How to make steamed buns so that the noodles are soft

Steamed buns are a relatively traditional food in our country, and today's steamed bun shops are still very common, ** not expensive, you can make breakfast, you can also use it as lunch. If a steamed bun shop has a good business, it will be sold out by noon, and of course, in order to meet the demand, they will wrap the steamed buns and put them directly into the cage and start steaming.

2. In fact, as long as the first dough is fermented, there is no need to ferment it for the second time, and there are many ways to make dough. First of all, the traditional way of making noodles, which is still used in many traditional signature steamed bun shops, is really the taste of childhood.

3. It will not use these modern baking powder and the like to ferment, and it will use the silver left over from the last time when it makes the dough, which is a small ball of dough left last time. However, if it is left for a long time, the dough will be sour, and a professional master will need to control it.

4. The second is to use yeast and baking powder mixture, baking powder will work when the dough is raised, and baking powder and yeast powder will work at the same time when steaming steamed buns.

5. The advantages of fast baking powder and good taste of yeast powder are perfectly combined. A large amount of carbon dioxide gas is produced inside the steamed steamed bun to make the bun loose and soft, of course, the ratio of this pair should be mastered, if there is more baking powder, the noodles will be sour, generally baking powder and yeast are mixed according to the ratio of one to one.

Tip 1: The ratio of the surface is the foundation. Generally, 500 grams of flour add 4 grams of yeast and 2 grams of baking powder (adding baking powder can shorten the resting time and make the buns fluffier, if you don't like it, you can also use sugar instead).

Mix the dough with 30-35 warm water. (The ratio of water to flour is 1:2), not too much water, otherwise the dough will not rise easily.

It should be noted that when mixing the dough, add water slowly, stirring and adding water until the flour is in the shape of a shuttle (snowflake), and then knead it into a smooth dough.

Try it with the back of your hand, and it feels just right if it's warm and not hot. Steamed buns and noodles must not be too soft, otherwise it will not be easy to set.

Tip 2: The most important thing is to wake up the environment.

Put the dough in a warm and moist place, cover with a damp cloth or wrap it in plastic wrap, and wait for it to rise. Generally, it is good to ferment twice as much as the original. In summer, the weather is relatively hot, and it is generally about 2 hours.

If it's winter and the temperature is relatively low, you can add water to the steamer, boil the water until it is a little hot, turn off the heat at about 40, and then put the basin with the dough in the steamer to rise.

Tip: Cover the dough with a layer of cloth or cover the pot when the time is up, the dough will become inflated, and when you grab it by hand, the dough will appear honeycomb-shaped, indicating that it is ready to wake up. Then place it on a cutting board and continue to knead out the air bubbles in the dough until the surface is smooth.

In this step, the more evenly the dough is kneaded, the smoother the steamed bun skin will be.

Tip 3: Secondary proofing is key.

Once the dough has been kneaded, you can wrap the buns. But after the bun is wrapped, it is very important not to steam it immediately, and most people will forget it. Because when rolling the dough, the air in the dough is drained clean, and the steamed dough is easy to retract when it encounters high temperature, losing its activity, and the steamed bun skin is not fluffy.

The correct way is to put it on a cutting board or in a steamer with hot water, turn off the heat and do a second proofing.

Tip: Place the formed buns on a cutting board for at least 30 minutes and cover them with a steamer cloth to prevent the skin from drying out. The purpose of this step is actually to let the dough ferment and shape again, so as to fully ensure the toughness of the bun skin and not dent the dead skin.

Technique 4: Strict control of steaming time. When steaming the buns, add enough water to the pot and put a steaming cloth or brush with a layer of oil under the buns.

The steaming time of steamed buns depends on the type of steamed bun filling, generally vegetarian stuffed buns, no more than 15 minutes, and meat stuffed buns will be cooked in 20 minutes. There is also a key knock here, that is, when the steamed buns are steamed, don't be in a hurry to remove the lid of the pot, turn off the heat and continue to simmer for 3-5 minutes, wait for the temperature in the pot to drop, and then take out the buns It will be beautiful, and there will be no novices often encounter the problem of "retraction".

Before using the sourdough, melt it in warm water, put the kneaded dough into a basin, and put it on the lid or plastic wrap for a fermentation.

Pour out the dough and knead it on the panel to expel some of the air inside, and cut the dough into the section as small and uniform as possible, so that you can put it into the steamer while making a bun and raw blank.

Before steaming, it is best to carry out a second fermentation, and let the green billet stand in the steamer for about 20-30 minutes.

