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How to make fluffy steamed buns? Why I kneaded for a long time to do out of the noodle is still very soft and not strong, the dough is steamed and swollen is not big?
Steamed buns are a staple food in the north. The production process of steamed buns are: flour, alkali kneading, making shape and steamed on the drawer.

1, flour: in the ordinary flour into the right amount of baking powder to flour, water and well, kneaded to the hands of non-stick to the most, the dough in the basin to cover, so that it fermentation. If the temperature is below 10 degrees Celsius, put it next to the stove.

2, alkali kneading: when the surface swells up, tearing was honeycomb and slightly sour, then you can take out the surface of the panel with the appropriate amount of edible alkali plus kneading, such as the smell of sourness, tear a piece of index finger-sized dough baked in the stove, break, such as no yellow, no sour smell that is the application of alkali is suitable for the production of the shape. If yellow, it is too much alkali, can be put for a while, and then a hair, and then steamed. If you smell a sour odor, it is less alkali, but also need to apply a little alkali and then make shape.

3, the shape: the good surface, according to the size of the steam drawer kneaded into a round bar, and then cut into square pieces with a knife, it is a square steamed bread. If you use your hands to cover the panel will be rotated, gently kneaded, can be made into round buns.

4, on the drawer steamed: will be kneaded buns in order in the steam drawer, to leave a certain interval. The pot of water boiling, into the drawer began to steam, the pot of water should always be in a boiling state, but also to make the steam drawer does not leak, so that the steamed trowel and noisy and delicious. Steaming time, according to the size of the trowel depends on the general steamed buns need to steam 1 hour is cooked, you can lift the drawer deflation. If you don't eat at that time, you have to take the buns out of the steam drawer in time to prevent them from sticking to the bottom.

Dry yeast (convenient, easy to operate, nutritious), 2. fresh yeast (slightly worse than dry yeast, mainly yeast is inconvenient to keep for a long time!) 3. old noodles (not easy to grasp, alkali neutralization of nutrients), 4. self-raising flour (flour time is short, 30 minutes can be hair. Generally supermarkets will sell). Why don't you try it? Wish you success!!!

One, flour: there are two methods of flour 1. with fertilizer flour (usually called the big alkali flour) the fertilizer first soaked in water and then pour the noodles into the combined, wake up 8 hours to be launched is the original 1 times, and then on the alkali when the face is not acidic slightly alkaline taste and then wake up for half an hour can be steamed when the pot of vinegar in order to avoid steaming the buns out of the skin with a little flower, be sure to use the cool water to the buns and then electricity. 2. with filial piety mother flour (usually fast method) a ingredients: 500 grams of flour, 3 grams of dry yeast baking powder 5 grams, soybean oil 1 two, warm water (250 grams - 300 grams) according to the amount of flour, sugar 20 grams. Method: 1. Pour the flour on the board, add the dry yeast, baking powder, sugar, mix well. Pit. 2. Add warm water and soybean oil to the pit. Knead the dough and let it rise for about 1 hour. Let it rest for about 1 hour. 3. When the dough is ready, shape it into the buns, rolls or buns you want to make. 4. Put the finished buns into the drawer. The first thing you need to do is to put cold water in the pot. In the plug steam 13 minutes can be. (If steamed buns about 30 minutes - 40 minutes if steamed rolls 17 minutes)

Making buns common problems

Buns making common problems and solutions 1. surface collapse easily ① molding breaks, molding attention to the discharge of bubbles, so that the dough inside and outside the formation of a homogeneous whole ② dough waking up too fast, you can reduce the temperature of the fermentation of the dough ③ steam is not strong, can be a strong fire rapid steam ④ Yeast after the strength is not enough, you can use Angie's yeast flour ⑤ poor quality flour, gluten is not enough, you can use gluten flour

2. steamed bread is too swollen and fluffy ① too much time, you can shorten the time of rising ② flour gluten is not enough, you can use gluten flour ③ yeast is too much, you can reduce the amount of yeast

3. steamed bread surface is not white ① poor quality flour, you can use good quality gluten flour and Angie's flour. Good quality of gluten flour and Angie's yeast partner ② molding is not good, molding to keep the surface of the dough is smooth, can be properly pressed, sprinkled with some dry powder

4. skin glossy, wrinkled or cracked ① rise too fast, you can reduce the fermentation temperature ② steam is not enough, can be used to steam the fire ③ buns molding rough to keep the surface of the blanks smooth, can be used to press the machine calendering 3-4 times ④ low gluten content, you can switch to gluten flour and Angie's yeast partner

3. The finished product is easy to aging, hard, slagging ① poor quality of flour, can be changed to gluten flour, with Angie yeast partner ② buns molding water is not enough, can be appropriate amount of water ③ mixing is not enough, can be fully stirred, so that the gluten to form a network ④ fermentation is not enough, can be used to ferment the strong Angie yeast

6. rough internal organization ① poor quality of flour, can be changed to gluten flour, with Angel yeast The first step is to use a small amount of flour, with Angie's yeast partner ② dough fermentation time is too long, the temperature is high, you can shorten the fermentation time, reduce the fermentation temperature ③ stirring too much hand powder, can be less hand powder

7. fermentation is slow ① yeast amount is low or the vitality of the decline in the amount of yeast can be increased appropriately, pay attention to the yeast preservation of the low temperature. ② and dough temperature is low, not enough warming temperature and noodles can be warm water ③ sugar, oil, salt ratio heavy, can reduce the amount of sugar, oil, salt

8. skin blisters ① too much humidity, can reduce the humidity ② forming bubbles, can be shaped as far as possible during the operation to drive out the bubbles ③ steamed water dripping on the surface of the steam buns steamed over a high flame to avoid the water dripping directly on the surface

9. buns small size ① gluten is not enough, you can use gluten flour ② yeast is not enough, you can increase the amount of ③ fermentation time is not enough, you can extend the fermentation time

10. skin wrinkles, shrinkage ① flour gluten is too strong ② over-fermentation ③ dough is not relaxed

11. buns did not rise to the dead noodles and the pasta and the temperature of the water is too high, will be scalded to death of the yeast, the use of lukewarm water and pasta