a.

When dissolving yeast, if sugar is added, it should be dissolved with yeast.

Make yeast sugar water solution.

Adding sugar directly to noodles is ineffective.

The maximum ratio of yeast to sugar is about 1: 1 (depending on the quality of yeast), and adding sugar is beneficial to fermentation. But too much sugar is counterproductive, which in turn affects fermentation.

b.

The amount of salt should be controlled, and the maximum ratio of yeast powder to salt is 4: 1.

Salt and edible alkali (or alkaline water) are beneficial to the formation of gluten and make steamed bread firm. If you want to make fluffy steamed bread,

Forget the salt. These things affect fermentation.

If you want to add it, it is also fermented and kneaded into the noodles.

The use of these things, without certain experience, is not good.

c.

Don't add sugar if you want to add milk powder. Usually there is sugar in milk powder.

Too much sugar affects the final effect.

Milk powder should also be dissolved with yeast before kneading.

Don't use too much milk powder.

If you want to add a lot of milk powder, you'd better wait until the noodles are fermented, and then knead the dry milk powder into the noodles. After the steamed bread blank is made, it takes about 40 minutes to wake up, which is longer than using yeast only. Pay attention to wake up, wake up.

Fermentation, to the appropriate temperature)

If you want to make steamed bread with rich milk flavor, you should use cream.

After the dough is fermented, knead it into dough.

Not if you put cream in the dough.

Oil is a taboo for fermentation,

The noodles mixed with oil will be full of energy and will not be fat at all.

I'm afraid this has something to do with LZ's hard steamed bread. There is too much milk powder in the flour.

d.

The fermentation temperature is 30~40℃, the time is about 65438 0 hours, and the longest time is 2 hours, depending on the quality of flour.

Fermentation should be kept warm.

If the weather is cold, you should use your head.

It will take about 30 minutes after the steamed bread is finished. You can't spend too long.

In addition to instant noodles sold in supermarkets,

Just ferment for 30 minutes. Thirty minutes.

The fermentation time should not be too long, otherwise the dough will be very large, but the soft steamed bread will not be steamed.

Because yeast has no stamina, it will not form a fluffy air chamber when steaming, and steamed bread will be harder.

The slow fire time after fermentation is too long.

If the time after fermentation or molding is too long.

This is why steamed bread is hard.

Too much hair.

The solution is:

Make dough with some dough, add it to the overcooked dough and knead it again.

Knead the dough evenly, usually for 3~5 minutes. If you are weak, rub it for a while.

If the kneading time is short, fluffy steamed bread will not be steamed, because the gluten has not been kneaded well, and it will come out as soon as it is steamed, and fluffy holes cannot be formed.

e.

Is there a problem when steaming?

Steamed bread blanks should be heated slowly first.

Generally steamed with warm water.

The simple method is:

Put the molded (odorless) steamed bread blank into the steamer, let the water in the steamer (above 80 degrees, do not use boiled water), cover the lid, and wait for 20 minutes before steaming.

Using the temperature of hot water to make the hair boil quickly, the water gets warmer, and steaming steamed bread is just right.

But the disadvantage is that it is only suitable for steaming drawers with one layer, and only the first layer has the right temperature. If it is multi-layered, it will affect the bottom.

When steaming, the water in the pot is boiling, and steam on high fire for 12~ 15 minutes.

note:

e. 1。

Steamboats can't lose too much steam. If the lid is not tight and the steam is strong, it is best to cover it with a towel or paper towel dipped in water.

On the gap in the vent. Anger is also the key to steaming steamed bread.

e.2。

It is common sense that you can't open the lid halfway through steaming.

Turn off the fire after steaming, and wait for 5 minutes before opening the lid. After slow cooling,

The surface quality of steamed bread is good. This is different from other pastry making.

Wait for 5 minutes after the evaporation surface is turned off, and then open the pot after cooling;

Cover the steamed and scalded noodles 1~2 minutes and then turn off the heat.