How to make the bun skin soft and delicious, how to make the bun skin?

Ingredients: 1000 grams of flour, 550 grams of water. Excipients: 10 grams of yeast powder, 20 grams of baking powder for buns.

Steps: 1. Weigh the flour first, calculate the amount of various materials according to the recipe of steamed buns and noodles, weigh the baking powder of the buns according to the proportion, and the yeast according to the weighing.

2. The use method of aluminum-free baking powder for steamed buns is very simple, you only need to mix the weighed baking powder into the flour and mix the noodles properly.

3. Mix the baking powder and flour of the buns, then add water, yeast and noodles.

4. After forming a dough with a smooth surface, place it at a standstill.

5. Knead the dough into strips, knead it into a dough of appropriate size, and then roll out the skin and wrap the filling.

6. Steamed buns in the pot.

The softness of the bun skin is mainly due to the dough making step, so let's take a look at the method of making a bun.

Ingredients: 500g flour, baby cabbage, radish cabbage, onion, vermicelli, shiitake mushrooms, eggs.

Step 1: Soak the mushrooms and vermicelli in water in advance for about an hour. Next, prepare a small bowl of clean, warm water, add a little sugar, 3 to 5 grams of yeast, mix well, and set aside.

Step 2: Prepare a clean basin, pour in 500 grams of flour first, then pour in the yeast water mixed earlier (250 grams of yeast water), and stir well with chopsticks. Later, if the yeast water is not enough, add a small amount of water in batches, stirring while adding.

Step 3: Stir until the dough is flocculent, then knead the dough into a smooth dough with moderate firmness and softness, then cover it with a saucer and set aside.

Step 4: Next, start making the filling! First clean the ingredients that need to be cleaned, then prepare a clean pot, boil some boiling water, throw the washed cabbage and radish vegetables into the pot and blanch the water, blanch until soft, and then dry after cold water.

Then chop the cabbage and radish into fine pieces, the soaked shiitake mushrooms into fine pieces, the soaked vermicelli into fine pieces, and the onion into fine pieces.

Step 5: Put all the ingredients cut in front of you into a clean basin, add an appropriate amount of cooking oil and mix well to lock in moisture.

Step 6: Prepare a small clean bowl and beat two eggs into the egg mixture. Next, heat the oil, pour in the egg mixture, stir-fry the golden scrambled eggs, and pour them into the basin as well.

Add an appropriate amount of salt and a spoonful of oyster sauce, continue to stir well, and set aside. This is a light and fragrant flavor, but if you prefer something a little heavier, you can also add pepper, light soy sauce and other spice powders.

Step 7: Now that the filling is ready, you can take out the dough, knead it again into a smooth dough, then knead it into evenly sized strips, and cut it into small dough of uniform size.

Step 8: Take a small dough and simply round it, flatten it on a cutting board, and roll it out into a round dough sheet with thick middle and thin edges.

Step 9: Put an appropriate amount of filling, use your index finger and thumb to knead it, if you can't pinch it, you can simply seal it and roll it into a round bag.

Step 10: Wrap it all up, put it on a steaming rack that is oiled in advance, add hot water at 50 to 60 degrees in the steamer in advance, and let it rise for about 30 minutes, and become twice as large as the original to prove that it is ready. After the water is boiled, steam it over medium heat for 15 minutes, turn off the heat and simmer for another 3 minutes, and the big and fat vegetarian stuffed bun is ready.

The preparation of fluffy and delicious bun wrap is as follows:Tools Ingredients: 300g flour, 165g water, 3g yeast, 20g caster sugar.

1. Put the flour, yeast and sugar into the basin.

2. While pouring in water, stir with chopsticks to form a flocculent. Cold water in the summer and warm water in the winter.

3. Knead into a soft and smooth dough, the dough must be kneaded thoroughly, soft but not sticky.

4. The dough does not need to be fermented and noisy, it is directly shaped and kneaded into long strips of uniform thickness.

5. Cut into equal portions, each weighing about liters and 35 grams.

6. Knead each dough of Yanqiao separately, and pay attention to cover the dough with plastic wrap at any time to avoid air-drying on the surface.

7. Roll out the dough into a thick middle and thin bun skin. Don't roll it out too thin, leave a certain thickness for proofing, the finished product is as follows, and then these bun skins can be used to wrap the filling.

