Make steamed bread easily, and make steamed bread with a bread machine.

The production process of steamed bread is as follows: raw materials → dough mixing → fermentation → molding → proofing → steaming → cooling → finished products.

The flour used for steaming steamed bread generally adopts medium gluten flour.

Starter: mainly flour seeds, fermented grains, instant dry yeast or fresh yeast.

Ingredients: 500g of flour, 5g of fresh yeast and 250g of warm water (if you want to taste good, you can mix milk and sugar with water).

Steamed bread making:

1. Flour mixing: You can dissolve the yeast in some warm water and put the flour into the basin. Yeast water is directly sprinkled on the flour. After fully mixing, gradually add water and stir until there is no dry surface in the basin to form gluten. Knead until the dough 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 doubles in size and the honeycomb structure inside is uniform (I put it in a bread machine for fermentation).

3. Forming: Knead the dough evenly until there are no bubbles in the dough. You can cut the dough with a knife to see if there are obvious bubbles in the cross section of the dough. If there are no obvious bubbles, the dough will be 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 put steamer paper on the steamer (sold in the supermarket) and put the steamed bread in it. 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, turn off the fire, open the lid after 3 minutes, and take it out to cool.

Key points:

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 to check when steaming. After the steamed bread is cooked, it can be cooked in about 20-30 minutes according to the size of the steamed bread. Take it out in time after 3 minutes to cool, and don't simmer in the pot.

4. The joint 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.

Remember the above four points, I believe my friends will make beautiful buns.

Hand-made, but the dough is very tired and needs to be fermented for a long time.

After using the toaster, the problem was solved. Add the raw materials, select the kneading program, press the button, and the noodles will be ready in 1 hour.

Take it out and knead it into the shape of steamed bread. Steam in a steamer for about 15 minutes.

Formula 1:

1 glass of milk

Two cups of refined flour.

2 teaspoons of baking powder

2 tablespoons sugar (according to personal taste)

Equation 2:

250g flour

1 15g water

0.5g soda

2.5g yeast

10g salad oil

1 g salt

25 grams of sugar.

Formula 3:

1, half of milk and water 1.25 cups are poured into the bucket first.

2, sugar 30g (this is the sweetness of northerners and can be eaten with dishes. Personally, I don't think it's sweet enough, because my family is from Guangdong, and steamed bread is used for dessert, and the sugar used is 60g). Pour the sugar into the bucket

3. Pour 500g ordinary flour into the bucket.

4. Pour 5g yeast powder on the flour.

5. Put the bucket into the machine and choose the dough for about 50 minutes, then you will be free. The toaster helps you with your work.

6. Take out the dough and wake up for 10 minutes.

7. Press the dough into sheets with a dough stick, fold it, press it again, and fold it for 3-5 times to make the dough surface smooth. Press the dough into strips. Cut into steamed bread with a knife. Just put it aside for fermentation. It takes about 50 minutes or more. See if it will get fat. It seems light. If not, keep waiting until it looks gentle.

Another way is to turn on the electric stove at home at 50 degrees and put a plate of hot water in it, then turn off the electricity and put the steamed bread in it for fermentation, but I have done it twice, because I forgot the fermentation time, so I still wait honestly.

8. In the drain pan, after the water is boiled, put the steamed bread in and steam it for 10- 12 minutes.

Equation 4:

250g medium gluten flour (jiaozi flour from supermarket).

Water 1 15g (remember to reserve one third of water and add it according to the draft of flour).

0.5g soda

Yeast 2.5g

Salad oil 10g

A pinch of salt,1g.

25 g sugar

Production method:

1 Put all the ingredients into the bread maker, remember to put the flour and yeast last, dig a hole in the flour and bury the yeast.

2. Choose the dough making program, and then wait until the dough is ready, make it twice as big and the dough will not shrink (about 1 hour).

3. Select the dough making program and stir the dough again until it stops. Take out plastic surgery

4. Let the dough embryo stand for 15 minutes, at the same time, turn on high fire to boil water, and steam the dough embryo in a steamer for 20 minutes.