Summary. Dear, hello, there are the following ways to make steamed buns make the dough softer:

1.The ratio of baking powder is the basis for making a good bun, generally 500g of flour is added with 4g of yeast and 2g of baking powder (the effect of adding baking powder is to shorten the time of resting and make the bun more fluffy.)

2.Yeast powder: The most inseparable thing to make leavened noodles is yeast (old noodles can also be used).

A pound of flour, generally adding three to five grams of yeast can achieve a good fermentation effect. Add five to ten grams of sugar to a pound of flour, adding white sugar is not to get a sweet taste, but to provide more nutrients to the yeast and make the dough ferment more fluffy.

3.After the first fermentation, the gas generated in the dough should be discharged, not only for good shaping, but also to make the yeast more evenly distributed during the second fermentation, and the steamed buns will be smoother. Adding an appropriate amount of lard or other edible oil to the exhaust can make the bun skin whiter and brighter, and the taste of the bun skin will become softer and more glutinous, and it will not be hard when cooled.

How to make steamed buns so that the noodles are soft

Dear, hello, the way to make buns to make the dough softer is as follows:1The ratio of noodles is the basis for making steamed buns, generally 500g of flour is added with 4g of yeast and 2g of baking powder (the effect of adding baking powder is to shorten the time of resting and make the buns more fluffy

Yeast powder: The most inseparable thing to make leavened noodles is yeast (old noodles can also be used). A pound of flour, generally adding three to five grams of yeast can achieve a good fermentation effect.

Add five to ten grams of sugar to a pound of flour, adding white sugar is not to get a sweet taste, but to provide more nutrients to the yeast and make the dough ferment more fluffy. 3.After the first fermentation, the gas generated in the dough should be discharged, not only for good shaping, but also to make the yeast more evenly distributed during the second fermentation, and the steamed buns will be smoother.

Adding an appropriate amount of lard or other edible oil to the exhaust can make the bun skin whiter and brighter, and the taste of the bun skin will become softer and more glutinous, and it will not be hard when cooled.

The above 3 points are how to make steamed buns with fluffier dough.

That's all for the answers, I hope it helps, and I wish you all the best! <>

Here's how to make the bun fluffy:

1. Yeast + baking powder. Many people only use yeast to make the dough, and in the end they find that the steamed bun skin is not fluffy, in fact, as long as you add a little baking powder to the dough, the steamed bun will be white and soft.

2. Baking powder + sugar. If you don't have baking powder at home, then it's okay to add some sugar. Just add 1 2 tablespoons of sugar when melting the baking powder, which will also allow the dough to rise better, as yeast fermentation requires sugar for energy.

3. Fermentation in warm water. Many people choose to use cold water and noodles, in fact, this practice is not right, it is not easy to use cold water and noodles, the correct way is to use warm boiled water to make noodles, but the water temperature can not exceed 40. Because, if the water temperature is too high, it is easy to inactivate the baking powder, which will affect the dough fermentation.

Too low a water temperature is also not conducive to yeast fermentation, so warm water is best.

4. Select gluten flour. Flour is also divided into many kinds, high-gluten flour, all-purpose flour, low-gluten flour, steamed buns generally choose gluten flour, that is, ordinary dumpling flour can be.

5. Add some oil to the dough. When mixing the dough, if you feel that the dough is sticky, you can add an appropriate amount of corn oil, and at the same time, you should avoid the dough being too dry, otherwise the steamed buns will have a hard taste.

How to make steamed buns to make the dough soft is as follows:

Preparation: 1 pound of flour, 10g of baking powder, 5g of baking powder, appropriate amount of sugar, and sufficient amount of warm water.

1. Prepare baking powder Qi Wangyou, baking powder, sugar, the ratio is like this: one pound of white flour 10g baking powder 5g baking powder, white sugar can be pinched by hand. (Because yeast likes a sweet environment, it also needs to be lukewarm when adding water later, and yeast is also more active at thirty or forty degrees).

2. Prepare 3 bowls of flour and put it in a basin, sprinkle with baking powder, sugar and Pauling powder.

3. Add water, water should be noted here: use warm water, probably put your hands in it without being hot. To knead the dough and sell it well, it is necessary to achieve three lights: face light, hand light, and basin light.

4. Then close the lid and let it rise.

5. Basically, for five minutes, open it and take a look, you will find that the noodles have been launched, and they are very soft.

Summary. The most important thing about steaming steamed buns is to mix and make noodles 1When the dough is raised, do not put the yeast powder directly into the flour, but boil it with warm water before putting it into the dough.

2.When mixing noodles, the ratio of noodles and water is best after wrapping, do not steam directly in the pot, and carry out a second proofing!

