People's pursuit of food is getting higher and higher, and hand-made food is now loved by people. For example, in many bun shops on the street, we usually watch the stuffing made by the boss himself, and then make noodles and make buns. The whole process is very clean and natural, the steamed stuffed bun is fragrant and soft, and it tastes very refreshing. Both breakfast and dinner are very good food. The food sealed in the bag in the supermarket looks more delicate. In fact, there are a lot of chemicals in it, but they are not as delicious as these handmade snacks.

In fact, in order to make steamed buns more fragrant and soft, the fermentation of steamed buns can not be ignored, and the activation of yeast is also a key point. Because yeast has been in a dry state before we add it, only by adding it to a more suitable environment can we ensure that more yeast is "activated" and achieve the function of fermentation. Every time we add yeast to the dough, we don't use cold water to directly mix the dough. Only suitable warm-water yeast can have better fermentation effect. Generally, we use warm water of about 35 degrees to make dough, so the fermentation effect is very good after adding yeast.

In fact, after we add yeast to the dough, it looks not much different from dead noodles. This is because yeast doesn't work, so we put it in an environment of more than 20 degrees. Generally, after the dough is formed, we wake it for 20 minutes and continue to knead the dough after fermentation. The purpose of dough proofing is to further ferment and stretch the dough and ensure that the dough is smoother and firmer.

In fact, dough fermentation, in order to make buns softer, one-time dough fermentation is not enough. After the first awakening, the fermentation was still insufficient, so many people steamed it out, and the honeycomb holes were different in size. We need to keep kneading. If the dough is dry, we need to add some water to ensure that the dough can be further fermented and softened.

For steamed buns, of course, the better the heat, the fiercer the heat, which will make them softer and more delicious. But only if there is enough water, make sure there is enough water at the bottom of the pot. Only high-temperature steam can make steamed stuffed bun noodles fully stretch and expand into soft steamed buns. Be sure to add enough water at a time, and don't add water halfway.

For the time requirement, we mainly look at the stuffing of steamed buns. If it is meat stuffing, it needs to be steamed for a long time. To ensure that the steamed stuffed bun can mature, it usually takes about 20 minutes for the atmosphere in the pot to start tumbling. The steamed bread is basically cooked, so we can cook it directly.