The second fermentation of steamed buns is very important, what criteria can determine that it has b

The secondary fermentation you said should be proofing, which will make the steamed steamed buns softer. After wrapping the steamed buns, put them on the board or put them directly in the steamer for about half an hour, you will find that they are much larger than the original size. If it's cold, you can warm up the cage drawer to wake up.

The second fermentation of steamed buns is very important, what standard can determine that it has been fermented, the noodles are placed in the basin, and the second fermentation is puffed up and poured out, all of which are honeycomb-shaped, which proves that the second filial piety is successful.

The second fermentation of steamed buns is very important, and after the second fermentation, the dough will not collapse when touched, and it can be judged that it has been fermented by such a standard.

Summary. Hello, the old noodle steamed buns need to be fermented twice, and the second fermentation is different from the first fermentation.

The first fermentation is after the old noodles are mixed with an appropriate amount of flour and water.

The second is the dough after the first fermentation with appropriate flour, water, as well as edible soda ash and dough fermentation.

Edible soda ash is the most important and the only additive in old noodle steamed bread.

Those who really make old noodles and steamed buns don't add any additives except soda ash.

Does the old noodle steamed bun need to be fermented twice?

Hello, the old noodle steamed buns need to be fermented twice, and the second fermentation is different from the first fermentation. The first fermentation is after the old noodles are mixed with an appropriate amount of flour and water. The second is the fermentation of the dough after the first fermentation with appropriate flour, water, as well as edible soda ash and duanjig noodles.

Edible soda ash is the most important and the only additive in old noodle steamed bread. The old noodles steamed buns in the liquid are really made without any additives except for the soda ash.

How long is the dough big?

Hello, the noodles are left at room temperature for 30 minutes, and if yeast powder is added to make the noodles, the time is longer: 1 hour in summer and 2 hours in winter.

How long does it take to make it with old noodles?

Hello, two hours in winter.

Old noodle steamed buns need to be fermented twiceOtherwise, it will be very hard when steamed.

Here's how to do it:

Ingredients:150 grams of old flour, 1 gram of yeast, 10 grams of caster sugar, 75 grams of water.

1. Pour the yeast and sugar into warm water and stir well with chopsticks.

2. Pour the yeast water into the flour and mix it into a flocculent shape with chopsticks.

3. Knead the flour into a smooth dough.

4. Knead the dough into long strips.

5. Divide the dough into several equal portions.

6. Knead each dough into a circle, about 50 times, and cover the unoperated dough with plastic wrap to prevent it from drying out.

7. Put it on the steaming rack of the multi-functional pot, if the room temperature is low, add warm water to the steamer, and let the steamed bread embryo ferment in a warm place for about 25 minutes. Steamed in a pot on cold water (after the steamed bread is fermented, the water in the pot is no longer hot, just use these water to steam the steamed bread directly), after the water is boiled, turn to medium heat and continue to steam for about 12 minutes, and the steaming time depends on the size of the steamed bread.

8. The finished picture of the old noodles steamed bun is as follows.

1. Selection of flour.

Flour is mainly divided into high-gluten, medium-gluten and low-gluten flour, and Chinese pastries generally use all-purpose flour. Bulk flour that is generally not labeled in supermarkets is all-purpose flour.

2. Facial skills.

Old noodles: Traditional handmade steamed buns, all fermented with old noodles. The old noodles are the pieces of noodles left over from the last steamed bun.

It is made by melting the old noodles with water, adding alkali, and adding flour. In terms of dosage, generally 500 grams of flour, 80 grams of old noodles, add 3-5 grams of alkali.

Yeast Powder: This simple and easy to make is suitable for newbies. 500 grams of flour, add 5 grams of yeast powder. It is best not to put yeast powder directly into the flour, first melt it with warm water, and then add it to the flour, so as to ensure uniformity.

3. Noodles. The optimal temperature of the dough is about 30 degrees, so it is generally possible to use warm water and noodles, and the water temperature can be appropriately higher in winter. The ratio of flour to water is generally 2:1, which can be adjusted appropriately according to the collective situation.

In addition, adding a small amount of lard when mixing noodles will make the steamed bread whiter and more fragrant. Add a little sugar to promote the dough to rise quickly. Add a little salt to make the noodles more gluten!

4. Wake up. After the dough is kneaded until smooth, cover it with a damp cloth and let it rise for about 1 hour, and the dough will be ready when it is elastic and elastic. If the dough does not rise, you can dig a hole in the middle of the dough, pour in 1 small glass of white wine, and let it stand for 10 minutes, and the dough will start.

5. Steaming. After the steamed buns are placed in the steamer, don't ** first, and then let stand for half an hour for secondary fermentation. Then boil in a pot on cold water, put an appropriate amount of salt or orange peel in the water, the salt promotes the fermentation of the steamed bread, and the orange peel can make the steamed bread more fragrant. After steaming, the old noodles will turn yellow, you can add some vinegar to the water, and then put the steamed bread in the pot and steam for 10 minutes, and the steamed bread will turn white.

