Step one, mix the dough.
When mixing flour, mix it with warm water. First, add warm water to the flour several times. Because the brand of flour you use is different and the season of mixing flour is different, the amount of water you use is slightly different. I overturned the car in Hainan and added water according to the experience of Shandong, but the dough mixing failed, so I want to talk about it in particular. After kneading the dough, put it in a warm and humid place for fermentation. Now it can be fermented at room temperature in summer. Find a warm environment in winter, such as a pot filled with warm water, or put it on the balcony to bask in the sun. One purpose is to increase the temperature during fermentation and promote fermentation better.
Step two, mix the dough.
As for the dosage of yeast, the common dosage is 100 g flour 1 g yeast. Add yeast according to your flour quantity. If you are in a hurry, you can reduce the fermentation time a little. On the contrary, if you add less, you can wait more time to change the success rate. Fermentation time is directly related to temperature. Usually it takes about three or four hours in winter and one or two hours in summer. If the dough is open and there are many honeycomb holes, the fermentation will be successful. For home-made noodles, I don't recommend using large powder. Although it can increase swelling, it is a chemical after all, so it is better to use it less.
The third step is the second awakening.
After the dough is cooked, knead it for a while and knead it evenly, so that the dough will be soft and firm, and the steamed buns will be soft and chewy, and the taste will be better. This step must not be lazy. If you feel tired, just rub it a few times, and you will know the answer in the taste behind. Divide the dough and wrap the buns in leather bags. Wake up the steamed stuffed bun twice after it is wrapped. This step is to ensure that steamed buns are softer. Cover the steamed stuffed bun with cloth after waking up to prevent the dough from hardening. When the steamed stuffed bun is bigger than the original one and feels lighter in your hand, you wake up. This wake-up time is also a variable, depending on the temperature, but the shape and feel are the same, which shall prevail.
The fourth step is steaming.
When steaming steamed bread, put boiling water in the pot, because there is a process of water heating when steaming with cold water, and excess water vapor will affect the surface of steamed bread, which is easy to cause skin collapse and flower drops, which is very unsightly. Boil water on fire 15-20 minutes, and do not open the lid when steaming, so that the dough can be fully fermented and will be white and soft. You can't take it out immediately after turning off the fire. It takes two or three minutes to open the lid. This is also to prevent the dough from suddenly collapsing in the cold.
If you do the above four steps well, you can steam soft and delicious steamed buns. I hope Yang Ma's answer can help you. If you have any questions, please feel free to @ yangma kitchen. I am happy to use my experience and knowledge to face and solve problems with you.
How to mix dough to make steamed stuffed buns soft and not collapse? My method is to add eggs to the dough, soak the yeast powder in warm water for a while, stir it evenly, pour it into the flour, add some salt or sugar to promote fermentation, and beat two eggs to make the egg noodles soft (add eggs to the cake). After using these dough, in summer, it will double in less than 3 hours, then add baking soda to the dough and knead it repeatedly until it is not cooked. After waking up for half an hour, the noodles not only came out, but also woke up. Steam in cold water 15 minutes, then turn off the heat. Don't open the lid, because the steamed bread has just been steamed and not yet formed. If you open the lid at once, the steamed stuffed bun will retract. No matter how good and wonderful the hair is, it is a waste. Turn off the fire 10 minutes later, open the lid and enjoy.
I grew up eating my mother's imperfect buns. So that every time I make soft buns now, I feel very fulfilled.
So what is the reason why the steamed stuffed bun is soft and does not collapse? ① Insufficient or excessive fermentation.
Primary fermentation: 500 grams of medium gluten flour, about 260 grams of water and 4-5 grams of yeast melted in warm water are fully mixed and kneaded into smooth dough. Cover with plastic wrap, keep the dough moist, and let it stand and ferment until it is twice as big, so the fermentation time is 2-3 hours in winter and 40-60 minutes in summer.
