Question 2: What food can steamed bread residue make? You can fry eggs with steamed bread residue.
Sometimes steamed bread crumbs can replace bread crumbs.
Question 3: How can leftover steamed bread be made into gourmet steamed bread and scrambled eggs?
condiments
Steamed bread, 2 eggs and 2 eggs.
condiment
Leek, vegetable oil, salt, sesame oil.
Step 1
Cut the steamed bread into small squares for later use.
Second step
Add a spoonful of water and a proper amount of salt to the egg and stir well.
Third step
Cut the shallots into small pieces for use.
Fourth step
Add some oil to the pan and stir-fry the steamed bread.
Step five
When the color of steamed bread darkens, it can be taken out for later use.
Step 6
Add cooking oil to the pot again and add egg liquid.
Step 7
Turn the pan to medium heat and let the egg liquid flow evenly around the pan.
Step 8
When the egg liquid is almost dry, add the fried diced steamed bread and stir it a few times.
Step 9
Add shallots and stir-fry until fragrant.
Step 10
Season with salt and pour a little sesame oil to serve.
Question 4: What's delicious about steamed bread? 1, millet porridge+salted duck eggs.
2, white meat.
3. Sliced pork vermicelli soup.
4, pickled mustard tuber shredded pork soup.
5, sliced steamed bread with fried eggs.
6. Slice the steamed bread with pig's head.
7. Slice the steamed bread with ham sausage.
8. Slice the steamed bread and fry it with egg liquid.
9. Slice the steamed bread and fry the "golden and silver steamed bread slices".
Question 5: How to make steamed bread look good and delicious? How to make steamed bread big, white and delicious?
There is also a lot of knowledge about how to make steamed bread well. -
When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious. -
Adding a little orange peel when steaming steamed bread can make steamed bread more fragrant. -
Too much alkali turns steamed bread yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam 10 ~ 15 minutes to turn white. -
Steamed steamed bread must be kneaded evenly, and appropriate amount of baking powder should be added. After it is made, it should be shaped. It is not advisable to steam immediately after molding, and it is necessary to sober up for about half an hour before steaming. -
What's the trick of steaming steamed bread? -
(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed. -
(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet. -
(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened. -
(4) In the fermented dough, people often put an appropriate 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. -
(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell. -
(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and delicious-
How can steamed bread be soft and strong? -
The trick is as follows:—
1. Mix flour with cold water in summer and warm water in winter. It is 1 ~ 2 hours earlier in winter than in summer. Be careful when adding water to the dough. -
2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate. -
3, when the noodles have risen, we must master the degree of fermentation. If the social group is already in a honeycomb shape and there are many small ones, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much. -
Before steamed bread is cooked in a cage, it must pass through noodles. Winter is about 15 ~ 20 hours, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned on, and the atmosphere should be seen for 10 minutes. -
5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot. -
6. When steaming steamed bread, the pot must be heated with cold water and gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands. -
How to make dough with Angel Yeast? -
1, according to the instructions, the amount can be slightly more in winter. -
2. Put the yeast into a bowl, add a spoonful of sugar and melt it with warm water. Pour into the flour and knead until the flour is slightly soft. Cover it with a damp cloth and put it in a warm place. When the volume becomes larger and there are a lot of small bubbles on the surface, it will be fine. -
3. Cover the steamed bread with a dry towel and let it stand for 20 minutes. -
4, water into the steamer, steaming 15 minutes -20 minutes. -
Boiled water or cold water for steaming steamed bread? -
Pay special attention to the process of cooking in the pot, be sure to use cold water in the pot, and don't say it without warning. If you boil water as usual, it will definitely come out with dead dough. The practice of boiling water on a big fire is only suitable for noodles fermented with flour fertilizer-
Don't steam steamed buns with hot water-
Many people like to steam steamed buns with hot water or boiled water, thinking that it will drive fast. Actually, this is unscientific. Because cold steamed bread suddenly meets hot air and the surface is bonded, it is easy to make steamed bread sandwich. -
The correct way is to add cold water to the pot, put the steamed bread in it, and then heat it, so that the steamed bread is evenly heated, soft and delicious.
How do you know when the steamed bread is cooked? -
There are several ways to judge the raw and cooked steamed bread: > >;
Question 6: How to eat steamed bread (1);
1, wash hands and wash basins.