The most critical high stove for steamed buns is to mix and make noodles 1When the dough is raised, do not put the yeast powder directly into the flour, but boil it with warm water before putting it into the dough. 2.

When mixing noodles, the ratio of noodles and water is best to wrap Qi is not dressed, do not directly steam in the pot, and carry out a second proofing!

The method of making dough is first to choose the right baking powder 1, and there are three kinds of leavening agents for dough: baking soda, flour fertilizer (old noodles) and dry yeast powder. They all work pretty much the same:

Under the right conditions, the starter culture produces carbon dioxide gas in the dough, which is then heated and expanded to make the dough soft and palatable. 2. The gas released by baking soda is not abundant, so the softness of the finished product with it is not very good. Moreover, it is a weak alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta, so it is not recommended to choose.

3. Flour fertilizer is also called old noodles in some places, old noodles are hand-dug resistant to a traditional fermentation method, is the use of the principle of natural fermentation for fermentation, scientifically speaking, this fermentation method is not safe, because it is by the fermentation of wild yeast and various miscellaneous bacteria (mainly lactic acid bacteria, etc.) from the air, so that the dough swells, due to more acid-producing bacteria, lactic acid, acetic acid and other organic acids produced by fermentation will make the dough produce a bad sour taste, and alkali must be added to neutralize the dough after the dough is made. However, at the same time, the addition of alkali seriously destroys the nutrients such as B vitamins in the dough, and the fermentation time of old noodles is long, and the dosage is very difficult to master, and the finished product is easy to cause waste, so it is not recommended to use.

Raw materials for dough are searched for lead removal: flour, yeast powder, sugar, warm water, white vinegar. Steps: Step 1: Prepare 500g of flour. Step 2: Take another bowl and add 5g of yeast and 5g of sugar to take the calendar.

Step 3: Add a few drops of white vinegar and stir in 30 to 40 warm water to melt the yeast and sugar. Step 4: Pour the yeast water into the flour. Step 5: Knead the dough.

Step 6: Knead the dough smooth. Step 7: Cover and let rise for one hour. Step 8: After the noodles are made, you can make steamed buns.

The above is the method for you to make steamed buns with fluffy dough.

I wish you all the best in making fluffy and delicious buns.

Hello, the method of making steamed buns is as follows: generally 500 grams of flour plus 4 grams of yeast and 2 grams of baking powder, and noodles to use 30-35 warm water, water can not be too much, and the dough is stirred while adding water, and the good dough is covered with a wet cloth or wrapped in plastic wrap, put in a warm and humid place to ferment, generally 2 hours in summer, you can add water to the steamer in winter to boil to about 40 degrees to turn off the fire, put the basin with the dough in the steamer to wake up.

If you want to make steamed buns softer, you should meet the following requirements.

1. The temperature should be sufficient.

Yeast powder needs to be fermented at a certain temperature, and the temperature range that can allow yeast to move is generally between 4° and 40°, so the most suitable temperature for yeast powder fermentation is between 20° and 30°. Above or below this temperature will affect the activity of the yeast and even stop the fermentation process.

2. Fermentation time is very important.

According to the change in temperature, many people find the recipe when making steamed buns and follow it directly, no matter what the weather and temperature, in fact, this will definitely affect the dough making time. Under normal circumstances, due to the hot weather, the dough will take a short time to ferment in summer, and the fermentation process can be completed quickly. However, the activity of yeast will be relatively reduced in cold weather, so it is normal to take one to two hours to ferment.

If you want to ferment quickly in cold weather, you can put the dough in a warm environment, the easiest way is to seal the dough with plastic wrap and put it in a large pot filled with warm water of about 40 degrees, so as to stimulate the activity of the fermentation mother, and the dough will ferment very well in a short time, so we must first understand the indoor temperature when making buns, so as to control the fermentation time.

3. Use white sugar correctly.

In fact, many bakeries will choose some healthy fermentation promoters without additives in order to ferment quickly, so as to shorten the entire fermentation process and reduce the waiting time of customers. But what if we don't want to wait too long to make our own bread at home? In fact, it is very simple, as long as you add an appropriate amount of white sugar when dissolving yeast powder, so that white sugar can not only promote the activity of yeast powder, but also have a flavoring effect on the dough, making the dough ferment faster and sweeter.

Therefore, if you want to make steamed buns delicious, you must master the above points. Finally, I would like to remind everyone once again that even if the noodles are very good, the second proofing is also very important, whether it is steamed buns or steamed buns, it must be well proofed. Also, don't be in a hurry to open the lid of the steamed pasta after the last point, it is easy to retract the bun, so be sure to wait for the temperature to cool down before opening the lid.