Secondary fermentation: take out the fermented dough and knead it into smooth dough, then roll steamed bread. Wrap it before fermenting. The secondary fermentation time should not be too long, generally about 15-20 minutes.
② The dough is not thoroughly kneaded and the dough is not smooth.
Whether it is the first round or the second round, try to knead it into a smooth dough so that the finished product will be smooth. Otherwise, the uneven dough can't be steamed into smooth steamed bread.
③ Time for steaming steamed bread.
The length of steaming will also directly affect whether the steamed buns will collapse. Generally, the steaming time of steamed buns is 15 minutes after the water is boiled.
④ Selection of steamer
The steamer is a steamer with strong air permeability or a pot with air holes, which is convenient for steam circulation. Try to choose a pot cover that is high in the middle and low around, so that water vapor will not drip on the steamed bread and cause potholes.
⑤ Thermal expansion and cold contraction.
Don't open the lid at will when steaming, and open the lid after the temperature drops slightly for 5 minutes after turning off the fire. Otherwise, sudden thermal expansion and cold contraction will also lead to the collapse of steamed buns.
The above is my personal experience, hoping to answer questions for the subject. If you have any shortcomings, you can leave me a message and discuss it together. I'm a fireworks chef. Welcome to pay attention.
Hello, everyone. I'm Sister Ann, and I'm glad to answer this question. How to make dough so that steamed buns don't collapse? Although steaming steamed buns with flour is a common thing in our daily life, it is impossible to steam fluffy, soft and delicious steamed buns and buns if the flour is not cooked well. Next, I will tell you about my experience in steaming steamed buns and steamed buns.
1: Flour mixing: take 500g flour, 5g yeast powder and sugar 10g, mix them evenly, mix them evenly with 250g warm water, knead them into smooth dough, and cover them to make them twice as big.
2. Prepare stuffing, take 250g minced beef stuffing and put it into the pot, add 500g chopped vegetables, add chopped green onion and Jiang Mo monosodium glutamate, and pour in sesame oil and stir well for later use. (soy sauce, soy sauce and salt have been added in the filling process, so salt is not needed in the filling process. To understand the process of filling out the form, please go to my homepage to watch the video of filling out the form. )
3. How to judge whether the dough is in place? First poke a hole in the middle of the dough with your fingers, don't retract it, and then break the dough with your hands to see that the honeycomb inside is particularly rich, so that the dough is ready. Rub the dough on the chopping board, exhaust it, and put it back in the basin for 5 minutes. Take back the chopping board and knead it directly into strips, cut it into pieces of your favorite size, flatten and roll it into round cakes with thick middle and thin sides, put the prepared stuffing in the middle, fold it in half along the edge and pinch it tightly to prevent the stuffing from leaking out. Put the wrapped steamed stuffed bun on the cover plate for the second time 10-20 minutes, and cover it with a layer of cloth to prevent water leakage.
4. The size of the steamed stuffed bun has obviously increased, and it is very light in your hand, which means that it has been awakened. Put the steamed buns in a steamer, steam them in boiling water for 15 minutes, and simmer for 3 minutes. The steamed buns are fluffy and soft, and do not shrink or collapse.
Important tips (1) must be sent in place. (2) After the dough is kneaded and sobered up for 5 minutes, put it directly on the chopping board, and do not knead it again, so that the second sober-up will be quick, especially when making meat buns, it is easy to marinate the dough for too long, resulting in feminine buns. (3) Don't roll the meat buns too thin. (4) Adjust the meat stuffing to be hard, not too soft. (5) steaming in boiling water. Don't cook it immediately after steaming, in case it shrinks when it is cold.
I hope my answer above can help you. Please give me a pass if you like. If you have any comments or suggestions, please leave me a message. I'm Anjie Cuisine.
I always thought that the big steamed stuffed bun made in Yantai, Shandong Province was unique to Shandong, and I thought it could be eaten in Shandong. However, my son said that only Yantai and Weihai have big steamed buns, but not in other places in Shandong, and the big steamed buns made in rural areas here are soft and delicious, which is quite famous.
