Why can the noodles of the steamed buns in the bread shop be so big and soft?

I practiced it at noon today: 1. Warm water and noodles (add an appropriate amount of yeast to the noodles). Second, make the steamed buns and noodles and wake up for about 15 minutes, that is, put the finished noodles and steamed buns on the steaming drawer and cover them for about 15 minutes.

3. Turn off the heat after steaming, don't be in a hurry to lift the lid and simmer for 5 minutes. To sum up the above three steps, it is almost delicious and good-looking like the steamed bun shop and the steamed bun shop.

Because the steamed buns and steamed buns in the steamed bun shop use baking powder, although the noodles are very soft and large, it is not good for the body to eat for a long time.

Because baking powder is put in a certain proportion, and the flour used is also high-quality flour, so the steamed buns are relatively soft.

It is difficult for the noodles with steamed buns to be so big and soft, because they rarely add additives to their own food, but the shops will add some in order to save costs, and their production technology is higher, so the noodles they make are delicious.

It is because the noodles of the bun shop belong to the noodles.

The buns sold outside are white, big and fluffy, and even the steamed buns stuffed with shiitake mushrooms and vegetables with little oil and water I think are quite delicious. Now all kinds of additives are prevalent, many people are also worried about whether some additives are added to the buns sold outside, food safety is currently more concerning, but the additives used in the production of bun skin should not be much, not too much, long-term consumption, generally speaking, it should not cause too much harm to the body.

Therefore, in addition to adding an appropriate amount of yeast, baking powder will be added to the buns sold outside, which is not greatly affected by temperature, humidity and time, and will produce a large number of bubbles when heated, which can not only save the time of secondary fermentation, but also make the bun skin fluffy and soft.

Why do the buns sold outside not be hard when they are cold

Although I usually recommend that you add an appropriate amount of lard to the dough when making steamed buns, so as to solve the phenomenon of the steamed buns cooling and hardening. But many people say that bun shops won't do it because the cost of lard is too high.

Flour improver, a white powder, added to flour neutralizing noodles, can make the texture of flour more delicate, change the structure of protein, make the surface of the finished product smooth and slippery, elastic, it also has a good water retention effect, so that the steamed bun is not easy to dry and hard.

If you want to steam out a soft and white bun, you must ensure that the hair is sufficient. Add 3 to 5 grams of baking powder to 500 grams of flour, about 250 grams of water, knead the dough, cover with plastic wrap and put it in a warm place to make a fusting; Wait until the dough swells to about twice the original found, ingredients: 250 grams of all-purpose flour, 140 grams of water (for reference only), 5-6 grams of dry yeast powder, baking powder (available or not) 2 grams, the practice of direct fermentation of white fat buns, mix all the above materials for hand-kneading dough, the buns want to make more soft and delicious, first of all, the noodles should be in place, the hair is very soft, the steamed buns will not collapse, very soft, and then the filling should be very delicate and integrated, In this way, the steamed buns will be delicious.

500 grams of flour, 2 grams of baking soda, 5 grams of yeast, 300 grams of water, 5 grams of sugar, put flour in a basin, add sugar, baking soda, melt the yeast with warm water, pour it into the flour, pour warm water on one side, mix it into a flocculent shape with chopsticks, and knead it into a dough. Selection and proportion of raw materials, degree of kneading, preparation of filling, ratio of dough to filling, state of forming, method and time of fermentation, method and time of steaming.

Pour 500 grams of flour into a bowl and add 3 grams of sugar (adding sugar to promote the fermentation of the dough can also be left out). Pour a small amount of yeast water into the flour and knead it into a hard dough. Seal for 1 to 2 hours.

Yeast and baking powder (foaming powder) are added to the dry flour, so that it can be soft, and the foaming powder may not be available in the general family, and I am a little worried about what chemical additives are, but in fact, baking soda is made of acidic materials and corn flour as a filler, which can be eaten with confidence.

