How to steam steamed buns to be round and beautiful, and not collapse when the pot is lifted

Material. 1. More than 1 pound of ordinary flour (that is, two and a half bowls of ordinary meals).

2. 8-9 grams of yeast.

3. A bowl of warm water (the bowl that usually eats), the water temperature must be a little warm but not hot.

4. The appropriate amount of sugar can be based on your preference.

Method. 1. Take a large container, pour half a bowl of warm water, and add sugar to the other half bowl of warm water and stir it for later use.

2. Add yeast, let it stand for a while and then stir, you will find that if you add yeast and stir it immediately, it is not easy to stir it, and it will be very easy to stir after a while.

3. Add a bowl of flour while stirring and add flour, then add another half bowl of sugar water soaked in warm water, and then add more than half a bowl of flour and stir.

4. At this time, the flour has become snowflake-shaped, and now you can knead it a few times with your hands to form a dough. At this point, you will notice that the dough is not very smooth, but it is not very coarse, and this is because the flour is stirred at the beginning.

5. Cover the dough container and let it stand for 6-7 minutes.

Take it out after 7 minutes, you will find that the dough has grown a little bigger, sprinkle dry flour on the table, put the dough on the dry flour and knead it. You will find that kneading dough is now very good, and it only takes a few minutes to knead the dough and knead it very smooth.

7. The next thing is to make the steamed bread cold and delicious, and knead the remaining half a bowl of dry flour into the dough little by little.

8. The kneaded dough is soft but dry. At this time, you can apply the agent and knead the shape.

9. Smear some oil on the cage drawer to prevent sticking, put the dough kneaded out of shape, do not add water to the pot, heat it slightly, and it is about a little warm (this is to speed up fermentation, suitable for cold days).

10. Put the cage drawer in to ferment, and open the lid of the pot for about 40 minutes to see that it is much larger than the original.

11. At this time, you can add cold water to the pot to steam, steam for 20 minutes, and be sure to wait for 5 minutes before you can open the pot after steaming.

The first is that when you steam steamed buns, pay attention to the fire not too big, just an appropriate amount. When the second steamed bun is cooked, first turn off the heat and wait for 3-5 minutes before taking the steamed bun out of the pot.

Beautiful women need makeup, and agree that beautiful steamed buns need to be seasoned.

Hehe, that has nothing to do with your steamed buns, it is caused by the water and steam on the lid when you boil the pot. Therefore, pay attention to the technique when lifting the lid of the pot. Hey, it's too far, it's too close, I'll teach you. Hehe.

1. Operation method: Remember not to add a lot of water at one time, dissolve the yeast with warm water, then pour a little branch to transport yeast water, knead a few times, pour some more, and then knead it into a hot and smooth dough, directly cover it with plastic wrap and put it in a warm place to ferment for two hours. Don't use a lot of yeast, be sure to follow the instructions, otherwise the steamed bun will collapse.

2. When kneading the dough, you must knead it many times, so that the kneading of the dough is delicious and will not collapse.

3. When steaming steamed buns, be sure to use a drawer cloth, otherwise the water in the pot will flow back into the pot, so that the steamed bread will collapse.

4. Add water to the pot, put the steaming grid and drawer cloth and boil the water, and then put in the steamed buns, do not open the lid during the steaming process, and steam directly for about 25 minutes, so that the steamed steamed buns will not collapse.

Here are some tips for steaming steamed buns, I hope they will be useful to you, and give me one to eat after steaming the steamed buns!!

Ingredients: flour, fermented noodles (old noodles), sugar, water, alkali, green and red silk.

How to make:1Add flour, water and dough to the fermented noodles (old noodles), and put them in a pot to ferment (the fermentation time depends on the indoor temperature and the amount of old noodles);

2.Take out the fermented dough, add alkali and sugar (white sugar can be added according to your favorite taste), knead thoroughly and knead well, knead into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam on the fire for 20 minutes, and take it out.

Note:1When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward;

2.When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom";

3.The fire must be strong when the basket is loaded, and the cage drawer should be put on when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. Today's weather, 2 hours is sure to start.

Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. It's up to you, whether you add bean paste, meat and vegetables or other things to make such as bean buns, buns, flower rolls, sugar triangles, depending on what you want to eat. After molding, let it sit for about half an hour.

Special attention should be paid to the process of steaming in the pot, which must be over medium heat, and cold water should be used in the pot. If you boil the water on a high fire as usual, it will definitely come out with dead dough. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Do not use hot water for steaming 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.

How to know how to know raw and cooked steamed buns.

There are several ways to judge raw and cooked steamed buns:

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. Thank you!!!

Hello, when the dough is raised, the baking powder should be stirred with warm water, do not use hot water, the dough is about twice as large as the original, and there are many honeycombs that are opened. You have to knead the good noodles repeatedly, you can also mix a little less alkaline noodles, (so that the steamed steamed bread is delicious), make the steamed bread and then wake up for about 20 minutes, not too long, see that the kneaded steamed bread has grown big, and then put the steamed bread in the pot with cold water to steam, after the high heat boils, switch to medium heat, don't keep burning with high heat (the key to whether the steamed bread is good or not soft is in the heat, you must remember to use medium or medium heat), I use gas, induction cooker is also the same reason, It takes about 15 to 20 minutes to steam, turn off the heat and wait for half a minute before lifting the lid, and then immediately remove the lid, don't drip water onto the steamed buns, that's how I do it, steam it once a week, it's soft and fragrant and good, you can try it.

Do not lift the lid immediately after the steamed bun is steamed, otherwise the steamed bun will collapse and not fluffy when the lid is opened.

The steps of steaming steamed buns are as follows:

Raw materials required:

1. Ingredients: 200 grams of flour, 2 grams of yeast, 100 grams of water.

2. Excipients: 2 grams of salt, 10 grams of sugar.

Step 1: Pour yeast in warm water first.

Step 2: Stir well and let stand for 3 minutes.

Step 3: Pour the flour, sugar and salt into a basin and stir well.

Step 4: Pour the yeast water into the basin.

Step 5: Then use chopsticks to stir into a flocculent.

Step 6: Pour the dough into the worktop and knead it into a smooth dough.

Step 7: Cover with a lid or plastic wrap and leave.

Step 8: Ferment to about 2 times the size, and poke your fingers into it without obvious rebound.

Step 9: Put a little flour on the worktop to vent.

Step 10: Knead into long strips.

Step 11: Cut into 6 portions with a scraper or knife.

Step 12: Place it in the steamer, continue to steam until it becomes significantly larger, pot it with cold water, continue to steam for 15 minutes, and simmer for 3 minutes.

Part 13: The finished product is as follows.

1. The practice of steaming steamed bread to keep the steamed bread from collapsing.

There will be a collapse in the process of steaming steamed bread, mainly because when making steamed bread dough, the dough is not fully vented, and the dough must be repeatedly kneaded and exhausted after it is made, so that the carbon dioxide inside the dough is discharged, so that the yeast is more evenly distributed, so that the yeast can inhale fresh fresh air, and then ferment again to make the dough ferment more fully.

Second, the practice of not collapsing steamed buns.

Ingredient breakdown. 500 g of flour

500ml of water

Baking powder 5g step: Soak the baking powder in warm water.

2.Slowly pour in the flour and stir.

3.Mix into flocculents.

4.Then slowly soften into a dough.

5.Put it in a warm place to ferment, and it will be twice as big as it will look like in about half an hour, which is enough for 6Knead and exhaust, after the dough is ready, it must be repeatedly kneaded and exhausted, and the carbon dioxide inside the dough will be discharged, so that the yeast will be distributed more evenly, so that the yeast can inhale fresh fresh air, and then ferment again to make the dough ferment more fully, and then let the dough rise for 20 minutes.

7.Then knead and wake up two or three times, so that the steamed steamed buns are deliciousAfter going back and forth a few times, make the noodles into small squeezes, and then make them into steamed buns9Put it in a pot of cold water and let it rise for fifteen minutes.

10.Cover with a lid and steam over high heat for 20 minutes.

11.After turning off the heat, simmer for another three to five minutes before boiling, and the steamed buns are out of the pot.

12.Serve on a plate.