Relatives from Qingdao visit our family every year. When they leave, they always ask someone to help steam a pot of steamed bread and take it back. Relatives say this kind of big steamed bread is soft and glutinous, and the stuffing is delicious. Today, I will talk about the methods that the subject wants to learn about the soft and delicious steamed bread, so as to ensure that everyone will learn.
Pay attention to the details when mixing noodles, just like the hardness of steamed bread noodles on weekdays. Add a little salt or sugar, not much, but a little is enough. When the dough is made, there are many honeycomb pores in the dough, which can be used to knead bread buns. Our family never uses soft steamed bread, which is generally as hard as steamed bread noodles. In fact, although the flour is a little hard, as long as it is in place step by step in the production process, soft steamed bread or steamed buns will still be steamed out.
Before making steamed bread, knead the dough vigorously, add appropriate amount of alkali powder, knead until the dough is in a good state of elasticity, and start wrapping steamed bread. At this time, the dough is smooth and delicate, and it is very easy to use. It can be said that any shape will change into any shape, and the wrapped buns are beautiful and white.
The most crucial step has come. After wrapping the steamed bread, put all the steamed bread into the pot, cover it and sober up. Steaming begins when the buns swell up, so that the buns are particularly soft and fluffy and soft like bread.
The steamed buns and steamed buns in the big pot are much more delicious than those in the small pot, so relatives especially like to come to our place to eat big steamed buns when they visit relatives, and take some home when they leave.
Do you remember? Pay attention to three small details to ensure that you can easily make soft and delicious buns at home.
First, add a little salt or sugar to the dough.
Second, after the dough is done, add the flour alkali and rub it hard. The longer the dough is kneaded, the stronger it will be, and the whiter and more delicious the pasta made from flour will be.
Third, after wrapping the steamed bread, you must wake up until the steamed bread skin bulges out. It's best to watch steamed buns start steaming.
Steamed bread skin must be soft and delicious. Steamed steamed bread is similar to this one. If you don't bother, you can also cook flour and add dry flour while mixing noodles. This kind of steamed bread needs to wake up more. After waking up, the steamed bread skin will be soft and chewy.
Recently, many people are idle at home, and people who love cooking are tossing all kinds of delicious food in the kitchen. For people who are tired of eating steamed bread, noodles and rice, steamed bread is a good choice. Today, Fat Mom teaches you the skills of steaming steamed bread. When steaming steamed bread, the fat mother taught you three tricks. Steamed buns are tender and juicy, soft and delicious, and do not shrink or collapse.
The first trick, first talk about the formula of dough.
For ordinary families, the formula is: 500g flour +4g yeast +2g sugar +260ml warm water. If you are opening a shop, the formula is: 500g flour +4g yeast +2g baking powder +5g liquor +3g lard +255ml warm water. The steamed stuffed bun skin made by this method is white, delicate, soft and delicious, and does not harden after cooling. Flour can be medium gluten flour or special steamed stuffed bun flour.
The second trick, let's talk about hair skills.
According to the above formula, knead the noodles into "three lights", face light, basin light and hand light, and cover them. Put it in a warm place and let it stand for about 45 minutes before you wake up. This is the first time I woke up. Then roll it into dough, wrap it in buns, and let it stand for about 15 minutes to wake it up for the second time. Remember to do secondary proofing, which is the key skill of soft steamed stuffed bun skin.
Because after the first proofing, the dough was rolled into thin skin and the air inside was squeezed out. So after wrapping, don't cook in a hurry. You need to wake it up for the second time to make it slow and fluffy, so that the steamed stuffed bun skin will be soft and delicious. Many steamed stuffed buns are hard and even feel like "dead noodles". In fact, they lack the process of secondary proofing.
Third, finally talk about steaming.