6. Add some beer.

Half of the water is used to replace the noodles with beer, and the enzymes in the beer make the steamed bread ferment further and become extra fluffy after steaming.

7. Honey fermentation.

As for the little trick of fermentation, honey can replace fermentation without yeast, but it will take longer. 500 grams of flour plus 250 grams of water, two spoonfuls of honey and after kneading into a dough, it takes 4 to 6 hours to ferment.

Hello! I'm glad to answer for you, the reasons why the second fermentation of steamed bread can't come up are as follows1The dough does not rise well enough.

Steamed steamed bread should be steamed first, and the dough is the foundation, and it is also a prerequisite for steaming good steamed bread. Under a certain temperature, humidity and fermented material, the dough will increase in volume and become fluffy in a certain period of time. If the amount of fermented products is insufficient, or the dough fermentation time is short, or the temperature of the dough water is low, it will be that the dough is not fermented in place, the dough network structure is not obvious, and the steamed steamed buns are not elastic and hard.

2.Wrong choice of flour. Flour is divided into high, medium and low gluten flour according to its protein content, which determines its gluten strength.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and Tongyoubu is often used to make cakes, snacks, biscuits and other foods; High-gluten flour is darker in color, has strong activity and is smooth, and is not easy to form a ball by hand, which is suitable for making bread, noodles and dumplings; All-purpose flour is also ordinary flour, such as special flour and special fine flour, which is often used to make steamed buns, flower rolls or dumplings and noodles. It is best to use all-purpose flour for steaming steamed buns, if you use low-gluten or high-gluten flour and lack of experience, it is very likely that the steamed steamed buns will be hard. The water content of the dough is too large.

When mixing noodles, it is necessary to consider the temperature of the season, the noodles should be soft in winter, a little harder in summer, and the soft and hard noodles should be moderate in spring and autumn. Generally speaking, the water consumption rate of steamed bread and noodles is 38-42. If you add too much water to the dough, the dough will be too soft, which will make it more difficult to knead the steamed bread embryo.

It is necessary to add some dry flour to "remedy", so that the dough will be in a state of "half-dead" bending, and the steamed bread will be hard out of the pot; If the dough is too hard, it will definitely be softened by adding water, which will make the dough lack stability and the steamed steamed bun will also be hard. <>

1. The premise of steaming steamed bread is that the dough is fermented just right, and the air inside is fully drained when kneading. Therefore, the round steamed buns should be fermented a second time.

2. The kitchen electronic scale can be accurately weighed, and the household has a kitchen electronic scale, which can be weighed one by one, and the size can also be grasped. The household mold kneaded the dough well, put it in the mold, and the dough embryo that came out was also the same size. As an authentic northerner, I grew up with snack steamed buns, in fact, no matter whether the steamed bread is the same size or not, the most important thing is to ferment it well and knead the dough more, so that the steamed bread is really delicious.

The first fermentation is known as basal fermentation and ensures that the fermentation is complete.

The second room temperature of 15 minutes is called relaxation and is to ensure uniformity during plastic surgery.

The third is the final fermentation.

Generally, the basic fermentation needs to be fermented to twice the size, and the fermentation continues to double after shaping, which takes about 1-2 hours at the current room temperature.

After the first fermentation, it is definitely not possible to shape and bake, because it has been exhausted during the shaping process, and the effect is probably similar to that of scones.

It should not be possible to carry out the second fermentation after shaping, because other auxiliary materials may be added in the later stage of shaping, which will affect the fermentation, and the fermentation is uneven at this time, and the pores in the dough are large and small.

The steamed bun has a tighter texture and is not as fluffy as bread, so it will be easier to make. When making steamed bread, it is necessary to ferment it twice because during the steaming process, the flour will expand due to the heat, and if you don't add dough, the steamed bread will become very hard.

Steamed bread is a very common food in life, and many people will choose to make steamed bread at home, because it is much more affordable than buying it outside. But many people are curious about whether steamed buns must be fermented twice? In fact, steamed bread needs to be fermented twice, which not only helps to form, but also can reduce the cost of raw materials, and at the same time can make the steamed bread not tolerate the orange easy to harden, in the process of steaming steamed bread, it should be noted that the whole process needs to use high fire, in the process of steaming, you can touch the steamed bread with your hands, as long as the surface of the steamed bread is not sticky, it means that the steamed bread is cooked.

And after steaming, you need to separate it while it is hot, otherwise if you separate it after it is cold, the skin of the steamed bun will be damaged, and the appearance of the bun will be affected.

A lot of flour is not fully fermented during the first fermentation, so it is necessary to add some flour for a second fermentation, so that more yeast and the flour of the first fermentation are fully mixed with other flours and fully mixed and fermented, so that the flour is more soft and swelling and delicious, and has a relatively strong wheat flavor.

When it's 3 times larger, it's OK, take it out and knead the dough. After making the steamed buns, leave them for 10 minutes and then put them in the pot to steam. This is very important and is called "secondary fermentation". Soak the yeast in warm water for 10 minutes.

In this way, the steamed buns are soft.