How to bake steamed buns in an electric oven, also called steamed buns, steamed buns (in Shanxi dialect, Shaanxi Xifu dialect and Fujian dialect, there is such a name in northern Anhui, and the word steamed buns is the last word. Some people think that the word steamed bun originated from the pronunciation of the word steamed bun in the early dialect of Jin Dynasty. Guanzhong, Zhongyuan and other places call it steamed bread), a traditional noodle of Han nationality, a kind of food fermented and steamed with flour, which is plump. This is stuffed, and later it is called stuffing-free steamed bread, stuffed buns. Usually people choose steamed bread as their staple food.
First, materials. 600 grams of medium gluten flour, 60 grams of fine sugar, 6 grams of yeast powder, 5 grams of baking powder, 20 grams of milk powder, 300㏄ water and 200 grams of Anjia cream.
Second, the practice: 1, medium gluten flour, fine sugar, milk powder and baking powder, then add yeast powder and mix well. 2. Pour water into exercise 1 and mix well. Knead for about 2 minutes until the dough is even and free of lumps. 3. Cover the dough in step 2 with a wet towel or plastic wrap, and let it stand and ferment for about 20 minutes. 4. Knead the dough fermented in the third step until the surface is smooth and make it into a rectangle with a thickness of about 0.2 cm. After the surface is coated with Anjia cream, it is folded in half and cut into filaments about 0.5 cm wide with a knife. 5. Take the fine-grained silk from the method 4, wrap it around your fingers every four times, put it in a baking pan, and let it stand and ferment for about 25 minutes. 6. Preheat the oven to 180℃ and bake the steamed bread in the oven for about 12 minutes until the surface is golden and crisp.
The function of electric oven 1 The ignition switch can be turned on independently or simultaneously.
Secondly, the timing settings can usually be adjusted between 0 and 60 minutes, and some always have heating devices.
Thirdly, the temperature control can be adjusted between 100 and 250 degrees Celsius, and some temperature ranges are lower, from 40 to 100 degrees Celsius.
Fourth, some ovens have rotating forks to roast the whole chicken, and some ovens have rotating trays under them. The appearance of the oven should be well sealed to reduce heat loss. Most doors open from the top, not too loose, so as not to fall and break the glass door. There should be at least three baking tray positions in the oven, which can be near the fire, near the fire and in the middle.
Some ovens have detachable bottoms, which is convenient for cleaning up oil stains and sundries. The effective volume of the oven ranges from 13 liters to 34 liters, but it is easy to choose the way to measure the inner width of the oven to see how big the cake can hold. The size of the cake is in inches, 1 inch =2.54 cm, and the common smallest cake is 6 inches. The power of the oven is about 1000 to 2000 watts, but the oven is not always powered on, so the high-power oven does not necessarily consume more power than the low-power oven. Besides considering power consumption, we should also choose a suitable socket. The accessories of the oven should have a baking tray, a baking net and a fork that can easily take the baking tray and baking net. Some ovens are equipped with rotating grills and corresponding forks. The baking tray and baking net matched with a certain type of oven are not easy to buy, so check clearly. The appearance of the oven is best not to be too white, otherwise it will be ugly after being stained with oil.