What to put in steamed steamed buns, do not need to wake up and steam directly

Steamed steamed bread can not be woken up, the steamed bread made by secondary fermentation is fluffy, and the steamed bread made by one fermentation is easy to steam into dead noodles.

The following is the specific method of steaming steamed buns:

Ingredients: 500g flour

Seasoning: Appropriate amount of baking powder.

Steps: 1. Mix the baking powder with warm water and pour it into the flour.

2. Stir into a flocculent shape with chopsticks.

3. Knead the dough into a smooth dough by hand, cover with a damp cloth and let it stand for more than 2 hours. (Depending on the temperature, the winter is longer.) ）

4. Wait for the dough to become twice as large as the dough and the surface to become honeycomb-shaped.

5. Knead the fermented dough. Just pick a small ball and shape it.

6. Knead the dough into long strips and cut off.

7. Put the shaped embryo on the lid of the steamer and let it rise for another 30 minutes.

8. Steam over high heat and boiling water for 15 minutes. (Depending on the size of the steamed bun, it usually takes about 10 minutes.) 9. Steamed steamed buns can be elastic with chopsticks.

When mixing noodles, use old noodles or yeast (steamed steamed noodles taste better, but also put alkali); When the weather is cool, use warm water and noodles. After living and leaving it for 2-3 hours, the dough is open (the dough is swollen, it is very soft when pressed, and there are many holes) You can make steamed buns.

When the weather is cool, let it sit for 10-15 minutes and cover it with a cage cloth, otherwise the skin will be dry and wrinkled.

You can make the noodles harder, put less water, and the steamed steamed buns are more chewy; When kneading the steamed bread, you can knead it for a while, and the steamed steamed bread will be layer by layer; Milk can also be used instead of water.

It is recommended that the dough is not steamed directly, otherwise it will lead to the steamed bread that is just steamed, which is relatively hard and lacks taste, it is recommended that it is best to re-make the dough, only need to use warm water to dissolve the yeast, and then pour it into the dough that has not been made, and cover it with plastic wrap after re-kneading.

Then put it in a warm place to ferment. We all know that the more important step in making steamed bread is to make steamed bread, steamed buns and other pastry foods, and under normal circumstances, the time for making noodles is very long, and it may be found that the noodles have not been raised at all after waiting for a long time, so can the dough continue to make steamed buns In general, if the dough has not been made well, then it is not possible to make steamed buns, which will cause the steamed steamed bread to be harder, less elastic, and it will affect the taste of eating. It is recommended that it is best to re-leave, or pour some yeast into the unleavened dough with warm water, and put it in a warm place to continue fermenting for a while. In addition, after the successful fermentation, many people will directly make the dough into a steamed bun shape for steaming, in fact, this is wrong, after the dough is fermented, it is necessary to knead the dough, because the newly fermented dough is full of large and small pores, and the kneading dough is enough to help the dough to expel the gas, and the steamed steamed bread has a smoother appearance.

You can't steam steamed buns without the noodles rising. You can use baking powder to speed up the fermentation, or go to the supermarket and buy ready-made steamed buns to eat.

There are a total of six steps to steamed steamed buns:

1. Sprinkle dry powder on the dough and knead the dough until smooth.

2. Roll out with a rolling pin and vent the dough.

3. Fold both sides back, fold up and down again, roll out again, and repeat this step three times.

4. Divide the dough into small evenly sized balls.

5. Take a dough, knead it with the palm of your right hand, cooperate with the fingers of your left hand to make the whole dough inside, close the mouth downward, rub the dough one after the other, knead the dough into an oval shape, do it in turn, put it in the steamer, and open some distance between each steamed bun for secondary fermentation.

6. After 20 minutes, the steamed bun becomes significantly larger and can be steamed in the pot. Steam on high heat for 20 minutes, turn off the heat, and steam for another 3 minutes.

The specific steps are as follows:

1. Sprinkle dry powder on the dough and knead the dough until smooth.

2. Roll out with a rolling pin and vent the dough.

3. Fold both sides back, fold up and down again, roll out again, and repeat this step three times.

4. Divide the dough into small evenly sized balls.

5. Take a dough, knead it with the palm of your right hand, cooperate with the fingers of your left hand to make the whole dough inside, close the mouth downward, rub the dough one after the other, knead the dough into an oval shape, do it in turn, put it in the steamer, and open some distance between each steamed bun for secondary fermentation.

6. After 20 minutes, the steamed bun becomes significantly larger and can be steamed in the pot. Steam on high heat for 20 minutes, turn off the heat, and steam for another 3 minutes.

No. The steamed buns made by secondary fermentation are fluffy and soft. Steamed buns that ferment at one time are easy to steam into dead noodles. For 500 grams of flour, you have to put 5 grams of yeast. The lid of a mineral water is about 7 grams, and 5 grams is almost 7 minutes full.

