Production method: 1. Add flour, water to the fermented noodles (old noodles) to make dough, and put it in a basin for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles);
2. Take out the fermented dough, add alkali and white sugar (white sugar can be added according to your favorite taste), knead thoroughly and evenly, then knead it into long strips, pick up the medicine, put it on the steamer with the mouth of the medicine facing up, sprinkle with green and red silk, steam it on high fire for 20 minutes, and take it out.
Note: 1. When fermenting noodles, it must be sent to the time, and the mouth of the agent must be upward;
2. When the dose is placed on the steamer, never touch it, otherwise it will not "bloom";
3. The fire must be strong when the steamer is put on, and the steamer should be put on when the water is boiling. Features: white in color, shaped like a flower, sweet and refreshing.
The baking powder is melted with warm water of 35-37 degrees, and the dough is mixed with this water. When the hardness is moderate, it will not stick to your hands. Knead it and cover it with a wet cloth to wake up and ferment. Today's weather, 2 hours is sure to get up. Then put the noodles on the chopping board, add dry noodles and knead them evenly, and then wake up for a while. It's up to you now, whether you add bean stuffing, put meat and vegetables or other things to make bean buns, steamed stuffed buns, flower rolls and sugar triangles depends on what you want to eat. After molding, let it stand for about half an hour. Special attention should be paid to the process of boiling on the pot, which must be medium fire, and cold water should be used in the pot, so don't say it without warning. If you boil water as usual, it will definitely come out with dead dough. The practice of boiling water over high fire is only suitable for noodles fermented with flour fertilizer.
Do not use hot water to steam steamed bread.
Many people like to steam steamed bread with hot water or boiled water, thinking that it will drive fast. In fact, this is not scientific. Because the cold steamed bread suddenly meets the hot air and the surface is bonded, it is easy to make the steamed bread sandwiched.
The correct way is to add cold water to the pot, put the steamed bread in, and then heat it up, so that the steamed bread can be evenly heated, soft and delicious.
How to know how to cook steamed bread?
There are several ways to judge raw and cooked steamed bread:
(1) pat the steamed bread with your hand, and it will be cooked if it is elastic;
(2) Tear the skin of a piece of steamed bread. If the skin can be uncovered, it will be cooked, otherwise it will be immature;
(3) After lightly pressing the steamed bread with your fingers, the pits will soon be calmed down into cooked steamed bread, and if they are sunken and do not recover, it means that they have not been steamed.
Xuansongde steamed bread
The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is not appropriate, for example, it can only become a "baked cake" with hard skin and soft inside due to uneven heating; If you want to get Xuan Song's steamed bread, you must ask high-temperature steam for help. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles are inflated, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface. Such steamed bread is elastic and tastes sweet and delicious.