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 block with the force of pressing the wrist with both hands, and turn it upside down repeatedly until the dough block 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.

Steamed bread is delicious, but it is troublesome to make. I'm afraid my hands will stick to my noodles, so I often go to my mother's to bring them over for ready-made food.

I am not a pastry chef.

How to know how to cook 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.

There are three key links in making steamed bread: first, the noodles should be reconciled, and the ratio of yeast powder to flour should be done according to the instructions. It is best to buy a piece of cooked noodles to make yeast. Second, the time to make dough should be long enough. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and noodles should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Uncooked noodles should be steamed with cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Do not open the lid in the middle. The steamed bun struggles for breath, and it is not easy to make the steamed bun mature when the breath runs away.

Xuansongde steamed bread

The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is not appropriate, for example, it can only become a "baked cake" with hard skin and soft inside due to uneven heating; If you want to get Xuan Song's steamed bread, you must ask high-temperature steam for help. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles are inflated, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface. Such steamed bread is elastic and tastes sweet and delicious.

Steamed bread is the staple food in the north. The production process of steamed bread includes: leavening, kneading with alkali, shaping and steaming.

1, dough:

Put a proper amount of baking powder into ordinary flour to make dough, mix it evenly with water, knead it until it doesn't touch your hands, cover the dough in a pot and let it ferment. If the temperature is below 10℃, keep it by the fire.

2, alkali kneading:

When the equal surface swells up, it will be honeycomb-shaped and slightly sour when torn. At this time, you can take the surface out and put it on the panel, add a proper amount of edible alkali and knead it. When you can't smell the sour taste, tear a piece of dough with the size of your forefinger and bake it by the stove. If it is yellow and the nose smells sour, it will be shaped. If it is yellow, it means there is too much alkali. You can leave it for a while, send it again, and then steam it. If you smell sour taste, there is less alkali, and you need to apply a little alkali to shape.

3, shaping:

Knead the dough into round strips according to the size of the steamer, and then cut it into squares with a knife, which is square steamed bread. If you cover the panel with your hand and rotate and gently knead the dough, you can make round steamed bread.

4. Steam the upper drawer:

Put the kneaded steamed bread in the steamer in order, leaving a certain interval. After the water in the pot boils, put it into the drawer and start steaming. The water in the pot should always be in a boiling state, and the steaming drawer should not leak, so that the steamed head is loud and delicious. The steaming time depends on the size of the steamed bread. Generally, steamed bread needs to be steamed 1 hour to be cooked, and then the drawer can be deflated. If you don't eat at that time, you should take the steamed bread out of the steamer in time to prevent it from sticking to the bottom.

The methods of making dough are 1. dry yeast (convenient, easy to operate and nutritious), and 2. fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is inconvenient to store for a long time! ), 3. Old flour (not easy to master, it will damage nutrients when neutralized by alkali), and 4. Spontaneous flour (it takes a short time to make flour, and it can be made in 30 minutes. Generally, supermarkets will sell them). Why don't you try it? Wish you success! !

First, the hair surface:

There are two ways to make hair.

1. Use flour fertilizer to make noodles (usually called big alkali made noodles)

Soak the flour fertilizer in water first, then pour the flour into it and mix it evenly. Wake up for 8 hours until the flour is 1 times the original, and then it has no sour taste to the alkali face and a little alkaline taste.

Wake up for half an hour, and then put some vinegar in the pot to avoid the steamed buns. Be sure to put the buns in with cold water before turning on the electricity.

2. Hair with filial piety (usually quick hair)

A ingredients: 500g of flour, 3g of dry yeast and 5g of baking powder, soybean oil 1 2,

Warm water (250 grams-300 grams) according to the water consumption of flour, sugar 20 grams.

Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and mix.

Evenly close. rake the pit.

2. Add warm water into the pit, add soybean oil, and mix and knead into dough.

Wake up a little. About 1 hour.

