1) Raw materials

① Flour

Refined grade Ordinary grade

②Leavening agent Instant dry yeast or fresh yeast. Baking powder can also be used, but it has less flavor.

③ Edible alkali is soda ash.

④Water The impact of water quality on dough fermentation has not yet been considered. Generally, tap water can be used.

⑤Sugar is used to make sweet steamed buns, and the amount of sugar added is about 5% to 10%.

(2) The basic formula steamed bun production includes noodle fermentation method, fermentation fermentation method and pure yeast fermentation method (new fermentation method). The former is the most representative, and its process is as follows:

Raw materials → Kneading → Fermentation → Neutralization → Shaping → Proofing → Steaming → Cooling → Finished product

The basic dough formula is as follows: 100% flour

10% flour

p>

Alkali 0.5%～0.8%

Water 45%～50%

(3) Technical points

① Kneading noodles Take about 70% of the flour, most of the water and the dough that has been mixed into a paste with a small amount of warm water in advance, and mix it in a single-axis S-type or crank-type dough mixer for 5 to 10 minutes until the dough is not sticky and elastic. , put it into the fermentation tank when the surface is smooth, and the dough temperature is required to be 30°C.

② Cover the fermentation tank with a wet cloth and ferment in a fermentation room with a room temperature of 26 to 28°C and a relative humidity of about 75% for about 3 hours until the dough doubles in volume and the internal honeycomb tissue is uniform and obvious. Finished when sour.

③ Neutralization is the second time to knead the noodles. Put the fermented dough into the dough mixer and gradually add dissolved alkaline water to neutralize the acidity produced after fermentation. Then add the remaining dry flour and water and stir for 10 to 15 minutes until the dough is mature. The amount of alkali added is controlled by experience. If the alkali is added appropriately, the dough will have an alkali aroma and a good taste. Insufficient alkali addition causes the product to have a sour taste. If too much alkali is added, the product will turn yellow, have cracks on the surface, and have a strong alkali smell.

The kneading and fermentation of fermented rice or pure yeast fermentation can be done by the same direct method or neutralization method used in bread production. Since the dough produces less acid, there is no need to add alkali for neutralization.

④ Forming: A double-roller spiral forming machine is often used to quantitatively divide and round the dough, and then put it into a steamer (cage) for proofing.

⑤ Proofing temperature is 40℃, relative humidity is about 80%, and the proofing time is 15 minutes. If you use natural awakening, it takes about 30 minutes in winter and 20 minutes in summer.

⑥Steaming: The traditional method is pot steaming, which requires "boiling water and putting it on top (cage)". Turn on the fire and steam for 30-35 minutes. Boiler steam for factory production, time 25 minutes.

⑦Cooling: Cool in the air for 5 minutes or cool naturally before packaging. 1. When making steamed buns, sprinkle some refined salt (or mix the noodles with salt water) into the dough to be steamed. The steamed buns will be particularly soft and delicious.

2 When making steamed buns, rub a small piece of lard into the dough. The steamed buns will be puffy, white, and sweet and delicious.