Classification: Flour is the best choice for the gourmet world.
There are many ways to make steamed bread. Choosing flour is also very important. Can't choose flour with too high gluten.
For example, flour used to make bread cannot be used to make steamed bread.
Southern steamed bread (with a sweet taste) uses low-gluten flour, which is usually marked on the flour bag when buying flour.
It's pastry powder. The making method of the steamed bread comprises the following steps:
Formula: 100% flour, 10~20% sugar, about 42% water, 0.8~ 1% yeast, 1% baking powder, (milk
5% powder or 5% oil)
Note: brackets can be added or not, which will taste much better.
Practice: 1\ Mix flour and baking powder evenly.
2\ Dissolve yeast with a small amount of water and two or three grains of sugar. This term is called active yeast, but there may not be too much sugar.
Otherwise, yeast will die by osmosis.
3\ Other water-soluble sugars. The water temperature should not be too low, just about 30 degrees.
Mix 4 ~+0 and 2, add 3 and knead into dough. Better use a blender. If you use your hands, you will be very tired. Make as much dough as possible.
Flour gluten is fully expanded.
5\ Let the dough stand 10 minute, and shape.
6\ Wake up for about 60 minutes, and wake up conditionally in the wake-up box, that is, 75% humidity and temperature.
The optimum temperature is around 37. It is best not to let the surface dry.
Steam after boiling 15 minutes.
Fermented dough
Ingredients: 2 cups of flour.
Active dry yeast 1 tablespoon.
Milk 1 cup
Sugar 1 teaspoon
Making:
1. Kneading: Heat the milk in the microwave oven to warm milk of about 30 degrees, and dissolve it with sugar.
Add dry yeast, leave it at room temperature for 10 minute, and wait for the surface to generate floating foam and enter the surface.
In flour, stir well and knead into a dough with moderate hardness (a small amount of flour or milk can be added as appropriate).
And achieve "three lights" (that is, hand light, surface light, basin light).
2. Fermentation: put the dough into the pot, cover it and keep the temperature at about 30℃ for 2~3 hours, as shown in the figure.
When the dough rises to 2~3 times its original size, it means that the dough is ready.
3. Forming: Knead the dough again before use. Make into steamed bread, steamed bread, etc.
Leave the product for 15~20 minutes after it is finished, and then steam it when you wake up.
4. Steaming: Boil the water and steam for 12~ 15 minutes. Let the finished product cool for about 5 minutes after flameout.
, then open the lid and take out the finished product.
note:
1. The first step of "kneading dough" is not simply to mix and stir all the materials, but mainly to
Friction, as much friction as possible. The main function and purpose of kneading dough is to make the protein in flour sufficient.
Gluten is formed after water absorption, which can prevent carbon dioxide produced during fermentation.
Loss makes the dough loose and porous, so kneading is very important and must not be done.
You can be sloppy. Knead for 3-5 minutes.
2. The optimal temperature of the hair surface. The optimum breeding temperature of yeast is 30~40℃.
. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, it will
Yeast will be burned to death. Therefore, the optimum temperature of dough is about 30 degrees Celsius. The dough is at this temperature.
Fermentation at 0℃ for 2~3 hours can be successful. In order to reach this temperature, noodles can be used in winter.
Put the dough in the oven, but don't heat it.
When steaming steamed bread, people are used to boiling the water in the pot before putting steamed bread. In this way,
Steamed bread is heated violently, and the outside is heated first, which is easy to make steamed bread raw. What I do is, steamed bread.
When finished, put it on the drawer, let it stand for 20 minutes, and then steam it on the fire, so that the temperature will rise slowly.
L, not only steamed bread is heated evenly and easy to steam, but also can make up for dough fermentation.
Feet. After steaming, don't masturbate as soon as you turn off the fire because you want to see the effect early.
Open the lid, or you will see the white fat steamed bread suddenly shrink and wrinkle.
Yes
The dough is very fat, but the steamed bread is not white and not big, and the surface looks like a dead face.
