1. Proportion of flour, warm water and flour
Many people steam steamed bread and put flour, yeast powder and water casually. In fact, this is strictly required. Steamed steamed bread, medium gluten flour is the first choice. Take 500 grams of flour as an example, 260 grams of clear water and 5 grams of yeast powder, and appropriate sugar can shorten the fermentation time. When sugar and yeast absorb sugary flour, they become extremely active. Please remember the dosage.
After mastering the proportion, the rest is the kneading step. It is easy to use cold water in summer, especially in winter, we must use warm water, and the temperature should be controlled at about 30 degrees. This is the favorite temperature of yeast powder. Too hot will kill yeast, too cold is not conducive to the survival rate of yeast powder, because the temperature is cold in winter.
Second, wake up for the second time
Steamed steamed bread and fried dough sticks must be proofed for the second time, which will make them more energetic and elastic, have a thicker and better taste, and will not shrink quickly. If you miss this step, steam it directly in the pot, and there is no gap in the middle of the dough blank, which will lead to steamed bread becoming dead dough. Woke up will be more fluffy, soft and elastic.
Steamed bread is solid and hard, and some are even as hard as steamed bread when it is cold. A large part of it is because of ignoring the second awakening. After the second fermentation, the raw embryo of steamed bread will become bigger and lighter, which will regenerate gas inside. Steamed bread will be fluffy and soft, soft and fragrant, sweet in mouth, and better in taste after second awakening.
Third, steamed buns
The steamer pays attention to sealing, as the saying goes, "Do not steam steamed bread". In the process of steaming steamed bread, it is most taboo to open the lid for inspection, because it will leak air. Steaming steamed bread should be done in one go, and the fire will completely excite the hot air. Steamed buns will be shaped in this process. If the lid is suddenly lifted and deflated, the steamed buns will shrink and collapse when they are cold, and the size of the pot is different and the steaming time is different. Generally, steamed buns are steamed with fire.
Some people use cold water, while others steam steamed buns with hot water. Actually, there is no fixed pattern. There is no problem in raising, waking and kneading noodles. I am more used to steaming with hot water, and the steamed bread I finally get is fluffy and soft.