The tips are as follows: ?

1, summer with cold water and noodles, winter with warm water and noodles, winter and noodles, flour should be 1 ~ 2 hours earlier than summer. Be careful when adding water to the noodles.

2, and the dough should be rubbed a few times, prompting the starch and protein in the flour to fully absorb the water, the table into the gluten genuinely good. And good dough to maintain a certain temperature to 30 ℃ is appropriate.

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3, when the noodles have risen, to master the degree of fermentation. If you see the dough has been honeycomb shape, there are many small also, that has been fermented. The larger the eye of the honeycomb-shaped body of the dough, the older the fermentation, or even to over-fermentation.

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4, steamed bread on the cage before steaming, after molasses. Winter molasses about 15 to 20 minutes, summer is shorter. Steamed buns on the cage, the pot of water must be wide open, 10 minutes to see the atmosphere. ?

5, the cage drawer and the mouth of the pot can not leak, there are leaks must be plugged with a wet cloth. Steaming with aluminum pot lid to cover tightly.

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6, steamed buns, the pot must be heated with cold water, gradually warming, so that the buns billet evenly heated. Do not try to fast at the beginning of the hot water or boiling water steamed buns, because this steamed buns are easy to pinch.

What are the tips for steaming good buns?

What are the tips for a good steamed bun?

(1) steamed buns, if the surface seems to hair non-fat, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop 10 minutes later, the surface will be hair open.

(2) If you don't have yeast, you can use honey instead, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded soft, cover with a damp cloth for 4-6 hours to launch. The steamed buns steamed with honey are fluffy and fragrant, and sweet in the mouth.

(3) In winter, the indoor temperature is low, and it takes longer to make the dough, if you put some sugar in the dough when fermenting, you can shorten the time of making the dough. ?

(4) In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed in the steamed buns of water to add vinegar 100-160 grams, the steamed buns have been steamed and then put into the pot to steam for 10-15 minutes, the buns can be white, and no alkali taste.

(6) when steaming buns, put a little salt water in the flour, can promote fermentation, steamed buns and white and declared