How to make steamed bread fluffy and soft, how to make steamed bread very fluffy

Yeast: First use warm water to dissolve, you can add more water, stir the yeast to melt and add the flour directly. Adding white sugar can help the yeast fully recover, make the flour easier to ferment, and improve the taste of steamed bread, a little sweetness is more delicious.

Kneading and exhausting: After the dough is kneaded, wait until it ferments to 2-3 times, there will be a lot of bubbles inside, at this time to knead the dough and exhaust it, it is best to knead it for a while to let the dough fully vent.

Resting: After the dough is exhausted, make it into the shape of a steamed bun, put it in the cage drawer, let it stand for 20-30 minutes, let the dough rise for a while, and then steam the steamed bread when the steamed bread swells, and the steamed steamed bread is more fluffy and soft.

Cold water pot: 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.

Steaming over high heat: Steamed steamed buns must be steamed over high heat to ensure that there is enough steam for the steamed steamed buns to be soft.

Don't take it out in a hurry: 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, the surface collapse is not good-looking, and it also affects the taste.

If the steamed bread is fluffy and soft, then a certain temperature and an appropriate amount of yeast powder are required, especially after steaming, turn off the heat for 5 minutes before taking it out, which is the secret of the fluffy and soft steamed bread.

The dough is a little softer. After the first fermentation, fully knead and exhaust, put it in the pot for more than ten minutes and then ** (the second fermentation is very important).

Ingredients: flour, sugar, yeast powder, steamed bread is very fluffy The method and steps are as follows:

1. Prepare half a bowl of warm water, the temperature is about 35 degrees, this temperature is the best temperature for dough, put five grams of yeast powder and five grams of sugar into the warm water, white sugar can promote the fermentation of yeast powder, stir evenly and set aside.

2. Pour two catties of flour into the basin, then start to mix the dough with yeast powder water, stir it into a flocculent shape, mix it into a smooth dough, cover it with plastic wrap, and then put it in a sunny or warm place, the temperature is not too high, and the proofing is twice as large.

3. The dough is proofed, take it out, the dough is all honeycomb-shaped is proofed, and then the dough is kneaded and discharged, and the dough is kneaded for as long as possible, so that the steamed bread is not only white, but also more vigorous.

4. Roll the kneaded dough into long strips, cut into the same size of the agent, if you want to eat round steamed buns, hold down the agent with one hand, and knead with the other hand until it becomes a cylindrical shape.

5. Don't put the steamed bread blank directly into the pot after it is done, it must be proofed twice, and cover it with a cage cloth, so that the steamed bread scalp is not easy to harden, and you can wait for the steamed bread blank to be full.

6. When the water vapor in the pot slowly heats up, the steamed bread will be evenly heated, which can help the steamed bread further ferment and make the steamed bread taste better.

7. After the pot is steamed, it can be steamed on high heat for 20 minutes, and then the steamed bread will be simmered for five minutes after the time is up, and then the pot will be boiled directly due to the temperature difference is too large, and it is easy to collapse.

To summarize a mantra "1 high, 2 white, 3 proofing", 1 high is to use warm water of about 35 degrees, 2 white is white sugar and yeast powder, 3 proofing is three proofing noodles, just and good noodles are proofed once, steamed bread blanks are proofed twice, and cold water pots are proofed three times. Just remember these tips to ensure that the steamed buns are fluffy and soft and do not collapse.

Ingredients: 500 grams of flour, 3 4 grams of yeast powder, 230 250 grams of water.

The secret to making smooth and fluffy steamed buns with ease.

3. The kneaded dough becomes smooth and firm;

To emphasize: after the noodles are kneaded and smoothed again, the holes inside the fermentation will disappear, so that the steamed steamed buns are delicate and soft inside, and there will be no failure to rise and collapse; The same is true for making steamed buns, you need to knead the dough first and then roll the skin;

4. Use a knife to cut the small dough into equal portions;

5. Take one portion or turn the dough in a circle with your left hand and keep folding it in the middle, and knead it with the palm of your right hand;

To emphasize: the surface of the steamed buns produced in this way is very smooth and there will be no collapses and potholes;

6. Place the palm of your hand with the side up on your left hand, and the five fingers of your right hand will bring the dough together in the middle;

7. Put the fold side down on the panel, and use the palms of both hands to hold the dough into a taller steamed bun, because the steamed bread will become shorter after steaming;

8. Put the steamer with cold water, smear the steaming curtain with oil, put the steamed bread into the raw stock, and leave a larger gap between each other, so as not to stick together after the steamed bread grows.

