There is no gauze for steamed steamed buns, what can be used instead?

When steaming steamed buns, it is well known that you need to put some gauze, but some people may not prepare gauze in time, you can actually choose to use a mask to put it directly in the steamer, which can also reduce the phenomenon of adhesion. You can also choose to put some oil on the steamer, which is also a good treatment, and it is okay to use oil or olive oil. If you often make some small pastries, you should have some oil blotting paper at home, and we can also choose to put the oil blotting paper in the steaming drawer, which can also reduce the occurrence of sticking.

If there is corn in the house, you can also choose to peel off the corn leaves and put the corn leaves on the steamer, which can also make the steamed buns look more beautiful, and it will not cause the buns to stick to the steamer. Like the zongzi leaves we use when wrapping zongzi, you can also choose to put it on the steamer, so that the steamed steamed bun will have a fresh grass fragrance, which is very good.

In rural areas, many people will choose to use lotus leaves to steam steamed buns, the fragrance of lotus leaves is very sufficient, and it is also a very good way to replace Shabu with lotus leaves, which has great benefits. If these things don't have me, you can also choose to use Chinese cabbage leaves, which can be said to be very common in life. In fact, there are many things in life that can replace gauze, and you can also choose when steaming steamed buns or steamed buns.

I think the easiest way is to use Chinese cabbage leaves, because many people will stock up on Chinese cabbage in their homes, especially in the northeast.

They are all purchased by the ton. You can also choose to brush some oil on the bottom of the steamer, and if you brush the oil, it can also make the taste of the steamed bread better.

If there is no gauze for this steamed bread, you can use a straw mat or white cotton cloth instead, which can also achieve the effect of steaming the steamed bread with gauze, and also make the taste of the steamed bread better.

You can use white cotton cloth or choose to use cabbage leaves or corn leaves, and when steaming the steamed buns, brush a layer of oil on the bottom of the steamed buns.

You can use a clean towel, a clean dishcloth, a plastic bag, or plastic wrap, or a tablecloth.

It is the easiest way to use a brush dipped in cooked cooking oil and evenly spread it on the steaming drawer, if there is no brush, you can use kitchen paper dipped in oil to evenly apply it to the steaming drawer. I think the best way is to brush the oil, brush the steaming drawer with a layer of salad oil, and then place the steamed bun raw embryo on the steaming drawer for secondary proofing and steaming, the steamed bread is very complete when it comes out of the pot, and it will not stick to the bottom at all. If you steam the next pot of steamed buns, you need to brush the oil again.

But the premise is to brush the oil in the cage drawer first, and the dough should be harder, otherwise the dough will run down in the process of fermentation, you don't think it's fun, it's a waste. There is also a flaw in this method, that is, the bottom of the steamed bun is a bit hard. When steaming steamed buns, the gauze is spread underneath, so that the steamed buns do not stick to the steaming drawer, and the steamed steamed bread can also make the steamed steamed bread softer at the bottom.

Due to the moisture during steaming, the gauze is a little wet. When the steamed bread is taken out, the gauze will occasionally stick to the bottom of the steamed bread. The bottom of the steamed bun will be wet, and it will look like it has been soaked for a long time.

One by one, it's convenient, but it feels a bit wasteful (it can only be used once). This steamer paper is waterproof, so the bottom of the steamed steamed bun is dry and will not stick to the paper. Knead the raw materials and dough more, let it rise to twice the size, take out the exhaust, cut it into fist-sized dough, and knead it into a steamed bun shape with both hands.

At this time, if there is no gauze for steaming steamed buns, it doesn't matter if you don't use it, you just need to brush a thin layer of cooking oil on the grate. In fact, its main purpose is to prevent it from sticking to the pan after cooking, and it is difficult to take it out.

If there is no steamed cloth for steamed steamed buns, you can use silicone pads instead, which will not let the steamed buns stick to the surface and will not be very harmful. You can also use the straw mat of a special steamer to steam steamed buns, because the straw mat can effectively isolate the steamer and steamed buns, and will not stick together.

You can use corn leaves to steam, so that the steamed buns, as well as a kind of corn fragrance, can also be replaced by baking cake paper, which is also good.

Gauze can be used instead, and it can be spread on the steamer, because there are tiny holes in it, so it can also let the steam up.

When steaming steamed bread, it is best to use wet gauze on the steaming drawer, or brush with a layer of oil, or put a layer of corn husk under the steamed bread, so as to prevent the bottom of the steamed bread from sticking to the gauze.

The key to making a good steamed bun:

You can use old noodles to make noodles, yeast powder noodles are more nutritious, adding sugar can make steamed bread more fragrant, but don't put too much, the highest level of kneading noodles is three lights: face light, basin light, hand light, this is a beginner must learn.

The fermentation time depends on the weather, with a shorter blooming time in the summer and a longer time in the winter.

Making steamed bread is the simplest pasta, not very complicated, the key depends on the length of kneading time, the longer the kneading time, the more chewy the steamed bread, the more delicious, generally at least 15 minutes.

When steaming, the lid of the pot is buckled with a key bowl or basin, and the surrounding area is covered with a clean towel to prevent air leakage, and simmering for a few more minutes can make the steamed bread not stick.

Dietary taboos: 1. Insomnia, dreams, palpitations, yawning, joy, sadness and crying, which were eaten by women who were called dirty (hysteria) in ancient times, and are also suitable for women to eat when they return to breastfeeding; Eating whole wheat can reduce the amount of estrogen in the blood circulation, thus achieving the goal of preventing breast cancer.