Steamed buns are generally made of flour fermentation, the size varies according to the size of the filling, the smallest can be called xiaolongbao, the others are medium packets, large packets, and the commonly used fillings are pork, mutton, beef, vermicelli, and mushrooms.

You can also use baking powder or add a small amount of alum water to the flour.

After using yeast powder, make steamed buns, let them take more time and then steam, so that they will be bigger.

The reason why "the steamed buns and steamed buns made of dough are still not soft enough" is also complicated. For example, the texture of the flour used in the ingredients, the amount of yeast and other auxiliary ingredients, the amount of water added during the production process, and the adequacy of kneading will have a certain impact on the pasta.

Wrap 500 grams of flour with 50 60% warm water, put 2% refined salt, knead thoroughly, and let the dough rise for 30 minutes to start the operation. Putting salt in the noodles will not only increase gluten, but the dumplings out of the pot will not stick to the skin.

Rolling noodles 500 grams of flour plus 35 40% warm water, put 2% refined salt and a small amount of edible alkali, let the noodles rise for 30 minutes and then operate. This will not only increase the strength of the gluten, but also have a smooth taste and is not easy to break.

Steamed steamed bread noodles 500 grams of flour plus about 50% warm water, put yeast 1%, add a small amount of sugar, fully knead and put in a warm place to fully rise, so that the steamed steamed bread is soft and fragrant.

500 grams of flour with 50 60% warm water, let the dough rise for 20 minutes and then knead it, the effect is excellent.

1. Classification of flour.

Flour can be divided into special flour according to performance and specific use, such as bread flour, dumpling flour, biscuit flour, etc.; All-purpose flour such as Fuqiang flour; Nutritionally fortified flours such as calcium-increasing flour, iron-rich flour, etc.;

According to the accuracy, it can be divided into different grades such as refined grade, special first grade, special second grade and standard;

According to the strength of the gluten, it can be divided into strong gluten powder, medium gluten strength and weak gluten powder;

2. Selection of flour.

Flour that does not contain whitening agents is indicated on the outer packaging.

3. Preservation of flour.

Flour should be kept in a cool, dry place away from light, ventilation, humidity and high temperature can make the flour spoil.

Flour can be stored for one year under proper storage conditions, and improper storage will cause deterioration, insects and other phenomena. Putting peppercorn packets in the noodle bag will prevent insects.

It may be that there is not enough flour or East, or it may not have enough time to wake up, a pound of noodles, five grams of East, five grams of powder, and the water will look at it yourself, and it will be the time to wake up, generally thirty minutes, when the weather is hot, the time is shorter, and when it is cold, it needs to be longer.

Is it that the time to wake up is short?

Product: Steamed Bread, Process: Steaming, Taste:

Original flavor Category: Fast food Staple food Indigestion Ingredients: 500 grams of wheat flour Seasoning:

5 grams of yeast, 5 grams of baking powder, 5 grams of white sugar, 250 grams of commonly used water, appropriate amount of each Production process 1Mix the flour, dry yeast powder, baking powder and sugar in the container, add 250ml of water and stir into a block, knead it into a ball by hand, and knead it repeatedly on the board until the dough is smooth and set aside. 2.

Sprinkle a layer of dry flour on the cutting board, put the leavened dough on top, roll the leavened dough into 3 cm thick strips, and cut the strips into pieces about 3 cm wide. 3.In addition, take a container and sprinkle dry flour, put the raw embryos of the knife-cut steamed buns one by one, and put them in a warmer place to rise for 20 minutes.

4.Steamed cooked food in the usual way. Craft Tip 1

Steaming: It should be noted that the water in the steamer should be six to eight percent full, and the water must be boiled to cover the cage lid, and then steamed with a strong fire. Steaming can be divided into steamer steaming and steamer steaming.

a.Steaming in a steamer: (1) Spread gauze on the steamer; (2) Place the raw embryo that has been proofed on the steamer; (3) Steam over high heat (usually 12 minutes).

b.Steaming in a steamer: (1) Place the proofed raw embryo on a boiling steamer; (2) Steam over high heat (usually 12 minutes).

