Flour1500g (16 steamed buns)

Fresh yeast 15g

700g warm water

Recipe practice:

1. Flour mixing: The fresh yeast can be broken and dissolved in some warm water, the flour can be put into a flour basin, and the fresh yeast water can be directly sprinkled on the flour. After thorough mixing, water is gradually added and stirred until there is no dry flour in the basin to form gluten, and the dough can be kneaded until it is not sticky, elastic and smooth. The water temperature of adding water when kneading dough is determined according to the temperature. The temperature is low and the water temperature is high, and the water temperature cannot exceed 40℃ at most.

2. Fermentation: Cover the mixed dough with a wet cloth and put it in a warm place for fermentation until the dough volume doubles and the honeycomb structure inside is uniform.

3. Forming: Knead the dough evenly until there are no bubbles in the dough. You can cut the dough horizontally to see if there are obvious bubbles in the cross section of the dough. If there are no bubbles,

Bubbles indicate that the noodles are kneaded. Then, divide the dough into appropriate sizes, knead it round, put it in a steamer (cage), cover it with wet cloth or pull the curtain to wake it up.

4. Get up: wake up naturally at home for about 30 minutes in winter and 20 minutes in summer. You can press the steamed bread green by hand, which is elastic.

5. Steaming: put cold water in the pot, then brush a layer of oil on the steamer or spread a wet drawer cloth, and put the steamed bread in. There should be a certain gap between steamed buns, otherwise steamed buns will stick together and affect the appearance of finished products. Boil the water in the steamer with high fire, immediately turn to low fire and steam for 20 minutes to turn off the fire. After 3 minutes, open the lid, take out the steamed bread, put it on a bamboo mat or curtain, and cover it with a wet cloth to cool. If the wet cloth is not covered, the dry north will crack and harden the surface of the finished steamed bread.

Tips:

First of all, the key:

1. The key to making soft steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. So the dough must be twice as big.

2. If the heating method is not appropriate, such as steaming steamed bread with hot water or boiling water, the steam will quickly become water droplets when it is cold due to uneven heating, and the surface of steamed bread will be cooked before it is raised, forming a dead steamed bread. If you cook steamed bread with cold water, steam will gradually heat steamed bread evenly from all sides. When the carbon dioxide gas in steamed bread expands when heated, many small bubbles expand, making steamed bread loose and mysterious.

Don't lift the lid when steaming. When steaming steamed bread, it can be cooked in about 20-30 minutes according to the size of steamed bread after boiling the pot. Take it out in time after 3 minutes to cool, and don't stew it in a pot.

4. The connection between the steamer and the pot mouth should not leak. If there is leakage, be sure to block it tightly with a wet cloth and cover the steamer tightly.

Second, the common problems and solutions of steamed bread making:

1. The surface collapses easily:

A, the kneaded dough is uneven, the bubbles in the dough are not completely kneaded, and there are faults during molding. The dough should be thoroughly kneaded.

B, steam is too strong, can be adjusted to medium and small fire.

C, yeast expired stamina is insufficient, you can buy yeast dough.

D, flour quality is poor, gluten strength is not enough, you can use medium gluten flour.

2. The steamed bread is too swollen and fluffy, and the finished product is not well formed;

A. If the proofing time is too long, you can shorten the proofing time or add some unfermented dough.

B, the amount of yeast is too large, can be appropriately reduced.

C, the dough is too wet, and too much water is added when mixing the dough, indicating that the water quantity is reduced.

The surface of steamed bread is not white.

A, flour quality is poor, you can use good quality medium gluten flour.

B, the molding is not good, the dough surface should be kept smooth when molding, and the longer the dough is kneaded, the whiter and brighter the steamed bread will be.

4. The skin is dull, wrinkled or cracked:

Too fast proofing will reduce the fermentation temperature.

B, the steamed bread is rough and the dough blank is smooth, which can increase the dough mixing time.

C, gluten content is low, medium gluten flour can be used.

5. The steamed bread hardens and drops slag after cooling:

First, the quality of flour is poor, and medium gluten can be used.

B, steamed bread forming, insufficient water, can add some water to the dough, knead well.

C, the dough mixing time is insufficient, and it can be fully kneaded into network gluten.

D, insufficient fermentation, Angel yeast with strong fermentation can be selected.

6. Rough internal organization:

A, ① The quality of flour is poor, so it can be replaced by medium gluten flour.

B, too much powder when kneading noodles, but less powder.

7. Slow fermentation:

A. If the yeast quantity is low or the activity decreases, the yeast quantity can be appropriately increased, and attention should be paid to the preservation of yeast at low temperature.

B, dough temperature is low when mixing, and warm water can be used if the proofing temperature is not enough.

8. Epidermal blistering:

If the proofing humidity is too high, it will reduce the proofing humidity.

B, when the steamed bread is formed, there are bubbles in the dough. Try to drive out the bubbles during the forming operation and knead for a while.

C. There are water drops on the surface of steamed bread during steaming, so as to avoid water dripping directly on the surface.

9. The steamed bread is very small

A, gluten is not enough, you can switch to medium gluten flour.

B, yeast dosage is not enough, can increase the dosage.

C, the fermentation time is not enough, which can prolong the fermentation time.

10. The steamed bread didn't get up and became a dead face:

A, the dough is not slack.

B. If the water temperature of the dough is too high, the yeast will be scalded to death. You can knead the dough with warm water.

C. If the yeast has expired, replace it with a good yeast.