Methods and steps of how to make steamed bread with spontaneous wheat flour

Put wheat flour, yeast water, white sugar, warm water in the basin, mix well, knead into a dough, shape and cut into pieces after fermentation, steam for 20 minutes for the second time, simmer for 5 minutes and take it out, so that it is completed. Here's how:

The ingredients that need to be prepared in advance include: 500 grams of self-rising wheat flour, 5 grams of yeast, 10 grams of white sugar, and 260 grams of warm water.

1. First melt the yeast with warm water.

2. Add white sugar to the spontaneous wheat flour and mix well.

3. Put in the melted yeast water first.

4. Add warm water and stir into a flocculent shape.

5. Knead the dough into a smooth dough and let it ferment in a warm place until it is twice as large.

6. Knead the dough and vent it, and then knead the dough smooth.

7. Finishing and forming and then cutting.

8. Cut it and put it on the drawer for the second time to rise for 20 minutes, then steam in a pot with cold water for 20 minutes.

9. Simmer for 5 minutes and turn on.

10. Take it out and finish.

Notes:The fermentation time is determined according to the different temperatures, and the second proofing hand is pressed and immediately rebounded to steam, remember to simmer for a few minutes before opening the lid.

Tips for making wheat flour steamed buns:

1.When we make wheat flour steamed buns, we usually use yeast, and we need to melt the yeast in warm water in advance.

Open, this step is very important, be sure to use lukewarm water, cold water or hot water is not allowed.

2.The process of dough fermentation is very important, we must cover the dough with a damp cloth, or put the dough in a basin and use plastic wrap.

In addition, according to the different room temperatures, the speed of fermentation is not the same, generally speaking, if the temperature is relatively low, the fermentation speed will be slower, but if the temperature is relatively high, the fermentation speed will be faster, for example, in the summer, fermentation at room temperature for two hours can be fermented.

Wheat flour steamed buns.

3.When we make wheat flour steamed bread, we can also add some other ingredients to it in moderation, such as adding some cranberries to it, which is a very good choice, so that the taste of the wheat flour steamed bread can be richer, and the nutritional value will be higher, and the steamed bread will look more attractive.

4.When making wheat flour steamed bread here, you must master the time of the steamed bread, wait until the water in the steamer is boiling, put the steamed bread in, and steam it for about 15 to 25 minutes. The steaming time is mainly related to the size of the steamed bun.

If the steamed bread is relatively large, it may take a longer time to steam, if there is no way to determine whether the steamed bread has been steamed, we can poke the steamed bread with our fingers, if the steamed bread is pressed down there is a pit, and it quickly recovers to its original state, indicating that the steamed bread has been steamed.

Ingredients for steamed steamed buns with spontaneous flour: 300g of self-raised flour from Jinshahe, 150g of warm water, and a small amount of ordinary flour.

The practice of steaming steamed buns with self-rising flour:

Step 1: Prepare 300g of self-rising powder, 150ml of warm water and steamer.

Step 2: Add warm water to the self-rising powder, and the water temperature should not exceed 35.

Step 3: Mix the dough while adding water and mix the dough for 5 minutes.

Step 4: Wrap the dough in plastic wrap or plastic bag and let it rise for 10 minutes.

Step 5: Continue to knead the dough until there are no obvious yeast particles on the surface, and the surface of the dough can be dipped in some ordinary flour to prevent sticking.

Step 6: Roll the dough into long strips and cut into sections.

Step 7: Cover the cut steamed bread blank with plastic wrap or plastic bag and ferment naturally for 30 minutes.

Step 8: Ferment the steamed bread blank until fluffy and large.

Step 9: Pour cold water into the pot, put the steamed bread blank and steam for 20 minutes after the water boils.

Step 10: Turn off the heat after steaming, and lift the lid after 2-3 minutes to prevent the steamed steamed buns from shrinking and hardening when cold.

Step 11: The steamed buns steamed from spontaneous flour also have a fluffy taste.

The above content refers to Encyclopedia - Spontaneous Powder Steamed Buns.

The production method and steps of making steamed bread with self-rising flour are as follows:Ingredients: 250 grams of flour.

Excipients: a little sugar.

Steps: 1. Pour the spontaneous steamed bread flour into the basin.

2. Pour in warm water, put a little sugar, and the sweetness depends on personal taste.

3. Pour the sugar water into the flour.

4. Stir into a flocculent shape.

5. Knead the steamed bread into a circle and dig a hole in the middle for better fermentation.

6. Cover the dough with a damp cloth, place it in a warm place and let it rise for two hours.

7. When the dough is honeycomb-shaped.

8. Cut the dough into small pieces and place it to ferment again.

9. Put the fermented steamed bread in the steamer for about 15 minutes, and the hot steamed bread will come out of the pot.