Ok, there is no problem with steaming in the steamer. Is that all?

Of course not. Why do you say that even if I buy an oven and a steamer, I suggest replacing the steamer with a steamer? The reason is that steamer can do many things that steamer and oven can't! Because there are always some ingredients, you want the surface not to be too dry when baking, so steaming oven is very useful, which is why many high-end ovens, such as Siemens 2W+ oven, have steam, because it is really useful.

Give a few examples:

Roasted chicken wings in honey sauce, with some steam, will be better than pure roast.

Roast oysters, roast their shells with bottom fire, roast them with fire on the fire, and bring some steam to the oysters, which can be roasted evenly without losing too much water and shrinking.

Baked Bulei/pudding, baked with steam, will not easily produce scorched spots on the surface, and can be cooked evenly without tin foil, with smooth inner surface and dry and non-paste.

Slow roasting large pieces of meat ingredients for a long time, without adding tin foil, the surface will not be dry and hard, which is convenient and trouble-free, such as slow roasting leg of lamb, such as roasting the first half of barbecued pork (in the past, it was necessary to add water below to prevent it from being too dry, but now it is directly steamed).

When baking bread, bring some steam to bake it, so that the surface will not be too dry at once and the shell will be too hard and expand incompletely, and the bread can be softer.

……

Why did I use a built-in steaming oven and decided to replace the desktop oven in the old house with a steaming oven? It is precisely because of the above scenes that the role of steam can really make the whole cooking process more convenient, and the troubles of adding tin foil and chassis water have been solved. And the switching is convenient. When wet baking is not needed, the oven can also realize the function of dry baking crispy. When I can afford the money, I will change it decisively.

Let's take a look at the effect of steam in the oven directly from several dishes.

07. Roast oysters in the oven.

I have written a recipe for roasting oysters before. I roast them with a bottom fire until the shells are fully cooked, and then I bake them with a light fire until they are fully cooked. The reason for this is that it can simulate roasted oysters. First, the shell is cooked and the meat is cooked, which is very close to the taste of roasted oysters outside.

But it's still a little imperfect. Where is it?

Grilled oysters are roasted on an open charcoal grill, and neither oyster meat nor garlic will be roasted directly on the charcoal grill, so the whole process is heated from bottom to top, and it tastes like teppanyaki.

The oven roasts oysters in a closed space. Simply heating the bottom of the oven for too long will shrink so much that the oyster meat will be old. If the upper tube is opened, the top will be too dry, the garlic will burn and have a bitter taste. So heat the bottom slightly, and then heat the upper and lower pipes together. However, it is difficult to control the heating time of the upper and lower tubes together, which needs to be observed from the side.

Steaming oven can solve this problem well. Similarly, we can heat the shell at the bottom. When there is a little bubble in the shell, we can change it to steam baking at 230℃ up and down, take out the oyster meat, add garlic, put it back, and wait until the oyster meat shrinks to an ideal state before cooking. Because of the existence of steam, the garlic on the upper layer will not be directly dry roasted, so there will be no scaling and bitterness, and the flavor can be better.

The specific recipe is as follows:

200g peeled garlic and 10 oyster.

To make gold and silver garlic, first peel and chop garlic, cook 150g with 45g peanut oil until the color is light yellow, then add the remaining 50g raw garlic and stir to obtain the so-called gold and silver garlic.

You can mix the specific seasonings here by yourself. You can add sugar, salt, oyster sauce, soy sauce, etc. Celery and pickles can also be added. You can taste certain spices while you are satisfied. According to this weight, I usually add 1.2g salt and 3g sugar, plus salty ingredients such as pickles.

Then, turn on and off the oven, with the lowest temperature of 130 degrees and the lowest temperature of 230 degrees. Open the oyster stand on the ground floor without garlic.

10 minutes later, the oyster shell turned white and the edge of the oyster began to bubble.

Take out the oysters at this time and sprinkle with garlic.

Change the oven to steam baking at 200°c and bake for 5 minutes.

