Is it better to knead the noodles for a long time or not to knead them well?

To make good steamed bread, you need to knead it for a longer time, which can make the dough more delicate and elastic, and the steamed steamed bread will be softer. The following is explained from two aspects: the list of ingredients and the steps to make it:

Ingredient list: Flour: 500 grams.

Yeast: 5 grams.

Warm water: to taste.

Production Steps:1Put the yeast in a bowl, add water at about 40 degrees and stir until melted.

2.Pour yeast water into the flour, add an appropriate amount of water and stir into a flocculent shape, then mix into a dough.

3.Leave the dough on a warm ferment for about 4 hours until it has a honeycomb inside the dough.

4.Pour flour on the cutting board, put the dough on it and continue to knead, squeeze out the air in the dough, roll the kneaded dough into long strips, cut it into dough pieces, and then knead them into round steamed buns.

5.Place the kneaded steamed bun in a warm place and let it rise for 20 minutes, and see that it is twice as large as the original steamed bun.

6.Put cold water in the pot, put the steamed buns in the pot, bring to a boil over medium heat, steam for another 20 minutes after bubbling, turn off the heat when the time is up, and simmer for another 5 minutes.

If you don't knead the dough, the dough will not ferment well, and the steamed steamed bread will be rough, and it will not have the soft taste that the steamed bread should have. Therefore, when kneading the dough, you need to knead it for a longer period of time, which can make the dough more delicate and elastic, and the steamed steamed buns will be more delicious.

The first is the problem of kneading the dough, the more the dough is kneaded, the better, and teach you a way, add milk when kneading the dough, use less water, and the steamed steamed buns are fragrant and soft, especially delicious.

The kneading time is good for a long time, because the dough is kneaded thoroughly, more chewy, soft, and the taste is better after 20 minutes.

After the dough is ready, it needs to be kneaded for three to five minutes, and the steamed buns can be steamed after they are not sticky.

When steaming steamed buns, you need to put the steamed buns in a pot under cold water, that is, you need to put the steamed buns on the steamer before the water boils, and then turn on the high fire.

Steamed buns are also called "steamed buns" in some places in the north, and are also called "solid buns" in Wenzhou, Zhejiang. In other places, it is directly called "steamed bun" or "light bag", which is generally a semicircle with a flat appearance, and the top of the pants will be printed with a big red mark every festival. This kind of product is a single flour or several kinds of flour as the main ingredient, in addition to the starter culture, generally a small amount or no other auxiliary materials (adding auxiliary raw materials to produce color steamed bread), through the dough, fermentation and steaming and other processes to process the food.

It is more appropriate to make the hair twice as big as the original, and if the hair is too large, it will have a sour taste, and if it is too small, it will not be initiated.

When the dough is twice as large as before it was made, and there is a lot of honeycomb after peeling it off, it doesn't smell good. If the dough only gets a little bigger, and the honeycomb is barely visible, it means that it hasn't been sent enough time, or the dough hasn't been sent well for a few hours, or it may be that it can't be sent anymore, yeast powder.

Too little or no yeast powder.

If the dough becomes very large and smells sour, it means that it has been made, and in this case, it is necessary to add alkali to the dough mumu.

Neutralize, but try not to send it, pay attention to observe better.

Steamed bun skills:

Flour and yeast powder 100:1, that is to say, 500 grams of flour put 5 grams of yeast powder, and so on, 300 grams of flour put 3 grams of yeast powder, 1000 grams of flour put 10 grams of yeast powder, at the beginning of the mess, you can measure it.

The steamed bread is steamed for enough time and can not be in a hurry to open the lid, to wait for three or five minutes, after the steamed bread is steamed, the steamer is very hot, if you open the lid immediately, the steamed bread will collapse, collapse the skin, and the previous efforts will be abandoned. The correct way is to steam for fifteen minutes to turn off the heat, and wait for another three or five minutes, so that the steamer is not so hot, and then open the lid, the steamed bun is soft and fluffy, the skin is smooth, and the appearance is good and the taste is good.

Nutritious and satisfying steamed buns, kneading the noodles for 45 minutes is more suitable, and the kneading noodles are softer and more delicate.

When making steamed buns, it is more appropriate to knead the dough for 20 minutes, so that the dough will be very firm and very white.

I believe everyone knows about steamed buns, and they can be bought anywhere, both in taste and appearance. Some people like to do it themselves, but in the process of making it, the noodles are not made in the process of steaming steamed buns, probably because they do not do exhaust or do not control the amount of water. And making steamed buns itself is to try again and again, and experience failure after failure, in order to gain successful experience.

And the work of steaming steamed buns seems very simple, but it is particularly difficult to do. And there are also a lot of processes involved, for many experienced people, this job is not particularly difficult, but there are also some points to remember to be able to easily make steamed buns. <>

Precautions for fermented dough After the dough has risen, if you do a good job of exhausting, then you will be perfect to make a good-looking steamed bun. Because some people ferment the dough well in the process of making steamed bread, but do not exhaust it, but directly make the dough into a steamed bread embryo. Then in the process of steaming in the pot, the steamed bread embryo will collapse, and after steaming, the steamed bread is still very hard and difficult to eat.

