Certainly you can.

Methods of making steamed bread

Making one

Place the fermented noodles (old noodles) with flour, water and dough, and put them into a basin or molasses box to ferment (fermentation time depends on the room temperature and the amount of old noodles);

Take out the fermented dough and add sugar (sugar can be added according to your favorite taste, southerners usually put sugar, only in the north there is no sugar), knead through and knead well, then roll into long strips and pull the dosage. Only in the north there will be no sugar), knead through the kneading well after rolling long strip, pull the agent, placed in the cage drawer, agent mouth facing up, sprinkled with green and red threads, steamed on a high fire for twenty minutes, take out can be. North of the steamed bread is generally a long noodle pulled into a dose, and then knead the dose into the bottom of the flat top of the round bun shape. Then put the steam drawer on the steam can be.

Make two

We will be appropriate amount of soda water with the right amount of warm water to the flour and dough, put the warm place to ferment out of the honeycomb after the smell is not acidic, indicating that the face of the hair time is just right, if there is a sour taste, in the kneading of the noodles can be added to the appropriate amount of edible lye, and the noodles of the hand into the lye evenly, so that the lye water stained hands, and then evenly pressed into the dough has a little bit of acidity on the surface of the dough, will be the face! Knead evenly. When the fermented dough has no sour smell, it is ready. Continue to knead the dough evenly, and then the large dough, divided into small dough of the same size, kneaded out the surface of the light in the upper, two hands will be held in the middle of the dough, hands on both sides, a little back and forth movement, will be facing the middle of the dough, dough into a little columnar blank dough, and then put on the surface of the case, leaving a small gap between the set up, with a dry cloth (to prevent the surface of the air drying out of the small openings), to molasses to the surface of the surface of the face of the hand when pressed, the surface will automatically puffed up, and then pressed the surface of the dough, the surface of the dough will automatically puffed up, the surface of the dough will be pressed, the surface of the surface of the dough will be pressed. Be pressed down the surface will automatically puff up, indicating that the dough molasses well, can be on the steamer with a little heat, leaving small gaps between each other, set evenly covered with a lid, covered with a cloth to cover the lid side of the gaps, high heat boil, and then change the name of the medium heat, according to the size of the dough, the steaming time is different, large 40 minutes, small 30 minutes, and then some smaller 20 to 25 minutes. When you smell the noodle flavor, turn off the fire and wait a little while before starting the pot can be. Avoid turning off the fire after a long time to cover the lid of the pot, because the heat will condense into water droplets on the lid of the pot, dripping down will be steamed steamed buns smooth surface wet, so affecting the finished effect of the steamed buns.

Edible alkali: is extracted from edible plants. Such as sodium carbonate is soluble in water , is a weak acid salt, dissolved in water after hydrolysis reaction, so that the solution is alkaline. Edible alkali is block crystal and baking soda (faceted), baking soda is made from the solution or crystals of edible alkali after the absorption of carbon dioxide manufactured products, the two are essentially no difference. Therefore, edible lye is also called baking soda (powdered) in some places. Soda ash is solid, round, white in color, and soluble in water. Soda ash is not a commonly used condiment, it is just a kind of food loosening agent and meat tenderizer, which can make the dry raw materials quickly rise, soften the fiber, remove the sourness of the dough, and the appropriate use of the food can bring excellent color, aroma, taste, shape, in order to enhance people's appetite. Soda ash is widely used in food processing, such as noodles, bread, steamed bread.

Precautions

When fermenting the dough, it must be fermented until the time, and the mouth of the dosage must be facing up. Northern people generally do not knead the dough into a steamed bun shape again, which is a dose of mouth to face down, daily consumption is generally white bread, so usually do not add something else, only the New Year's holidays sometimes add some dates on the steamed bread peanuts and so on.

The next dose on the cage drawer, do not touch, otherwise it will not "bloom".

The fire on the cage drawer must be strong, and should be on the cage drawer when the water is boiling. Characteristics: white in color, flower-like, sweet and refreshing.

The baking powder is melted in warm water of 35 to 37 degrees Celsius, and the noodles are mixed with this water. The dough should be soft and not sticky, and then kneaded and covered with a damp cloth to ferment. In today's weather, 2 hours is sure to rise. Then put the noodles on a board, add dry noodles and knead them well, and leave them to molasses for a while. At this point, it's up to you whether you want to add bean paste, meat and vegetables, or something else to make bean buns, buns, rolls, sugar triangles, or whatever you want to eat. After molding, let it rest for about half an hour. Special attention should be paid to the process of steaming in the pot, which should be done over medium heat, with cold water in the pot, so as not to say anything in advance. If you boil the water on high heat as usual, the dough will be dead. The high-flame boiling water method only applies to noodles fermented with flour fertilizer.

Don't use hot water to steam buns. Many people love to use hot water or boiling water to steam buns, thinking that this open fast. In fact, this is not scientific. Because the cold buns suddenly encountered heat, surface bonding, easy to make buns sandwich. The correct method should be in the pot with cold water, into the steamed buns, and then heated to warm up, can make the buns evenly heated, fluffy and delicious.

Tips

(1) steamed buns, if the face 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, the face on the hair open.

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

(3) In winter, when the indoor temperature is low, it takes a long time to make the dough, so if you put some sugar in the dough when it is 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 and if there are holes of uniform size of sesame seeds on it, it means the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed buns in the water to add vinegar 100 to 160 grams, the steamed buns have been steamed and then put into the pot to steam for 10 to 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.

Judgment of ripeness

Steaming steamed buns to determine the ripeness of the following methods:

(1) pat the steamed buns with your hand, there is elasticity that is ripe.

(2) Tear a piece of steamed bread skin, such as can unveil the skin is cooked, otherwise not cooked.

(3) finger lightly pressed buns, pits quickly flatten for cooked buns, sinking down does not recover, indicating that it is not cooked.