3. When you wake up, make the buns you want to make, slow your head and roll flowers.

4. Put the green body into the drawer, put cold water into the pot, and plug in the electricity.

Steaming 13 minutes is enough. (If steaming steamed bread is about 30 minutes-40 minutes, if steaming flower rolls 17 minutes)

Common problems in making steamed bread

Common problems and solutions in steamed bread making

1.The surface is easy to collapse.

(1) there is a fault during molding, and air bubbles should be discharged during molding to form a uniform whole inside and outside the dough.

(2) The dough proofing speed is too fast, which can reduce the dough fermentation temperature.

(3) steam is not prosperous, but it can be rapidly steamed.

④ The yeast has insufficient stamina, so Angel yeast can be used to make dough.

⑤ The quality of flour is poor and the gluten strength is not enough, so medium gluten flour can be used.

2. The steamed bread is too swollen and fluffy

① If the proofing time is too long, it can shorten the proofing time.

(2) flour gluten is not enough, can use strong gluten flour.

③ If the dosage of yeast is too large, it can be reduced appropriately.

3. The surface of steamed bread is not white

① The quality of flour is poor, so medium gluten flour with good quality and Angel yeast companion can be used.

(2) molding is not good, to keep the dough surface smooth when molding, you can press the surface properly and sprinkle some dry powder.

4. The skin is dull, wrinkled or cracked

① If the proofing speed is too fast, the fermentation temperature can be reduced.

(2) the steam is insufficient, and it can be rapidly steamed.

(3) the steamed bread is rough and smooth, and can be calendered by a dough press for 3-4 times.

④ The gluten content is low, so medium gluten flour and Angel yeast can be used instead.

5. The finished product is prone to aging, hardening and slag dropping.

① The quality of flour is poor, so medium gluten flour can be used instead, and Angel yeast can be used as a companion.

(2) when the steamed bread is formed, the water is insufficient, so water can be used appropriately.

③ If the stirring is insufficient, it can be fully stirred to form a network of gluten.

④ If the fermentation is insufficient, Angel yeast with strong fermentation ability can be selected.

6. Rough internal organization

① The quality of flour is poor, so medium gluten flour can be used instead, and Angel yeast can be used as a companion.

② Too long dough fermentation time and high temperature can shorten the fermentation time and reduce the fermentation temperature.

(3) when mixing too much powder, can give up less powder.

7. Slow fermentation

① If the amount of yeast is small or the activity decreases, the amount of yeast can be increased appropriately, and attention should be paid to the preservation of yeast at low temperature.

② The dough temperature is low when kneading dough, and warm water can be used when the proofing temperature is not enough.

③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt.

8. Epidermal blistering

① If the proofing humidity is too high, it can reduce the proofing humidity.

(2) there are bubbles during forming, but try to drive them out during forming operation.

(3) When steaming, water drops on the surface of steamed bread, so as to avoid water dripping directly on the surface.

9. Steamed bread is small in size

(1) gluten is not enough, can use medium gluten flour.

② The dosage of yeast is not enough, so it can be increased.

③ The fermentation time is not enough, which can prolong the fermentation time.

10. The epidermis is wrinkled and shrunk.

① Flour gluten is too strong.

② Overfermentation

③ The dough is not slack.

11.The steamed bread didn't rise and became a dead noodle.

If the water temperature of the dough is too high, the yeast will be scalded to death, and the dough can be kneaded with warm water.

Steamed bread formula:

500g flour, 3.5g yeast, 5g baking powder, 10g sugar.

Yeast is mixed with 30℃ warm water, and then steamed in the drawer for 30 minutes 15 minutes!

(Generally, curtains are not used, but salad oil is applied to stainless steel steamer! )

The proportion of ingredients should be correct! It's best to buy a family scale, which is very cheap and convenient!

I am a western pastry chef, for reference only!

Sesame/milk steamed bread

Materials:

A medium gluten flour 200g

B low-gluten flour 100g

C fine sugar 30g

D Ice water 40g (warm water is available in winter)

E cream 5g

F dry yeast 5g

G alkaline powder 0.5g (baking soda can be used instead or omitted).

