it stand for about 1 hour (about 2 hours in winter, if it is placed next to the heater, it is 1 hour).

4) When the dough has expanded to twice its size and the inside is filled with bubbles and honeycomb, the dough is finished.

It is best to mix the noodles and let them sit for more than an hour. Wait for the noodles to be twice as big as before, and wait for the steamed bun to be steamed after it is ready.

In summer, when the temperature is high for about an hour and a half, the noodles should be very good.

My mother usually makes noodles at noon, and the basin is placed on the windowsill to warm up. It was sent in a while. Hehe.

Steamed in the morning and noon, or steamed in the evening at noon. The weather is hot, and it is not advisable to make the dough for too long.

The night before, it won't be tasteless.

Summary. Hello dear

The fermentation time of steamed bread depends on the season<>

If it is in summer or when the temperature is high, the steamed bread is generally fermented for 2-3 hours, and then steamed in the pot;

If it is in winter or when the temperature is relatively low, the steamed bread needs to ferment for 5 to 6 hours before it can be steamed, and when fermenting the dough, the dough needs to be placed next to warm water or other places with high temperatures.

To what extent can the noodles be steamed and steamed buns.

Hello pro, the fermentation time of steamed bread depends on the season, oh <>

If it is in summer or when the temperature is high, the steamed bread is generally fermented for 2-3 hours, and then steamed in the pot; If it is in winter or when the temperature is relatively low, the steamed bread needs to ferment for 5 to 6 hours before it can be steamed, and when fermenting the dough, the dough needs to be placed next to warm water or other places with high temperatures.

Precautions: When making noodles, you can choose according to different seasons and different water noodles; For example, choose to use cold water in the summer and warm water in the winter. And when mixing the dough, you must knead it several times to let the dough fully blend with the water, so that the dough can be more even, and the kneaded dough will be softer and <>

After the noodles are lived, they must be proofed, and the black dough has enough time to let it rise, so that the dough can swell, so that the steamed steamed buns will be more fluffy and taste better<>

How much time and noodles are in advance, this depends on the season, and it also depends on whether to use yeast to make noodles or old noodles and fat noodles. The temperature is high in summer, whether it is yeast noodles or old noodles and fat noodles, the time is not too long, and the winter temperature in the south is low, and there is no indoor heating, so the fermentation time is longer. The yeast we use to make steamed bread, the second sister has also tried this fermentation method before, the fermentation time at different temperatures is different, the second sister checked the activity of the yeast at different temperatures is different, if it is in summer, the second sister thinks that an hour is enough, <>

The dough does not get better because of the long time, on the contrary, it feels like the dough has retracted; The steamed steamed buns will also have a slightly sour taste, although the sour taste is not strong, pour the yeast powder, baking powder, and sugar into the flour prepared in advance and stir evenly, prepare 300 ml of warm water, the water temperature must be controlled between 35 and 40 degrees, not too high, otherwise it will directly kill the yeast inside and lose its effect.

Pour 500 grams of flour into the basin, add 5 grams of yeast powder, 10 grams of sugar and stir well, then add a small amount of warm water of about 250 grams of 40 degrees many times, stir with chopsticks until flocculent, and then knead the dough by hand without proofing directly on the board and knead it a few times, roll it into a slightly thicker large dough sheet with a rolling pin, thank you for the invitation, it takes at least half an hour to do, and it takes more than an hour to make the dough good if it is longer, so this makes many busy office workers, I don't usually have time to make it at home, so I choose to buy some ready-made ones to eat.

We have tried this fermentation method before, and the fermentation time is different at different temperatures. In the summer, I use normal yogurt and, and finish the noodles. Ten minutes is enough.

Leave for an hour in winter. Concentrate. Do not make ice shock yogurt.

It takes an hour to make noodles, and when I make steamed buns, it is always an hour to make noodles, and the steamed bread that comes out of this way is very fluffy.

About half an hour. The steamed buns are very fluffy, and they are not easy to collapse, and the taste is also very good.

It generally takes about an hour to steam steamed buns, and of course this time is also related to the temperature of the environment.

1-2 hours. In the summer, it took about an hour to make it, and the dough was doubled to just the right amount. If there is less yeast, or the weather is cold, you can appropriately extend the dough time until it is ready.

If it's winter, you can put a basin of warm water under the basin for dough to facilitate fermentation.

1- Preparation: Pour the noodles into the basin, each kilogram of noodles, about a bowl of water is needed (the specific amount of water depends on the next step and the situation of the noodles), put the yeast into the water, and the surface of the water is about the same.

2- Mix the noodles: After the water is stirred evenly, pour it into the noodle bowl and stir the noodles with chopsticks while pouring, and then repeatedly mix the noodles with your hands to make the noodles have a shape, that is, they can all stick together, and stir them into the appearance of the noodles in the picture, so that the amount of water is just right.

3-After the noodles are reconciled, Lou becomes a smooth dough, and the surface of the corridor is shining, and it can be put into the basin.

4- Resting: Then cover with damp gauze, wake up, plastic wrap or pot yard lid can be, as long as it is not in contact with the air, do not air dry the skin.

Summary. Make steamed bread at home to make noodles first, put the noodles in a warm place for about 1-2 hours, after the noodles are ready, you can make steamed bread, after the steamed bread is formed, the steamed bread is placed for 20 minutes and then steamed for the best effect.

