manufacturing method

(1) Use alkaline noodles

1. Add flour and water to the fermented noodles (old noodles) to make dough, and put it in a pot or fermentation box for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles);

2. Take out the fermented dough, add alkali and knead it thoroughly, then knead it into long strips, pick up the agent, put it on a steamer, steam it for 20 minutes on high fire and take it out.

(2) using baking powder

The baking powder is melted with warm water of 35-37 degrees, and the dough is stirred with this water. When the hardness is moderate, it will not stick to your hands. After kneading, cover it with a wet cloth to wake up and ferment. Today's weather will definitely get up in 2 hours. Then put the noodles on the chopping board, add the dry noodles and knead well, then wake up for a while. At this time, it depends on what you want to eat whether to add bean stuffing or put meat dishes or other things to make bean buns, steamed buns, rolls and sugar triangles. Let it stand for about half an hour after molding. Pay special attention to the process of cooking in the pot, be sure to use cold water in the pot, and don't say it without warning. If you boil water as usual, it will definitely come out with dead dough. The practice of boiling water on a big fire is only suitable for noodles fermented with flour fertilizer.

(3) Precautions

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■ Don't steam steamed buns with hot water.

Many people like to steam steamed buns with hot water or boiled water, thinking that it will drive fast. Actually, this is unscientific. Because cold steamed bread suddenly meets hot air and the surface is bonded, it is easy to make steamed bread sandwich.

The correct way is to add cold water to the pot, put the steamed bread in it, and then heat it, so that the steamed bread is evenly heated, soft and delicious.

■ How to judge the raw and cooked steamed bread?

There are several ways to judge raw steamed bread and cooked steamed bread:

(1) pat the steamed bread by hand, and it will be cooked if it is elastic;

(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;

(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.

■ Standard of steamed bread

On June 5438+1 October1day, 2008, the national standard "Wheat Flour Steamed Bread" jointly issued by the National Standards Committee and the AQSIQ was officially implemented.

This national standard is applicable to commercial steamed bread made of wheat flour, but buckwheat and other miscellaneous grains are not within the standard scope. In terms of sensory requirements, steamed bread must be round, complete and beautiful, without wrinkles and spots, with wheat fragrance; The volume of steamed bread should not be too small, and the volume of 1 g flour should at least exceed 1.7 ml, and steamed bread smaller than this volume is unqualified; Steamed bread has a maximum moisture limit, which should be less than or equal to 45%, otherwise it is easy to grow hair.

Tips for steaming steamed bread

(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed.

(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell.

(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation. Steamed bread is white.

Steamed steamed bread with yeast powder

I grew up in the north, and we live on steamed bread. In our hometown, we call steamed bread steamed buns or steamed buns or paper.

The following are the skills I learned from my elders, hoping to inspire and help you.

1, wash hands and wash basins.

2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed.

3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.

4. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into the basin, and stir it into spikes with the other hand.

5. Hold the basin edge with your hand, and rub the basin edge with the back of your hand with one hand until there is no sticky surface on the basin edge.

6. Rub your hands until there is no sticky surface on your hands.

7. Squeeze the dough with the force of pressing the wrist with both hands and turn it over repeatedly until the dough becomes soft and smooth.

8. Cover the basin to prevent the surface from drying out.

9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )

10. Arrange the panels, level them, dry them, and put them on the surface, which is the bottom of the box.

1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles with your hands to the bottom of the basin, and put the rubbed noodles together with the big ones.

12. Knead the dough into strips, and put the dough on the head on the right with the left hand, depending on the width of the four fingers of the hand. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand.

13, the dough is wrapped in pieces, and now it looks like steamed bread. Pay attention to cover it with cloth and leave it for two or three minutes.

14, while waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in reeds or cloth strips, and put the cloth strips evenly on the reeds.

15. Put the steamed bread on the arranged reeds and cover the pot.

16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes.

17, turn off the fire, wait a little while, and the pot can be boiled.