H whole milk 140g

I 70g of old dough (use 70g of the above old dough and freeze the rest).

J 4~5 tablespoons of black sesame powder. (Black sesame is fried and ground with a coffee machine or grinder.)

Practice: (slightly modified)

1. Mix medium-gluten and low-gluten flour, fine sugar, dry yeast and alkali powder evenly. Add ice water and fresh milk and knead into dough. Cover with plastic wrap and let it stand for three minutes until the gluten softens. Then add "old dough" and knead it out. Then add cream and knead it hard to make a smooth dough with gluten.

2. Divide the dough into two halves. Half of the dough is covered with plastic wrap to relax slightly. The other half is added with 4~5 tablespoons of black sesame powder and 1 tablespoon of water. The sesame powder is fully kneaded into the dough for about 3 minutes. It is rounded. Cover with plastic wrap to relax slightly.

3. Gently flatten the fresh milk dough with a stick (about 6 times), then press it to a thickness of 0.3 cm, cover it with plastic wrap and relax for three minutes. (At this time, you can stick the other half of sesame dough in the same way.) Roll the fresh milk dough into a stick shape. Tighten the seams. Slightly lengthen it. Divide it into 4-5 portions. Put the divided dough on wax paper. Put it in a steamer. Ferment for 30-35 minutes. Be careful not to let the surface air dry. (If you make a small steamed bun, divide the dough into 20g portions. Ferment for 25 minutes).

4. Boil the water. (The water should be simmered early. Don't heat the hot water until the steamed bread is fermented.) Turn it to medium heat. Put it in a steamer. Steam for about 10~ 13 minutes. After turning off the fire, let it simmer for 2~3 minutes before opening the lid. This way, the skin is smooth and will not be dripped by steam.

Japanese steamed bread practice

Raw materials:

90g of condensed milk, 45g of powdered sugar, egg 1 piece, 2.2g of baking soda powder, 88g of low-gluten flour/kloc-0, 250g of white bean paste and 250g of chestnuts.

Practice:

1. First, sift the low-gluten flour with baking soda and add sugar powder.

2. Boil the water with red bean paste and watercress.

3. Add eggs and mix well, add condensed milk and mix well to form a dough, and stick it into a piece of dough.

4. Mix the white bean paste and chestnuts evenly

5. Put 20 grams of dough bag into the stuffing, and brush it with egg water for about 15~20 minutes, with the upper fire 180 degrees and the lower fire 150 degrees.

Don't use baking powder, it will change its taste and not taste good.

1, stir the baking powder (I use Angie's, which is not bad) with warm water (if you can't use boiling water, it will burn its activity, and if you use cold water, it won't open). It doesn't matter if you have more or less baking powder, but it will affect the fermentation time. roll:

2. Slowly pour the mixed water into the flour and start kneading. After the fermented water is used up, use clean water, cold water in summer and warm water in winter. Be sure to remember, don't mix the noodles too hard, but be soft;

3. Knead the dough smooth, cover it with a piece of wet gauze (sold in pharmacies), add a lid, and then put it in a warmer place for quiet fermentation.

3. Generally, summer will be very short, 4 hours; I put it by the heater in winter night and it will be fine the next day. One more thing: make sure the dough is fermented and fat!

4. Then you can start preparing steamed buns. Take out the fermented flour and put it on the chopping board. At this time, it may be sticky and sparse. It doesn't matter. Add some dry flour a little and start kneading. Be sure to knead it for a while! ! After that, let it wake up for a while (just leave it there). Then you can shape it, but! This is the key point. After kneading the steamed bread, you must put it there and let it wake up for a while, so that it will be empty when steamed. After waking up, put it on the steamer, add cold water to the pot, put the steamer in and start steaming! Don't wait for the water in the pot to boil before steaming the steamed bread. This is my wonderful idea! ) Bring the fire to a boil, turn to medium heat and steam for 40 minutes.

5、ok！

One more thing, when steaming, it's best to buckle a heavy bowl on the lid of the pot, so as to make him run out of gas as little as possible!