How long does it take for a steamed bun to proof, how long does it take for a steamed bun to proof,

The second fermentation of the steamed bread takes 10 to 15 minutes. Secondary fermentation generally uses the method of secondary mixing to make dough. The first dough stirring churns most of the flour and all the yeast into the dough.

After fermentation for a period of time, add the remaining flour for secondary stirring or dough pressing, and shape and proofing after stirring. After the second stirring, let it sit for 10 to 15 minutes until the dough is doubled and steaming.

Summary of proofing

Proofing is also called the last proofing or the last fermentation, after shaping, the above-mentioned dough is sent to the proofing room for proofing, the proofing temperature is mastered at about 35 to 40, the time is generally 30 to 60 minutes, and the relative humidity.

80 to 90%, after proofing, it is advisable to increase the volume to twice as much as before proofing. In the proofing stage, some remedies can be made for the errors in the previous processes, but if errors occur during proofing, there is no way to recover and can only make a very poor quality bread product.

When making pasta, the flour needs to be fermented, and the flour cannot be used immediately after fermentation, and a breathable process is required, which is called proofing. It refers to the process of resting the noodles for a period of time before further processing or cooking, which is called resting noodles.

The process of resting the noodles makes the noodles easier to process.

How long does it take for the second proofing of steamed steamed buns to explain as follows

The second proofing time is very fast, about 8 minutes in summer and 10 to 15 minutes in winter. If you steam several baskets at the same time, the fermentation near the hot water at the bottom will be faster, and you need to alternate the steamer up and down after proofing for three or four minutes, and change the position to proof. 9. Put cold water in the steamer, put all the steamed buns on the steaming rack, cover the pot for the second proofing, and let the proofing take about 15 minutes.

10. **Steamed steamed buns, steam for 15 minutes after boiling water. 11. After turning off the heat and simmering for 5 minutes, take out the steamed bread and put it on a plate, and it can be eaten.

The time it takes for a steamed bun to rise again depends on a variety of factors, including temperature, humidity, yeast activity, and the amount of flour in the dough. Generally speaking, under the condition of moderate temperature, high humidity and good yeast activity, the second proofing time of steamed bread can be between 10 and 15 minutes. However, the exact time needs to be adjusted according to the actual situation.

The following is a list of ingredients and steps for making steamed buns::

Ingredient list: 500 grams of flour.

250 ml of warm water.

Yeast 5 g. Sugar to taste. Salt to taste.

Production Steps:1Combine the flour, sugar and salt in a large bowl and set aside.

2.Add the yeast and warm water to another bowl and stir well with chopsticks.

3.Add yeast water to the flour and stir with chopsticks to form a flocculent.

4.Knead the dough until the dough is smooth.

5.Cover the dough with plastic wrap and place it in a warm place for the first time until the dough is twice as large as it was originally.

6.Remove the dough, place it on a cutting board, knead the dough and vent.

7.Divide the dough into several small dough pieces and knead them into the shape of steamed buns.

8.Place the steamed buns in the steamer, cover with a lid, and ferment for the second time.

9.After about 10 to 15 minutes, the steamed buns are light and fluffy, and they are ready to steam.

10.Add enough water to the steamer, place the steamer basket on top of the steamer, cover the pot, and steam over high heat for 15 to 20 minutes.

11.After the steamed buns are cooked, take them out and serve on a plate.

In the process of making steamed buns, the second proofing is a key step. Proper proofing time can make the steamed bread fluffier and taste better. However, if the proofing time is too long, the steamed bun may become too fluffy or even collapse. Therefore, it is important to have a good proofing time.

1. The second fermentation of steamed steamed bread should take 10-15 minutes.

2. When many people make steamed steamed buns, in order to ensure that the steamed steamed buns are soft and fragrant, they will generally carry out secondary fermentation. The secondary fermentation is very important, determining the size and softness of the final steamed bun, so it is worth noting. The second fermentation is generally the use of the method of secondary stirring for dough preparation, the first dough stirring will be most of the flour and all the yeast stirred into the dough, after fermentation for a period of time, the remaining flour is added for the second stirring or dough pressing, stirring in the forming proofing.