Soak up. This is because the dough is overcooked and the yeast has no stamina. Can be added before molding.
Rub some flour into the dough.
5. Steamed steamed bread sticks to the steamer cloth because the steamer cloth is too dry.
Description:
1, using dry yeast to make dough without alkali neutralization. Cooking pasta at home was once a common method in China.
The method is to mix flour with old yeast, that is, to use a piece of old yeast (also called "old fat" and "noodle head").
"Introduction" and so on. ) mix with flour to make dough and ferment. Flour with old yeast
It is often easy to mix with miscellaneous bacteria. Dough tends to turn sour after it is initiated, so it should be added.
Alkali neutralization. If you don't eat pasta often, old yeast is not easy to preserve. Now, it is produced in the factory.
Dry yeast is fermented, because dry yeast is prepared by pure culture bacteria, unlike noodles.
There are a lot of lactic acid bacteria and acetic acid bacteria mixed in the fertilizer, so there will be no microbial acidification.
Cheng, the dough will not be sour after it is initiated, and there is no need to add alkali to neutralize it. However, if
After a long time, the dough will be contaminated with some flour, water and bacteria on the surface of the basin.
Yeast grows faster than yeast and makes dough sour. Practice has proved that using fresh yeast
After the dough is fermented, it will not turn sour for at least four hours, especially if the temperature does not exceed.
At 30℃, it is beneficial to the reproduction of yeast, but not to the reproduction of bacteria.
At home, pasta is made of water, and only high-grade western-style cakes use milk.
Hair noodles, I think this is because domestic milk used to be expensive. In the United States, the price of milk is almost
Like water, yeast doesn't have to think about losing weight. Drink more milk and sugar.
Helps its reproduction and growth.
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Tips for steaming steamed bread
(1) When steaming steamed bread, if the dough doesn't look like it, you can dig a small pit in the middle of the dough and pour it out.
Add two small cups of white wine, stop 10 minutes, and the noodles will open.
(2) If there is no yeast, honey can be used instead, and honey can be added to every 500 grams of flour.
15-20g。 When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. Steamed honey dough
Steamed bread is soft and sweet.
(3) In winter, the indoor temperature is low and the dough mixing time is long. If the dough is fermented,
Putting some sugar in the bowl can shorten the time of hair.
(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. cheque
No matter whether the amount of alkali is moderate or not, you can cut the dough with a knife. If there are sesame seeds on it, the size is even.
Uniform holes indicate that the amount of alkali is appropriate.
(5) Steamed steamed bread can be steamed again if it turns yellow due to too much alkali.
Add100-160g vinegar into the water of steamed bread, and then steam the steamed bread in a pot.
10- 15 minutes later, the steamed bread will turn white and have no alkaline taste.
(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation and steaming.
Steamed bread is white and colorful.
make mantou
Steamed bread is one of the common staple foods in the family. How can steamed bread become soft and delicious?
Strength? The trick is as follows:
1. Mix flour with cold water in summer and warm water in winter. Noodles and dough are better in winter than in summer.
Season advance 1 ~ 2 hours. Be careful when adding water to the dough.
2. Knead the dough several times to make the starch and protein in the flour fully absorb water.
Points, expressed gluten is sincere. Good dough should be kept at a specific temperature of 30℃
Suitable.
3, when the noodles have risen, we must master the degree of fermentation. If there is a hive in the group.
Shape, there are many small ones, which have been fermented. For example, the bigger the honeycomb face.
The older the yeast, the easier it is to over-ferment.
4, steamed buns on the cage to cook sheep, have to face. Winter is about 15 ~ 20 hours, and summer.
The seasons are getting shorter. When the steamed bread is put on the cage, the water in the pot must be turned up, and the atmosphere should be seen for 10 minutes.
5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Use aluminum
Cover the pot tightly when steaming.
6, steamed bread, the pot must be heated with cold water, gradually heating up, so that the steamed bread blank is uniform.
Very sexy. Don't steam steamed bread with hot water or boiled water at the beginning, because steamed bread is like this.
