How to make steamed buns to be soft? How to make steamed steamed buns, the noodles are soft and deli

Here's how to make steamed buns with fluffy noodles:

1. Activate yeast: Put the yeast powder into a container, add a little warm water and stir it until it melts, and let it stand for 3-5 minutes before use.

2. Adjust the water temperature: the temperature is best between 28-30 degrees.

3. The ratio of flour and water: the amount of flour in 500 grams should not be less than 250 ml, that is, the ratio is about 2:1.

4. Treatment of dough: After mixing flour with yeast and water, knead the dough fully, and try to fully combine flour and water.

5. Dough conditions: the best ambient temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees, and the humidity is between 70-75%.

6. Secondary fermentation: This is a very important process, related to the softness of the finished dough, the dough is placed on the panel and kneaded, the air in the dough is kneaded out, and then placed in a relatively sealed container, let it ferment at room temperature for about 30 minutes.

The steamed bread is proofed twice before steaming, and the steamed bread is soft: add the flour to warm water, yeast, sugar, and form a dough, and make a steamed bread embryo after fermentation, and then proofing again before steaming, and steam it in a pot

Ingredients: 300 grams of flour.

Excipients: 160 grams of warm water, 4 grams of yeast, 15 grams of sugar.

Production steps: 1. Prepare materials.

2. Add water and stir well to flocculent.

3. Knead into a soft and smooth dough and let rise for two hours.

4. Divide 50 grams into pieces.

5. Knead round. <>

6. Put it in the steamer and let it rise for 15 minutes.

7. Pour water below and steam directly.

8. When the time is up, it can be eaten and decorated with it.

Notes:1. Pay attention to the temperature when proofing, the temperature should not be too high or too low, which will affect the fermentation of the dough.

2. It is necessary to carry out a second proofing to make the steamed buns soft.

Here's how to steam steamed steamed buns to make them fluffy and delicious:

Ingredients: 700 grams of flour.

Excipients: 4 grams of baking powder, granulated sugar.

15 grams. Steps:

1. Put sugar in warm water, stir and melt the baking powder.

2. Add flour and knead into a dough with moderate hardness and softness, and cover with plastic wrap.

Fermentation is carried out. <>

3. Double the size of the fermented dough.

4. Take out the dough and exhaust it vigorously, sprinkle as much flour as possible during the kneading process, and sprinkle dry powder after each dry powder is absorbed.

5. The dough is larger and can be divided into two parts, and the dough will be easier to knead if it is smaller.

6. Knead the dough until it is hard, and cut it with a neat knife edge.

7. Roll the dough into long strips, and cover the rest of the dough with insurance to prevent air drying.

8. Cut into equal amounts.

9. Sprinkle an appropriate amount of dry powder and knead the small agent until it is tougher.

10. The dry powder is absorbed, and the agent is not sticky to the hands and begins to shape.

11. The preliminary form of the steamed bun has come out, sprinkle dry powder to prevent sticking.

12. Steamed bread morph embryo.

13. After making the rest of the agent and so on, cover with plastic wrap and put it in a relatively warm place for fermentation for about 10 minutes.

14. The bottom of the steamed bread embryo can be steamed in advance, so that it is not easy to deform when entering the steamer.

15. The raw embryo of the steamed bread has been fermented to 3 1 large, and it is moved to the steaming grate. At this time, you can boil water in a steamer over high heat.

16. Put it directly into the steaming grate, cover the pot and steam it over high heat, and steam for about 18 minutes after steaming. Cover the pot and simmer for 5 minutes, and after 5 minutes, the beautiful steamed buns come out of the pot.

Prepare an appropriate amount of warm water, pour in an appropriate amount of yeast, stir well with chopsticks, then add flour, knead into a soft and suitable dough, cover the lid and let it sit for about two hours until the dough becomes twice as large. Then knead well with a small amount of sodium bicarbonate to make a suitable size dough, put it in a pot and steam it for 15 ......In 20 minutes, the fluffy steamed bun is a success!

Northerners love pasta, three meals a day, almost all meals are inseparable from pasta, and steamed bread is the most common traditional pasta. Steamed steamed buns once a week, heated when eating, or fried in oil, or boiled into fried steamed buns, are very good, and simple and convenient, especially suitable for office workers.

