A summary of the skills of making steamed buns and noodles

Homemade is basically directly bought yeast dry powder and mixed directly into the flour, Xiaobai will often be unkempt, or steamed out of dead bread after it is done.

Tip 1: Take a small bowl for eating, put a bowl of water, add a teaspoon of sugar, a pinch of yeast powder, two tablespoons of flour, mix into a flour paste, cover and let stand in a warm place. (Cultivating more yeast, commonly known as flour fertilizer.) ）

It is important to note that:

1.When the dough is twice as large, start adding flour and kneading the dough. (If you accidentally overdo it, it will smell like wine, mix it in the flour and neutralize the dough with an appropriate amount of alkali, and don't sprinkle it directly into the flour fertilizer.)

2.If I want to start kneading dough to make steamed buns after 2 hours, then adjust the amount of yeast powder (add more) or the temperature of standing under the same amount of water and flour (live bacteria prefer about 28 degrees); If you want to make it tomorrow after 14 hours or if you don't have time today, add less yeast and put it in the refrigerator to ferment slowly (the advantage of refrigerated fermentation is that the flour can eat more water, and bread dough usually chooses to rise like this).

Tip 2: 1We add dry flour directly to the fat and knead it into a dough that does not stick to our hands, no longer add water, and the kneaded dough is left at a room temperature of about 18 degrees for 20 minutes.

Because there is enough yeast cultivated in the flour fertilizer, the time for the next two rounds can be shortened, and failure caused by too long waiting time can be avoided).

2.Put the finished buns directly into the steamer, (remember to leave a gap for expansion) at this time it is dead noodles, and let it sit for 30 minutes or more.

Sprinkle water to double the original volume and steam over high heat. (Note: Do not send to 2 times the size of the re-steaming is to prevent the retraction of the boiling pot, and the reason for sprinkling water is to make the finished product surface smooth and clean and not stick to the steaming cloth.) While the water is boiling and steaming, the buns will continue to expand.

3.When the pot starts to see steam, the family steaming buns is generally 25 minutes, and the steamed buns are 20 minutes, (because the family pot tightness and the fire will not be too big, we need to extend the steaming time).

4.After the steamed buns are turned off the heat, please wait 5 minutes to open the lid. (Avoid the temperature in the pot from plummeting and the finished product retracts).

1. Skill 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.

2. Skill 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.

3. Skill 3: The second proofing is very important.

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.

Summary. There are two or three ways to make dough with half-made bread, but here is the one that is most suitable for making at home and has the highest success rate. First of all, with a piece of dough, the dough making method has been mentioned earlier, here is a brief explanation.

500 grams of flour, 8-10 grams of baking powder, 240ml of water, 10 grams of sugar. Dissolve the yeast powder and sugar with warm water, then pour the flour and water together and form a dough. Close the lid and begin to rise.

Let it rise for 40-60 minutes, and the dough will be twice the original size.

Top 10 tips for making semi-raised buns.

Hello dear kiss Top 10 tips for making steamed buns with semi-leavened noodles require warm water.

There are two or three ways to make dough with half-made bread, but here is the one that is most suitable for making at home and has the highest success rate. First of all, with a piece of dough, the dough making method has been mentioned earlier, here is a brief explanation. 500 grams of flour, 8-10 grams of baking powder, 240ml of water, 10 grams of sugar.

Dissolve the yeast powder and sugar with warm water, then pour the flour and water together and form a dough. Close the lid and begin to rise. Let it rise for 40-60 minutes, and the dough will be twice the original size.

Then, with a piece of dead noodles, the proportion of dead noodles is one-fifth of the proportion of dough, with 100 grams of flour, 50ml of water and dough, add a little less salt, and form a dough. To make half-baked dough, you need to knead the awakened dough and the dead dough together, and knead it repeatedly for a while to make the two pieces of dough fully integrated, and the dough is kneaded to be as smooth as possible.

Next, make the dough into an agent, roll out the dough, and start wrapping the buns. Since the filling material to be wrapped is relatively large in moisture, do not add too much filling at one time when wrapping, so as not to be easy to seal when wrapping.

Let the wrapped buns stand for about 10 minutes, and then they can be steamed. Depending on the size of the buns, steam them for about 15 minutes.

The water stuffing of the bun is briefly introduced. Choose pork foreleg meat, with three parts fat and seven parts lean meat as the best, to make a meat filling. Add soy sauce, salt, scrambled eggs, chopped fungus, chopped green onions and minced ginger to the minced meat, mix well and stir until strong.

Then add 60% of the weight of the minced meat to the minced bone broth, and if you use a pound of minced meat, then beat in 6 taels of bone broth. The bone broth is slowly added little by little, and in the process of adding, constantly stir the meat filling, so that the meat filling will eat all the bone broth into the meat fiber, and the bun filling is ready.

Because a certain percentage of dead noodles are added to the half-hair bread, it not only tastes rich and delicious, but also carries hunger even more, which can be described as killing two birds with one stone.

1. Step 1: The noodles of steamed buns must be dough, so the first step is to boil the Zen cave yeast with warm water, and the temperature of the water must not be too high, and the fingers can try the warm feeling.

2. Step 2: Pour the stirred yeast water into the flour, add warm water to knead the dough little by little, the secret is to come, the water must be added in small amounts, and the dough can not be too soft, so that it is easier to set. If you add too much water at once, it will not form after fermentation.

3. Step 3: Fermentation, this fermentation should be carried out twice. Put the kneaded dough on top, place it in a warm place, cover it, and wait until it rises to twice the original size, and it will be enough for 2 hours in summer.

At this time, take out the dough, knead out the air bubbles in the dough, evenly, place it in the container again, and ferment it twice, this time until it doubles in size. The purpose of the two fermentations is the secret of the smooth skin of the buns, and the success of the fermentation will make the dough evenly kneaded, and the smoother the wrappers will be.

1. In the choice of flour, it is recommended to use wheat core flour of high-gluten wheat, and the buns wrapped in this flour are very soft to eat after the dough is raised, and it is very strong, but it still loses the soft taste, 2. When the noodles are mixed, some milk powder can be added in an appropriate amount. If you want to eat nutritious and milky steamed buns, you can add milk powder to them, so that not only the noodles ferment quickly, but also the noodles ferment thoroughly, and the wrapped buns are very fluffy and fluffy.

3. Add some sugar to the dough when making it. It is recommended to add sugar, the effect of white sugar is to make the fermentation fast and thorough, the bun or steamed bun hair is large, soft and fluffy and easy to absorb, etc.

4. Note that after the dough is ready, do not mix dry flour into the dough as much as possible. The purpose is to maintain the moistness of the noodles, and the most important feature of the bread is that it is very soft, and the softness is that the moisture inside is locked.

5. After wrapping, put them directly into the steamer and let the finished buns ferment directly in the steamer. Once the fermentation of the steamed bun begins, do not touch it, so as not to change the shape of the steamed bun at the end, or make the fermented steamed bun leak, or even collapse the steamed bun.

With yeast. There is also a relationship with the temperature, the temperature is a little higher, the temperature is too low, the yeast will not be able to grow, generally about 30 degrees, too high the yeast will die.