The main thing is that the noodles of steamed bread should be slightly drier than the noodles of buns and flower rolls (kneading noodles should try to achieve "three lights", that is, hand light, pot light, and face light), so that no matter how you steam it, it will not collapse.

Don't be too soft when mixing the dough, don't make too much dough, it's definitely good to do these two things well.

Fermentation is suitable, with a slightly larger base.

Put the yeast powder on and knead the drawer for a while.

Reasons: 1. The heat is too high after boiling.

2. There is a problem with the yeast ratio.

3. After opening the lid, it is poured with water.

4. The surface is too soft.

5. The fermentation time is too long.

Solution: 1. Turn to a slight heat immediately after bubbling, even if you don't open the pot, there is no problem, and the pot is not boiled just because you can't see the steam is not really open, and the time is extended accordingly.

2. After fermentation, leave a piece of flour fertilizer and put it in the refrigerator for the next fermentation, that is, old flour steamed bread, or take a pound of flour and put 3 grams of yeast, the yeast does not have to put more normal room temperature fermentation with a little yeast, you can put a little sugar to promote fermentation.

3. The cage cloth should not be too wet, probably a little wet, open the lid immediately after closing the fire, do not listen to some people and simmer it before opening, and the opening speed should be particularly fast.

4. The ratio of noodles and water should be coordinated, the noodles of the steamed bread should be dry, and the steamed bread that is too soft will inevitably be affected by water.

5. Pay attention to the time, the finished steamed bread is about 16 cm and steamed for about 15 minutes, and the lid must be closed tightly when steaming.

6. The steamed buns must be put into the pot with cold water, and cannot be put into the pot after the water boils.

7. The fermentation time is about two hours at room temperature (about 25 degrees), and the next hour in the sun is enough.

8. The steamed bread should be kneaded evenly, and after being kneaded into a small dough, the air should be discharged and then formed into a ball, which will be subject to the reason for too much air in the dough.

There are two reasons for the wrinkle of steamed buns, the first side has been sold, and the second is that the pot will be boiled as soon as it is steamed under cold water. The correct way is to turn off the steamed steamed buns and do not open the lid immediately after turning off the heat, but then lift them after 3-5 minutes. Otherwise, the sudden cold will easily cause the steamed bread to retract sharply and produce unsightly hard spots on the surface.

Here's how to make steamed buns.

Ingredients: 200 grams of flour.

Excipients: 5 grams of caster sugar, 2 grams of yeast powder, 100 grams of milk Steps: 1. Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and stand for 5 minutes.

2. Pour the still-stable milk into the flour.

3. Stir while pouring and mix until flocculent.

4. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature 5. Ferment until it is twice as large as the original.

6. Sprinkle the board with dry flour and knead the dough until smooth.

7. Roll it out into a large piece.

8. Then roll up and roll into long strips from top to bottom.

9. Cut the steamed bread blank with a knife.

10. Add water to the pot and put the steamed bread blank for 15 minutes.

11. Then turn on high heat and steam for 12 minutes.

1. How to steam steamed buns to be soft and strong? ­

Here's the trick:

1. Use cold water and noodles in summer, warm water and noodles in winter, and noodles and noodles in winter should be 1 2 hours earlier than in summer. Be careful when mixing noodles with water. ­

2. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C. ­

3. When the noodles have risen, it is necessary to grasp the degree of fermentation. If there are honeycombs in the group, there are many small ones, which means that they have been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone. ­

4. Before steaming the steamed buns, they should be steamed in the pastry. It takes about 15 to 20 minutes in winter and shorter in summer. When the steamed buns are basketed, the water in the pot must be boiled wide, and the atmosphere must be seen for 10 minutes. ­

5. The contact between the cage drawer and the pot mouth should not leak, and the leakage must be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered. ­

6. When steaming steamed bread, the pot must be heated with cold water and gradually heated to make the steamed bread blank evenly heated. Do not steam steamed buns with hot water or boiling water at the beginning of the picture, because the steamed steamed buns are easy to get pinched.

What are some 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 dough making time. ­

4) In the fermented dough, people often put an appropriate amount of alkali 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 are holes with sesame grains of uniform size on it, 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 xuan.