It's good-looking (it's not good to take pictures), in fact, I make two layers every time, leaving less space between them, and the steamed steamed buns are next to each other, so that you can steam more, save gas and time, and be delicious;

To emphasize: the order of steamed bread kneading is in order, if a steaming needs more than two layers of steamer, then when put in the steamer, the kneading green billet is placed on the bottom layer, and the first kneaded is placed on the top layer, so that because the fermentation speed at the bottom is faster, the upper and lower layers can be fermented well;

9. After putting the steamed bread blank, cover the pot with a lid, let it stand for 25 minutes and let it ferment for a second time, and the steamed bread will become larger and fluffy;

To emphasize: the time of the second hair is determined according to the ambient temperature, if the temperature is very low, then increase the time of the second shot, I put the steamed bun green into the steamer every time **1 minute, touch the pot around the body to become hot and turn off the fire, the lid does not need to become hot, otherwise it will be too hot, and then stand for 25 minutes, if the steamed bread is big, it is best to be half an hour;

10. Then hit ** medium heat, turn off the heat after steaming for 15 minutes, and immediately open the lid and take it out;

To emphasize: the steamed buns are small and less than 15 minutes, and the steamed buns are more and larger and are 2 or 3 layers, then 20 to 25 minutes after steaming. After turning off the heat, remove the lid immediately, otherwise the water vapor will condense and fall, and the surface of the steamed bun will drip with water droplets, which will not look good.

Don't believe what many people say: turn off the heat and open the lid immediately, the steamed bun will collapse and potholes on the surface if you suddenly accept the cold air, and when you open the lid when you knead the dough or the second shot is not in place, there will be a collapse pit, and the potholes have nothing to do with opening the lid immediately.

How do you make steamed bread soft and delicate? With these points mastered, novices can easily learn them!

Through fermentation, starch produces lactic acid, which reacts with alkali to form carbon dioxide, and carbon dioxide expands by heat to make steamed bread soft.

Ingredients: 5 kg of flour, about 5 kg of water, 20 grams of dry yeast, 30 grams of baking powder, appropriate sugar.

Choose flour with a better gluten.

It's summer, if you want to hurry, you can use warm water, the temperature should not be too high, and the feel is a little warm.

Dry yeast such as plum mountain, swallow, etc. can be.

Baking powder double happiness card is good.

Mix the flour and baking powder together and put it in a basin, pour water into another basin, put the sugar and yeast into the water and stir it by hand until it melts, so as to avoid the problem that the sugar does not melt when mixing the dough. Then it's the dough, the dough should not be too soft, so the steamed bread will collapse down and affect the appearance when it is steamed, and the steamed bread with moderate softness and hardness will not be deformed much after being steamed out, just like the quick-frozen steamed bread bought in the supermarket is as beautiful. After the dough is reconciled, it is best to have a dough sheeter, put the dough in the dough sheeter and press it back and forth a few times to make the dough uniform and smooth.

Then roll it up, flatten it a little with your hand, cut it out according to the desired size, grease the cages, and lay them out one by one. At this time, it can not be steamed, first put it at room temperature to rise thoroughly, until there is a start to a certain extent before it can be steamed, about 30% of it, pinch it with your hands to feel elastic, if you find that the epidermis is a little dry and cracked during the proofing period, spray some water with a small sprayer, so that the steamed bun is steamed out of the skin smooth and beautiful.

When steaming, it should be steamed on high heat, and if the steam is small, the steamed bread will be baked flat. Steam for a little more than 10 minutes is enough, (depending on the size) should not be steamed for too long, it will collapse or bubble.