2. Put two or three small bowls of water in the washbasin, and increase or decrease as needed.
3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.
4, white flour, you can also add a little corn flour, while pouring into the basin, while stirring with the other hand into a spike.
5. Hold the basin edge with your hand, and rub the basin edge with the back of your hand with one hand until there is no sticky surface on the basin edge.
6. Rub your hands until there is no sticky surface on your hands.
7. Squeeze the dough repeatedly with the strength of your wrist until the dough becomes soft and smooth.
8. Cover the washbasin to prevent the surface from drying.
9. Leave it in a sunny or warm place for three to four hours.
(The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )
10, finish the panel, smooth, clean and dry, and dry the noodles.
1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles with your hands to the bottom of the basin, and put the rubbed noodles together with the big ones.
12. Knead the dough into strips, put the dough piece on the right with the left hand, and move it to the left according to the width of the four fingers of the hand, chop off a piece with a knife and move it to the left in turn.
13, coding the dough. It looks like steamed bread at this time. Please cover it with a cloth and leave it 10-30 minutes.
14. While steaming steamed bread, put a proper amount of cold water in the pot, put reed or drawer cloth, and put the drawer cloth flat on the reed.
15. Put the steamed bread on the reed and cover the pot.
16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes.
17, turn off the fire and wait for a while to uncover the pot.
-
Method (2):
There are several ways to judge raw steamed bread and cooked steamed bread:
(1) pat the steamed bread by hand, and it will be cooked if it is elastic;
(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;
(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.
-
Method (3):
There are three key links in making steamed bread:
(1). Noodles should be stirred, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of cooked noodles as yeast.
(2). It should take a long time to appear. It takes more than 2 hours to mix yeast powder and noodles. Wet yeast and noodles should be simmered for more than 4 hours.
(3) The temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Raw noodles should be steamed in cold water.
(4). Steaming time should be well controlled. It usually takes more than 30 minutes. Don't open the lid in the middle. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away.
-
Method (4):
The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas.
However, if the heating method is improper, such as directly putting it on the pot, it can only become a "scone" with hard skin and soft inside due to uneven heating;
If you want to get Xuansong's steamed bread, you must turn to high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam quickly surrounds the steamed bread and heats it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious.
If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracks on the surface. Such steamed bread is elastic and tastes sweet and delicious.
-
Method (5):
Steamed bread is one of the staple foods in the north. The production process of steamed bread includes: fermentation, kneading with alkali, molding and steaming.
1, dough:
Put a proper amount of baking powder into ordinary flour to make dough, add water and stir well until it doesn't touch your hands. Cover the dough in a pot and let it ferment. The temperature is below 10℃ and should be placed by the fire.
2. Alkali kneading:
When the noodles are bulging, honeycomb-shaped and slightly sour, put the noodles on the panel and add a proper amount of edible alkali to knead. When you don't smell sour, grab a piece of dough with your index finger and bake it by the stove and break it. If it is yellow and sour, it will be shaped. If it is yellow, it means there is too much alkali. You can leave it for a while, send it again and steam it. If you smell sour taste, there is less alkali, so you need to apply a little alkali to shape it.
3, shaping:
Knead the dough into round strips and cut it into squares with a knife, which is to cut steamed bread with a knife. ....................................................................................................................................................... & gt
Question 7: What's delicious about steamed bread? Ham sausage, of course.
However, it's best to slice the steamed bread, then fry it and put some sauce on it. Wow! Delicious! ! ! !
Gorgeous Transformation of Steamed Bread ―― Steamed Bread Clip
Take back two steamed buns from home, and you can't live up to your mother-in-law's wishes. Treat these two steamed buns well!
Steamed bread clip
Ingredients: one steamed bread and two pieces of lean pork stuffing.
Seasoning: cooking oil, scallion, cooking wine, salt, pepper, chicken powder, soy sauce.
The practice of steamed bread clip
1. Add green onions to the lean pork stuffing, chop it into mud, add cooking wine, salt, pepper, chicken powder and soy sauce, and stir in one direction for later use.
2, steamed bread cut into steamed bread clips: one knife is not cut, one size fits all; Then stuffed with meat.
3. Beat two eggs in a bowl, then put the steamed bread with meat stuffing into the egg liquid, wrap the egg liquid evenly, and fry it in a 40% hot oil pan until golden brown.