How to make steamed buns:

Ingredients: 200 grams of flour, 2 grams of yeast powder, warm water.

1.Add warm water to a bowl, put the yeast powder in a bowl and melt in warm water.

2.Pour the yeast water into the flour, add an appropriate amount of warm water and form a smooth dough, smear a little dry flour on the surface of the dough, wipe the flour to prevent sticking, and put it in a warm place for the first fermentation.

3.Remove the fermented dough and knead to exhaust.

4.Divide into several small doses.

5.Knead it into a round shape and make it into a steamed bun blank. Make all the steamed bun blanks in turn.

6.Pour an appropriate amount of cold water into the steamer, put the steamed bread blanks into the steamer, cover the lid for secondary fermentation, and ferment for 15 minutes.

7.After fermentation, turn on high heat until the water boils, turn to medium heat and steam for about 15 minutes, simmer for 5 minutes, take out and eat.

Steamed steamed buns must be made dough, and the following is how to make steamed buns:

Ingredients: 300g flour

Excipients: 3g yeast, 4g of baking powder, 4g of sugar, 150g of water Step g flour, add grams of baking powder, mix well.

2. Add 3 grams of yeast powder, 4 grams of sugar, 150 grams of warm water to a small bowl, cover with a lid and let stand for 5 minutes.

3. Mix the yeast water well and add it to the flour several times (add water once and stir the flour once until the water is finished).

4. Knead into a dough.

5. Wrap it in plastic wrap and <>

6. Put it in the yogurt maker and select the rice wine function.

7. Ferment into 2 times the size and take out.

8. Knead into long strips.

9. Cut into agents.

10. Knead into long strips.

11. Roll into flakes.

12. Roll it up.

13. Put it in a steamer basket and ferment for another 20 minutes. Begin steaming over medium heat for 18 minutes. Steam and cover after 5 minutes.

14. Take it out.

Summary. It is wrong to steam steamed buns and ferment them with yeast.

It is wrong to steam steamed buns and ferment them with yeast.

What to use without yeast.

Ingredients]: flour, white vinegar, honey, baking soda, warm water, method] The first step: pour about 500 grams of ordinary flour into the basin, add a spoonful of white vinegar, add a spoonful of honey, a spoonful of baking soda, continue to stir evenly, use warm water of about 30 degrees and noodles, stir while pouring in, stir it into a dough when stirring into a large dough, put it in a warm place to ferment, you can put it into a pot to ferment when fermenting, pour warm water into the pot in advance, Warm water about 30-40 degrees is fine, the water temperature should not be too high, too high will burn the yeast to death.

Ferment for about 20 minutes and you're done. Steaming steamed buns, fermenting with yeast is wrong, using these 3 ingredients to ferment in spring, the steamed buns are fluffy and soft, and fill the pot in 20 minutes.

Step 2: Sprinkle an appropriate amount of dry flour on the board, take out the proofed dough and put it on the board to knead and exhaust, the longer the kneading time of the steamed buns, the more delicious the steamed buns, the taste posture is more tendony, knead the dough into long strips, start to knead the dough into a uniform size, knead each dough for a while, and finally knead it into the shape of the steamed buns, cover with a layer of cotton cloth for the second proofing for 20 minutes.

The first three steps with cavity: spread a round layer of wet cage cloth on the cage drawer, put the proofed steamed bread on the cage drawer in turn, leave a certain distance between the steamed bread and the steamed bread, to prevent the steamed bread from expanding and sticking together when steaming, and then cover the lid and turn on the high heat to boil the water and turn to medium heat to steam for 25 minutes.

Step 4: After 25 minutes, turn off the heat and simmer for 5 minutes, then open the lid, take out the steamed bread and let it cool to eat, and the fluffy and soft steamed bread is ready.

It is wrong to steam the steamed buns, ferment them with yeast, ferment them with white vinegar, honey and baking soda, the steamed buns are fluffy and soft, and they fill the pot in 20 minutes.

That's all there is to it.

Resting noodles generally refer to noodles, which refers to the process of mixing noodles and letting them stand for a period of time before further processing or cooking, which is called noodles. The process of making noodles makes the noodles easier to process, and the noodles are more chewy (chewy, with better shear resistance), soft, and the taste is more delicate and smooth.

The function of resting dough is to let the protein molecules in the dough have time to relax and restructure after mixing or shaping, which is a process of relieving stress and reconstructing the spatial structure of protein molecules.

Through the process of resting, the network structure of the dough that has been twisted and destroyed under the action of external forces has been reshaped, and the proteins in the dough have regained their proper spatial configuration, which has been well stretched, and the dough will be more chewy (chewy), soft, and the taste will be more delicate and smooth.

To make steamed bread, you need to wake up, so that the taste will be better.