First, the roles are different
1. Steamed bread improver: The main function of steamed bread improver is to make steamed bread white and big.
2. Bread improver: The main function of bread improver is to make steamed bread fuller.
Second, the effect of re-steaming is different.
1. Steamed bread improver: The compound steaming effect of steamed bread improver is good. If the cold steamed bread is reheated, it will still be white, big and soft.
2. Bread improver: The steaming effect of bread improver is poor. If the bread is steamed again, it will be very hard.
Extended data:
Steaming steamed bread with improver;
Preparation materials: flour, baking powder, steamed bread improver, sugar, purified water and plastic wrap.
1, scoop three catties of flour into a large ceramic basin.
2. Pour a large soup bowl of warm purified water. If it is boiling water, use cold purified water to about 20 degrees Celsius and add a spoonful of sugar.
3. Add steamed bread improver and yeast powder, and then mix sugar and yeast powder evenly with a spoon.
4. Pour the live yeast soup into the basin, while stirring the flour with bamboo chopsticks to make the flour flocculent.
5. Rub hard in the basin with your hands to make the dough smooth and energetic.
6. Cover the pot tightly with a layer of plastic wrap, and then let it stand for fermentation.
7. Fermentation is completed.
8. Put all the dough upside down on the panel, and knead the dough vigorously from the outside to the inside until the dough is very smooth.
9. Put the kneaded dough into the basin, cover it tightly, and let it stand for half an hour for the second fermentation.
10 half an hour later, take out the dough and knead it into thick strips, and then pull it into uniform small dough by hand.
1 1. Knead the dough into a ball with two palms and wake up for 10 minutes.
12, put the steamed bread on the steamer, put some water in the steamer, light the fire and start steaming the steamed bread.
13, steam for about 30 minutes, and the steamed bread is cooked. Turn off the fire for three minutes before opening the lid, so that the steamed bread will not retract.
The key to making steamed bread:
1, you can use old flour to make dough, yeast powder makes dough more nutritious, and adding sugar can make steamed bread more fragrant, but don't put too much. The highest state of dough mixing is three lights: face light, basin light and hand light, which are all necessary for beginners.
2. The fermentation time can be determined according to the weather, which is shorter in summer and longer in winter.
3, making steamed bread is the simplest pasta, not very complicated, the key depends on the length of kneading time, the longer the kneading time, the more delicious the steamed bread, generally at least 15 minutes.
4. When steaming, cover the lid tightly with a key bowl or basin, cover it with a clean towel to prevent air leakage, and stew for a few minutes to make the steamed bread skin not stick. When steaming steamed bread, you must put a cloth on it, otherwise it will be very dry.