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Anonymous users2024-02-11No, pumpkin is a common food in our lives, it is not only very nutritious, but also has many ways to eat. Pumpkin is not only beautiful in color, but also super in taste, because pumpkin is named a natural dough softener, and adding pumpkin to pasta is sure to be delicious. If you make a pumpkin pie, the pumpkin steamed bun tastes sweet, and the finished product is exceptionally soft and delicious.
The main ingredient is unknown. 1000 grams of flour.
540 grams of pumpkin.
Accessories. 4 grams of salt.
8 g of dry yeast.
90 grams of water. Step 1** The practice of steamed bread.
Peel and seed the pumpkin, cut into cubes and steam in a pot.
Step 2**Steamed Bun Preparation**.
Puree while hot.
Step 3** Home-cooked practice of steamed buns.
Place the flour, baking powder, cooled pumpkin puree and water in a mixing tank.
Step 4** Simple preparation of steamed buns.
Start the machine to synthesize the dough.
Step 5**How to eat steamed buns.
After the dough is smooth, let it rise in a warm place for more than 1 hour.
Step 6**How to make steamed buns.
Dough is served until it is twice as large as it is raised.
Step 7**How to fry steamed buns.
Add a little edible alkali and baking soda (about 1 gram) to the dough, knead the dough evenly, and expel the air.
Step 8**How to cook steamed buns.
Divide the dough into the right size, and I divided 15 pieces.
Step 9**How to stew steamed buns.
Knead the dough one by one.
Step 10**How to stir steamed buns.
Cover to keep fresh, simulate dry and wake up for a few minutes.
Step 11**How to stir steamed buns.
The second kneading of the dough will be easy and smooth.
Step 12**How to make steamed buns.
Put an appropriate amount of water into the steamer to put the kneaded dough in, you can put on a cage cloth or silicone oil paper, cover and let it stand for about 15 minutes.
Step 13**How to fry steamed buns.
The dough will become lighter than the original, because the dough is full of air, turn on high heat and steam the pot for 20 minutes, turn off the heat and simmer for 2 minutes.
Finished product drawing. Cooking skills.
Xiao Yingzi's heart:
Once the pumpkin is steamed, it will be easy to puree it with a spoon while it is hot.
Because the water content of pumpkin is different, the water added to remove the pumpkin puree should be added as appropriate, and the formula is not a fixed number.
Put a little salt in the dough and steam the dough to make it delicious.
The steaming time is extended or shortened depending on the size of the dough.
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Anonymous users2024-02-10Is it better to put baking soda or alkaline noodles in steamed steamed buns, it turns out that I have always done it wrong, and tell my family after reading it!
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Anonymous users2024-02-09If baking soda is used in excess, it will produce corresponding poisons, such as alkalosis that can cause excessive alkalosis and endanger physical health, and in serious cases, it may also endanger the life safety of users, so it should be used scientifically in strict accordance with the needs of diseases and diseases.
Generally, you don't need to put baking soda when steaming steamed buns, baking soda is mainly used to neutralize the sourness, if it is a hot weather in summer, the fermentation is good, but the dough has a sour taste, you can add some baking soda to neutralize the pH.
Precautions for steaming steamed buns.
When fermenting noodles 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, this is the reason why the mouth of the agent is facing down, the daily consumption is generally white flour steamed bread, so generally do not add other things, only during the New Year's festival sometimes add some jujube peanuts and the like on the steamed bread.
Do not use hot water to steam steamed buns. Many people like to use hot water or boiling water to steam steamed buns, thinking that this way they can open quickly. Actually, this is not scientific.
Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched. The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.
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Anonymous users2024-02-08The steamed bread is fluffy because the carbon dioxide released by baking soda when it is heated makes the small pores in the steamed bread, which makes the steamed bread fluffyThe chemical name of baking soda is sodium bicarbonate, and it is often used as baking powder to make steamed bread at homeBut steamed steamed buns are often not too soft, because baking soda does not release much carbon dioxide when heated, and there are fewer small pores in the steamed bread, and the dough does not rise well
On the other hand, baking soda itself is an alkaline substance, if the dosage is slightly more, the steamed bread will produce alkaline taste, the color will be yellow, and the vitamins will be destroyed, and the effect is very unsatisfactoryIf you add a certain amount of acetic acid (salt and vinegar) to baking soda, you can make up for the above shortcomingsNot only can a large amount of carbon dioxide gas be produced, but it also does not have a large alkaline smell
Pour 1 kg of flour into the basin, put in 3 taels of baking soda, pour in 1 tael of vinegar, immediately stir with your hands (add some warm water) to make the dough, wake up slightly, make steamed buns, and steam the upper drawer with a strong fire for 30 minutes to cookIf you smell the dough sour, you can add some alkaline water and knead it well before using
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Anonymous users2024-02-07You can whip the dough with baking soda. When baking soda is added to the dough, a certain amount of vinegar can be added, which can not only produce a large amount of carbon dioxide gas to make the steamed bread more bulky, but also neutralize the alkaline taste of baking soda.
