Steamed buns are not bad, why are the steamed noodles spent?

The amount of alkali used in the dough is insufficient. There are three main methods of fermenting dough, one is the old flour (flour fertilizer) fermentation method, the second is the old flour plus yeast fermentation method, and the third is the yeast fermentation method. The first and second methods must be neutralized with alkali to neutralize the acidity in the dough, and the third method must be neutralized with alkali if it is acidic.

After the product is formed, the hair time is short, and it is even urgent to steam it in the drawer without going through the hair.

The dough is very good, why is it wrapped in a bun but not sent? The steamed buns are soft and fragrant!

Steaming steamed buns is actually a very simple thing, as long as the noodles are fermented successfully, there is no problem in making steamed buns.

The steamed bread noodles are honeycomb when fermented, and the volume is more than twice as large.

After the dough is kneaded clean, it is divided into small agents and wrapped into the filling, which can be put into the steamer with cold water, or it can be fermented for ten minutes and then steamed in the pot with hot water.

The dough is very good, why is it wrapped in a bun but not sent? The steamed buns are soft and fragrant!

The main reason may be that the alkali is less, even if it is done for another 20 to 30 minutes, there will be some such color when it is steamed. Before, the large dough with the old noodles was added and then added alkali, and the alkaline noodles could be made according to the ratio on the alkaline noodles package, but do not add them all at once, add a part of the kneading and smell the smell, if there is still a pungent sour smell, add a part of the alkaline noodles until it smells only a little bit of non-pungent sourness and then make buns. If you are accustomed to alkaline smell, you can also add a little more until it smells completely sour, but the alkaline smell is not heavy.

After wrapping, according to the room temperature, the time varies from 20 to 30 minutes.

The dough is very good, why is it wrapped in a bun but not sent? The steamed buns are soft and fragrant!

Find a cage cloth, soak it in warm water, and then wring it out and spread it on the steaming drawer, the cage cloth plays a role in absorbing water during the steaming process.

Put the wrapped buns on the steaming drawer, and be sure to let them rise for more than 20 minutes for a second time, until the appearance of the bun embryo is slightly solidified.

Then turn on high heat and start steaming, and change to medium heat to steam for 25 minutes after steaming.

Turn off the heat and simmer for 5 minutes before picking up the steamed buns, so that the steamed buns are soft and fragrant.

Because there is no second proofing, after the dough is made of the buns, it will be proofed again before steaming, and the steamed buns will be soft

Ingredients: 1000 grams of flour, 550 grams of water, 5 grams of yeast, 500 grams of ground pork, 1000 grams of sauerkraut, 1 green onion, 20 grams of ginger, 2 coriander, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 teaspoon of five-spice powder, 3 grams of salt, 10 grams of fresh chicken juice, 10 ml of sesame oil.

Production steps: 1. Mix the dough materials together, knead it into a dough, and put it in a warm and moist place to ferment until there are a large number of holes inside.

2. Prepare the bun filling when the dough is fermenting. Finely chop the green onion and ginger, mix with the pork puree, then add all the seasonings such as oyster sauce, dark soy sauce, five-spice powder, salt and fresh chicken juice, and mix well.

3. Rinse the sauerkraut with water, then dry the water, cut it into minced pieces, add it to the meat filling, put the coriander in it, and mix well.

4. Sprinkle some dry powder on the cutting board, and knead the fermented dough vigorously for a while to make the dough delicate and exhaust.

5. Roll the kneaded dough into long strips and cut it into evenly sized dough pieces, and adjust the size according to the size of the bun you want to make.

6. Press the dough flat, and then roll it into a dough sheet with a slightly thin edge and a thick middle, don't roll the bun skin too thin, too thin and easy to expose the filling, and it won't look too good.

7. Wrap all the buns in turn and let rise for 20 minutes.

8. Put all the finished buns in the baking tray of the steam oven, leave a gap in the middle, and steam.

9. When the time is up, you can eat.

The steamed buns of the fermented dough look like dead noodles, because the proportion of yeast powder is wrong, resulting in the dough not rising well, and the dough method for making buns is as follows:

Ingredients: 300 grams of high flour, 80 grams of low flour, 250 grams of milk, 60 grams of cream cheese, 65 grams of caster sugar, 20 grams of egg yolk, 4 grams of yeast, 4 grams of salt, 40 grams of butter.