The oysters baked in this way are more tender than those baked in the direct oven, but they are a bit like roasting and steaming, but there is no fishy smell of steaming, and there is no smell of roasting in the fire, and it is not easy to overcook, so I like to eat tender oysters. This way is better.

If there is only an oven at home and there is no steaming oven, bring a sprinkler and spray more water when baking.

08.caramel pudding

Baked Bulei, a recipe written more than a year ago, was not a steaming oven at that time, so I covered the mold with a layer of tin foil. If you don't cover the tin foil, there will be a result, that is, the surface is as burnt as a baked egg tart, which is not what a qualified Bulei should have.

However, there is a very troublesome place to cover the tin foil, because the molds are large and small, wide and narrow, and the skinning time of different mold surfaces is different. It is difficult to tell when the tin foil was covered. I didn't peel it for several times, but the last time I opened it, I found baked wood. ...

Can we not cover it with tin foil? Steam baking is also acceptable. We should know that the reason of surface scorch is that the surface crust is too dry and the surface is brown at high temperature, so steam is released during baking to keep the surface of cloth bud moist, and this problem will not occur.

But tin foil also has a function, that is, to evenly disperse the heat on the surface. What should I do after uncovering the tin foil? It's also very simple. As long as the water baked in the water bath is kept flush with the blue liquid in the mold, the temperature can be stabilized by using the strong specific heat capacity of water, and the oven temperature should not be too high.

In other words, low-temperature steam baking+water bath can perfectly solve the problem of inaccurate holding of baking buds.

Here's how to do it.

Bulei liquid can be simply regarded as egg tart liquid, and the formula is similar, but I also mixed a little more complicated coconut juice flavor. Let me talk about the basics here.

Eggs, whipped cream 125ml, milk 75ml, condensed milk 10g, and sugar 20g, all of which are evenly beaten and sieved for more than 2-3 times.

It is recommended to choose a square mold, not particularly high, not particularly thin, not particularly thick. As for how many molds to install, it depends on your mold size.

Note here that the following temperature and time need to be adjusted according to the mold size for reference only, and there may even be a lot of time difference, but I will give you the basis for judging the pot and follow suit.

The oven is set to 130℃ low-temperature steam baking for 50 minutes initially. In order to ensure that the cloth bud is heated evenly, a large bowl needs to be added outside the mold, and warm water is added inside, and the water level is flush with the cloth bud liquid.

Put it in the lower part of the oven and bake until the surface is covered with milk. You can cook without shaking out the bud liquid. It may take less than 50 minutes, or it may exceed the size of the mold.

This is the effect of baking.

Cover with plastic wrap and refrigerate for more than 6 hours.

When Bulei is completely cooled, sprinkle a layer of white sugar on the surface. Be careful not to sprinkle sugar after cold storage, otherwise the hot Bulei will melt the sugar directly, and there is no way to make caramel crisp.

Spray with a spray gun until the surface appears caramel color. If you like fruit, you can also decorate it with blueberries, strawberries and mint.

Crispy caramel outside, smooth buds inside, rich in taste, but sweeter. Eating more is not recommended.

Steam baking is different from pure tin foil baking. According to the above method, the surface will not be burnt because of drying, and it is convenient to judge when to cook. Compared with pure steaming, it will not cause water accumulation on the surface because steam drips into the bowl, which is convenient and easy to use.

09. Baked Pipa Legs in Sauce

Let's talk about your favorite roast chicken. I won't roast chicken if I buy an oven. The oven is similar to the one bought for free. ...

But isn't roast chicken simply roasting? As I said before, what does it have to do with steam baking? See how you bake it. If you want to realize the function of sauce roasting, similar to the effect of roasted wings with honey juice, the surface of chicken wings stained with honey juice should not be too dry, especially before brushing sauce, the surface should be kept slightly wet.

When there was no steaming oven before, my general practice was to brush a layer of oil on the surface before baking to prevent the water from evaporating too quickly, but sometimes the effect was not very good, so I needed to brush the oil repeatedly and then brush the sauce.

When baking with steam, you only need to brush a thin layer of oil for the first time, so that you can avoid the surface from being too dry.

