How to steam steamed buns, which are soft and delicious

The steps are as follows:1. Add sugar in warm water, not too much, steamed bread is too sweet but not good, add sugar water and knead the noodles into a round basic steamed bread, but not too big, hot expansion and cold contraction, too big and not beautiful.

2. Some household rice cookers will have special steaming appliances when buying, add boiling water to the rice cooker, which saves more time, put the steamed buns on the utensils and steam them slowly, wait for a period of time, you can touch them with chopsticks to see how soft they are, feel soft, and have a fragrance, that's good.

3. Turn on the rice cooker to cool down for a period of time, not too long, the steamed bun is not delicious when it is cold, just turn the rice cooker to keep warm, and then go on, and wait until you eat, you can get it out and eat, this must be soft, sweet, delicious and pleasant, you can eat it with some condiments or mustard, it tastes very good.

1. The yeast melts first. Yeast is an edible fungus that is in a "sleeping state" in a dry state, and it is reactivated in warm water, so the yeast must be melted with warm water first, and more water can be added, and the flour and flour are added directly after the yeast is stirred. 2. Add an appropriate amount of sugar.

White sugar and yeast can be added together, adding white sugar can help the yeast fully awaken, make the flour easier to ferment, and can improve the taste of steamed bread, a little sweetness is more delicious. However, for the sake of health, do not overdo it. 3. Knead the dough and exhaust it.

When the dough is 2-3 times, there will be a lot of bubbles inside, at this time to knead the dough to exhaust, it is best to knead it for a while, so that the dough is fully vented, about 10-15 minutes, the steamed steamed bun will be smooth and delicate. 4. Rest. After the dough exhaust is completed, make it into the shape of a steamed bun, do not rush to steam it at this time, put it in the cage drawer, let it stand for 20-30 minutes, let the dough rise for a while, and wait for the steamed bread to swell and then steam, and the steamed steamed bread is more fluffy and soft.

5 pots under cold water. Many people are accustomed to steaming steamed bread with hot water or holding meetings, thinking that this is fast, but the steamed steamed bread is not soft enough, and the cold water pot can make the steamed bread slowly heated, which has the effect of fermenting again, and the steamed steamed bread is more delicious. 6. Steam over high heat.

Steamed steamed bread must have a large fire, the fire can ensure that there is enough steam, the steam is not enough The surface of the steamed bread is easy to collapse, crack, and not smooth, and the surface of the steamed steamed bread is foamy, and the taste is not soft. 7. Steamed bun time. Steaming steamed bread time is indispensable, generally more than 30 minutes, the so-called "steamed bun for a breath" is to give enough steamed bread gas, in the middle must not open the lid to see, to add enough water, so as not to dry the pot.

8. Do not take it out immediately after steaming. After the steamed buns are steamed, simmer them for a few minutes, in order not to let the cold air make the steamed buns retract, and the surface collapse is not good-looking, which also affects the taste.

Whether it is to use old flour to make noodles, or to use baking powder to make noodles, especially with baking powder, at the same time, to put a small amount of sugar, can promote the fermentation of noodles, and after the noodles are good, put an appropriate amount of alkaline noodles, but also repeatedly knead several times, every time you have to choke some dry noodles in it, do not immediately remove the lid after steaming the steamed buns, wait for 3 to 5 minutes and then open the lid, so that the steamed steamed buns are white and soft, very delicious.

Ingredients: flour, pumpkin, salt, dried yeast, water. Peel and seed the pumpkin, cut it into pieces, steam it in a pot, and puree it while it is hot.

Place the flour, baking powder, cooled pumpkin puree and water in a mixing tank. Start the machine to synthesize the dough, smooth the dough and let it ferment in a warm place for 1 hour, and the dough can be twice the size. Add a little edible alkali and baking soda to the dough, knead the dough evenly and drain it.

The trick of steaming steamed bread is to use old noodles as an introduction, add less edible alkali, and after waking up, the steamed steamed bread will be soft.

When fermenting, you can put baking powder, pay attention to the technique of kneading the steamed bread, but also to ensure the softness of the steamed bread, but also pay attention to the ratio of flour to water.

It is necessary to use yeast powder for fermentation, so that it can solve the problem well, and when making, we must pay attention to the situation of the noodles, and we must choose the appropriate core flour for production. Duan Meng.

Stir the high-gluten flour and water evenly and knead it into a dough, knead it into a circle, and put it in a steamer to steam.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often 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 grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

The noodles should be fully developed, kneaded by Gasuda, wake up, and then knead into steamed buns, put them on the drawer and let them stand for more than ten minutes to rise up for the second time, and then turn off the fire fifteen minutes after boiling, and start the pot after the gas is slightly behind.

Master the three steps when steaming steamed buns, the steamed steamed buns are particularly fluffy, and it is healthier to eat by yourself.

The first step in making steamed bread is to pour the flour into the bowl, then add the appropriate amount of sugar and milk powder and stir well, and then add yeast water, there are many people who make mistakes in this step, it may be that the yeast powder is directly added to the flour, in fact, this practice is not correct, it should be poured into the yeast powder in warm water, add an appropriate amount of sugar, stir until melted, and then pour it into the flour. Be sure to stir while pouring the yeast water, stir until it becomes flocculent, and then knead it into a dough.