2. People with the same allergic symptoms are not suitable for consumption.

Steamed steamed buns are a traditional noodle snack made with flour as the main ingredient. The fermented dough can be steamed in the shape of steamed bread and steamed on a pot or steamer, which is simple and easy to learn, and most families will make it.

The above content reference: Encyclopedia - steamed steamed buns.

1. The water in the steamer can't be too much, even if it's boiling, it can't rely on the steamed bread 2 The water is boiling, when the steamed bread 3 is put on the steamer, a layer of gauze soaked in water should be placed under the steamed bread 1, how can the steamed steamed bread not stick to the drawer cloth: Don't rush to unload the drawer after the steamed bread is steamed. 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. 3. Detection of pH of the surface

After the dough is fermented, an appropriate amount of lye must be added and kneaded well. The pH can be measured by the following methods: (1) beats.

Pat the dough with your hands, if you hear a "bang" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that the alkali is less; If there is a sound of "horn click, horn click", it means that the alkali is too much. (2) Look. If the dough is cut, if there are evenly distributed sesame grain sized holes in the profile, it means that the alkali is properly placed; If the hole is small, slender and long, and the dough color is yellow, it means that there is too much alkali; If there are uneven large holes, the dough color is dark, indicating that the alkali is less.

4) Catch. If the dough is heavy and inelastic, it means that there is too much alkali; If it is not sticky, nor sinking, and has a certain elasticity, it means that the alkali is just right. (5) Taste.

Knead the lye dough and put it in your mouth to taste, if there is a sour taste, it means that the alkali is less; If there is alkali astringency, it means that there is too much alkali; If you feel that it has a sweet taste, it is the right alkali. When the steamed buns are steamed, first open the lid of the pot and let the skin of the steamed buns on it cool, and take it out if the skin is not sticky. Open the lower layer again, as above.

Take it out layer by layer!

You can put cabbage under the steamed buns.

If there is no gauze when steaming steamed buns at home, then we can brush a little oil on our steamer, because brushing oil can make water and oil unable to fuse, that is, it can be said that the steamed bread can not stick to the steamer, so there is no gauze, that is, you can use some edible oil to replace, this method is actually useless for many people, so I recommend this usage to you here, of course, if you don't want to buy gauze, then you can brush a little oil on the steamer.

When steaming steamed buns, we must also pay attention to ourselves, and the living noodles must not be too soft, if they are too soft, then the steamed steamed bread will become very thin, just like a cake, so when steaming the steamed bread, we must also control the degree of our hair, and we must not let the steamed bread hair be very thin, so if you take alkaline noodles to steam, then you must knead the alkaline noodles when mixing the noodles, only in this way will we make the steamed steamed bread not yellow, Of course, I recommend everyone here to use yeast to ferment, only in this way can we make the steamed bread become very fluffy, of course, if you want to use alkaline noodles to steam, then you can, so when steaming steamed bread can also be divided into two methods, of course, I personally think that the second method is the best, because steamed steamed bread I think is very delicious, but also very fluffy, of course, some people just like to use alkaline noodles to steam, but I can't control it well, the amount of alkaline noodles is always steamed very yellow.

So I recommend everyone here to use yeast to ferment, only in this way can we survive the steamed bread is very good, but also very fluffy, of course, before steaming the steamed bread, you can knead the noodles first, put there for a short time, we can know, after steaming out the steamed bread, the steamed bread will become as fluffy as the one bought outside, which is also the small skill used by some families when steaming steamed bread, so this kind of small skill is widely spread, so that the steamed steamed bread is exactly the same as the one sold outside.

Introduction: Steamed steamed buns without gauze, what can be used instead? There is no gauze for steamed steamed buns, so you can replace them with the following things.

Instead of corn leaves, you can prepare a few fresh corns, peel off the corn leaves, clean them and dry them, you can put them in the drawer above the cage when steaming the steamed buns, put the kneaded dough on top of the corn leaves, you can steam them directly, and the steamed steamed buns have a fragrance of corn, and the taste is particularly delicious. If you don't have corn leaves at home, you don't have to worry, dip a brush in cooking oil and then spread it on the top of the steamer, which is also a very good method. Steaming drawer cloth, there are many ready-made steaming drawer cloths in the supermarket, steaming drawer cloth is made of fiber materials, if you use this steaming drawer cloth frequently, it will cause some harm to people's body.

I once bought a few steamed steamed buns for use, and for families who don't often steam steamed buns, there is no problem to use them once or twice once in a while.

First, the method of steaming steamed buns.

Prepare 1 kg of flour, 300 grams of warm water, 20 grams of yeast, 5 grams of sugar, pour the yeast into warm water to dissolve, and then pour in flour while stirring, knead into a dough with moderate hardness and softness, cover the lid and proofing for two hours, according to the temperature to determine the proofing time, if the temperature is low, then the proofing time should be longer, in the process of proofing, to do a good job of keeping warm, wait for the dough to rise to twice the size of the dough to take it out and knead repeatedly, and then cut the dough into a fist-sized dough, knead it with both hands, knead it into a steamed bun shape, Continue to put it on the board to rise for 20 minutes, take a larger steamer, add more cold water until the water boils, brush the steamer on it with a layer of food oil, place the kneaded steamed buns evenly, put them neatly in the steamer, cover the lid, steam over medium heat for 20 minutes, and then wait for 5 minutes to get out of the pot, so that you can make fragrant and sweet steamed buns.

2. Conclusion. Steamed bread is an indispensable food in the usual diet of northerners, especially during the New Year's holidays, steamed steamed bread of all kinds of patterns, many elderly people at home do not like to eat steamed bread bought outside, always feel that it is not as delicious as steamed bread by themselves. So it's always good to learn more of a craft.