The fine practice of steamed pomegranate steamed buns, how to make steamed pomegranate steamed buns

Ingredients. Face.

500g excipients. Water. Amount.

Baking powder. Amount.

Steps. 1.Soak the baking powder in warm water.

2.Slowly pour in the flour and stir.

3.Mix into flocculents.

4.Then slowly soften into a dough.

5.Put it in a warm place to ferment, and it will be twice as big as it will look like it will take about half an hour, and it will be enough.

6.Knead to exhaust, soften into a dough and let stand for another 20 minutes.

7.Then knead and wake up two or three times, so that the steamed steamed buns are delicious.

8.After going back and forth a few times, make the noodles into small squeezes, and then make them into steamed buns.

9.Put it in a pot of cold water and let it rise for fifteen minutes.

10.Cover with a lid and steam over high heat for 20 minutes.

11.After turning off the heat, simmer for another three to five minutes before boiling, and the steamed buns are out of the pot.

Knead a ball, pick up a little and cut it with scissors, you can add a trap inside.

Ingredients: 500g all-purpose flour

Yeast powder 5g

Water 250g

The practice of steaming steamed buns (the easiest way).

Weigh the flour, water, and yeast powder, and the yeast powder melt with warm water and let it sit for a few minutes.

Add yeast water and water to the flour little by little, stir it with chopsticks to form a flocculent shape, and then knead it into a smooth dough by hand.

Ferment until twice the size (you can choose to leave it for a longer time, or you can ferment it quickly in the oven, or you can heat it up with water).

After fermentation, it is taken out, vented, and divided into eight equal parts for secondary fermentation. Forgive me for the wrong picture, there is a person at home who has flour in his hands and is too lazy to shoot **hahaha.

After fermentation, steam in a pot for 25 minutes, take it out and let it cool, and then freeze it. Tips:

The practice of Hanamaki steamed buns:

1. Put flour, sugar, yeast and corn oil into a basin and mix well, pour in warm water and form a dough, cover with plastic wrap and ferment at room temperature until twice the size.

2. Knead the dough into long strips.

3. Use a dough sheeter to repeatedly press until it is smooth and there are no bubbles.

4. Brush the pressed dough sheet with a layer of oil, and then roll it up from top to bottom.

5. Use a knife to cut into agents of the same size.

6. Two in a group, stacked on top of each other.

7. Press down with two thumbs in the middle.

8. Slowly stretch it out.

9. Pinch both ends.

10. Turn a circle on your thumb and pinch it tightly.

11. Such a small flower roll is completed.

12. Add cold water to the steamer, put it in a wet drawer cloth, place the finished flower rolls, and cover the lid. Leave it for about 20 minutes, steam for 15 minutes, turn off the heat, and take it out after 5 minutes.

Make it with old noodles.

Do not add yeast.

When it is steamed, it is solid.

It tastes really good.

It's also chewy.

The fermented noodles of steamed steamed bread should not be too old, because the sour taste of such noodles is very strong, the noodles are loose and have no elasticity, they cannot be puffed up when pressed, and the color is gray, so some dry noodles must be added and used after fermentation again.

With fermentation, suitable noodles should also be added with an appropriate amount of alkaline water to neutralize the acidity in the noodles. If there is less alkali, the complexion will be gray and sour, and if there is more alkali, the face will turn yellow and have a bitter taste. When suitable for alkali, the complexion is pale and fragrant. The key here is to use alkali. Let's take a closer look.

The use of alkali should be based on climatic conditions, generally put more alkali in hot weather, and less alkali in cold weather.

Whether the alkali is used is just right, generally with smelling, kneading, looking, patting, steaming or baking and other methods to test, for the homogeneous alkali, there is a wine fragrance when smelling, the noodles are not sticky, kneading is strong, the knife cutting profile is distributed with uniform small pores, the sound of patting the noodles is similar to that of ripe watermelon, the color is white and fragrant after steaming and roasting, and the swelling is good.

After the alkali is good, the dough should be kneaded repeatedly, so that the alkali and the acidity in the dough fully function, and the water in the dough is evenly distributed. If you can add some sugar to the dough, it not only improves the nutritional value, but also promotes the yeast to fully ferment, so that the steamed steamed bun is a loose sponge-like structure, the skin is bright and beautiful, and it tastes fragrant and fragrant.

