Many people ask me, steamed buns should be how to flour, then today I will organize and share with you.
Master this ratio, and do put method, later you steamed buns, whether it is fancy buns, or ordinary white buns, are very chewy, and also fluffy.
Without further ado, I'd like to share the dry goods directly!
One, prepare the ingredients
Flour: 400 grams
Warm water: 160 grams (cool water can be used in summer)
Yeast: 2-5 grams (summer less winter more)
Today's share of the basic fermentation, the basic fermentation, the basic fermentation, oh, all the fancy steamed buns, and the noodles are like this.
Fancy steamed buns and noodles must not be and soft, otherwise, you steamed steamed buns, easy to deform too serious.
Two, the practice steps
1, with the ancestral large noodle spoon, weighed out 400 grams of flour, wheat ordinary gluten flour on the line.
2, yeast melted into warm water, be sure to stir to melt, no yeast particles,
3, yeast water little by little added to the flour, stirred into flocculent.
4, and then kneaded into a smooth dough. Basin light hand light surface can be.
5, the dough kneaded smooth, covered with plastic wrap for fermentation. In winter, you need to put it in a warm place for fermentation.
6, the state of the dough fermentation is, the volume of the obvious double, and then finger poke a few holes down, the holes do not retract, tear open the obvious honeycomb tissue. The reason for this is the fact that it is not a good idea to have a good fermentation time, but it is a good idea to have a good fermentation time, not a good idea to rely on it!
7, the focus is here, want to do a good job of steamed buns, especially a smooth skin steamed buns, be sure to vigorously knead the surface, row clean air, I'm this row is not very good, there are a lot of small air holes, look at my back of the finished picture you will know, this step is more important.
8, then, divided into small doses of similar size.
9, into the pattern you want to do steamed bread, and then done, the second fermentation will be, covered with plastic wrap, in cold water on the pot, open the small fire steam, do not open the fire, so that the yeast will be scalded to death. Look carefully, because the front, did not exhaust the air, is not there a, steamed bread skin is not smooth.
Small advice:
1, kneading, be sure to drain the air, or use the noodle press row, so less effort.
2, steamed buns, a little don't come up directly on the big fire oh.