How to make noodles to make steamed bread to be soft, how to make steamed bread to be soft

Cold water should be used in summer, warm water should be used in winter, and noodles should be made in winter 1 2 hours earlier than in summer. Be careful when mixing noodles with water.

2. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C.

3. When the noodles have risen, it is necessary to grasp the degree of fermentation. If there are honeycombs in the group, there are many small ones, which means that they have been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone.

4. Before steaming the steamed buns, they should be steamed in the pastry. It is about 15 20 hours in winter and shorter in summer. When the steamed buns are basketed, the water in the pot must be boiled wide, and the atmosphere must be seen for 10 minutes.

5. The contact between the cage drawer and the pot mouth should not leak, and the leakage must be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered.

6. When steaming steamed bread, the pot must be heated with cold water and gradually heated to make the steamed bread blank evenly heated. Do not steam steamed buns with hot water or boiling water at the beginning of the picture, because the steamed steamed buns are easy to get pinched.

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, and add 15-20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4-6 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 for 10-15 minutes, the steamed bread can turn white, and there is no 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 xuan.

1.First of all, pour 600 grams of ordinary flour into a large bowl, put 5 grams of yeast, and then put 5 grams of white sugar to promote yeast fermentation, use 350 ml of warm water and noodles, the water temperature is about 40 degrees is the best, first pour on the yeast to dissolve the yeast, and then pour warm water into chopsticks and stir into a large cotton wool.

2.At this time, you can knead the dough by hand and knead it into a smooth dough, but the dough should be harder, and the steamed steamed bread will not collapse, if it is soft, the steamed bread out of the pot will be piled up and deformed and not good-looking, this is one of the tricks, after kneading the dough, cover the lid and put it in a warm place to make it twice as large, and it will take about an hour and a half to get it ready.

3.Sprinkle some dry flour on the panel, put 1 gram of edible alkali in it, knead it by hand and can not have small particles, this is the second trick, put the good noodles on the dry flour and knead them for a while to exhaust the gas, but also to fully knead the edible alkali into the noodles, the kneading time is short and can not be kneaded, the steamed steamed bread will have yellow pieces, be sure to knead it for a while, put the steamed bread steamed with edible alkali without the taste of yeast, and the steamed bread will be more fragrant and delicious.

4.Cut the kneaded dough into the same big dough, each small dough is kneaded for a while and arranged into a circle, the surface should be kneaded smoother, after all are kneaded, spread a piece of oil paper on the curtain of the steamer to prevent sticking, you can also use a drawer cloth to put in the finished steamed bun blank.

5.Put some warm water in the steamer at a low level, put it into the green billet and cover it with a lid for 10 minutes, because there is a temperature so that the steamed bread is very fast, and the third trick of steaming steamed bread is to be sure to make it twice, and the steamed steamed bread will taste better.

6.After the second steaming, ** steamed steamed buns, steam over high heat for 30 minutes, if the steaming time is short, the inside of the steamed buns will be sticky and not ripe, so time is the key, to control well, turn off the heat when the time is up, do not open the lid immediately, and simmer for 5 minutes before opening the lid.

7.Look, the big white and soft steamed buns are out of the pot, as soon as you open the pot, it is really fragrant, press it with your fingers to be fluffy and soft and not collapse or retract, the important thing is not to crack, this is very important, the steamed steamed buns are cracked and there is no appetite, you say yes. It's delicious to look at.

8.According to the convention, break one and look inside, soft and delicious, the inside is not sticky, very successful, as long as you master these keys, you will also succeed at one time, if you don't believe it, try it.

Tips: 1.The proportion of dough should be mastered, and the dough should be kneaded a little harder.

2.When kneading the dough, put one gram of edible alkali, the steamed bread has no yeast flavor and is more fragrant.

3.Before steaming the steamed buns, you should use warm water to make them taste better.

The tips for making steamed bread are as follows:

1. Dissolve yeast in warm water.

Many people use cold water directly when using yeast and watch the yeast melt, but it will greatly affect the fermentation of yeast. Pour some hot water first, then add some cold water, the water temperature is thirty or forty degrees, and then put yeast.

2. Put some sugar.

When making dough, first adjust the ratio of yeast to water, and then put in a spoonful of sugar, be careful not to too much, a small spoon is fine, stir well and add flour.

3. Pour half a cup of milk.

Many people's steamed steamed buns are particularly fluffy, so teach you a way, pour a little milk when making noodles, so that the steamed steamed buns are absolutely delicious.

Tip: Choose the right flour.

Northerners know that flour is actually divided into many kinds, the so-called low-gluten flour and high-gluten flour to make bread or flour to make noodles, the choice is not the same, steamed steamed bread must choose all-purpose flour, high-gluten flour is especially suitable for frying fritters, because this elasticity is larger, but steamed steamed bread is not soft, but its protein content is also very high, and all-purpose flour is our most common, flour is also very suitable for steaming steamed bread.

Base flour is often used to make cakes in cake shops, and it is not easy to use it to steam steamed buns. Therefore, if you want to steam steamed bread, the first step is to choose the right flour, after all, a good foundation is the key to success, you must not, because you think that the expensive flour must be suitable for making steamed bread, it is likely that you buy the other two, and the steamed bread made of steamed bread flour will naturally not be delicious.

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 with 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 grains of uniform 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.

Here's how to make steamed buns with fluffy noodles:Ingredients: 700 grams of flour, 4 grams of baking powder, 15 grams of sugar, water.

Tools: pots, plastic wrap, kitchen knives, cutting boards.

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

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

3. Double the size of the fermented dough.

4. Take out the dough and exhaust it vigorously, sprinkle more flour on Shishan as much 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 a safety film to prevent air drying.

8. Cut into equal amounts of the agent in the shirt.

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 the steamed bread will be fermented at this time.

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.