After the steamed stuffed bun is raised twice, it is best to steam it with cold water when it is cold, so that the steamed bun skin will rise with the temperature in the steamer, so that the steamed bun skin will be fluffy. If boiling water is directly steamed in the pot, the steamed bread skin is directly heated at high temperature, which is not easy to rise. Steamed bread is not big, and the taste is not soft. If the room temperature is high and the steamed bread is developed, it can also be steamed directly with hot water.
One more thing, after the steamed stuffed bun is cooked, don't worry about lifting the lid. After turning off the fire, let it continue to stew in the steamer for about 5 minutes, and then open it when the air pressure inside drops. Otherwise, it will be soft when it is first opened, but it will collapse soon. This is because of the high temperature and high pressure inside. If you open it directly, it will lead to discouragement, and the steamed stuffed bun will easily retract. This point is easily overlooked by many people.
Here is a skill to adjust the stuffing of steamed buns. If it's a vegetarian dish, you can put a little pepper oil in it and mix it evenly. It's delicious. If it's jiaozi with meat stuffing, you can put a little pepper and Jiang Shui properly, which can not only remove fishy smell but also make the stuffing taste more tender and juicy. But whether it is meat stuffing or vegetarian stuffing, it should not be too oily, otherwise it is easy to leak the stuffing.
When steaming steamed buns, chubby mother taught you three tricks, the recipe of dough mixing, the skills of dough mixing and the steaming method. The above is a detailed introduction. In addition, I also share the stuffing skills. You can do it at home if you are interested. According to the method, ensure that the steamed stuffed bun is fresh, fragrant and juicy, the skin is soft and delicious, and it does not retract or collapse. Like this article, welcome to share, thank you!
I'm happy to answer this question. I usually steam steamed bread like this.
Soak the old dough stored the day before, and put it in the evening with the soaked dough, 500 grams of flour and 300 grams of water. Put the noodles in the basin, cover them and wake them up.
Secondly, before steaming steamed bread the next day, take the noodles out of the basin, add a proper amount of alkali and knead them evenly until they are not sticky.
Third, cut the kneaded noodles into pieces, knead them into sections, cut them into small pieces, roll them into circles, and then start making buns. Steam in a steamer 15 minutes. Steamed buns are especially fresh.
Special attention: the steamed stuffed bun should use gluten, and the steamed stuffed bun should be fresh and not fragile.
This is my sharing. I am Yang Yang's mother, and I love life and food. Attention? thank you
Let me share my method of making hair noodles!
1. Put 1 000g of flour,1bag of baking powder and one tablespoon of sugar into a basin, and add warm water to form a smooth dough. Cover it in summer and wake up in about 45 minutes!
2. Take out the dough and divide it into steamed bread-sized preparations to make steamed bread blanks.
3. Leave the steamed bread blank for about 30 minutes, steam it for 20 minutes, turn off the fire, don't cover it immediately, cover it for another 3 minutes, and then take it out. The big white steamed bread is ready and won't shrink! Health is not added!
I'm glad to answer this question. First of all, I want to tell you that the softness of steamed buns is not only related to dough, but also related to the exhaust of kneading dough, the amount of stuffing, the time of secondary fermentation and steaming, and the method of steaming. One of these links may lead to the collapse or non-collapse of steamed buns. Let me tell you how I made a soft and non-collapsing steamed stuffed bun, taking the steamed stuffed bun stuffed with minced mushrooms and tofu as an example!
Required ingredients: pork stuffing, dried mushrooms, old tofu, wheat flour, corn flour (optional), yeast, onion and ginger.
Seasoning required: cooking oil, salt, light soy sauce.
Step 1: Mix the dough.
Pour warm water not exceeding 40 degrees into the measuring cup, and the amount of yeast can be spread in the measuring cup. The ratio of corn flour to wheat flour is 1:4 (wheat flour can also be used, depending on personal preference). Stir the flour while pouring until it is flocculent. Knead the dough until it is smooth, cover it, and wake it to twice its size. This is one of the key points that the steamed stuffed bun is soft and does not collapse.
Step 2: Mix the stuffing.
