Many people don't want to go out to buy breakfast in the morning. Instead, they cook a lot of steamed bread, jiaozi and other pasta at home, and then freeze them in the refrigerator. As long as they want to eat, they can take it out of the refrigerator and heat it. In the last month, fans have told me: "Why do steamed bread made at home become hard when it is cold, and it feels harder than bricks?" In order to help you solve this problem, I asked them how to make dough, but after asking two or three fans, I found that there was not much problem with their method of making dough, so in order to help you, I spent a few days at home studying what caused the steamed bread to harden.

In the past few days, it happened that an old pastry who made more than 20 steamed buns came to me. At this time, I asked him: "Many of my fans reacted that the steamed stuffed bun became hard when it was cold. Can you tell me the reason? " At this time, the old pastry chef said with a smile, "In fact, to solve the problem that steamed bread hardens when it is cold, you only need to make the dough completely, so you can prevent steamed bread from hardening." Next, I'll teach you two tricks. As long as you master these two tricks, you can ensure that steamed bread is not hard for a long time, but also more fragrant and softer.

Coup 1: Add a little sugar and baking soda to the dough.

Why add a little sugar and baking soda to prevent steamed bread from hardening? It is because the yeast in flour needs a lot of nutrients during fermentation, and white sugar can just become the nutrients of yeast. Nutritious yeast can make dough more fluffy, and baking soda can also make flour produce a lot of carbon dioxide gas during fermentation. When this gas comes out of the dough, it can make the dough looser.

Coup 2: Ferment to twice the size.

We need to add a little sugar and baking soda when we mix the dough, and we also need to make the dough fully fermented. How to judge whether the dough is fermented well, we only need to look at the size of the prepared dough, which is twice as large as the unfermented dough. Because of the cold weather in autumn and winter, we can put the dough into the steamer at this time, then add a proper amount of hot water to the bottom and wait for about 30 minutes to let the dough fully ferment.

Master Hu has something to say:

1. After the dough is fermented, knead it into a small dose, then stir the small dose for 20 minutes and then steam it in the pot, which can make the steamed bread softer.

2. It is best to steam steamed bread with warm water, and turn off the heat after steaming 15 minutes. Steamed steamed bread can't be uncovered immediately, and it takes 5 minutes to uncover it, so that the steamed bread won't collapse.

The recipe for making steamed bread: 500 grams of medium gluten flour, 4 grams of yeast, 245 ml of warm water at 38 degrees Celsius, 20 grams of sugar and 2 grams of baking soda. Mix them thoroughly and knead them into smooth dough to make dough.

Will steamed bread harden when it is cold? The main reason is that everyone's noodles are not cooked well or without sugar and baking soda. Just steam the steamed bread according to the method taught above, and make sure that the steamed bread you make is long but not hard, more fragrant and softer. This article is the original graphic of Master Hu. Later, Master Hu will explain more cooking tips and the latest recipes to you. Thank you for watching. If today's article is helpful to you, please pay attention and like it. Thanks for your support.