How to steam steamed bread and eat it, how can steamed bread be made with tendons and delicious and

Do not use baking powder when mixing noodles. Use a screwdriver.

What is a screwdriver? It's just a small piece of dough. What is a starting surface?

It is the noodles that have been fermented. Probably one or two will do. If you don't have it at hand, don't boil a small piece of noodles left in the next meal, knead it into a ball, put it in a warm place, and wait for it to ferment on its own, that is, when there is a honeycomb inside.

This is the screwdriver.

Knead the screwdriver and the noodles to be eaten together when eating steamed buns, (if the screwdrivers are dry, soak them in water, and soak them into a thin paste) The noodles should be slightly softer, and the water with the noodles should be slightly warmer, which is conducive to the faster development of the noodles.

After mixing the noodles, put them in a basin, preferably covered with a damp cloth or pot lid, and put them in a warm place - the dough. When the surface is enlarged and the inside is full of honeycombs, it is hair.

Sprinkle more flour on the board and remove the noodles from the basin and place them on the board. At this time, be careful not to stick the noodles on the case, because the noodles are quite sticky at this time.

Put edible alkaline noodles (sold in supermarkets) on the table, about a tablespoon. Lay flat on the table with a knife and grind it into flour, and knead it into the large dough with the flour on the table. Note that you must knead all the flour and alkaline noodles on the case into the dough, and sprinkle flour and knead when there is no flour or alkaline noodles on the case, so as to ensure that the steamed steamed buns are white and have no yellow spots.

So, when you start sprinkling flour on your board, be sure to sprinkle it more. The more dry flour kneaded into the dough, the more chewy the steamed bun will be.

Put more steamed bread yellow on alkaline noodles and less sour. How do you put it right? When kneading the dough mentioned above, it feels non-sticky, and it smells or licks it with your tongue, and there is no sour taste.

At this point, it should be about the same. If you do it a few more times, you can basically grasp the amount of alkaline noodles.

Sit water in a pot, put a cage drawer on top, and bring to a boil over high heat.

After the dough is kneaded, knead it into small pieces, knead them one by one, and put them in the pot that has been prepared above and steam them for 20 minutes.

The steamed buns sold outside are generally baked powder, which is very sweet, but not gluten. And now there are unscrupulous vendors, in order to make the steamed bread look white, put whitening agents and even talcum powder and laundry detergent. What's more, I heard that toilet paper is put in order to increase the weight.

How disgusting. Therefore, my family never buys steamed buns from outside to eat, they are all steamed by themselves, which are clean and delicious. I'm from the north, and we people here basically eat steamed buns every day, and I haven't heard of anyone eating steamed buns on fire.

So don't worry about what the comrade said.

Let's try it. Seeing how hard I've written, give it to me.

Make sure not to overdo the dough or it will be sour, try to knead the dough for a while, the dough should be dry at the end but not too dry, knead more flour when kneading the dough so that the kneaded noodles will not be too soft, the steamed steamed buns will look relatively full and are delicious layer by layer, and steam for a while when steaming. It would be better to add a little white alkali, but I think it will get hot.

The noodles do not rise, although the steamed steamed buns are sticky inside, you can add some sugar when the noodles are rising, which can speed up the dough rising.

Prepare the ingredients: flour, yeast, sugar, warm water to taste.

Operation steps: 1. Put the flour in a container.

2. Add an appropriate amount of sugar and yeast (500 grams of flour, 2 grams of yeast can be put in).

3. Add warm water at about 35 degrees Celsius and mix the flour into a dough.

4. Cover with plastic wrap and leave in a warm place for 30-60 minutes.

5. Tear off the plastic wrap and see that there are honeycomb eyes on the dough, and the volume is 2-3 times larger than the original dough, it is successfully fermented and can be used.

You don't need baking soda to make steamed buns with self-rising flour. The process of making dough with spontaneous flour is as follows: 1) If you use 500 grams of self-rising flour, about 250 grams of warm water (below 40 °), mix the dough and knead it into dough, and let it stand (you can put it indoors in summer, and put it in a warm place in winter to facilitate the fermentation of dough) for 30-50 minutes.

2) Do not rush to steam the prepared pasta, it is best to put it on the plate or drawer and continue to cook for 20 minutes, so that the dough is fully fermented, and the steamed dough will have a more ideal effect. 3) When steaming, put "cold water" on the pot, and then steam it for 20 minutes. [Tips] When steaming pasta with self-rising flour, the dough must be "soft", which is not only conducive to the fermentation of the dough, but also has a good effect on the steamed finished product.

Thank you for the trouble to adopt!

Add baking powder and good noodles with warm water at about 30 degrees to rise for half an hour, make steamed buns, and then ferment for half an hour, and then steam the steamed buns in the pot to be beautiful.

