How to make the bun skin fluffy, how to make the bun soft and loose skin

When I first learned to steam steamed buns, it was like what you said, it was not smooth and did not come out of steaming. Before putting it on the pot, it looked chubby and quite round. But every time I take it out after steaming, the skin of the bun is wrinkled, and I am always entangled in the reason of putting the bun in cold water or after the water is boiled

Tips for steaming steamed buns and dough:

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

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

Step 3: Fermentation, this fermentation is 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 wrapper, the successful fermentation, the dough is kneaded evenly, and the smoother the bun wrapper is.

Step 4: After the bun is wrapped, don't rush to serve it. Place the formed buns on the cutting board for at least half an hour, and cover them with a steamer cloth to prevent them from drying.

The purpose of this step is actually to let the noodles ferment and set again, so that the buns will become the size of the steamed buns before steaming, so as to ensure the toughness of the bun skin and not dent.

Step 5: Add enough water to the pot, put in the steamed buns, and put a steaming cloth under the buns, or brush with a layer of oil. Heat until the water is boiling and steam, then turn off the heat for 15 minutes.

Steam the meat buns for 15 minutes, and the leeks and egg buns for 10 minutes, otherwise the leeks will be old. Finally, the most important trick is to turn off the heat after the steamed buns are steamed, don't lift the lid in a hurry, and wait for 3 to 5 minutes before opening the pot when the temperature has dropped.

Follow the five steps mentioned above to ensure that your steamed buns are 100% perfect.

I prefer bun skins that are fluffy and slightly sweet, so this is what I recommend to everyone.

Ingredients Recipe Calories: 1830 (kcal).

Ingredients. 500 grams of flour.

250 grams of warm water.

10 grams of sugar.

Salt 2 grams. Yeast 5 grams.

Method steps.

Add salt and sugar to the flour and stir well.

Dissolve the yeast powder in warm water for 4 or 5 minutes.

Add yeast water to the flour little by little, then mix into a smooth dough, cover the dough with a damp cloth and let rise for 2 hours.

When the dough rises to the point where there are many fine holes, the volume is about twice that of the original, indicating that the dough has been prepared.

After the dough is ready, take it out and knead it again, this process is called exhausting, and the dough is kneaded again.

After the dough is kneaded, it is kneaded into long strips, and then cut into small agents, and the agents are rolled out to be the bun skin.

1. Put the flour in a basin.

2. Put the yeast and sugar in warm water to dissolve (this process takes five minutes). Pay attention to the water temperature is not too high, just touch it warm, otherwise it will kill the yeast, and the yeast will be inactive.

3. Pour 2 into 1, immediately stir it into a small dough shape with chopsticks, and then knead it into a non-sticky dough with your hands. If you follow the flour: water = 2:

1 ratio to the dough, the dough is moist, then add a little flour. The final kneaded dough should meet the "three lights": face light (the surface of the dough is smooth and non-sticky), hand light (hands do not stick to the dough), and basin light (the basin does not stick to the dough).

Once reconciled, cover the pot with a damp cloth and place it in a warm place to leaven. You can put it indoors in the summer and the heating in the winter, but don't put it in the sun! The fermentation time is about 1 hour.

Precautions: When pouring water into the flour, avoid a little rehydration, and be sure to add enough water at one time. Add a little water and the gluten of the dough is not enough, and it takes a long time to knead it to achieve the effect of glossing.

4. After the fermentation is over, the dough smells faintly sour. Take out the fermented dough, place it on a thin dough board, add some flour and knead it again into a non-sticky dough. Allow to rise for 10 minutes.

5. At this time, you can make steamed buns, flower rolls and other leavened foods. After that, it will take another 20 minutes to rise. During this period, prepare the steamer, boil the water in the steamer, and then put the proofed buns and flower rolls into the steamer for 15 minutes.

Add less water and knead the dough firmer.

In fact, when making steamed buns, any details and steps will affect his entire taste and shape, so let's introduce it to you in detail, how to steam the buns will become fluffier and the taste will be better.

1. Choose flour. Traditional Chinese pastries generally use all-purpose flour with a protein content of 9%-12%.

2. Warm the water and noodles. Use warm water and dough and add water in divided portions during the kneading process. According to the ratio of 500 grams of flour to about 50% warm water and 1% yeast. Add an appropriate amount of sugar and eggs.

3. Add yeast powder. If fermenting with yeast powder, then be sure to add baking powder. The amount of baking powder is half that of yeast powder, so that the noodles will be soft and fluffy.