Easy to get caught.
Yeast powder is better without alkali. My experience is that Angel Yeast is good.
1, according to the instructions, the amount can be slightly more in winter.
2. Put the yeast into a bowl, add a spoonful of sugar and melt it with warm water. Pour into flour and knead.
Even, slightly soft. Cover it with a damp cloth and put it in a warm place. Equal volume becomes larger, and there are many faces.
You can do it when there are small bubbles.
3. Cover the steamed bread with a dry towel and let it stand for 20 minutes.
4, water into the steamer, steaming 15 minutes -20 minutes.
How to make flour fertilizer;
Add some wine to warm water, mix it evenly with proper amount of flour, put it in a porcelain basin, cover it, and put it at temperature.
In a higher place, it can be used after 5-6 hours;
Add a small bowl of flour and water to make a soft dough and put it in a hot place.
/kloc-can be used after 0/0 hour;
Use honey instead of flour fertilizer;
Pour honey into the water mixed with flour, add 250g of water per 500g of flour, and add 1.5 tbsp of honey.
Warm water is used in winter and cold water is used in other seasons. (Honey can also be added directly to flour.
), knead into dough, put it in a basin, cover it with a wet cloth and leave it in a warm place for 2-3 hours.
When the dough expands to twice its original volume.
The key to fermentation:
Add a proper amount of flour fertilizer, and add more with homemade flour fertilizer. Add flour fertilizer to every 500g of flour.
About 80 grams, if fresh yeast is used, 5- 10 grams can be added to every 500 grams of flour;
If you use fresh yeast, you can melt it with warm water, then add flour in proportion to neutralize it and leave it.
Let it ferment in a warm place. If flour fertilizer is used, it can be carried out in two steps. First, use a small bowl of flour.
Add flour fertilizer and stir evenly for about 3-4 hours, then add other flour and stir for 2-3 hours.
That is, if time is limited, the two steps can be combined into one;
Flour has more fertilizer, high ambient temperature and fast fermentation, on the contrary, slow fermentation;
You can add a little salt when kneading dough, which can promote yeast to reproduce faster and produce more carbon dioxide.
Steamed bread is soft and firm, sweet and delicious, and it can be better with some beer.
How to identify the degree of fermentation
Press the dough by hand, which is firm and elastic, indicating that the fermentation is good. If the dough is cut,
The holes in the dough are small and few, and the sweet and sour taste is not obvious, which indicates that the dough is not fermented enough and needs it.
Continue fermentation;
When squeezed hard, the dough is elastic, slightly concave and has a certain strength. When slapped hard, the dough is "
Bang bang ",cut the dough, there are many small holes, there is a wine aroma, indicating the dough.
Send it just right;
After the dough is made, touch it with your hand, and the dough immediately sinks, with poor strength. After cutting, the dough looks like cotton wool.
The holes are large and dense, and the acidity is heavy, indicating that the fermentation is overheated. At this time, alkali should be put or added again.
Mix some flour, and the amount of flour added depends on the degree of fermentation.
What should I do if the noodles are not cooked well?
Dig a hole in the unfermented dough, add some white wine, and stir again to shape.
Drawer;
Add a little baking soda or soda slices to the dough that is not ready, and knead well.
For example, when the dough is cold, put a little sugar in the dough, which will not only make the dough rise quickly, but also make the steamed bread delicious.
How to master the dosage of alkali
If you add too much bitterness, the pasta will not swell and the color will not look good. If you add too little, it will be sour and hard.
In general, for every 500 grams of flour, about 80 grams of flour fertilizer and 4-5 grams of alkali are appropriate;
The amount of alkali added should also be flexibly controlled according to the age, tenderness and temperature of fermentation noodles, such as high temperature in hot weather,
There is more flour fertilizer, and yeast is easy to reproduce, so it can be more; When the weather is cold, there is less flour and fertilizer.
Some; If the following alkali is not used in time, the yeast in the dough will multiply and the dough will
It is acidic and should be neutralized by alkali.