After the second stirring is completed, let it stand for 10-15 minutes, and the dough will be about doubled to 2 times, and then it can start steaming.

Steamed steamed buns are rested for the second time.

It is a key, especially in the winter when the indoor temperature is very low, if the second awakening time is short, it will cause the failure of steamed steamed buns, and the previous efforts will be wasted.

1. First of all, the dough, this is the steamed steamed bun The most important thing is the source of the dough, the dough can not be too soft or too hard, the proportion of my family is 500 grams of flour, about 280 grams of water, and yeast grams.

2. Knead the dough for a while when making the dough, that is to say, knead the dough well in advance, and knead it a little when kneading the round steamed buns, which is conducive to the second awakening of the dough.

3. Kneaded round steamed buns are placed open, and a certain gap should be left between the steamed buns and the steamed buns, and then covered with a cloth to wake up and wait for the second launch. The time to wake up for the second time in summer is generally about 30 minutes, and it is more troublesome in winter. In my experience, wake up for at least 1 hour or more in winter.

The indoor temperature in my house today is 14 C, I put it next to the electric heater and woke up for 1 hour and 10 minutes before steaming it.

4. Bring the water in the steamer to a boil, open the lid and leave for about 5 minutes to let the chlorine in the water.

and the hot gas evaporates.

5. In winter, the cage cloth should be soaked in warm water, take it out and pinch it by hand to remove the water, the cage cloth should not be too dry, not too wet, spread the cage cloth on the cage drawer, and put the steamed buns evenly on it. Cover the pot with a lid and steam for 25 minutes.

We must master two key points of steamed noodles at home, one is the ratio of flour and water to knead dough, and the other is the time of the second awakening, in fact, there is no specific accurate time for this time, we must flexibly grasp it according to the indoor temperature at home, and observe the appearance of the steamed bread when the kneading round steamed bread is awakened for the second time, and the steamed bread will be slightly larger than the steamed bread that has just been kneaded, so that it can be steamed in the pot.

We steam more steamed buns at a time, put them in food bags and put them in the refrigerator to keep them fresh, and they can be heated as they eat, which is very convenient. In my family, there are generally 24 steamed buns each time, with three layers of steamers, and 8 in each layer. Every morning, steamed buns are sandwiched with eggs and vegetables, which is very convenient and trouble-free.

Steamed bread is the pasta that we northerners have to eat every day, it is very important to learn to steam steamed bread at home, and you can rest assured that you can eat steamed steamed bread, buy good flour produced by regular manufacturers, pure natural without any additives, and you can also add some natural vegetable juice suitable for steaming steamed bread, so that the nutrition of steamed bread is doubled. If you want to learn, next time I will teach you how to make steamed steamed buns with vegetables. In short, if you eat the right food, the body can eat more and more healthily.

If the steamed bread is too steeped, there will definitely be some sourness, and if you add raw flour to knead it at this time, it is likely to increase its sourness. The correct method should be to add an appropriate amount of alkaline noodles or an appropriate amount of alkaline water, and then knead the steamed buns, try to distribute them evenly, and knead all the gas in the dough after fermentation. It should be noted that the alkaline noodles and alkaline water added should be appropriate, not too much at once, and added little by little according to the situation.

What if the steamed bun wakes up again? Boil hot water in a pot in advance. Do not boil water.

Fifty or sixty degrees is enough. Then put the cage drawer on top so you can wake up. If two or three cage drawers are placed together, the steamed buns in the cage drawer near the hot water wake up the fastest, so when waking up half the time, switch the cage drawer up and down.

In the meantime, heat the water in the pot for about half a minute.

What should I do if the steamed bun is too hot the second time? I can boil some hot water in the pot in advance. Don't bring the water to a boil.

