If there is only one steamed bread, it takes about 15 minutes, 20 minutes for 2-3 layers of steamed bread and 25 minutes for 4 layers of steamed bread. Every time you add 1 to 2 steamed buns, each person will add about 5 minutes. Generally speaking, the steamed bread at the bottom is heated faster, so the steamed bread at the bottom is cooked first, and the steamed bread at the top is heated slowly, so it is cooked later. If you cook steamed buns in different cages, you need to consider different steaming time.
From the beginning of gas supply, when we put the steamer up, there will be hot air coming out of the pores of the steamer at the bottom.
At this time, it will be surrounded by shroud, and it is time to start counting steamed buns. The key point of steamed bread is secondary fermentation. Don't steam the dough after it is kneaded and shaped. At this time, it should be put into a steamer to continue fermentation. The dough is almost fermented when it is twice as big as before.
Introduction of steamed bread skills
When steaming steamed bread, if the dough looks abnormal, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop 10 minutes, and the dough will be abnormal. If there is no yeast when mixing flour, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.
In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, you can shorten the time of making dough. In fermented dough, people often put a proper amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate. After gently pressing the steamed buns with your fingers, the pits quickly calmed down the mature steamed buns, and the fact that they did not recover after calming down meant that they were not steamed.