(1) Add a little soy sauce, a proper amount of soy sauce, salt, cooled cooked cooking oil, chopped green onion and Jiang Mo to the pork stuffing, stir in one direction until the meat is thick, add a little boiled water several times while stirring, and marinate for 20 minutes after stirring, so that the meat stuffing made is tender and juicy.
(2) Soak the mushrooms, wash and dice, and dice the old tofu.
(3) Heat the pan, add appropriate amount of cooking oil, add onion and ginger, add diced mushrooms, add diced tofu, stir-fry a few times, add appropriate amount of salt, and let cool.
(4) Heat the pan, add a proper amount of cooking oil, add onion and ginger, saute until fragrant, then pour in the marinated meat stuffing, stir fry, take it out, and let it cool. The fried minced meat is fresh and delicious.
(5) Mix the diced mushrooms, diced tofu and minced meat together, and mix well to make the filling.
Step 3: Knead the dough, exhaust the air, and make steamed bread.
Knead the dough more, be sure to knead it more. I usually count to 300 times while kneading dough, so that the gas in the dough can be exhausted more fully, which is also the key point for the steamed stuffed bun to be soft and not collapse. Knead into long strips, divide them into dough with uniform size, then roll them into dough with thick middle and thin sides with a rolling pin, put enough stuffing, squeeze out pleated flowers and wrap them into buns. If you put too little stuffing, the dough will swell when steaming, but without enough stuffing, it will shrink, which will affect the softness of steamed buns and even collapse.
This is a very good noodle.
Step 4: secondary proofing.
After wrapping all the bags, pour a proper amount of cold water into the pot, put a steaming cloth or brush a layer of cooking oil on the steaming curtain to prevent the pot from sticking. Put the steamed bread on the steaming curtain in turn, leaving a gap in the middle, because the steamed bread will become bigger when it is steamed for the second time. Cover it again and wake it up for 20 minutes for the second time. This step is also crucial. The second proofing can make the dough ferment more fully and make the steamed buns fluffy and soft.
Step 5: Steam steamed bread.
Steam over high fire, steam over high fire 15 minutes, turn off the fire and simmer for 5 minutes before opening the lid. This is the key. Stewing for 5 minutes can let the steamed buns cool slowly, and prevent them from shrinking and collapsing due to sudden cooling, which will affect the taste and beauty. This is also the key point that the steamed stuffed bun is soft and does not collapse.
Note: the steaming time is not easy to be too long or too short. If it is too long, it will cause the pot cover to produce a lot of steam, which will drip on the steamed bread and burn the dough to death, so that the steamed bread will not collapse. If the steaming time is too short and the dough is not steamed well, the steamed buns may collapse and not be soft.
All of the above are summarized in the process of making steamed buns. The steamed stuffed bun made according to my method is soft but not collapsed, delicious and nutritious. I hope it will help everyone!
Hello, I'm Brother Ning, and I'm very happy to answer your questions today. The question you are asking is how to make dough so that the steamed stuffed bun is soft and does not collapse.
First of all, I'm from Shanxi, and I'm also a post-80s generation who made faces in 2 1 year. Let me answer your question.
There are two main types of dough: the first is yeast powder dough.
Take 5 kilograms of flour as an example, add 50 grams of yeast powder and stir the flour with warm water (about 25 degrees). A catty of noodles is about half a catty of water. Don't make noodles too soft. Wake up at room temperature for 30 to 50 minutes, and the hair will become slightly warped and start making buns.
The second is the old fermented noodles.
Take 5 kg of flour as an example, add about 1 kg of old yeast starter. Mix the flour with warm water (about 25-30 degrees). One catty of flour is about half a catty of water. Depending on the degree of dryness and wetness of flour, flour should not be too soft. It takes about two to three hours to wake up at room temperature and send it face to face to a slightly convex hemisphere with no obvious honeycomb eyes on it, so you can start making buns.
After the old fermented noodles are prepared, it is necessary to add alkaline noodles (preferably Tianjin Red Triangle) to achieve acid-base balance.