I remember when I was very young, my old mother would often steam steamed steamed buns, she would use "flour fat" to make noodles, steam steamed steamed buns with home-ground wheat flour, steamed steamed buns were white and soft, sandwiched with freshly fried thread spicy, chili sauce or other side dishes to eat, you can eat the wheat fragrance, that is called a fragrant, and you can't get tired of eating.

Later, I got married and learned to steam steamed buns, but every time I was not very successful, I felt that it was made according to my old mother's method, and yeast powder was added, and the water temperature and fermentation time were the same, but I could not steam the white and soft steamed buns. Later, my mother told me that in addition to adding yeast, I actually need to add a "baby", which can not only speed up the fermentation, but also make the steamed steamed buns more fluffy.

Today, I will tell you this secret, and I hope you can also steam white and fat, soft and sweet steamed buns.

Ingredients: 500g flour, 5g yeast powder, 10g sugar

How to make: Step 1: Put the prepared yeast powder and sugar in a clean bowl, add warm water at about 35-40 degrees to melt it (you can use the back of your hand to feel it, feel as hot as the hand temperature, and it's OK). After mixing the yeast powder and water, let it stand for 3-5 minutes to allow the water and yeast to completely combine.

2. When steaming steamed buns, if the noodles seem to be hairy, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and wait for 10 minutes before the noodles can be opened;

31. If there is no yeast when making dough, honey can be used instead, and 15 to 20 grams of honey are added for every 500 grams of flour. Once the dough is kneaded until soft, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed from honey are soft and fragrant, and the entrance is sweet;

42. In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if sugar is added to the dough during fermentation, the dough can be shortened;

53. In the fermented dough, it is often necessary to put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grain size on it, it means that the alkali amount is appropriate;

75. When steaming steamed buns, put a little salt water in the flour to promote fermentation.

The above is the answer to your question, if you have any other questions, I am always available to answer them

If you use the teacher's method, you will either have to have face for a night, and you can only do it the next day, if you want yeast, then add some sugar when you make noodles, so that the noodles will have income, which is particularly delicious.

To make steamed bread in winter, with this ratio, you don't need to make noodles in 20 minutes, and the steamed bread is soft and strong.

Is it too slow to make noodles when it's cold? Teach you the trick of making dough quickly, and fill the pot in 20 minutes.

Hello to you, dear! Focus: The degree of dryness and wetness of the noodles determines the fermentation time of the noodles and the taste of steamed bread.

In this way, the dough time is relatively short, and the second is that the steamed bun is softer. The disadvantage is that the hands will be covered with noodles at the stage of kneading the dough, and the desire to add a lot of raw flour will cause the steamed buns to die. Then put the kneaded noodles into a pot of orange cherry, the capacity of the pot should be at least three to five times that of your noodles, and then cover the basin with a layer of plastic bag or plastic wrap, cover it with a basin of similar caliber, and then it is the dough, do not get in direct sunlight (you can bask in the sun moderately in winter), put it in a place with a temperature of about 30 degrees Celsius for two or three hours to observe the fermentation of the noodles, and generally the noodles will be flat and covered with a layer.

The best temperature is between 30-40°, too high or too low will directly affect the dough. At this temperature, fermentation can be completed in 2-3 hours.

If the last time you did it was in the summer, 30 minutes is enough to start the noodles, but this time it has already reached the time when the flat stalks are strong and suffocating in winter, and the 30 minutes will not be able to start, so it will become a dead face.

Generally, dry yeast and baking powder are used together, and the amount is relatively small. About 500 grams of noodles, 3-5 grams of dry yeast and 5-15 grams of baking powder. Eating healthy should always be the first concern of food.

Steamed buns, also known as steamed buns, steamed buns, one of the traditional noodle dishes with Chinese characteristics, is a kind of food made of flour fermentation (or mixed with filling) steaming, which is said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms.

Steamed buns are simple to make, soft and delicious, usually hemispherical and cuboidal, and range in size from about 4 cm in diameter to about 15 cm in diameter.