Steamed bread is the most affordable staple food, because they have a strong sense of fullness, and they are also indispensable delicacies in life. The pasta wrapped with flour and stuffing is nutritious, and a cage of big steamed bread is fragrant, soft and delicious. Shandong people like to eat big steamed buns, especially those steamed in rural areas. It rains here on weekends, so we can steam a pot of big steamed bread at home, freeze it in the refrigerator, heat it when eating in the morning, and mix rice paste and porridge at will to solve the breakfast of the whole family.
A few days ago, I didn't have time to eat breakfast. I went out with some steamed buns and tasted a steamed bun I made for my colleagues. Everyone said with surprised eyes, this is what you made, and it is more delicious than what you bought. "Why is the steamed bread I made not soft, just like a stone?" I laughed so hard that something must have gone wrong.
Actually, I met it when I first started steaming steamed bread. At first, my face was beautiful, but the steamed buns always collapsed when they were out of the pot. It is always unpleasant to watch failure. But after the guidance of my family, I finally learned it. Since then, I have been using this method and I have never failed. Today, I will share with you two skills of steaming steamed buns and follow my recipe to ensure success, softness and no collapse.
Ingredients: 500g of flour, 5g of yeast powder, 0g of sugar10g, 275ml of warm water, a proper amount of fennel seedlings, a proper amount of vermicelli, 3 eggs, a handful of dried shrimps, a proper amount of salt, a spoonful of chicken essence, a spoonful of oyster sauce and a proper amount of sesame oil.
The ratio of yeast powder to water is very important.
It is essential to make steamed bread, steamed stuffed bun and flower roll with yeast powder. Many friends are not sure how much yeast powder to put in the dough. Many novices are worried that the dough will not rise when kneading dough, so they put a lot of yeast powder in the dough. This yeast powder is very strong, but the smell of yeast is too strong to eat at all, so it must be used according to the instructions when kneading dough. Take making steamed buns as an example. Generally, a catty of flour is added with 3-5g yeast powder and 10g sugar.
270g to 280g of warm water, and the flour is slightly soft when steaming steamed bread. Some people like to add a little baking soda or alkaline noodles to the dough, but the gas released is not very rich. The dough made of baking soda is not very soft, and the pasta steamed with alkali has a strong smell. In order to speed up the fermentation of flour, I usually add sugar. When yeast and sugar melt, it can stimulate yeast active bacteria and achieve the effect of rapid fermentation.
Add sugar when making steamed bread, and add milk or egg white when steaming steamed bread. Steamed bread is soft and sweet. Pour yeast water into 500 grams of flour, stir while pouring, and stir into this flocculent flour.
Then knead the dough into smooth dough, cover it and ferment for 40 minutes. The indoor temperature is about 20 degrees, which takes half an hour. If the weather is cooler, it will take an hour.
Make fennel stuffing with the time of dough making. First, chop the clean fennel seedlings, soak the vermicelli in advance and cut into pieces, fry the eggs, put several ingredients together, add a handful of shrimp skin, add salt, oyster sauce, chicken essence and sesame oil and stir well. Add more oil to the vegetarian stuffing so that it tastes delicious. After mixing, put the filling aside.
After the dough is fermented, take it out and put it on the chopping board for kneading and exhausting. Steamed buns should be white and soft. Many people make buns directly after the dough is cooked. This is not right. The correct way is to take out the dough first and knead it a few times until it is even inside.
Divide the dough into uniform doses, each dose is about 60 grams, then knead the small doses into circles and roll them into dough sheets with thick middle and thin edges.
Tip 2: Don't steam steamed bread directly on the pot.
We shouldn't steam the steamed bread directly after wrapping it. This method is wrong. Regardless of steamed bread, flower rolls or steamed bread, traditional flour is fermented twice. The first time is the initial flour, and the dough produces many pores. The second wrapped steamed stuffed bun needs to be fermented twice. When the fermented steamed stuffed bun feels light, it means that the secondary fermentation is very good.
Another thing friends must pay attention to is that it is best to cover the steamed bread with a wet cage cloth when it is awakened for the second time, so as to prevent the skin from cracking and the steamed bread from cracking, and the stuffing is easy to leak out when eating.
Trick 3: Don't uncover the steamed bread first.
Many friends are anxious to uncover the lid after steaming. When the lid is lifted, they will find that the chubby buns are flat and have no appearance. The correct method should be not to open the lid after steaming, let it stew in the pot for 3 to 5 minutes, and let the steamed bread set slowly after exhausting gas, so that the steamed bread will not collapse when the lid is opened again.
Sometimes the steamed stuffed bun will be scalded to death by the soda water dripping from the pot cover, so that the steamed stuffed bun will not become soft. You can try to wrap a layer of gauze on the lid first, so that the steam won't drip on the steamed stuffed bun.
Small and pure said:
When steaming steamed bread, it must be steamed in cold water, and the steaming time is generally about 15 to 25 minutes. The specific time should be determined according to the stuffing of steamed stuffed bun. Steaming time of meat buns is slightly longer, while steaming time of vegetable buns is shorter. The general time is calculated after SAIC. If you master the above three key points, the steamed stuffed bun will be white and soft.