4. If unfortunately your oil temperature is too high, the skin of the steamed bread clip is already golden yellow and the meat stuffing is not cooked yet, it doesn't matter. You can cut the steamed bread into small pieces like me, repackage the egg liquid and fry it in the oil pan again. I don't believe it's not ripe.
Question 8: How to make the remaining steamed bread with fried diced steamed bread? Add chopped green onion and eggs when frying.
Fried steamed bread with eggs, sliced the steamed bread, dipped in salt, pepper and egg liquid, and then fried in a pot until both sides are yellow.
You can also bake steamed bread slices, fry steamed bread slices and so on.
Question 9: How can steamed bread taste better? What did you put in it? Zhengqi mantou
I grew up in the north, and we live on steamed bread. In our hometown, we call steamed bread steamed buns or steamed buns or paper.
The following are the skills I learned from my elders, hoping to inspire and help you.
1, wash hands and wash basins.
2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed.
3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.
4. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into the basin, and stir it into spikes with the other hand.
5. Hold the basin edge with your hand, and rub the basin edge with the back of your hand with one hand until there is no sticky surface on the basin edge.
6. Rub your hands until there is no sticky surface on your hands.
7. Squeeze the dough with the force of pressing the wrist with both hands and turn it over repeatedly until the dough becomes soft and smooth.
8. Cover the basin to prevent the surface from drying out.
9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )
10. Arrange the panels, level them, dry them, and put them on the surface, which is the bottom of the box.
1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles with your hands to the bottom of the basin, and put the rubbed noodles together with the big ones.
12. Knead the dough into strips, and put the dough on the head on the right with the left hand, depending on the width of the four fingers of the hand. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand.
13, the dough is wrapped in pieces, and now it looks like steamed bread. Pay attention to cover it with cloth and leave it for two or three minutes.
14, while waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in reeds or cloth strips, and put the cloth strips evenly on the reeds.
15. Put the steamed bread on the arranged reeds and cover the pot.
16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes.
17, turn off the fire, wait a little while, and the pot can be boiled.
Steamed bread is delicious, but it is very troublesome to make. I'm afraid my hands will stick to my face, so I often go to my mother's house to get ready-made food.
I am not a pastry chef.
How do you know how to make steamed bread?
There are several ways to judge raw steamed bread and cooked steamed bread:
(1) pat the steamed bread by hand, and it will be cooked if it is elastic;
(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;
(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.
There are three key links in making steamed bread: first, noodles should be blended, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of cooked noodles as yeast. Second, make dough for a long time. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and flour should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Raw noodles should be steamed in cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Don't open the lid in the middle. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away.
Xuansongde mantou
The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is improper, such as uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get Xuansong's steamed bread, you must turn to high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracks on the surface. Such steamed bread is elastic and tastes sweet and delicious.
Question 10: How to make delicious steamed bread with dough, in which flour is the most indispensable ingredient, and just making dough has great skills:
The first big dough making skill: choose the right starter.
1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.
2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.
3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.
4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.
The second biggest bulking skill: the amount of baking powder should be more and less.
Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing. Angel's yeast and Danbaoli's yeast, which I often use, are all bought in the supermarket, and the effect is good.
However, you can't pour a whole bag of yeast into a catty of noodles. The approximate dosage ratio is: 500g flour is about 5g dry yeast powder. Temperature, humidity, flour variety, water temperature, etc. Can affect the fermentation time and effect, and should be flexibly adjusted and used.
The third skill of dough making: activated yeast is more important for beginners.
I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact on the results of dough making. Therefore, it is suggested that novices activate yeast first: put a proper amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, the water will be fine. ) stir until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then pour the yeast liquid into the flour and stir well.
The fourth skill of dough making: master the water temperature of dough.
Mix the dough with warm water. The temperature is between 28 and 30 degrees. If you don't have a thermometer, you can also feel the approximate temperature by hand, just don't let your hands feel hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Of course, cold water can also be used. I just hope that the dough making process is as short as possible, which can save time.
The fifth skill of dough mixing: the ratio of flour to water should be appropriate.
The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. Approximate proportion: 500g flour, the amount of water should not be less than 250ml, which is approximately equal to: 2: 1. If you are making steamed buns or steamed buns, you can adjust the hardness of the dough according to your own needs and eating habits. At the same time, it should also be noted that different flours have different hygroscopicity, so this should be used flexibly.