2.Knife-cut steamed bread is the most basic form of steamed bread, if you want to make a puffy and soft knife-cut steamed bread, when kneading the dough, it is necessary to pay attention not to knead excessively, so as not to destroy the activity of yeast, so that the finished product is not puffy enough. Also, remember to put the raw embryo in a warm place to proof.

The taste of the dish is white and smooth, the noodles are fragrant, warm and soft. How to eat: Breakfast|Chinese Food|Dinner Recipe Nutrition Wheat flour: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the intestines, removing heat and quenching thirst, and is mainly used to treat irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

If the bun is steamed, use the dough, yeast dough, you can send it for a little longer, if you want to be softer, the dough will be softer, the dough will be very soft when steamed, the steamed bread is the same, the dough is a little longer, the dough is also softer when kneading, if you want to steam the dough a little, knead the dough harder, and the steamed dough will be very chewy. I hope it can help the kiss.

.To use warm water and dough (40). The water used to ferment yeast should be boiled and cooled in tap water.

Because microwaves kill bacteria, do not microwave water containing yeast. 2.The stuffing of the bun should not be too watery, otherwise it will affect the fermentation of the bun and form a dead surface at the bottom.

3.Try to use all-purpose flour for steamed buns and buns, and avoid using low-gluten flour such as cake flour and corn flour.

Remember to adopt it.

Ingredients: Wheat flour: 250 grams Eggs: 4 shrimp: 100 grams Leeks: 50 grams.

Excipients: malto-yeast powder: 5 grams.

Cooking steps: 1.Ingredients: 250 grams of flour, 4 eggs, 100 grams of shrimp, 50 grams of leeks, 5 grams of yeast powder. Seasoning: 5 grams of pepper, 5 grams of five-spice powder, 5 grams of salt, 1 tablespoon of cooking wine.

2.Put the yeast in a basin and add water to dissolve it, then pour flour into the basin and knead the dough by hand.

3.The kneaded dough is left in a warm environment for more than 5 hours to rise to twice the original size and has a honeycomb shape inside.

4.Remove the dough, knead it vigorously again and roll it into long strips, knead it into a dough of the same size, and then roll it out with a rolling pin to form the dough.

5.Chop the washed leeks, soak the dried shrimp in water, and beat the eggs in a bowl.

6.Pour oil into the pot, heat the egg liquid at a temperature of 60%, cook and slip out, then put the leeks, shrimp and eggs into a bowl, add five-spice powder, salt and sesame oil and mix well.

7.Use chopsticks to pick up the filling and wrap it into the dough, pinch out the pleats counterclockwise with the technique of "one lift, two pulls, and three pushes", and wrap three buns in the same way.

8.Finally, bring the water in the steamer to a boil, put the buns in the cage drawer and steam.

The first major dough making technique: choose the right starter culture.

1. There are three kinds of leavening agents for dough: baking soda, flour fertilizer (old noodles) and dry yeast powder. They all work on a similar principle: under the right conditions, the starter culture produces carbon dioxide gas in the dough, which then expands by heat to make the dough soft and tasty.

2. The gas released by baking soda is not abundant, so the softness of the finished product with it is not very good. Moreover, it is a weak alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta, so it is not recommended to choose.

3. Flour fertilizer is also called old noodles in some places, which is a piece of dough left after the last fermentation, and it is used to make bacteria to start fermentation after proper preservation. Flour fertilizer must be used with alkali because it gives the dough a sour taste. But alkali will destroy the nutrition of flour, and the dosage is very difficult to master, and the finished product is easy to cause waste, hehe?

So it is not recommended to use it either.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals. Not only is it rich in vitamins on its own, it also has a protective effect on the vitamins in flour. Not only that, but yeast also increases the B vitamins in the dough during reproduction.

Therefore, the finished pasta made by fermenting it is several times more nutritious than unfermented pasta such as cakes and noodles.