First, the practice of steamed bread
In fact, this simple steamed bread is different in different regions. Steamed bread is the main food for people in the wheat-producing areas in northern China. Northerners call those without stuffing steamed bread or steamed buns, while those with stuffing are called steamed buns. In Jiangnan area, steamed bread with meat, vegetables, bean paste and other fillings is generally called steamed buns, while ordinary steamed buns are called white steamed buns.
Steamed bread is the largest branch of pasta family in China, also known as steamed stuffed bun. Steamed bread is simple, easy to carry, soft and delicious, and can also be made into various flavors as needed. Steamed bread is a common food for urban and rural residents in China, especially in the north, which is an indispensable cheap food for residents every day. Let's learn about several main steamed bread practices.
1, the method and steps of flour-kneading steamed bread:
Materials of steamed bread with flour: 500g of flour, 3g of baking powder, 5g of yeast, 0g of sugar10g, and 20g of water.
The practice of steamed bread with flour;
1) and dough: all materials and dough.
2) Knead dry powder: Knead dry powder150g.
3) Rolling: Roll out the dough, sprinkle dry powder, fold it by 30%, and repeat it seven or eight times.
4) Roll it into a rectangle, roll it up, brush a little water at the closing part to prevent it from cracking, and wake up for about 30-40 minutes (with the increase or decrease of temperature).
5) After the water is boiled, put it into the pot and steam it for timing, 15 minutes.
2, the practice and steps of white flour steamed bread:
Materials of white flour steamed bread: 300g of flour, 50g of warm water150g, 3g of yeast, and proper amount of sugar (sugar can be omitted, and steamed bread with sugar will have a little sweetness, and the sugar is more conducive to fermentation).
The practice of white flour steamed bread:
1) Warm water melts the yeast.
2) Add the yeast water into the flour and stir it as it goes.
3) Knead the flour into a smooth dough.
4) Cover it with wet cloth or plastic wrap and ferment until it is twice as big. Finger pressing will not rebound quickly.
5) Keep kneading the dough until the cut surface is smooth and bubble-free.
6) Divide into agents with uniform size.
7) Roll the agent into steamed bread with smooth surface.
8) Heat the warm water pot for about 20 minutes. After the fire boils, turn it to medium heat and steam for about 10 minutes. After turning off the fire, stew for a few minutes before taking out the pot.
3, pumpkin steamed bread practices and steps:
Materials of pumpkin steamed bread: pumpkin 400g, medium gluten flour 400g, fine sugar 50g, yeast powder 6g, baking powder 5g, water100ml.
The method of pumpkin steamed bread:
1) Peel the pumpkin and cut it into pieces for later use.
2) Put the medium-gluten flour, fine sugar and baking powder into a steel basin, then roll the pumpkin blocks made in the method of 1 into mud and put them into the steel basin, and add yeast powder.
3) Add water into the steel basin of the method 2 and mix well, and knead for about 2 minutes until it is evenly agglomerated without lumps.
4) Cover the dough of Step 3 with a wet towel or plastic wrap and let it stand and ferment for about 20 minutes.
5) Knead the dough woken in Step 4 until the surface is smooth, and then divide it into doughs each weighing about 35 grams.
6) Round the dough made in Step 5, put it into a steamer, cover it, and let it stand for about 25 minutes to wake up.
7) Turn on the fire, and when the steam rises, steam the steamed bread that has been awakened in front for about 8 minutes.
4, milk steamed bread practices and steps:
Materials of milk steamed bread: 400g of common flour, 240g of milk, 5g of baking powder and 0/5g of sugar/kloc.
The practice of milk steamed bread:
1) Pour white sugar and baking powder into warm milk, stir to mix, then let stand for about 5 minutes, put the flour into a basin, gradually add warm milk with baking powder and stir the flour until it is flocculent.
2) Knead the dough, put the kneaded dough in a basin, cover it with a wet cloth or plastic wrap, and place it in a warm place for fermentation.
3) After about 1 hour, the dough is twice as big, and a piece of dough is grabbed by hand, and the internal tissue is honeycomb, and the proofing is completed.
4) Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough without bubbles.
5) Knead the dough into a cylinder, cut it into small pieces with a knife, arrange it into a circle, put it in a steamer, cover it, and let it wake up for 20 minutes again. This step is very important, and the steamed bread after the second fermentation is softer; (If you don't like the round shape, you can arrange the cut ones a little and make them into square knife-cut steamed buns.)
6) Steam cold water on the pan for 15 minutes. Turn off the fire after the time is up, but don't open the lid immediately. Open the lid after a few minutes of virtual steaming.