The key to the fluffy and delicious bun skin lies in the dough making and fermentation, as well as the skill of rolling the dough. Here are some tips for making fluffy and delicious bun wrappers:

1.Making dough: When making dough, you need to pay attention to the ratio of water to flour, generally speaking, the amount of water should be about 60% of flour.

After the dough is kneaded, it needs to be left for a period of time to ferment, and the fermentation time is generally 30 minutes to 1 hour, depending on the ambient temperature and humidity.

2.Fermentation time and environment: The time and environment in which the dough is fermented has a great impact on the softness of the bun skin.

Generally speaking, the longer the fermentation, the larger the dough and the softer the wrapper. At the same time, it is also necessary to pay attention to the fermentation environment, it is best to ferment in a warm and humid place, which can promote the fermentation of the dough.

3.Techniques for rolling dough: When rolling dough, attention and thickness control are required.

If the force is too strong or the thickness is too thin, the bun skin is easy to crack; If the force is too small or the thickness is too thick, the bun skin will be harder. In general, the dough can be kneaded into long strips, then divided into small dough and rolled out one by one into a thin, elastic bun crust.

4.Steaming of steamed buns: During the steaming process of steamed buns, there are also some details that need to be paid attention to.

For example, there needs to be a certain interval between the buns so that the steam can circulate sufficiently; The steamer needs to be heated in advance and the water needs to be kept boiling; The steaming time also needs to be determined according to the size and thickness of the buns, generally speaking, the steaming time is between 8-15 minutes.

In short, in order to make a fluffy and delicious bun wrapper, you need to pay attention to the dough making, fermentation and rolling techniques, as well as the steaming process of the bun.

If you want to make the bun skin soft and delicious, you have to make the noodles well, take an appropriate amount of flour, and then add an appropriate amount of simple yeast powder according to the weight of the flour, and then add sugar and salt, the ratio of sugar and salt is 2: this pants 1 and then add warm water, and ask Cong good noodles to proof, and finally you can wrap the buns.

Bun wrap recipe.

1. Put the wheat flour in a pot.

2. Put the yeast and white sugar in warm boiled water to melt (this whole process takes five minutes). Note that the temperature does not have to be too high, just touch the temperature, otherwise it will kill the yeast, and the yeast will not be specific.

3. Pour 2 into 1, immediately mix it with chopsticks into a small batter, and then rub it vigorously into a batter that does not stick to your hands. If according to wheat flour: water = 2:

1 proportion to knead the dough, the batter is soggy, then add some wheat flour. The final kneaded batter should consider the "three lights": sheet light (the surface of the batter is smooth and does not stick to the hands), hand light (the hands do not stick to the dough), and basin light (the basin does not stick to the dough).

After closing, cover the top of the basin with a damp rag and put it in a warm area to drink. You can put it in the room in the summer, and you can put it on the radiator in the winter, but don't put it in the sun! The fermentation time is about 1 hour.

Common problem: When pouring water into wheat flour, do not moisturize it little by little, and be sure to fill it up all at once. A little bit of water and the batter gluten is insufficient, and it takes a long time to knead it to achieve the actual effect of the sheet lamp.

4. After the alcohol is finished, the batter smells shallow. Remove the mellow batter, put it on a thin cutting board, add some wheat flour and knead it again to form a non-sticky batter. Rest for 10 minutes.

5. At this moment, you can make steamed buns, flower rolls, steamed buns and other refreshing foods. After doing this, let it rest for 20 minutes. During this period, prepare the wok in advance, boil the water in the wok, and then put the resting xiaolongbao and flower roll steamed buns into the wok, and steam for 15 minutes.

Put less water and knead the batter harder.

It is best to use all-purpose flour to make bun wrappers, low-gluten flour can also be used to make bun wrappers, and high-gluten flour is not suitable for making bun wrappers.

The water consumption of flour is about 250 300ml of water per 500 grams of flour, due to the different water absorption rates of various flours, the actual operation should be flexibly adjusted according to the situation.

In short, it is better to reconcile the dough in the end, which is not soft or hard, if it is too soft, it will easily deform, and if it is too hard, it will not taste good.

After understanding the above basic knowledge, let's make bun wrappers.

The practice of dead bread crust.

Ingredients: 500 grams of all-purpose flour, 250 300ml of cold water, 2 grams of salt.

