What is the technique of steaming steamed steamed buns with yeast flour?

The techniques for steaming steamed buns with yeast flour are as follows:

1. Yeast fermentation, when we make steamed steamed buns, we will first make dough, the most important thing in the process of dough is to use yeast to make dough, we only need to live the dough into dough, and then cover it with a layer of plastic wrap and place it at room temperature for fermentation. The fermentation time is generally about 60 minutes, waiting for the dough to be rich in more pores and double in volume, then our fermentation has been completed.

2. Add white sugar to increase the fermentation time, some people will think that ordinary yeast fermentation, the fermentation time will be longer. Then, we can add some white sugar when adding yeast to the flour, and the combination of white sugar and yeast will make the dough ferment faster and save the dough fermentation time.

Put 5 grams of Angel yeast powder.

Ingredients: 540 grams of all-purpose flour, 360 grams of pure milk, 5 grams of Angel yeast powder.

2. Stir into a dough, knead it into a soft and hard dough by hand, knead it for a while, and knead the tendons. Let the lid sit for a while and knead it gently to smooth out the dough.

3. Cover the kneaded dough with plastic wrap and ferment until it is twice as large, then take it out.

4. Add an appropriate amount of flour and continue to knead vigorously. The more the noodles are kneaded, the smoother and more gluten-making they are, and the steamed buns will be more delicious.

5. Rub the long strips, divide them into agents of equal size, and knead them into the shape of steamed bread, which should continue to add flour in this process, so that the steamed steamed bread is more stylish and fragrant.

6. Rise the kneaded steamed buns and put them in the steaming drawer brushed with oil.

7. Bring the lid to a boil over high heat, turn to medium heat and steam for about 20 minutes, simmer for 2 minutes before opening the lid.

1. When making steamed buns, if the noodles seem to be hairy, you can dig a pit in the middle of the batter, pour in two large cups of pure grain wine, and stop for 10 minutes, and the noodles will open.

2. If there is no yeast when the dough is rising, it can be replaced with pure honey, adding 15-20 grams of pure honey per 500 grams of wheat flour. After the batter is kneaded, cover with a damp rag for 4-6 hours. The steamed buns from the honey dough are soft and fragrant, and the channel is sweet.

3. The room temperature is low in winter, and it takes a long time to wake up, so if you put some white sugar in the noodles when you are alcohol, you can reduce the time to wake up.

4. In the mellow batter, you can put appropriate alkali to remove the strange smell. Check whether the alkali application amount is appropriate, you can cut a piece of batter with a knife, and if there are holes with a uniform size of sesame grains on the top, it indicates that the alkali amount is appropriate.

5. If the steamed steamed bun turns yellow due to too much alkali and the alkaline taste is pungent, you can add 100-160 grams of edible vinegar to the steamed steamed bun water, and put the steamed steamed bun into the pot and steam it for 10-15 minutes, and the steamed bun can turn white and have no alkaline taste.

Common Tips:

Use cold water to mix noodles in summer, warm water to mix noodles in winter, and noodles should be 1 2 hours earlier than in summer, and water should be added carefully when mixing noodles.

The dough should be kneaded 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.

When the dough has risen, it is necessary to grasp the degree of fermentation. If there is a honeycomb in the group, there are many small eyes, which means that it has been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone.

Other tips:

The steamed buns are steamed in a basket and boiled through the noodles. It is about 15 20 hours in winter and shorter in summer.

When steaming steamed bread, the pot must be heated with cold water over high heat, and gradually heat up 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.

When steaming steamed buns, the water in the pot must be boiled over high heat, and the atmosphere must be seen in about 10 minutes.

The junction between the cage drawer and the pot mouth should not leak air, and the leakage should be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered. When steaming steamed buns, put cold water in the steamer, and after the steamed buns are put into the steaming drawer, then cover the lid and boil the water in the steamer over high heat, and continue to steam on high heat for 12 15 minutes after being put into the atmosphere (pay attention to prevent steam leakage.)

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. Tip 1The 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.