Specific practices are as follows:

Orleans seasoning and chicken legs marinated overnight. Please follow the instructions on the back of the brand you bought, because each family's formula is different and cannot be generalized. Generally, there are instructions on the back of the seasoning package.

The oven is set to 130℃ for steaming and baking. In the first stage, it is slowly baked at low temperature for one hour, and the sauce is brushed once in the middle.

Take it out after an hour and brush it with honey water. After the oven is preheated to 180℃, put it on the top floor and bake for 10 minute.

This is the effect. The slow baking stage is different from before. You don't have to brush the sauce all the time to keep the surface moist. Steam itself can make the baking process moist enough. /kloc-Brush the sauce only once every hour, not too dark or too salty.

The last stage is pure roasting, in order to generate enough heat to make it fragrant, so that the two can be combined to make sauce-roasted chicken legs.

It should be noted here that if the chicken leg is made of chicken wings, chicken wings roots and other parts, and the thickness is not so thick, don't bake it for too long in the first stage, otherwise it will get old and reduce the time appropriately.

10. Roasted pork neck with maltose

Similarly, steam roasting is also suitable for many barbecue methods with sauce. For example, if you read the previous recipes, you will remember that I put a layer of water under the barbecued pork or pig's neck to realize artificial steam roasting, but the effect is not very good because the whole layer of water directly leads to the low heating temperature below, after all, it is directly blocked by a pot of water, so I often have to turn it over every ten minutes, which is very troublesome.

When baking with steam, even before the baking tray is placed on the grill, the heating temperature on the lower side is much higher than that of the scheme with a layer of water, so it is much more convenient to bake with steam until it is almost the same, and then brush the sauce.

Specific practices are as follows:

First of all, the pork neck should be seasoned and marinated overnight in the following proportions: pork neck 250g, spiced powder 1g, Lee Kum Kee barbecued sauce 1 Chinese spoon, semi-Chinese spoon with soy sauce, Chinese spoon with cooking wine 1, Jiang Mo&; A few minced garlic and half a spoonful of honey.

In addition, maltose is ready for use.

The oven is preheated to 200°C and set to steam for 35 minutes, but the front 10 minute is empty and the back side is baked for 25 minutes.

Then brush the sauce and maltose, one spoonful of maltose and half a spoonful of marinated sauce, and you can brush it with a little stirring. Both sides need to be brushed.

The oven is changed to top tube baking, baked at 200°C, turned over and placed on the top floor of the oven. The time is set to about 15 minutes. You need to brush the sauce here and turn it every 5 minutes until the surface is satisfactory.

This is a product, and the effect is even better than that of previous baking with water. Just as tender, it also has a great sauce hanging effect.

1 1. Baked rice with pork neck and cheese

If you like to eat pork neck cooked rice, you don't need to bake it for 15 minutes in the final stage, just bake it for 5 minutes, slice it, put it on the fried rice with eggs, smear it with cheese, pour some marinade on it, and bake it at 200℃ until the surface is burnt.

For pork neck meat cooked more than once, you can also keep it for cooking at ordinary times. Simple and easy to operate, a simple meal for several people is definitely a very good choice.

12. Raw roast leg of lamb

For chicken wings, chicken legs, barbecued pork, pig neck and other small pieces of meat, the steam oven can realize good sauce roasting. What about large pieces of meat?

The cooked roast leg of lamb mentioned above is cooked first and then roasted at high temperature. This test is the ability of the oven to bake and dry at high temperature. If it is raw baking, you need the oven to have good temperature control ability.

Generally, the temperature of raw baking is not too high, and the time is relatively long. In order to prevent the meat noodles from being too dry during the long baking process, they are usually wrapped in tin foil before baking.

However, when baking with steam, the surface will not be too dry, so you can not use tin foil directly, just coat seasoning, steam bake in front and bake at high temperature in the back.

If you are familiar with Xinjiang Nangkeng barbecue, you should feel that this practice is very similar! Yes, the barbecue in the brain pit is also slowly roasted, and in order to control the surface not to be too dry, water will be sprinkled into the brain pit, which is similar to the principle of steam roasting, so we made an oven version of the raw roast leg of lamb in this similar way.