Steps: 1. After mixing the all-purpose flour and fine salt evenly, add water and form a dough that is not soft or hard, cover it with a damp cloth or cover it with plastic wrap for more than 20 minutes, and pull it with your hands to feel that the dough does not shrink.

2. Knead the dough until smooth and then use it to make bun skin.

I won't go into detail about how to roll the skin of the bun, as long as you remember to make dead bread and not roll the skin too thick, the dead bread must have a thinner skin to taste good.

Tool Material:

500 grams of flour.

50 grams of flour fat.

Alkaline noodles 5 grams.

How it works: Put the flour and flour in a basin, mix the dry flour with warm water to form a dough, and then mix it with the flour fertilizer. It should be softer, not too hard, and the steamed bun skin will be delicious.

After kneading the dough thoroughly, cover it with a lid and leave it in a slightly warm place to ferment for 4 hours. To make bun skin, you must use dough!

When the time comes, the dough is bigger than before, which means that the dough has risen.

Put the dough on the cutting board, press a small pit in the middle of the dough, put in the alkaline noodles, add a little water, dissolve the alkaline noodles, and then knead the dough well. Here, the alkaline noodles must be dissolved with water in order to knead evenly, otherwise the bun skin will be spent, and the kneaded dough is not sticky, which means that the alkali is just right.

Then roll the dough into long cylindrical strips, and then knead them into small squeezes.

Then knead the agent into a round ball and flatten it, and use a rolling stick to roll it into a round dough, so that the bun skin is ready.

1. Put the flour in a basin.

2. Put the yeast and sugar in warm water to dissolve (this process takes five minutes). Pay attention to the water temperature is not too high, just touch it warm, otherwise it will kill the yeast, and the yeast will be inactive.

3. Pour 2 into 1, immediately stir it into a small dough shape with chopsticks, and then knead it into a non-sticky dough with your hands. If you follow the flour: water = 2:

1 ratio to the dough, the dough is moist, then add a little flour. The final kneaded dough should meet the "three lights": face light (the surface of the dough is smooth and non-sticky), hand light (hands do not stick to the dough), and basin light (the basin does not stick to the dough).

Once reconciled, cover the pot with a damp cloth and place it in a warm place to leaven. You can put it indoors in the summer and the heating in the winter, but don't put it in the sun! The fermentation time is about 1 hour.

Precautions: When pouring water into the flour, avoid a little rehydration, and be sure to add enough water at one time. Add a little water and the gluten of the dough is not enough, and it takes a long time to knead it to achieve the effect of glossing.

4. After the fermentation is over, the dough smells faintly sour. Take out the fermented dough, place it on a thin dough board, add some flour and knead it again into a non-sticky dough. Allow to rise for 10 minutes.

5. At this time, you can make steamed buns, flower rolls and other leavened foods. After that, it will take another 20 minutes to rise. During this period, prepare the steamer, boil the water in the steamer, and then put the proofed buns and flower rolls into the steamer for 15 minutes.

Add less water and knead the dough firmer.

When mixing the noodles, add a spoonful of lard to steam the effect of willow rock.

If it is steamed like Mr. Cang, it means that the baking powder is invalid, and you should add more sugar and keep warm next time. Or wake up a little longer with the addition of insulation. When do you wake up? The key is to pinch it with your hands, and see if it grows long.

In fact, for novices, there is a foolproof strategy, and noodles, after making the filling, prepare the cake pan and steamer at the same time, and when the time comes, the noodles will be steamed as scheduled, steamed buns, and if they are not made, they will be baked.

What if it's a half-wrapped bun? You can still steam the buns, you only need to wrap the buns in the drawer and turn on the fire for half a minute, with the lid of the pot to touch it at more than 30 degrees (when it feels slightly warm, it is 378 degrees) turn off the fire and wait for 20 minutes, if it starts after 20 minutes, steam the buns, if it still does not rise, sprinkle the dough on it, cut it out and buckle it upside down on the pan, and make pies.

A quick change. 1. Yeast must be fresh and active. How to identify? It is poured into the water in proportion, and after a while, there is a very fine layer of bubbles on the surface of the water, which means that the yeast is effective.

Otherwise, it's time to change the yeast. The newly purchased leavening yeast (note that it is leavening yeast, not Saccharomyces cerevisiae, and Saccharomyces cerevisiae will fail when placed in the freezer) should be stored in the freezer (I store it in an environment of minus 13 degrees Celsius), and it can be used for two or three years.