Steamed buns, a staple food with a long history and a common staple food in the northern region, are steamed after fermentation of the dough. Steamed and cooled, before eating into the oven to bake a brown crust, outside and inside soft, chewing sweet flavor. It is a reserved variety in famous restaurants all over the world.

Raw materials

900 grams of refined flour, 100 grams of leavened flour, alkali powder (depending on the season, the producer control).

Production

1. Flour with leavened flour and water, kneaded into a dough, after fermentation to ten open, add the right amount of alkali powder, kneaded with the dough, and make the de-acidified, pinched into 10 billets, kneaded into a semi-circular buns billets, molasses for 15 minutes.

2. Boil water in the pot, Yang good steamed buns billet into the cage drawer, high heat steam 20 minutes mature, a little cooler removed to cool.

3. cool buns on a baking tray, into the oven, the buns will be baked until brown, remove that into.

Note

1. The ratio of water to flour is about 4:10; when kneading, you can add some dry flour to choke the dough; the dough should be fermented enough, but not too much, so it is very important to grasp the timing.

2. Steamed bread billet must be Yang for a period of time, so that the steamed bread can be puffed up.

Small Changjin Korean baked buns

Small Changjin Korean baked buns is in the absorption of traditional Chinese steamed buns and western bread on the basis of an innovative specialty food, and the traditional meaning of the steamed buns are two concepts, without steaming, directly with raw flour and ingredients baked. Baked buns on the upper part of the red copper color, the middle of the honeycomb milky white, the bottom of the golden yellow, eat on the crisp in the soft under the crispy, after eating the mouth and mouth, it is a set of buns, bread, pastries in one, can be done to consumers in the morning, in the evening, the main, auxiliary food or leisure food, whether hot, cold, excellent taste. According to different regions can be made into sweet, salty and other flavors, both as a staple food, but also as a snack snack, without heating when eating, men, women and children like to eat.

Baking steamed buns with microwave oven

Materials: steamed buns (1), sesame paste, fine salt.

Methods: cut the steamed bun into 4 slices, then mix the sesame paste (with salt) on each slice of steamed bun, only one side of the coating, and then put it into the microwave oven to heat up for 50-60 seconds (according to their own soft and hard to grasp the time of preference) can be.

For those who like spicy food, you can also use chili peppers or hot sauce as a condiment.

The flavor is good, fragrant, and the method is simple.

In the morning with milk or juice, it can be a good breakfast, and do not have to worry about not eating enough!

Baked Buns

Main Ingredients: Buns (500g)

Accessories: Malt Sugar (50g)

Making Process

1. Melt the caramelized sugar in water and set aside.

2. Apply a layer of caramelized sugar water on the surface of the steamed buns, to spread evenly.

3. Put the steamed buns coated with caramel water into a baking dish, put them into a baking oven (150-180 degrees) and bake them for 5-8 minutes until the skin of the steamed buns is crispy and colorful, then serve.

Korean Mouth Baked Steamed Buns I. Product Characteristics Korean Crispy Baked Steamed Buns is an innovative specialty food that is a perfect combination of traditional Chinese steamed buns and western bread, which is two concepts of steamed buns in the traditional sense. It doesn't need to be steamed, it is directly baked with raw flour and ingredients. The bottom of this kind of baked bun is golden yellow, the upper part is white and yellow, and the center is creamy white. And crispy and crunchy, fragrant, taste extremely cinnamon, hot eat cold eat both; both as a staple food, but also as a snack snack, eating without heating, sales without packaging, men, women and children are not favorite.

[320 steamed bread ratio]

1: A grade bread flour 5. 5 pounds, 3 pounds of white grain, Meishan yeast 8 money to 1 two, Uli bread improver 6 money, salt is not the right amount of < about 5 money>, the right amount of sweetener <2 money>, 5 eggs, cream 4 two, 3.6 pounds of water.

2: Process:

Information - mixing - molding - fermentation - baking -baking

3; specific operating procedures:

①Pour 5.5 pounds of bread flour, 5.5 pounds of strong gluten flour into the pasta machine, and then add 3 pounds of sugar, Meishan yeast, bread improver, salt, sweet mixtures, turn on the and pasta machine and mix well, and then beat into the eggs, put the cream and then add 3.6 pounds of water and mix for 16 a 20 minutes, beat until the The gluten until.