First, weigh milk, caster sugar, egg yolk, milk first reserve about 10-15 grams.

Second, then weigh gluten flour, gluten flour, cream cheese, salt, yeast, note, salt and yeast diagonally put.

3. Start the kitchen machine and knead it into a ball.

Fourth, the dough is in a proper state, start the bread machine in the third gear and knead for about five minutes, and check the state of the film.

5. Turn on the fourth or fifth gear, and then knead for about six or seven minutes, adjust the time according to the state of the dough, and you can pull out such a strong hand mask.

6. The dough is fermented in a round.

7. Fermentation is twice as large, and the fingers can be dipped in flour and poked in the middle without retracting.

If there is nothing wrong with yeast fermentation, it is basically a matter of thin skin. Also, if you want to steam well, after wrapping, stay in the pot for about 15 minutes before steaming.

1.The noodles should be reconciled and not too soft, they should be sent well, kneaded well, do not knead them before wrapping, and make bun wrappers directly.

2.The filling should not be too soft.

3.After wrapping the buns, they should be left for 20 to 30 minutes (longer in winter.) The top of the bun should be covered with a damp cloth to prevent it from drying out) and then steam. If it is left for a short time, it will become a dead face.

4.When steaming, the water should be put on the drawer without opening, and the time should be recorded when the water is boiled, generally steamed for 8 to 10 minutes, and it will become dead if the time is too long. Don't steam too much heat, too big will smash the noodles to death.

In short, to ensure that the noodles can be raised, the four points are indispensable, pay attention to the above four points to steam delicious and beautiful buns.

It is not delicious mainly because the fermentation is not good at fermentation, first find a large pot, and put an appropriate amount of water in it according to the amount of flour we want to ferment. This water temperature is more important, and we need to choose warm water that is not hot to the hands. Then pour an appropriate amount of baking powder into warm water and stir well.

After 40 minutes, the dough has risen significantly and there are bubbles. At this time, you can take out the dough and continue to soften it with some dry flour until it does not stick to your hands, and then you can make it into a bun. After mixing the buns, they can be steamed directly in the pot without the need for secondary fermentation.

It will be delicious when it is steamed this way.

1.The yeast is melted with an appropriate amount of warm water, poured into the white flour and mixed with the dough, and then the lid is placed in a warm place to ferment;

2.Add oil, salt, five-spice powder, minced green onion and ginger, light soy sauce, chicken essence to the pork filling, mix well, then add chopped vegetables and stir well;

3.The dough is well fermented, kneaded evenly and exhausted;

4.Divide into dough pieces of the same size and roll out the skin in circles;

5.Then put in the minced meat and wrap it into your favorite bun style;

6.the second proofing until the bun becomes fat;

7.Open the water in the steamer and steam the buns for 20 minutes;

8.Turn off the heat and cover for another 2 minutes to remove from the pot;

9.You can enjoy the delicious buns.

The fermentation of alkali or the fermentation of yeast. It may be helpful to add a little sugar to the kneading dough.

Is the amount of yeast used insufficient? Use a sufficient amount of yeast and mix with a small amount of warm water, taking care that the water temperature is not too high, otherwise it is easy to "scald to death" the yeast. After wrapping the buns, they should be left to stand for more than 20 minutes, and then steamed in the drawer, so that the steamed buns will be relatively large and will not appear dead.

After the bun is wrapped, it can't be steamed immediately, and when the bun is steamed in the pot, it won't be dead.

It is because the noodles of the buns have not been raised, and there must be a process of re-filial piety when the noodles are made into buns.

Flour should be mixed with warm boiled water and flour (40).

Use fresh yeast for flour.

Try to use all-purpose flour for steamed buns, with a protein content of 9-11%.

Avoid using cake flour and corn flour.

Put the fermented mother powder on the flour, and put the flour in a warm place to let it rise.

After the noodles are made, make the buns, steamed buns, and flower rolls you want to make.

Put cold water in the pot, and after the buns are ready, put them in the pot and stop for a few minutes before making a fire.