50 or 60 degrees is enough, then put the cage on it and wake up. If two or three evaporators wake up at the same time, the bread cooked in the steam near the hot water will wake up faster, so when the steam wakes up half the time, replace the top and bottom steam wheels. Meanwhile, heat the water in the pot for about half a minute.

If it is fermented by yeast. Skip the first 1 to 3 hours and it's not a big problem. If it smells sour, steam it directly. If there is a sour taste, but it is not too big, you can add some edible alkali, pay attention to the edible alkali must be fully kneaded.

If the fermentation time is too long, generally more than 4 hours, the sour taste is obvious and very large, so I have to add flour and edible alkali, and soften the steamed buns.

If it stinks or changes color, throw it away.

The steamed bun woke up for the second time, how could you boil warm water in the boiler first, if it wasn't boiled, it would be enough for fifty-six degrees, and then put it on and pull it out, which made people sober. If two or three pull out, sober up, then heat the steamed bun next to it, then heat the water in a pot for about half a minute.

It's okay, the steamed buns that come out of the second awakening are particularly delicious, and the steamed buns that I often wake up and steam out are still delicious!

What if the steamed bun wakes up twice? In the future, if it is sour and soft, it can be allowed to wake up for a while.

What if the steamed bun wakes up twice? In the future, if it is sour and soft, you can let it wake up for a while.

Donuts wake up for the second time? After a while, if the acid softens a little more, minus will also make it more attractive.

Ferment again for 10 minutes and you're done.

Preparation materials: 800g of flour, appropriate amount of warm water, appropriate amount of dry yeast 1, first noodles, and an appropriate amount of flour in the basin.

2. Use warm water of about 40 degrees to dissolve the yeast, and the yeast and flour are in proportion, which is on this manual.

3. Pour yeast water into flour and knead it into a smooth dough, cover it with a cotton cloth to prevent it from drying out, and let it rise for about 1 hour.

4. The honeycomb shape of the equal hair is OK.

5. Knead the dough again and knead it repeatedly for a while, and the steamed buns will be stronger.

6. Knead into dough of equal size and knead into the shape of steamed buns.

7. Heat water in the steamer, put the grate, spread a wet cotton cloth on the grate, put the kneaded steamed buns evenly, do not **, and send it again for about 10 minutes.

8. After serving, steam for 15 minutes and simmer for 2 minutes.

The weather is hot for two or three hours, and the weather is cold for half a day to a day.

The length of time to wake up steamed bread is closely related to the temperature, and the time is different in each season: 1. In winter, you need to keep the steamed bread at a temperature of about 20 degrees Celsius for 20 minutes. 2. Spring and autumn seasons are similar, and proper heating is about half an hour.

3. In summer, the temperature is high, and the steamed buns are almost made when they are made, and they are done quickly, and they can be awakened for about 10 minutes. 4. In particular, you need to pay attention not to wait until the steamed bread is completely awake before steaming, which will make the steamed bread ugly, and when the dough expands to two-thirds of the steamed bread, immediately put it in the pot and heat it over high heat, so that the white and bright steamed bread will come out.

Summer is generally in 15-20 minutes, should be high temperature in summer, easy to ferment, wake up time is short, winter, low temperature, not easy to ferment, generally more than half an hour to within an hour, wake up no matter what the weather to cover with a wet cotton cloth, should not cover the skin, if it should be winter weather is too cold, then it should be placed next to the gas stove, so that you can borrow a little temperature, you can increase the fermentation time, but also to avoid the temperature is too low to make the yeast invalid, (This is the fermentation of the dough), and the first fermentation of the dough should be more important. The finished buns should be placed in the cage compartment, covered with a lid (be sure to cover), reduce the circulation of space, this fermentation time in 8-10 minutes, if you are inexperienced, smell the buns if they have a bit of alcohol, if not, continue to let him ferment.

About two hours.

When cooking, make the noodles alive first, put them on a cutting board or in a basin, and cover them up.

Then choose the vegetables, wash the vegetables, cook the dishes, and wait until the dishes are ready, and it's almost the same.