4Knead the dough. Knead slowly, if the dough sticks to your hands, dip your hands with some water and knead them again to make it sticky. It is necessary to achieve "three lights", that is, face light, basin light, and hand light, so that the noodles are easy to knead.

5. Proofing. Cover the dough with a damp cloth and place it in a warm, sealed space to rise until it doubles in size. The time is about 1 hour, and the time can be extended or shortened according to the temperature.

6. After wrapping, put the bun for a period of time, and let him make another shot (or commonly known as waking up) to eliminate the disadvantage that you have crushed the dough to death when pressing the skin.

7. When sending it to the pot for steaming, don't wait for the water in the pot to boil before putting in the buns. (so as not to burn the dough to death if the temperature is too high) but put the buns into the pot before the water is boiled, so that the buns can be gradually heated to help the bun noodles make better.

8. After steaming and turning off the heat, stop for a while and then open the lid to gradually reduce the temperature and avoid the phenomenon of heat expansion and contraction caused by the rapid opening of the lid and the rapid drop in temperature. In this way, it is good to take it out after steaming.

If you want to make loose and delicious bun skin by hand, there are two key points to pay attention to:

1) First of all, choose low-gluten noodles, and add baking soda and yeast powder when mixing noodles, which is very important.

2) In addition, the fermentation time should be sufficient, remember: do not use too much force when mixing the dough, which will make the dough gluten and not fluffy.

As long as the fermentation is in place, the resulting bun skin will be loose and soft, but the fermentation time changes with temperature, so just ferment the dough to twice the size. Here's how:

Ingredients: 200g flour, 100g water, 3g yeast, 15g sugar

1. First of all, the yeast and sugar are melted with 35-40 warm boiled water, this step is the key, and the yeast and sugar should not be kneaded directly into the flour.

2. Then pour the yeast water into the flour and knead well until the dough is smooth and non-sticky (this kneading process takes about 10 minutes).

3. Then send the dough to twice the size and ferment for 1-2 hours (poke a hole in the middle with your fingers, just go back).

4. Take out the good dough and knead it again, this time just to vent the dough, 5. After kneading the dough, cut the same size of the dough, each about 40g of dough.

6. Finally, use a rolling pin to roll out the dough into a thick skin with a thin edge in the middle.

Raise the dough with dry yeast, let it rise for a while and then steam it.

When mixing the noodles, add bubble powder and gluconate inner fat, so that the bun is fluffy and thin.

In addition to adding yeast to the noodles, remember to use warm water.

Roll it out a few times with a rolling pin, and it will become thinner if you roll it outward as much as possible.

4 grams of yeast, 5 grams of baking powderA pinch of sugar, 275 grams of water, with warm water. Wake up for a few minutes, rub it once, and then wake up for more than a dozen minutes. After wrapping, place it on the drawer and let it rest for a while.

Don't be too dry, don't be too thin, and don't knead the noodles for too long.

Steamed bun machine processing soft bun formula: 10 kg of all-purpose flour, 100-200 grams of soaked multi-source, 1 gram of vanillin, 80 grams of steamed bread improver, 5 kg of warm water. Craft:

Add vanillin, bubble multi-source, steamed bread improver, and flour to water and form a dough in turn, let it rise for 30-50 minutes, and then put it into a steamed bun machine to shape. Let the wrapped buns rise again for 20-30 minutes. Put it in the steamer and steam for 30-40 minutes, turn off the heat for 5 minutes, and then lift the lid.

1. The yeast should be melted with warm water first, very warm water, a little sugar can be added to the water, if there is baking powder, you can also add some, and milk can also be used as water;

2. The proportion of the water surface is about what it looks like, that is, 2 cups of noodles, a little more than a cup of water;

3. Yeast powder generally has a proportion on the packaging, a little less will be sent for a while, it doesn't matter;

4. Fermentation in the place where the dough is heated, the time is uncertain, it depends on the fermentation situation, I generally take 3 hours, and send it to 2 times the volume;

5. Knead the dough flat again, and try to drive out the bubbles;

6. The skin of the bun should be thicker, and it should be fermented twice after wrapping, and then it should be raised before it is put into the pot;

7. Pot on cold water, boil the water for a while, remove the lid once, shake off the water vapor on the lid, and steam for about 15 minutes;

8. Don't be in a hurry to remove the lid when you get out of the pot, wait for a minute or two, and slowly peel off, and the buns will be very soft.

Then it depends on the kung fu of the steamer and the kung fu of fermentation.