Steamed buns are the most affordable staple food, because they have a strong sense of fullness and are also an indispensable delicacy in life. The pasta wrapped with flour and stuffing is nutritious, and a cage of big steamed bread is fragrant, soft and delicious. Shandong people like to eat big steamed buns, especially those steamed in the countryside. It rains here on weekends, so we can steam a pot of steamed buns at home, freeze them in the refrigerator, heat them when eating in the morning, and mix rice paste and porridge at will to solve the breakfast of the whole family.
A few days ago, I didn't have time to have breakfast. I went out with some steamed buns and tasted the steamed buns I made for my colleagues. Everyone said with surprised eyes, this is what you made, which is more delicious than what you bought. "Why is the steamed bread I made not soft, just like a stone?" I laughed so hard that something must have gone wrong.
Actually, I met it when I first started steaming steamed buns. At first, my face was beautiful, but the steamed stuffed bun always collapsed as soon as it was cooked. It is always unpleasant to watch failure. But under the guidance of my family, I finally learned it, and I have been using this method since then, and I have never failed. Today, I will share with you two tips for steaming steamed buns. Follow my recipe to ensure success and softness.
Ingredients: flour 500g, yeast powder 5g, sugar 10g, warm water 275ml, fennel seedlings, vermicelli, 3 eggs, a handful of dried shrimps, salt, chicken essence, oyster sauce and sesame oil.
The ratio of yeast powder to water is very important.
It is essential to make steamed bread, steamed buns and rolls with yeast powder. Many friends are not sure how much yeast powder to put in the dough. Many novices are worried that the dough will not rise when mixing dough, so they put a lot of yeast powder in the dough, which is very strong, but the yeast smell is too strong to eat at all, so they must follow the instructions when mixing dough. Take making steamed buns as an example. Generally, a catty of flour is added with 3-5g yeast powder and 10g sugar.
Warm water is 270g to 280g, and the flour is slightly soft when steaming steamed bread. Some people like to add baking soda or alkaline noodles to the dough, but the gas released is not very rich. The dough made of baking soda is not very soft, and the pasta steamed with alkali has a strong smell. In order to speed up the fermentation of flour, I usually add sugar. When yeast and sugar melt, it can stimulate yeast active bacteria and achieve the effect of rapid fermentation.
Add sugar when making steamed bread, and add milk or egg white when steaming steamed bread. Steamed bread is soft and sweet. Pour yeast water into 500 grams of flour, stir while pouring, and stir into this flocculent flour.
Then knead the dough into smooth dough, cover it and ferment for 40 minutes. The indoor temperature is about 20 degrees, which takes half an hour. If the weather is cooler, it will take an hour.
Use the time of fermenting noodles to make a fennel stuffing. Chop the cleaned fennel seedlings first, soak the vermicelli in advance and cut into pieces, fry the eggs into pieces, put several ingredients together, put a handful of shrimp skin, add salt, oyster sauce, chicken essence and sesame oil, and stir well. Add more oil to the vegetarian stuffing, and it will taste delicious. Put the stuffing aside after stirring.
After the dough is fermented, take it out and put it on the chopping board for kneading and exhausting. Steamed buns should be white and soft. Many people just make buns when the dough is cooked. This is not right. The correct way is to take out the dough first and knead it a few times until it is even inside.
Divide the dough into small portions of uniform size, about 60 grams each, then knead the small portions into a circle and roll them into a dough sheet with a thick middle and a thin edge.
Tip 2: Don't steam steamed bread directly on the pot.
We shouldn't wrap the steamed bread and steam it directly in the pot. This method is wrong. Whether it is steamed buns, flower rolls or steamed bread, traditional flour is fermented twice. The first time is the initial flour, and the dough produces many pores. The second wrapped steamed stuffed bun needs to be fermented twice. The fermented steamed stuffed bun feels light, indicating that the secondary fermentation is good.
Another thing that friends must pay attention to is that when the steamed bread is raised for the second time, it is best to cover it with a wet cage cloth to prevent the skin from cracking and the steamed bread from leaking when eating.
Trick 3: Don't uncover the steamed stuffed bun first.
Many friends are eager to uncover the lid after steaming. When the lid is lifted, they will find that the chubby buns are flat and have no appearance. The correct method should be not to open the lid after steaming, let it stew in the pot for 3 to 5 minutes, and let the steamed buns set slowly after the gas is exhausted, so that the steamed buns will not collapse if the lid is opened again.
Sometimes the steamed stuffed bun will be scalded to death by the soda water dripping from the pot cover, so that the steamed stuffed bun will not become soft. You can try to wrap a gauze on the pot cover first, so that the water vapor will not drip on the steamed stuffed bun.
Small and pure said:
When steaming steamed bread, it must be steamed with cold water, and the steaming time is generally about 15 to 25 minutes. The specific time should be decided according to the stuffing of steamed stuffed buns. Steaming time of meat buns is slightly longer, while steaming time of vegetable buns is shorter. Generally, the time is counted after SAIC. If you master the above three key points, the steamed stuffed bun will be white and soft.