One is that the dough is not good, and the other is that you put less baking soda. After putting the baking soda and kneading it, the knife will cut it, and it will not be stained like that, just do it. I haven't used noodles with baking powder, I'm sorry, I can't help you.

I feel that your noodles have not been sent by time, how long have you sent them, and when you used them, what was the condition of the noodles?

First of all, the noodles should be made well, after making steamed buns, wake up for a while, let the noodles open at one time, and press them with your hands to feel soft and steam. You can add a little baking powder to the dough.

Summary. Step 2: Take out the proofed dough, put it on the board and roll it out directly into a large dough cake, brush a layer of cooking oil on the top of the dough after rolling, and then roll up the dough from one end, roll it into a long strip and then make it into a dough of uniform size, the finished dough does not need to be kneaded, fold the two ends in half, slightly round, arrange it into the shape of a steamed bun, and all the rest will be done in the same way and put aside for 10 minutes.

Ingredients required: yeast, flour, water, etc.

Step 1: First of all, mix a yeast water, pour 300 grams of warm water into the bowl, add 3 grams of yeast and stir evenly to cover the sleepiness, pour 600 grams of flour into the basin, add 30 grams of white sugar to Hongnian to promote yeast fermentation, and increase the taste of grinding skin and dough, and then use the adjusted yeast water and noodles, yeast water should be added in small amounts many times, stir into a dough while adding water, and finally knead into a smooth dough and cover the lid and let it stand for 10 minutes.

Step 2: Take out the empty dough after proofing, put it on the board and roll it directly into a large dough cake, after rolling it out, brush a layer of cooking oil on the top of the dough dousen hole, and then roll up the dough cake from one end, roll it into a long strip and then roll it into a uniform size of dough, the sorted dough is not kneaded in spring, fold the two ends in half, slightly round the dough, and arrange it into the shape of a steamed bun, and the rest of it will be done in the same way and put it aside for 10 minutes.

Step 3: Brush a layer of cooking oil or spread a layer of wet cage cloth on the grate, and place the proofing steamed bread on it, and leave a distance between the steamed bread and the steamed bread, and steam it on high heat for 15 minutes.

Step 4: Turn off the heat after 15 minutes, don't take out the steamed buns directly, simmer for 5 minutes, then open the lid of the orange chai, take out the steamed buns, and the simple and delicious steamed dumplings such as round heads or shapes are ready.

5 tips for steaming steamed buns].

1.When mixing the dough, use yeast water to mix the dough, so that the dough grows faster, and adding sugar to the flour can promote yeast fermentation.

2.The finished steamed bread must go through the second proofing, and the steamed bread after the second proofing will be more fluffy and soft.

3.When steaming steamed buns, be sure to spread a layer of wet cage cloth on the grate, or brush a layer of cooking oil on top to prevent the steamed buns from sticking to it.

4.Do not take out the steamed bread directly after steaming, simmer it for about 5 minutes before taking it out to prevent the steamed bread from collapsing and retracting and deforming.

5.When steaming steamed buns, don't just knead the dough to steam, but roll it out with a rolling pin, so that the steamed steamed buns will be more chewy and delicious.

To make the steamed bread more gluten, pay attention to the length of kneading time, the longer the kneading time, the more tendonous the steamed bread, the more delicious, generally at least 15 minutes, if you are not afraid of tiredness, you can add about 5 minutes.

Yeast powder is more nutritious, and adding sugar can make the steamed bread more fragrant, but don't put too much. The fermentation time depends on the weather, with a shorter blooming time in the summer and a longer time in the winter.

When steaming, the lid of the pot is buckled with a key bowl or basin, and the surrounding area is covered with a clean towel to prevent air leakage, and simmering for a few more minutes can make the dust touch the pure steamed bread scalp without sticking, and the cloth must be placed below when steaming the steamed bread, otherwise it will be very dry underneath.

It may be that there is a problem with the noodles of the steamed bun, or it may be a problem with the steaming method. But such steamed buns are not recommended to be eaten again. Here's how to do it, it's very simple.

How to steam steamed buns.

Ingredients preparation]: 500 grams of flour, 260ml of 35 degrees warm water, 4 grams of yeast, 2 grams of salt, 30 grams of sugar, 2 grams of edible alkali.

How to steam steamed buns]:

Step 1: First mix all the warm water, yeast and white sugar, and then let it dry for 5 minutes before setting aside. Because yeast needs nutrients when it is propagating, and white sugar has a lot of nutrients, so as to speed up the reproduction of yeast, so that the dough can ferment quickly.

Step 2: Put the fermented water, salt, and edible alkali into the flour, and then stir it into a dough in one direction, and then knead the dough repeatedly until the dough becomes a smooth dough (how to judge whether the dough is kneaded well, you only need to slowly pull the kneaded dough apart, if it can be pulled into a very thin dough, it means that the dough is completely kneaded, if the dough is broken as soon as it is pulled, it means that the dough is not kneaded in place).