The steamed buns must be kneaded in time to be put on the drawer, and when steaming, they should be steamed with a strong fire, and they should be steamed at one time.

Many people steamed steamed buns are generally boiled before basketing, but this is not good.

Because the raw steamed bread is put into the steamer, it is heated sharply, the outside of the steamed bread is cooked first, and it is easy to steam out the raw steamed bread, the scientific approach is that cold water should be put in the pot on the steamer, so that the temperature rises slowly, the steamed bread is heated evenly, even if the raw steamed bread is not fermented well, it can also make up for the deficiency in the slow rise in temperature.

Noodles are to use hot water, you can add eggs, and after the noodles, let the dough rest for 20 minutes, send it, cut the steamed bread, the steamer should be heated in the pot for 5 minutes, and then put in the steamed bread, spray some white vinegar on the steamed bread, which can make the steamed bread soft, white and loose, and it will have a sweet taste

Estimate that you are not using the same steaming method. Steamed steamed bread, if it is a dough fermented with yeast (active dry yeast), it should be steamed on cold water (put the steamed bun green into the steamer), and then steamed over medium heat, when you hear the sound of water in the steamer, but there is no steam, turn on the high heat and continue to steam, continue to steam for 20 minutes after steaming (bubbling), and then do not open the lid immediately, it is best to stuff for 2-3 minutes and then start the pot; If the dough is made by fermenting old noodles with alkali, it should be steamed in the opposite way to the above. That is, to boil the water pot, when it is steamed again, continue to steam for 20 minutes.

We have a big brother in Shandong, I see that every time he steam this thing, he has to knead the noodles vigorously, and only make it look like a steamed bun when it is finished, and cover it with a cloth after kneading, let it wake up for about half an hour, and then steam it with boiling water, I always steam it every time, sometimes I can't get it right, probably because the time to wake up is not enough, I think you should change the pot, is the electric pot a rice cooker? That thing is too slow to heat up, so it should be fine if it were an induction cooker

After the steamed buns are ready, let them sit for 15 minutes and let them steam again.

The simple thing is that the steamed bread noodles on the outside are very soft, and the taste is not good, so I will tell you a good one.

1) When steaming steamed buns, add a pinch of salt to the noodles.

2: When steaming steamed buns, put less sugar in the noodles.

3: When steaming steamed buns, put less lard (refined) in the noodles

Combine 3 and 2, 3 and 1 work best.

The steamed buns steamed in this way are white and fluffy, and the taste is very good.

Try it, I use it often.

Don't use baking powder, that will change its taste, it won't taste good.

1. Stir the baking powder (I use Angel's, not bad) with warm water (you can't use boiling water to scald off its activity, and you can't use cold water, you can't wash it off), it doesn't matter if you have more or less baking powder, it just affects the fermentation time :roll:

2. Pour the mixed water slowly into the flour and start kneading, and use water after the fermented water is used up, cool water in summer and warm water in winter. Be sure to remember not to mix the dough too hard, but to be soft;

3. Knead the surface of the dough to a bright one, cover it with a piece of wet gauze (sold in pharmacies), add a lid, and then you can put it in a warmer place to ferment quietly.

3. Generally, the summer will be very short, 4 hours; I put it on the side of the heater at night in the winter and it was fine the next day. One more note: be sure to let the dough rise to be chubby!

4. Then you can start preparing steamed buns. Take out the fermented noodles and put them on the cutting board, at this time it may be a little sticky and a little sparse, it doesn't matter, add a little dry flour and start kneading, be sure to knead it for a while!! When it's done, let it wake up for a while (just leave it there and don't move).

Then it's time to style, but! This is the point, after kneading the steamed bun, be sure to put it there and let it wake up for a while, so that it will be steamed out and bubbled. After waking up, put it on top of the cage drawer, add cold water to the pot, put the cage drawer in, and start steaming!

Don't wait for the water in the pot to boil before steaming. That's my genius! Bring to a boil over high heat, reduce heat to medium and steam for 40 minutes.

5、ok！Another point, when steaming, it is best to buckle a heavier bowl on the lid of the pot to try to let him run away as little as possible!