Production 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 a starter 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 on a strong fire for 20 minutes, and take it out.

(2) Using baking powder

The baking powder is melted with warm water of 35-37 degrees, and the dough is mixed with this water. When the hardness is moderate, it will not stick to your hands. Knead it and cover it with a wet cloth to wake up and ferment. Today's weather, 2 hours is sure to get up. Then put the noodles on the chopping board, add dry noodles and knead them evenly, and then wake up for a while. At this time, it's up to you, whether you add bean stuffing, put meat and vegetables or other things to make bean buns, steamed stuffed buns, flower rolls and sugar triangles, depending on what you want to eat. After forming, let it stand for about half an hour. Special attention should be paid to the process of boiling on the pot, which must be medium fire, and cold water should be used in the pot, so 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 over high fire is only suitable for noodles fermented with flour fertilizer.

(3) Matters needing attention

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■ Do not use hot water for steaming steamed bread.

Many people like to steam steamed bread with hot water or boiled water, thinking that it will drive fast. In fact, this is not scientific. Because the cold steamed bread suddenly meets the hot air and the surface is bonded, it is easy to make the steamed bread sandwiched.

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

■ How to judge raw and cooked steamed bread?

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

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

(2) Tear the skin of a piece of steamed bread. If the skin can be uncovered, it will be cooked, otherwise it will be immature;

(3) After lightly pressing the steamed bread with your fingers, the pits will soon be calmed down into cooked steamed bread, and if they are sunken and do not recover, it means that they have not been steamed.

■ Standard of steamed bread

From 2008 1 month 1 day, the national standard "Wheat Flour Steamed Bread" jointly issued by the National Standards Committee and the General Administration of Quality Supervision, Inspection and Quarantine was officially implemented.

This national standard is applicable to commercial steamed bread made of wheat flour, but other coarse cereals such as buckwheat are not included in the standard. In terms of sensory requirements, steamed bread must be round, complete and beautiful, without wrinkles and spots, and smell like wheat; The volume of steamed bread should not be too small, and the volume of 1 g flour must at least exceed 1.7 ml, and steamed bread smaller than this volume is not qualified; There is a maximum moisture limit for steamed bread, 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 seems to be out of shape, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop 10 minutes, and the dough will be out of shape.

(2) If there is no yeast, honey can be used instead, and honey15-20g can be added to every 500g of flour. After the dough is softened, cover it with a wet cloth for 4-6 hours before it can be launched. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet.

(3) The indoor temperature is low in winter, and it takes a long time to make dough. 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 a proper amount of alkali to remove the sour taste. Check whether the amount of alkali used is moderate. You can cut the dough with a knife. If there are holes with even sesame seeds on it, 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, vinegar100-160g can be added to the steamed bread water, and then the steamed bread is put into the pot and steamed for10-15 minutes, and the steamed bread can turn white without any smell.

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

Steamed steamed bread with yeast powder

I grew up in the north, and we take steamed bread as our staple food. In our hometown, we call steamed bread steamed buns or steamed buns or examination papers.

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

1, wash hands and wash basin.

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

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

4. Dig a large ladle of white flour with a ladle, or add a little corn flour, pour it into the basin, and stir it into a spike shape with the other hand.

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

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

7. Squeeze the dough with the force of pressing the wrist with both hands, and turn it upside down repeatedly until the dough is soft and smooth.

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

9. Leave it in a sunny or warm place for three or four hours, and you can do other housework in the future. (The above is the dough mixing process, pay attention to the three lights: basin light, hand light and surface light, 15 minutes can be done. )

10, tidy up the panel, level off, clean and dry, and put it on the face, which is the bottom of the case.

1 1, put the prepared noodles on the panel together with the basin, pour the noodles on the case, grab a small amount of dry noodles by hand and rub the bottom of the basin until it is clean, and put the rubbed noodles together with the big ones.

12. Knead the dough into strips, put the dough on the right head with your left hand, subject to the width of the four fingers of your hand, move your left hand to the left, chop off a piece, and move it to the left in turn, so as not to hurt your hand.

13, the pieces of dough are packed, and now they look like steamed bread. Pay attention to cover them with cloth and leave them 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 the reed or slip the cloth, and put the slip on the reed evenly.

15. Put the steamed bread on the sorted reed and cover the lid.

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

17, turn off the fire, wait a little while, and you can boil the pot.