The formula is as follows:

The front leg of mutton 1 (about 1. 1kg).

70g of medium gluten flour, 5 eggs, turmeric powder 15g, cumin 10g, 25g of shredded black pepper, salt 15g, onion 100g, and 5g of raw flour.

Cut onions.

Wash the leg of lamb, cut it with a knife, coat it with 15g salt and 100g onion, and marinate it for more than 2h.

Mix flour, eggs, turmeric powder, cumin, black pepper and corn flour into paste for later use.

Preheat at 230°C 15 minutes, then bake at 200°C for 25 minutes, put the leg of lamb in the middle layer, turn it over once, and bake the batter until the surface is dry and hard.

Take it out and adjust the oven to 1 60 c steaming1hour, and turn it once in the middle.

Turn to180 C and bake for 30 minutes, turning once in the middle. It finally came into being.

Cut a piece, the muscle juice is tender and tender, which is not the same as the soft and tender taste of cooked roast. That kind of meat is loosened by stewing for a long time, raw roasting makes mutton tender by decomposition of onion enzyme and salting, and moisture is maintained by wrapping pulp. Of course, the taste of turmeric may not be liked by everyone. This is not a big problem. You only need to adjust the batter formula according to your own taste, or you can directly change it to the taste of cumin and honey.

13 durian snack bag

Finally, a toast. Although I don't like baking anymore (mainly because my hand is broken and I can't make various shapes ...), it is incomplete to talk about steaming oven without baking bread.

Steaming oven is different from simple baking, it can make the surface of bread not dry during initial heating and baking after fermentation. What are the benefits of not drying? Because when bread is first heated, it still expands to some extent. At this time, if the surface is too dry and hard, it will limit the effect of this expansion, and the bread is not soft enough. So some recipes will spray water on the surface of the watering can when baking. Using a steaming oven is not so complicated, and the steaming and baking function can be used directly without simple baking.

The following is the recipe for the small meal package.

Durian stuffing: durian meat (soft glutinous rice, recommended golden pillow) 200g, cheese 30g, butter 12g, and fine sugar 20g.

Medium species: 220g high-gluten flour, 70g milk, high-sugar tolerant dry yeast 1.3g, protein 15g, 6.5g fine sugar, 4.5g butter and 60g animal fresh cream.

Main dough: protein 17g, fine sugar 33g, milk powder 13g, high-sugar tolerant dry yeast 0.8g and salt 2.6g

Extension stage: butter 4.5g

Durian stuffing is relatively simple, and all ingredients can be fried in a pot until soft and rotten.

After the fried durian stuffing is slightly cool, put it in a bowl, cover it with plastic wrap and put it in the refrigerator for refrigeration. You can't directly use hot durian stuffing, which will make the dough too hot, or directly burn the yeast to death, or it will be too warm and ferment too fast, so it must be spread cold.

Next, it is best to do it one night in advance or in the morning. If you start cooking at night, the fermentation time will be longer, maybe late at night.

Mix all the materials of the intermediate seed, in which the sugar should be laid on the bottom layer first, and do not directly contact the yeast, otherwise the yeast will be easily inactivated. Stir by hand or bread machine until it is planted into a ball, cover it with plastic wrap, and put it in cold storage for slow fermentation overnight.

If you don't plan to cook one night in advance, just ferment at room temperature to 2-3 times the size. Then, tear the fermented dough into small pieces and add all the materials of the main dough. Also, be careful that salt and sugar do not come into direct contact with yeast.

Then knead the dough with the chef's machine, or knead it by hand to the swelling stage (the surface should be smooth), and then add 4.5g butter.

Pinch the mask.

Then group, I usually divide it into 16, which is just the right size.

Roll the dough round, wrap the durian stuffing in it, and then close it.

After all the packages are wrapped, put them in the oven for fermentation 1.5 hours.

Next, brush with oil or a layer of egg yolk liquid, then preheat the oven to180 C, steam and bake for 5 minutes, then switch to normal baking 10 minute, and sprinkle your favorite coconut or almond slices on the surface.