How to make noodles? 1
1, baking powder is soaked in warm water, and the water temperature is preferably around 35 degrees.
2. Knead the dough with warm water soaked in baking powder 15 minutes. Then put it in the warm tide
Ferment in a damp place. If the room temperature is low, you can put it in a basin with the dough.
Cover the pot with warm water. The fermentation time shall not be less than 1.5 hours.
, preferably 2 hours.
3. After the fermented dough is soft, it is mixed with flour, kneaded and shaped for the second fermentation.
That is, put the dough in the test tray or steamer for not less than half an hour. this
Growing hair can make a difference. I usually cook bread for at least 2 hours in summer and 4 hours in winter.
hour
How to make faces 2
Rapid dough making method
I want to eat steamed bread, but I didn't make noodles. What should I do?
There is a way to try: add 500 grams of flour, 50 ml of vinegar, 35.
0 ml warm water, mixed noodles, simmer 10 minute, add 5 g baking soda or
Alkaline noodles, knead hard until there is no sour taste, so steamed bread is still soft.
——————————— This is an emergency.
How to make dough with baking soda?
The chemical name of baking soda is sodium bicarbonate, which is often used as baking powder at home.
Steamed bread. But steamed bread is often not very soft, because baking soda releases two when it is hot.
There is not much carbon oxide gas, steamed bread has few small pores, and the dough rises badly. on the other hand
Baking soda itself is an alkaline substance. If you use a little more, steamed bread will have an alkaline taste and color.
Yellow, vitamins are destroyed, and the effect is not ideal. If you add a certain amount of baking soda
The amount of acetic acid (vinegar) can make up for the above shortcomings. Not only can you produce a large number of two
Carbon oxide gas, it will not have a strong alkaline taste.
Pour 1 kg flour into a basin, add 3 ounces of baking soda and 1 ounce vinegar, and use immediately.
Stir the dough by hand (add some warm water), wake up a little, make steamed bread and put it in the drawer.
Steam for 30 minutes and it will be cooked.
————————————— This is laziness.
Honey can replace fermented dough by adding 250 ml of water per 500 grams of flour.
, honey 1.5 tbsp, pour honey into the powder mixing water and knead into dough.
After mixing, put it in a pot, cover it with a wet cloth, and put it in a warmer place for fermentation for 4 ~.
Six hours. When the dough expands to twice its original volume, it can be used. If you smell it,
The dough has a sour taste, so you can add some alkaline water appropriately and knead it evenly before using it.
————————————— This is innovation.
Beer steamed bread is soft. When mixing the flour, add some beer (half beer and half water).
Steamed buns like this are particularly soft.
My hair was softened by salt water. When kneading dough, you can shorten your hair if you put a little salt water in it.
During the fermentation time, steamed bread is softer and more delicious.
In cold weather, using baking powder and adding some sugar can shorten the fermentation time, and its effect is as follows
The fruit is good
————————————————— This is effective.
Optimum temperature of hair surface
The optimum temperature of hair surface is 27 ~ 30 degrees.
At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to achieve this,
A temperature, according to climate change, the temperature of baking water can be adjusted appropriately: summer.
Use cold water; Warm water of about 40 degrees is used in spring and autumn; It can be 60 ~ 70 degrees in winter.
Mix the dough with water, cover it with a wet cloth and put it in a warmer place.
The optimum temperature of hair surface is 27 ~ 30 degrees.
At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to achieve this,
A temperature, according to climate change, the temperature of baking water can be adjusted appropriately: summer.
Use cold water; Warm water of about 40 degrees is used in spring and autumn; It can be 60 ~ 70 degrees in winter.
Mix the dough with water, cover it with a wet cloth and put it in a warmer place.
—————————————————— This is the reference of professionals.
Add a little old flour, mix flour, add water and add beer (about a quarter can).
And noodles can be placed in hot spots (not too hot, it will become hot noodles).
Don't forget to use a little bit left, put it in the refrigerator, and put this piece in when making dough below.
Go and stir the dough. Next time, take out another piece. By the way, this dough is made.