In this way, the noodles are good, so that they will not be scalded to death like dead noodles, and they can be steamed for 13 minutes.

1. Baozi (traditional Chinese food).

Baozi is an ancient traditional noodle dish that is generally made of flour and filling, and the main ingredients are flour and filling, which originated in Sichuan.

Second, the basic method of buns, there are two ways to make noodles:

Fat dough (usually called large alkali dough).

Soak the flour fertilizer with water first, then pour the flour into it and mix evenly, wake up for 8 hours to wait for the dough to start is 1 times the original, and then there is no sour taste on the alkali face, there is a little alkaline taste, and then wake up for half an hour.

When steaming, put some vinegar in the pot to avoid the steamed bun skin from having flowers, be sure to put the buns in cold water before lighting the fire.

Dough is made with yeast (usually the rapid leavening method).

Third, the steamed bun method.

Pour the flour on a cutting board, add dry yeast, baking powder, sugar, mix well, and pit out.

Add warm water to the pit and add soybean oil. Mix and knead into a dough to wake up slightly. About 1 hour or so.

After the noodles are awakened, make the buns, steamed buns, and flower rolls you want to make.

Put the finished green blank in the drawer. Put cold water in a pot. Steam for 13 minutes.

It is to put the fermented mother powder, but you should put the noodles in a warm place, let it rise, and then steam, it will naturally be as fragrant and sweet as the one sold on the market, otherwise it will be steamed directly, it has not yet fermented, it is naturally dead, when I was a child, I had to put the noodles in a large aluminum basin at home and then wrap it up and put it on the hot kang for at least an hour to let it rise to steam out fragrant and sweet steamed buns, the same is true for buns, and the following tells you the specific method, I hope it can help you

How to make the bun:

Ingredients: 500g of long beans, 300g of peeled pork belly, a green onion, a few dried scallops, light soy sauce, cooking wine, salt, sesame oil.

Dough: 3 cups flour, 5g yeast, warm water cup at about 30 degrees.

Method 1) Chop the pork belly, add an appropriate amount of minced green onion, salt, light soy sauce, cooking wine, sesame oil and mix well; Soak the scallops in cooking wine for two hours, steam them in a pot until soft, chop them and put them in the meat filling and mix well.

2) Wash the long beans, cook the whole beans in boiling water, and add a little sesame oil to make the beans green. Drain and finely chop.

3) Put the chopped beans into the meat filling, mix well, add salt according to your taste, and mix well!

4) Mix water, yeast and flour to knead into a smooth dough.

5) Cover with a damp cloth and leave in a warm place to ferment twice the size.

6) After the dough is vented, divide it into 10 equal parts and knead it round.

7) Roll out into a round crust and wrap it in the filling.

8) Put a half-dry cage cloth on the steaming drawer, put the buns, leave a gap in the middle, and let the lid rise for 15 minutes.

9) Steam for 15 minutes after boiling water, do not open the lid immediately after steaming, wait for about 5 minutes before uncovering!

I don't have a dough.

Or the dough is not good.

After steaming, the buns must be taken out of the cage, the lid must be lifted, and the lid must be put back on later.

No baking powder (yeast, or baking soda).

1. First make dough with water + yeast + beer.

2. Steam the steamed buns in cold water.

Precautions: 1) Raise the surface and warm it back.

Degree: The best is between 30-40°, the temperature is too high, too low will directly affect the surface. At this temperature, fermentation can be completed in 2-3 hours.

2) In summer, 30 minutes is enough to make noodles, but this time it's winter, and those 30 minutes can't be generated, so it will become a dead face.

3) Generally, dry yeast and baking powder are used together, and the dosage is relatively small. About 500 grams of noodles, 3-5 grams of dry yeast and 5-15 grams of baking powder.

Introduction:1Dough refers to the process in which the dough is allowed to fully reproduce and produce gas under certain temperature and humidity conditions, and promote the dough to expand. Carbon dioxide gas is released when yeast converts starch into sugar and consumes it in an aerobic environment inside the dough.

At this time, the dough will swell in volume and rise.

2.Leavened noodles also refer to fermented noodles.

3.Dough was discovered by chance during the development of pasta, and humans have been using yeast to make noodles for 5,000 years.