Specific steps to whip the dough with baking soda:
1. Use warm water at about 35 degrees Celsius for baking powder, fully dissolve and set aside. A pound of flour should be put three taels of baking soda, that is, a ratio of 10:3.
2. Pour 1 kg of flour into the basin, pour in warm water soaked in baking powder, and then pour in 1 tael of vinegar to mix the dough, be sure to knead it for 15 minutes.
3. Put it in a warm and humid place to ferment.
4. Knead the fermented dough with flour, knead it well, and then put it in a baking tray or steamer for 2 times of fermentation, not less than half an hour. And that's it.
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Anonymous users2024-02-06Baking soda can be steamed steamed bread, baking soda melted water mixed into the noodles, after heating, it will decompose into sodium carbonate and carbon dioxide, and the gas will make the noodles soft, which can make the steamed steamed bread more fluffy and sweet. Baking soda is an alkaline substance, too much dosage will produce alkaline taste, yellow color, adding an appropriate amount of acetic acid to baking soda can improve this phenomenon.
Baking soda can be steamed steamed bread, often baking soda melt water mixed into the noodles, after heat decomposing into sodium carbonate, water and carbon dioxide, the gas will make the noodles soft, can make the steamed steamed bread more fluffy and delicious. Baking soda is used to make dough, which is made from a solution or crystalline of soda ash that absorbs carbon dioxide, and is also called edible soda.
Baking soda is in a solid state, white in color, soluble in water, put in when making steamed bread, can make the steamed bread more soft and sweet. Baking soda itself is an alkaline substance, if the amount is too much, the steamed bread will produce an alkaline taste, the color will be yellow, affect the appearance, and destroy the vitamins it contains, you can add an appropriate amount of acetic acid to baking soda to alleviate this phenomenon.
Steamed steamed bread with baking soda, first sieve the flour, add warm water and sugar, knead into a dough and place it overnight, then add baking soda to the awakened dough, knead it for another 10 minutes, divide it into 10 equal parts, and finally put it directly into the steamer, steam it with boiling water for 35 minutes to get out of the pot, and the steamed steamed bread is fluffy and fragrant.
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Anonymous users2024-02-05OK. Baking soda can be used to make steamed buns. Baking soda reacts in the noodles to produce sodium carbonate and carbon dioxide, which produce a gas that makes the steamed bread softer and more delicious.
Baking soda is in a solid state, white in color, soluble in water, often used in making steamed bread fritters and other foods, soda powder dissolved in water mixed into the noodles, the carbon dioxide and water vapor produced will make the steamed bread more fluffy.
If you want the flour to ferment faster, in addition to adding yeast powder, you can also add an egg to the flour, or you can add a little less sugar.
Steamed steamed buns and steamed buns, "three proofing" to learn. First proofing: When the dough rises, let the dough rise to twice the size.
The second proofing: After kneading the dough, before kneading the steamed buns, let each small flour rise for a while. Third Proofing:
After the steamed bun is in the pot, don't steam it directly, but let it rise for a while before you can steam it.
The proofing time is determined according to the degree of dough fermentation and the season, if the dough fermentation degree is high, the proofing time can be shorter, if it is winter, the temperature is low, the proofing time will be longer.
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Anonymous users2024-02-04Baking soda is an alkaline substance, mainly used to neutralize the sourness, if the fermented dough has a sour taste, you can use baking soda to neutralize, but if steamed steamed bread uses a lot of baking soda for a long time, it will destroy the body's acid-base balance and cause adverse reactions to the body's organs.
Baking soda, also known as sodium bicarbonate, is an inorganic salt, white crystalline powder, odorless, alkaline, soluble in water, and can be directly used as a raw material for the pharmaceutical industry.
Sodium bicarbonate solids begin to gradually decompose above 50 to form sodium carbonate, water and carbon dioxide gas, which is often used as a leavening agent for making biscuits, pastries, steamed bread and bread.
Baking soda is a non-dangerous product, but it should be protected from moisture, stored in a dry and ventilated warehouse, and cannot be mixed with acids and toxic substances to prevent pollution.
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First of all, this question should be established, is it steamed yeast flour steamed bread, or old fat noodles steamed bread, generally speaking, the old flour steamed bread must put alkali, and the fermented bread generally does not need to put alkali, for the steamed bread alkali is good, it is indeed worth discussing, my home is in Taiyuan, Shanxi, Taiyuan is the hometown of pasta, like steamed bread, noodles, can be said to be a daily staple food, in our place, white steamed bread is not happy, the best sale has to be alkaline steamed bread, that is because the traditional steamed bread after alkali is not only delicious, The alkali in the steamed bread will also neutralize the stomach acid, especially in the spring, summer and autumn festivals, due to the high temperature, people eat less, often have anorexia and a feeling of satiety, at this time, if you can eat an alkaline steamed bun, to ensure that your appetite is open, do not believe you try, as for eating it is good, this practice has been used for thousands of years from ancient times to the present, and I have not heard of anything bad, if it is not good, scientists have already come out and said What do you say, whether it is good or not, we can't comment on it, but I know that everything must be done in moderation, hehe, measure it yourself
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