2, the ratio of water surface is about 2:1.3, that is, 2 cups of noodles, one cup is a little more water;
3. Generally, there is a proportion of yeast powder in the package. If it is less, it will be more for a while. It doesn't matter.
4. Ferment in the place where the surface is exothermic, and the time is uncertain. It depends on the fermentation situation. I usually take 3 hours, and the volume is twice as large.
5, knead the noodles flat again, and try to drive out the bubbles;
6, the steamed stuffed bun skin should be thicker, and it should be fermented twice after it is wrapped, and then it should be cooked.
7, put cold water on the pot, the water boils for a while, uncover the pot cover once, shake off the steam on the pot cover and steam for about 15 minutes;
8. Don't worry about uncovering the lid when the pot is up. Wait a minute or two and uncover it slowly, and the steamed buns will be very soft.
Soft steamed bun skin
There are several points to make steamed bun skin soft, the most important of which is that the dough cannot be mixed. Many people misunderstand that the softer the dough, the better, which is wrong. In fact, the weight ratio of powder to water should be maintained at powder 2: water 1, for example, 5g of powder can use up to 25g of water. If there is too much sugar, the water should be reduced. The dough should be stiff after it is rounded, and it should not be soft. The longer it is left, the wider it will spread. Too soft dough will have dead skin.
materials
(A) first fermented dough (old noodles):
warm water (4 degrees C)-8g
sugar-2 teaspoons
instant yeast-1 teaspoon
low-gluten flour/bread flour-16g
(B) second fermented dough. Wrapped flour-8g
corn starch can be used instead of corn starch (if there is no corn starch)
refined sugar/powdered sugar-75g
lard or cooking oil or white oil-15g
stinky flour (edible ammonia)-1/2 teaspoon (2g-optional)
water- You can add another tablespoon of water as appropriate.)
Double-baking powder/baking powder-1/2 tablespoon (6g)
Practice
1) In a mixing basin, first dissolve the yeast, sugar and one tablespoon of flour in the first fermented dough (A) into 8cc of warm water, and then determine the activity of the yeast (with rich foam). After six hours of fermentation, the dough will swell more than twice, and it will produce a strong wine aroma.
@ For a detailed picture of hair styling techniques, please refer to the hair styling techniques of fragrant and soft soft cotton buns in the warm kitchen.
2) Sweet dough making:
1. First, add 6g of double-hair flour into the ground flour and low-gluten flour and sieve for later use. (You can also choose to dissolve the hair powder and the smelly powder together in the water to avoid the freckles of the steamed stuffed bun skin caused by insufficient dissolution of the hair powder)
2. Dissolve 1/2 teaspoon of stinky powder into 1g of water, then add (a) dough that has been fermented for 6 hours, and (b) other fine sugar, oil, water and other materials and knead until the sugar is dissolved.
3。 Finally, add the sieved dry powder and knead it on the workbench for about 1 minutes until it becomes a uniform sweet dough (this dough is sticky and dry because of its high sugar powder). The dough should not be too soft, otherwise it is difficult for steamed stuffed buns to bloom.
4。 Divide the dough into 1 ~ 12 portions and round them one by one.
5。 Squeeze the medicine into pieces, and wrap 1 portion of stuffing, about 2-25g. It doesn't matter if the skin is thicker at the top. The soft steamed stuffed bun skin is not as thin and stuffed as ordinary steamed buns. For one thing, its skin feels loose and sweet. Secondly, if the leather pole is too thin, especially if the top skin has no thickness, there will be dead skin.
6。 Pad steamed stuffed bun paper, put it in a steamer, cover it, and put it aside in a warm place such as a stove. It took 2 ~ 3 minutes to start boiling 15～2cc of water in the steamer. Add a tablespoon of white vinegar to the water, so that the steamed buns skin will not be yellow.
7。 After the water in the steamer is boiled, put the steamed stuffed bun on the cage and steam it for 1 minutes with strong fire. Pay attention to the tight lid of the steamer to avoid air leakage.