And in the process of kneading the dough, the amount of water is not properly controlled, so the dough is a little wet, so the subsequent dough will be very sticky. <>

The dough will become more sticky after the second proofing, and in order to integrate the dough, a large amount of dry flour will be added. After putting a lot of flour, it is difficult to initiate the steamed bread embryo, so the steamed bread will be particularly hard. At the same time, after making the steamed bread embryo, it should be proofed twice, if it is steamed directly in the pot, even if it is steamed steamed bread, it will not achieve a soft effect.

After adjusting the heat for the second time, wipe all the water vapor in the lid of the pot, because the water droplets will drip into the steamed bread during the steaming process. Then the steamed bread will also collapse or harden, and the heat must be constantly adjusted in the process of steaming the steamed bread, so that the desired effect can be achieved after steaming.

This shows that the dough is not particularly vigorous, and it needs to be placed for a period of time, and when steaming the steamed buns, edible alkali should be put into them, and the heat should be large, and the steamed bread should be quickly shaped.

It is very likely that the second proofing was not carried out, so the steamed steamed buns did not appear.

It may be because there is no baking powder in the noodles, or the fermentation time is not even, so the steamed bread is not very hairy.

This is because the air is not well vented when steaming, or the amount of water is not controlled well when mixing the noodles, so this steamed bun is not distributed.

Summary. Hello dear

The fermentation time of steamed bread depends on the season<>

If it is in summer or when the temperature is high, the steamed bread is generally fermented for 2-3 hours, and then steamed in the pot;

If it is in winter or when the temperature is relatively low, the steamed bread needs to ferment for 5 to 6 hours before it can be steamed, and when fermenting the dough, the dough needs to be placed next to warm water or other places with high temperatures.

To what extent can the noodles be steamed and steamed buns.

Hello pro, the fermentation time of steamed bread depends on the season, oh <>

If it is in summer or when the temperature is high, the steamed bread is generally fermented for 2-3 hours, and then steamed in the pot; If it is in winter or when the temperature is relatively low, the steamed bread needs to ferment for 5 to 6 hours before it can be steamed, and when fermenting the dough, the dough needs to be placed next to warm water or other places with high temperatures.

Precautions: When making noodles, you can choose according to different seasons and different water noodles; For example, choose to use cold water in the summer and warm water in the winter. And when mixing the dough, you must knead it several times to let the dough fully blend with the water, so that the dough can be more even, and the kneaded dough will be softer and <>

After the noodles are lived, they must be proofed, and the black dough has enough time to let it rise, so that the dough can swell, so that the steamed steamed buns will be more fluffy and taste better<>

1. Visual inspection method: After the dough has been fermented for a certain period of time, if the dough has reached the state of fermentation, its volume will be about 2 times larger than before fermentation.

2. Hand touch method: use (no fall, no rebound), just say that the fingers gently press the dough, after the fingers leave the dough, the surface of the dough appears to be pressed and the dough is fermented and matured, because the fermented and mature dough has appropriate elasticity and soft stretchability. If it rebounds (returns to its original shape) soon after pressing, it is due to insufficient fermentation, but the dough continues to sink, it is said that the dough has been over-fermented.

Fight to accompaniment. 3. Olfactory method: the dough after fermentation and maturity has a slight sour taste and wine aroma. If you can't smell a little sour, it means that the fermentation is insufficient; On the contrary, if the sour smell is very strong, it is a sign of overfermentation.

4. Patting method: When we pat the fermented dough with our hands, the touch will be very fluffy and the sound will be empty, just like a ripe watermelon. On the other hand, the dough that does not rise enough will have a low sound when beaten, and the touch will be very firm and not fluffy.

5. Pulling method: Pull the dough by hand to observe the size and number of bubbles in the tissue, the thickness of the membrane and net, the pin or if the inside is sac-like, it is fermented and matured. If you don't, you don't have enough fermentation.

First of all, we must find the reason for the lack of face.

If the activity of the yeast is not good, replace it with good yeast. If the yeast activity is not very bad, use this yeast and add some yeast and flour to knead the dough again.

If the noodles are not fresh after buying or before buying, it will affect the noodles for a long time, and this situation will not be sent, even if it is sour.

If it's just a matter of time and temperature, you can continue to initiate it, and the remedy is to add some yeast or baking soda, remix the dough, and let it stand for half an hour after that. After general remediation, the surface can basically be restarted.

If the ambient temperature is too high, or the temperature of the water is too high, so the yeast fails and the noodles cannot be made, you can use the noodles that have been reconciled to make dumplings, or make some noodles that do not need to be raised.

Hello. Check if the yeast powder is expired;

Check whether the ratio of noodles to yeast powder is correct;

In summer, it usually takes two hours for the noodles to be ready. If you want to ferment quickly, you can add a little baking powder and sugar.