Step 3: Wrap the kneaded dough in a plastic bag, then put it in the warmest place at home, and wait patiently for 2-4 hours until the dough is twice the size of the unleavened dough.

Step 4: Knead the fermented noodles into smooth noodles, then knead the noodles into strips, then cut them into 100 grams, and finally knead the noodles into steamed buns.

Step 5: Put an appropriate amount of cold water in the pot, then put the steamed bread into the pot, boil the water for 1 minute on high heat, then turn off the heat, then wait for the steamed bread to ferment in the steamer for 10 minutes, then turn on the high heat, steam the steamed bread for 12 minutes on high heat, and finally change to low heat, steam the steamed bread for 3 minutes to eat.

How to master the heat:

When steaming steamed bread, first boil the water over high heat for 1 minute, which can produce a little steam in the steamer, and this steam can accelerate the secondary fermentation of steamed bread, so that the steamed bread is more fluffy, and after the second fermentation of steamed bread, at this time steaming steamed bread over high heat, you can quickly lock the moisture in the steamed bread, so that the steamed bread becomes more fragrant and fluffy, and after the steamed bread is steamed, it can be steamed for 3 minutes at low heat at this time, which can prevent the steamed bread from collapsing, so when steaming the steamed bread, you must master the heat.

The heat used to steam the steamed bread determines the flavor and fluffiness of the steamed bread. In fact, I don't recommend these two methods, because when steaming steamed buns, the heat used is different at different stages, if the whole section is directed with high heat, it will make the steamed bread not fluffy, and the whole process with a small fire will cause the steamed bread not to be fragrant.

The kind made of its practical back pot meat is similar to steamed bread, and its liquid is not really steamed bread, but a kind of cake that is fried with flour and starch. You're not much different from the gluten method, and it's more chewy.

It should be that there is no proofing well, which will lead to deflating, bubbles, and the situation you mentioned.

OK. Prepare the materials:

Flour (high-gluten dumpling flour) water, yeast, flour (high-gluten dumpling flour), water, caster sugar, yeast, lard, milk powder.

Method: 1. Make yeast first, take a measuring cup, pour in 100 ml of warm water, the water temperature and human body temperature are about the same, funk yeast, and let stand for 10 minutes. If the temperature is relatively high, it is recommended to put only 1 gram of yeast. My yeast is a golden swallow, and I divide it myself in a sealed bag.

2. Add 80 grams of flour and stir clockwise with a chopstick until there is no dry powder in the cup.

3. Then cover with plastic wrap, if the temperature is below 15 in winter, put it indoors for a night, if the temperature is higher than 20, put it in the top layer of the refrigerator area.

4. The yeast can be made before going to work in the morning or before going to bed at night and put it in the refrigerator. Add the main dough in the evening or the next morning. After a long period of fermentation, the measuring cup now shows 400 ml, which has more than doubled the volume.

<>6. Add 200 grams of flour, 1 gram of yeast, and yeast milk powder and stir well. If you feel wet halfway, you can add a little dry flour, and when it is dry, add a little water, and feel free to do it yourself. If you use sweet milk powder, the amount of sugar can be appropriately reduced by a few grams.

7. Knead it into a ball in a basin, you can put a little frozen lard at this time, you can also put it without it, and the lard is used to make the finished skin smooth and beautiful.

8. Take out the dough and put it on the cutting board to operate, press and knead the dough vigorously from the bottom to the top, and press it many times like a quilt until the skin of the dough becomes smooth and beautiful, and there will be no potholes.

9. The dough is finally kneaded, covered with plastic wrap, and placed in a warm place to rise.

10. The swelling is more than doubled, and pressing a pit with your fingers does not ** or retract to indicate that the fermentation is good.

11. Put the fermented dough on the table and continue the 8 steps, knead it into a smooth dough repeatedly, beat some dry powder on the board and both hands about 20 grams, use the rolling pin to continuously knead the dry powder into the dough to absorb the moisture of the dough, fully maintain the wheat fragrance, if you want the finished steamed bread to be smooth and beautiful, you must spend enough time pressing the dough at this time!

12. Finally, knead into long strips and cut into evenly divided parts. One dough is about 50 grams.

13. The shape of the steamed bread is best to be kneaded into a nest and a column, not a round ball, and a layer of gauze or a layer of cooking oil should be placed on the steamer pad. When the weather is cold, the bottom of the pot is proofed with warm water (about 40°C) for about half an hour. The temperature is high, and in summer, cold water can be waited for fermentation.

14. When proofing is ready, the steamed bun is about twice as large as just now, and you can start steaming. Turn off the heat 10 minutes after gasping, and after 5 minutes, open the pot and take out the steamed buns.