Make steamed bread at Fanhe Zao's house first, put the noodles in the warm place of the world for about 1-2 hours, after the noodles are ready, you can make the sparrow into steamed buns, and after the steamed bread is formed, the steamed bread is placed for 20 minutes and then steamed for the best effect.

Steamed bread, also known as steamed bun and steamed bun, is one of the traditional noodle dishes with Chinese characteristics, which is a kind of food made by fermentation and steaming of flour Xunhuai, which is round and bulging. There is a filling, and then it is called a steamed bun without a filling, and a bun with a filling. Usually northerners choose steamed buns as a staple food.

Mantou, with wheat flour as the main raw material, is one of the main daily potato foods in China. However, with the improvement of the living standard of Mu Kaiyou, people have begun to pay attention to the health care performance of staple foods. Nutritional fortification and health care steamed bread is mostly added with natural raw materials.

The unit sends steamed buns first, or after it is done.

Pro, it's the first to face.

Do it after you send it.

It's not good to do it in the hair, right, pro.

How much water pro is added to a pound of noodles.

Yes, dear.

Three catties of water, generally a catty of flour is the most suitable for about three catties of water, if the water is more, then the flour will be very loose.

Three pounds of water? Three taels of water.

Dear, it depends on the actual operation.

15 minutes in summer and 30 minutes in winter. There are many fermentation methods for steamed bread, including old noodle fermentation, koji fermentation, chemical leavening agent fermentation, yeast fermentation, etc. Experiments have proved that yeast dough has strong advantages from the perspective of food nutrition and from the perspective of operation.

Dough made with yeast is not only suitable for home and industrial production lines, but also suitable for small workshop-style steamed bun houses.

Steamed buns, also known as "steamed buns", "steamed buns" and "steamed buns", one of the traditional Chinese noodles, are said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms, and are a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese. Steamed bread is a kind of flour plus yeast (old noodles are careful), water, or disturbed to rent edible alkali and other mixed evenly, through kneading, steaming and steaming, the finished product is hemispherical or rectangular shape.

The taste is soft and delicious, nutritious, and one of the most intimate foods for the descendants of Yan and Huang. The raw materials required to make steamed bread are flour, baking powder, (sugar, rarely used), water, alkali, and (green and red silk). Flour is fermented to make steamed bread, which is easier to digest and absorb.

The steamed buns are simple to make and easy to carry.

Pasta is an indispensable staple food for northerners, and steamed bread is a masterpiece, basically every meal is indispensable to its figure, the outside of the steamed bread may put more additives, all want to steam the steamed bread at home, so how long is the best steamed steamed bread noodles to rise? Here I would like to share my personal opinion with you!

When steaming steamed buns, you need to wake up the noodles, that is, the noodles, the time to wake up will be different according to the different weather temperatures in winter and summer, and the time of resting will be different, generally if the temperature is higher, the activity of yeast is stronger, and the flour fermentation will be faster. In the summer, the steamed bread ferments for about 2 to 3 hours, and in the winter when the temperature is relatively low, if the basin containing the dough is placed on warm water, this can promote the dough to rise, but it also takes about 5 to 6 hours.

There is also an important step to judge how the face is hair, the face that has been overdone is sour and heavy, and there is no tension; If the dough becomes about twice the size of the dough before and the dough does not shrink or collapse when you poke a hole in the middle of the dough with your fingers, it means that the dough has risen. The leavened dough will have some small holes on it, like honeycombs. Because there will be some pores in the dough, you need to continue kneading the dough to squeeze out the air bubbles inside and knead until the surface of the dough is smooth.

Divide the dough into the size and shape of the steamed bread you want, and then before steaming the steamed bread, it is best to put the steamed bread on the cutting board and let it rest for 10 to 15 minutes, and then put it in the steamer.

In addition, if you want to make the steamed buns look good and the color is beautiful, you can make several kinds of noodles together, delicious and nutritious. White flour, cornmeal, and soybeans together account for 2 3, corn flour and soybean flour account for 1 3, and white flour, Qiaomai flour, and black rice flour account for the same proportion. The color of the steamed style is beautiful, and it will also be very appetizing!

If you are very "proud", you can use milk and noodles, and the steamed steamed buns will be more fragrant and white.

The noodles can be made in 2 hours, and the time is relatively short, so that the noodles can become super good, that is, fluffy and soft, super delicious.

It usually takes three or four hours, which is caused by the temperature factor of the place where you put it, and the temperature varies from time to time.

If you use yeast powder to ferment the steamed noodles, it will take 3 to 5 hours.

Generally, twenty minutes is OK, when the dough is raised, you can take the gauze in the kitchen to cover the dough to prevent the evaporation and loss of dough moisture.

In winter, steamed steamed buns are wrapped in plastic wrap and the dough is fast. Code rules.

Raw materials: 200 grams of flour, 5 grams of caster sugar, 2 grams of yeast powder, 200 grams of milk.

1. Stir the yeast powder with the milk, pour into the flour and add a teaspoon of sugar.

2. Stir with chopsticks.

3. After the dough is reconciled, cover with plastic wrap for fermentation.

4. The appearance of the finished fermentation.

5. Knead the dough into strips.

6. Cut into the shape you want and knead it into a steamed bun.

7. Add an appropriate amount of warm water to the pot, put the steamed buns in the pot and let them rise for 20 minutes, then start steaming, steam for 15 minutes after the water boils, and remove the lid after stopping the fire for five minutes.

8. Done. <>