The second step is fermentation, after the dough is kneaded, put it in a large basin, cover with a layer of plastic wrap, it will ferment for about an hour in summer, and the fermentation time may take a little longer in winter, if you want to know whether the dough is fermented, you can press it by hand to see if it is elastic, and the fermented dough will be about twice as large as the original dough, and the surface of the fermented dough is also very smooth. Take out the fermented dough and put it on the cutting board, sprinkle a layer of flour on the cutting board, and put some flour on your hands, and then continue to knead the dough, which can make the dough softer and the steamed bread will be softer.

The third step is steaming. After the dough is kneaded, knead it into long strips, cut it into almost the size of the agent, knead the agent into the shape of a steamed bun, and put it in the steamer, pay attention to the fact that the agent should be able to have a certain interval, because the steamed bread also needs to be fermented twice, and then it will ferment in the steamer for another 15 minutes, and then you can start steaming the steamed bread. After boiling over high heat, turn to low heat, steam for about 20 minutes, turn off the heat and continue to simmer for 5 minutes.

After these three steps are completed, the fragrant and soft steamed buns are made.

The steps for making delicious and fluffy steamed steamed buns are as follows:Ingredients: 500 grams of flour, 5 grams of yeast, 50 grams of sugar, 1 bowl of warm water.

Tools: bowl, kneading board, steamer.

1. Add a spoonful of sugar to a bowl of warm water (about 270 grams), pour in yeast powder, and leave for 10 minutes.

2. Stir the flour and sugar well, pour in the prepared yeast water, and knead into a dough. Don't pour the water all at once, pour it slowly in several times, if the dough is too dry, you can add some more water, and if it is too wet, add some flour.

3. Knead the dough, the dough is smooth and does not stick to your hands, cover with plastic wrap and let the dough rise. Fermentation generally depends on the temperature, it takes 3-4 hours in winter, and about 2 hours in hot weather, and it can be fermented to twice the size of the original dough.

4. Continue to knead the fermented dough, knead off the bubbles inside, and divide it into small pieces of equal size.

5. Put on the steaming pot and steam, steam for about 20 minutes, turn off the heat, and simmer for another 3-5 minutes.

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

Ingredients: 500 grams of flour, 250 ml of warm water (25-35 degrees), 2-3 grams of yeast powder.

1. Use 125 grams of warm water to melt the yeast powder, pour the melted yeast powder into the noodles with water, if there is a bread machine, it is to pour the flour into the bread machine, and the operation is the same.

2. Mix the flour and water with your hands, and then knead all the ingredients into a uniform and smooth dough. When the dough is fermented, the hole is covered to prevent the dough skin from drying and hardening during the fermentation process.

3. Knead the dough to exhaust the dough first sprinkle some dry flour on the panel, and then take out the dough from the basin and put it on the panel, so that the dough will not stick to the panel and hands.

4. After the dough is kneaded, knead the dough into long strips of wrist-like thickness by hand. Then cut evenly with a knife, and grasp the essentials of three words when cutting: fast, accurate, and ruthless, so that the cut steamed buns can be evenly and shaped.

5. The kneaded steamed bread should not be steamed immediately, but the steamed bread should be shaken at room temperature and put down for a while to make the dough relax. When you wake up, remember to find something to cover it, and the steamed bun will prevent the skin from hardening.

How to make steamed buns fluffy and delicious:

1. Yeast should be used for dough, the proportion should be mastered, and the general dosage is, that is to say, a pound of flour is at most funk yeast, and the weather is relatively cold in winter, so you can put more funk in order to promote fermentation.

2. Cover the basin with a lid or wrap it with plastic wrap to prevent water loss, the temperature is too low is not conducive to fermentation, you can put the basin next to the heating, whether it is water heating or electric heating.

3. Sprinkle some dry flour on the board, put the dough on the board and knead it for 10 minutes, don't be tired, the more you knead, the more chewy the taste. Knead it again and then knead it into long strips by hand, and then cut them into small pieces of the same size.

4. After the raw embryo is done, it cannot be steamed directly, because the gas is discharged and cannot be expanded, so it should be fermented again to re-produce gas, which is the key to the softness of steamed buns, buns and flower rolls.

5. Steam the pot on boiling water for 15 to 20 minutes, this time should be decided according to the size of the steamed bun.

Summary of tips

1. The dosage of yeast powder is well mastered, and then the dough is fully dissolved, if it has been made, add 2 grams of edible alkali and knead evenly, which can neutralize the sourness.

2. It should be fermented in a place with a high temperature, the temperature is too low to rise, and the raw embryo is also fermented twice.

3. Steaming in a pot of boiling water, the temperature is high, and the gas inside is heated and expanded, so that the steamed bread and Bao Jinsen can become big and round, and the taste is soft.

4. Don't rush to take out the steamed steamed buns, they will shrink when they encounter cold air, and the auspicious reputation will collapse, affecting the taste. Steam for 5 minutes and remove from the pan.

5. Heat the steamer before steaming the steamed buns, and put non-stick oiled paper in the steamer.