This is a product.

Bread is very soft and beautiful in texture, but it is mixed with flour with too much water, so it doesn't stand up during fermentation and collapses a little.

Of course, taste is meaningless. As long as the baked things are mixed with durian, they are delicious. ...

Judging from the final baking effect, steaming first can better prevent crust on the surface bread, and the effect is equivalent to spraying water before baking, which is also a very convenient and practical function.

1. Location of water tank

There are generally two ways to design the water tank. The first one is hidden behind the operation panel and the other one is on the left or right side of the oven.

Hiding behind the operation panel can generally save more space, so that there will be more space inside the oven. However, because there is a heating tube at the top, if the heat dissipation design is not good, it is easy to keep the plastic in the water tank heating. High temperature will not only produce harmful substances to plastics, but also accelerate the aging of water tanks.

The bypass can better avoid the heating problem of the water tank. After all, there are no heating pipes on the left and right sides, which makes it easier to dissipate heat, but the left and right sides occupy more space and the length will be slightly shorter than that of the top hidden water tank.

2. Primer

Generally, the steaming oven has no primer because of dripping water, but some of it has hidden primer.

In this regard, you can consider using it yourself. It is easier to bake shellfish such as pizza, oysters and abalone if there is bottom material. If there is no primer, you need a strong air circulation inside the steaming oven. Otherwise, like oysters, it is easy to get old and raw inside. After all, through such a thick shell. Westinghouse 300 1C has a hidden primer, but it also has a disadvantage. Need to start the fire together, or start the ignition separately, but there is no separate ignition. Fortunately, the temperature can be set separately when the upper and lower fires are turned on together, and the ignition can be very low, so it is close to a separate primer.

3. Internal air circulation

Many steam ovens have no internal air circulation. After all, there is steam in the fan mouth, so the design will be more difficult. But you can still find some steaming ovens. The one we are using now has no direct air circulation baking function, because it is directly turbocharged and blown, so it can be regarded as internal air circulation, but the fan is hidden, which may not be easy to break down.

But sometimes it is not good to bring wind by default, because sometimes I don't want to bring wind, but this kind of situation is rare, so it is acceptable.

High temperature steam

At present, the two steaming ovens in contact have the function of high-temperature steaming, that is, the steam function assisted by the heating tube. With this function, you can achieve the effect of steaming a small amount of steam at high temperature, and there will never be too many water droplets falling, which is more convenient to use, and you don't have to worry about the lack of water in the water tank, because the water consumption is really small.

If there is no heating pipe to assist heating, then it is necessary to spray steam all the time. This kind of steaming oven needs to consider the size of the water tank to avoid the trouble of adding water in the middle because the water tank is too small to steam for a long time.

Steaming oven, for many people who have never used it, is all kinds of worries, worrying about steaming or baking. To be honest, I used to think so, but in practice, I found that there was no problem I thought, and both the large 60L embedded type and the small 30L tabletop type had very good performance, even in many recipes, they were better than the conventional simple steamer or oven.

Of course, steaming ovens are not all advantages. For example, the price of steaming oven is not very beautiful, which is much more expensive than ordinary oven. However, if it includes the function of steaming box, it is not expensive. Generally, the price of steamer is not cheap, because the design of steamer is much more complicated than the heating tube of oven. So if you cook a lot of Chinese dishes and a lot of steamed vegetables, it is a good choice to buy a steaming oven and send it to the oven. If you don't have a strong demand for steaming, you can buy an ordinary oven. After all, the price is cheaper, but sometimes it is necessary to replenish water manually, just like I used to use an oven, and I need to add a water tray or spray some water on it.

As for other problems, such as internal air circulation, water tank setting and insufficient primer, some steaming ovens do have problems, but you can also patiently find a steaming oven designed to avoid these problems, so it is not a problem.

As for how to choose oven, steamer and steaming oven, just buy the right machine within the right budget. The key is to ask yourself what you bought first, otherwise you can eat everything you bought. ...