You should put alkali in the spaghetti. If it is not sour, I don't know how much to add. Just try it.
Just once, too much will turn yellow ~ ~ ~ less will turn sour. This is an experience.
——————————————————————— This is a tradition.
How to make dough, 3
The process of fermentation is the process of cultivating yeast. Its mechanism is by breeding yeast.
And decompose a small amount of polysaccharide into water and carbon dioxide. There is little carbon dioxide in the dough.
Particles will expand when steaming or baking, thus making dough white and soft.
The process is as follows:
1. Add a little sugar and a little salt to a bowl of clean water.
2. Microwave to 30~40 degrees (about one minute)
3. put a flat spoon of active dry yeast (available in the supermarket, ask the clerk if you can't find it.
Where is the yeast)
4. Stir well to make the yeast dissolve (it looks a bit like mud soup)
Use this "mud soup" to mix noodles until you feel comfortable.
6. Keep it in a warm place at 30~40 degrees (not more than 70 degrees, otherwise the live yeast will become dead yeast.
Mother)
7. Wait 15~20 minutes. Pressing a hole with your finger after facial hair will not rebound.
8. Add a little dried noodles to adjust the feel
9. Make it into the shape you want. If the speed of noodles continues to increase too fast in this process,
Consider putting it in a cool place, such as a window. Yeast stopped growing at low temperature.
Grow, but not die.
9.5 If you feel that the dough is not ideal, you can wait for a while after processing and molding.
Yeast continues to grow.
10. Steam in a steamer for 5~ 10 minutes after the water boils, depending on the size and content.
1 1. Don't open the lid immediately after steaming, or the cold will make the dough shrink quickly.
, affecting the quality. Wait three minutes.
How to detect the pH value of hair surface
After the dough is fermented, be sure to add an appropriate amount of lye and knead it evenly. The following methods can be used to
Test its pH value:
(1) beat. Pat the dough with your hand. If you hear a bang, it means acid and alkali.
Appropriate degree; If you hear the sound of "empty", it means that there is less alkali; If you give a beep,
A beep indicates too much alkali.
(2) look. After the dough is cut, it is as big as sesame seeds and evenly distributed in the cross section.
Small holes indicate that the alkali is put properly; If the hole is small, it is long and thin, and the dough is beautiful.
Yellow color means too much alkali; If uneven big holes appear, the dough will become dark.
It means there is less alkali.
(3) odor. Open the dough and smell it. If it is acidic, it means less alkali. such as
There is an alkaline smell, indicating that there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right.
Suitable.
(4) grasp. Grasp the dough with your hands. If the dough is heavy and inelastic, it means there is too much alkali.
Yes; If it is not sticky or heavy, it has a certain elasticity, indicating that the alkali is just right.
(5) taste. Tear off a little dough kneaded with lye and put it in your mouth to taste.
If there is sour taste, it means less alkali; If there is an astringent taste of alkali, it means there is too much alkali; Ruojue
It is sweet, that is, the alkali is put properly.
Filial hair (usually fast hair)
A Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2.
Warm water (250g-300g) According to the water consumption of flour, sugar is 20g.
Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and stir well.
Even approach. Rake pit
2. Add warm water to the pit, add soybean oil, mix and knead into dough.
Wake up a little. Approximately 1 hour.
3. Wake up, make the buns you want to make, and bow your head and roll flowers slowly.
4. Put the blank into the drawer, put cold water into the basin and plug in the electricity.
Steam 13 minutes. (If steamed buns take about 30 -40 minutes, if steamed flower rolls take 17 minutes.
)
Method for make dough in cold weather
Cai Wenjiang
Beer steamed bread is soft. When mixing flour, add some beer (half beer and half water)
), steamed buns are particularly soft.
My hair was softened by salt water. When kneading dough, you can shorten your hair if you put a little salt water in it.
During the fermentation time, steamed bread is softer and more delicious.
In cold weather, using baking powder and adding some sugar can shorten the fermentation time, and its effect is as follows
The fruit is good