How to make flowering steamed buns, how to make flowering 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.

The key to making steamed buns is fermentation. Yeast can chemically change the starch of the dough to produce sugars, alcohols, acids, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly placing it on the pan, due to uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get the steamed buns, you must ask the high-temperature steam to help.

When people put the kneaded raw steamed bread into the steamer, the high-temperature steam quickly surrounds the steamed bread and heats the steamed bread evenly from all sides. The carbon dioxide gas in the steamed bread is heated and expanded, but it is not easy to come out, so it can only be drilled back and forth in it, so it swells out a lot of small cavitations, making the steamed bread loose and soothing. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface.

Such steamed buns are elastic and sweet and delicious to eat.

The noodles are ready, and the noodles are cooled with alkali and steamed.

Remember to use low-gluten flour or all-purpose flour to make flowering steamed buns, high-gluten flour can not be used, and the gluten is low, so it is easier to bloom. There is also when fermenting with yeast powder, we need to add more yeast powder, usually we need four or five grams to make ordinary steamed bread, and to make flowering steamed bread, we need to put more yeast, three or four grams more as well, so that the steamed bread is easier to flower. In the process of kneading the dough, don't knead it too smooth, that is, don't knead too many times, and it will not bloom if you have too much.

Because after kneading too much, it will increase the tendon.

Once we've got that in mind, let's get down to work.

Step 1: Sprinkle a spoonful of sugar and yeast into the flour, I use 500 grams of flour, 8 grams of yeast, and warm water to mix the dough.

Step 2: After kneading the dough, cover with plastic wrap and let it rise in a warm environment until it is twice the size.

Step 3: Take out the dough and knead it to exhaust, but don't knead it for too long, and the surface is not very smooth.

Step 4: Arrange the dough into long strips, cut into three or four sections, then arrange each section into long strips, put three or four long strips together, and then cut out the agent, put the opening face up, and the steamed steamed bun presents three or four petals. You can also do this, knead the cut agent into a steamed bread embryo, and then use a knife to cut a cross knife on the steamed bread, so that it will bloom when it is steamed.

Step 5: The finished flowering steamed bread embryo is placed on the steaming drawer for secondary fermentation, and after the second fermentation, the volume of the steamed bread embryo becomes larger, so the flowering effect will be better.

Step 6: Steam in a pot with cold water, and be sure to continue steaming over high heat when steaming, as the effect of cracked steamed bread is better.

Step 7: After steaming, turn off the heat and simmer for five minutes, so that the steamed buns will not shrink.

To make flowering steamed buns, you need to pay attention to these:

First: the amount of yeast must be paid attention to, to make flowering steamed buns, 500 grams of flour and seven or eight grams of yeast powder.

Second: Ferment to double the size, but don't overdo it, it will be sour.

Fourth: When rubbing and exhausting, don't rub for too long.

Fifth: When mixing noodles, you can add some ingredients such as brown sugar, or red dates to make the steamed bread more flavorful and beautiful, and it can also be made into colorful, such as pumpkin, purple sweet potato and other dough mixed together to make colorful flowering steamed bread.

The method of flowering steamed bread is as follows:

Ingredients Ingredients: 300 grams of flour, 100 grams of purple sweet potato, 200 grams of water, 35 grams of sugar, 4 grams of yeast.

1. Peel the purple potatoes and cut them into thick slices, steam them in a steamer until they are soft and rotten, and then mash them into a puree.

2. Take 100g of purple sweet potato puree, 15g sugar, 100g flour, 2g yeast and 5g of warm water, add as needed, and after forming a smooth dough, cover with plastic wrap and let it rise for 15 minutes.

3. Then come and white dough, put 20g of sugar, 2g yeast and a little edible alkaline noodles into 200g of flour, or you can not add it, pour 95g of warm water and form a smooth dough, cover with plastic wrap and let it rise for 15 minutes.

4. Divide the awakened purple potato dough into evenly sized agents and roll them round.

5. Divide the awakened white dough into evenly sized agents and knead them round.

6. Take a white dough and roll it out into a round dough, and then put the purple potato balls in the middle.

7. Wrap it up like a bun.

8. Close the mouth downwards and make a cross with a knife on the top of the steamed bun.

9. Put it in the cage drawer after sequentially, and proofing for about 20 to 30 minutes, according to the temperature to decide, if the temperature is high, it is necessary to shorten the proofing time.

10. Steam for 20 minutes and you're done.

The practice of Jiangsu snacks and flowering steamed buns is introduced in detail.

Region: Jiangsu snacks.

Process: Steaming.

Ingredients for flowering steamed bread: 300 grams of refined flour, 450 grams of leavened flour, 200 grams of white sugar, 12 grams of red melon shreds, 12 grams of green melon shreds, and 15 grams of alkaline water.

Characteristics of flowering steamed buns:

Soft and sweet, suitable for all ages.

Teach you how to make flowered steamed buns and how to make flowered steamed buns.

1.Mix the flour with the old yeast flour and knead it with water, cover it with a damp cloth (the holes in the dough are dense like honeycomb, and the sour taste is very large), add alkaline water to knead thoroughly, then add sugar and knead well, cover with a damp cloth and let stand for 15-20 minutes (depending on the outside temperature, the temperature is low and let it go for a while).

2.The good dough is kneaded into strips with a diameter of 4 cm, picked into 12 flour agents, and the dough agent is placed on the slightly greased dry cage mat by the cross-section of one side of the palm, and it is steamed on the boiling water pot with a strong fire for about 12 minutes.

The essentials of making flowering steamed buns:

1.The leavened dough should be thoroughly sourced, and it should be left to stand for a period of time after adding sugar and kneading well.

2.The action of the dough picker should be crisp and neat, and the cross-section should be upward, and it should not be mistaken;

3.When the dough is alkaline, it should be slightly larger, so that some of the alkaline components will be consumed when it is resting. Defeat the noisy thoughts.