②Put the fabric on the board and mold it by hand.

③The molded buns into the fermentation box temperature to 40-50 ℃ about 2 hours.

④The molded buns into the oven, the oven for the upper and lower two layers of heating, the upper layer of temperature control at 190 ℃, the lower layer of control at 240 ℃.

⑤Sneakers minutes, take out the baked buns, the top of a layer of oil that is the finished product.

4: equipment to buy and sell: oven: simple 400-600 yuan, baked with electricity

gas 2800-3000 yuan, baked with liquefied petroleum gas

1000-1200 yuan fermentation box

and the noodle札1200

It is not necessary to buy a fermentation box and a noodle-making machine for a small scale or at the beginning, but you can use the local method or the natural method of fermentation. Similarly, hand kneading at the beginning is just laborious and time-consuming.

Korean baked buns set bread, steamed buns, cake in one, on the crisp, soft, crispy, eat the mouth and mouth, long aftertaste. Can be used as the people's breakfast, lunch, dinner or casual snacks, whether hot or cold, excellent taste.

A recipe (6 pounds of flour to do 192 steamed bread, for example) there are two kinds of this recipe

1, natural fermentation method:

A grade flour 1500 grams, 1500 grams of gluten-free flour, 48 grams of Maysan yeast, 16 grams of bulking agent, 18 grams of meringue, 60 grams of powdered milk (baking special) 75 grams of sugar, 30 grams of fresh cream, 25 grams of salt, 3 eggs 1350g, 15g of condensed milk (dissolved in ice water)

Technical Process: Ingredients - Mixing - Molding - Fermentation ---- Baking

1, Ingredients: (according to the above recipe ingredients)

2, Stirring:

After the above recipe according to the amount, put the dry flour in the mixer and mix well. Mixing machine dry flour mix, then add condensed milk dissolved ice water continue to mix, stir until the flour gluten, (generally 8 - 9 minutes or so) test method: pull the hand into a book membrane without breaking appropriate

3, hand-formed:

Will be stirring the dough placed in the pre-oiled board, divided into a number of equal parts evenly, (generally per pound of wet dough can be divided into 10, make 20 buns) (generally each catty of wet dough can be divided into 10, do 20 steamed buns) and then divided into small dough by hand into a diameter of 2 cm or so of the round strip, with a rolling pin rolled out into a long piece of thickness of 2 cm or so appropriate, with a hand from the top of the piece of dough rolled up down into a cylinder, the piece of dough needs to be rolled up tightly, to prevent the process of fermentation, from the rolled up cylinder with a knife from the middle of a knife cut in half, will be dipped into the bottom of the bottom of each steamed buns with sesame seeds and white sugar mixture (ratio of 3 to 7) The bottom of each bun is dipped in a mixture of sesame seeds and sugar (ratio of 3 to 7) and then evenly arranged in a baking dish, 40 per dish for the standard (5 * 8)

4, Fermentation:

Fermentation process for the natural fermentation and the constant temperature of the two kinds

A: natural fermentation (recipe 1)

Will be manually molded buns in the baking dish, placed in a room temperature of 6 - 8 hours (generally 6 hours for the best) can be fermented successfully, the fermentation is not only the best, it is also the best, and the most important thing is that it is the best. Note that the central fermentation process can not blow the wind

B: constant temperature fermentation:

(Recipe 2) will be molded steamed buns in the fermentation box, the fermentation box water temperature is adjusted to 40 degrees, the air temperature of 35 degrees, fermentation for 2 hours can be.

5, baking:

Baking can be used in electric ovens or gas ovens two (gas oven is best) will be the first oven temperature to set the temperature (upper temperature 160 degrees ----190 degrees) the lower temperature (260 - 300 degrees) and then put the buns of the baking tray poured into the appropriate amount of vegetable oil to avoid sticking in the process of baking, baking time is 13 3, the used yeast needs to be sealed and stored

4, hand-formed buns should be fast.