Baked steamed bread

Steamed bread, a staple food with a long history, is also a staple food commonly used in northern China, and is made by fermenting and steaming dough. After steaming and air-cooling, before eating, it is baked in the oven to produce a brown hard shell, which is burnt outside and soft inside, and has a sweet flavor when chewed. It is a reserved variety of famous restaurants all over the country.

raw materials

9 grams of refined flour, 1 grams of yeast, and appropriate amount of alkali powder (according to different seasons, the producer can master).

Making

1. Add leavened flour and appropriate amount of water, knead into dough, ferment until it is 1% open, add appropriate amount of alkali powder, knead evenly with the dough, remove the acid, pinch into 1 dough pieces, knead one by one into semi-circular steamed bread blanks, and simmer for 15 minutes.

2. Boil the water in the pot, put the raw steamed bread in the steamer, steam it for 2 minutes, and take it out to cool.

3. Put the cold steamed bread in the baking tray, put it in the oven, bake the steamed bread until it turns brown, and take it out.

Note

1. The water surface ratio is about 4: 1 when kneading dough; When kneading and shaping, you can add a little dry flour to make it choke; Dough should be fermented enough, but not too much, so it is very important to grasp the timing.

2. The raw steamed bread must be baked for a period of time, which can make the steamed steamed bread swell.

Xiaochangjin Korean Baked Steamed Bread

Xiaochangjin Korean Baked Steamed Bread is an innovative and special food based on absorbing the advantages of China traditional steamed bread and western bread. It is two concepts from traditional steamed bread, and it is directly baked with raw flour and ingredients without steaming. Baked steamed bread has a red copper color at the top, a honeycomb milky white color in the middle and a golden yellow color at the bottom. It tastes crisp at the top, soft at the bottom, and has a fragrant mouth after eating. It integrates steamed bread, bread and cakes, and can be used as a main, auxiliary or leisure food for consumers in the morning, noon and evening, regardless of hot or cold eating, and has excellent taste. According to different regions, it can be made into various flavors, such as sweet, fragrant and salty, which can be used as a staple food and a snack. It does not need to be heated when eating, and is liked by men, women and children.

bake steamed bread slices in microwave oven

materials: steamed bread (1 piece), sesame sauce, and fine salt.

method: cut the steamed bread into 4 pieces, then spread the prepared sesame sauce (salted) on the cut steamed bread pieces, only one side, and then heat it in the microwave oven for 5-6 seconds (you can control the time according to your soft or hard preferences).

friends who like spicy food can also use Chili or Chili sauce as seasoning to eat together.

it's delicious, fragrant and simple.

With milk or juice in the morning, it can be a good breakfast, and you don't have to worry about not having enough to eat!

baked steamed bread

main ingredient: steamed bread (5g)

auxiliary material: maltose (5g)

production technology

1. Boil the maltose with water for later use.

2. spread a layer of caramel water on the surface of steamed bread evenly.

3. Put the steamed bread coated with caramel water into a baking tray, put it in an oven (the oven temperature is 15-18 degrees), and bake for 5-8 minutes until the steamed bread skin is crisp and colored, so it can be eaten.

Korean Koukouxiang Baked Steamed Bread I. Product Features Korean Crispy Baked Steamed Bread is an innovative specialty food that perfectly combines China traditional steamed bread with western bread, and it is two concepts with traditional steamed bread. It does not need to be steamed, but is baked directly with raw noodles and ingredients. This kind of baked steamed bread is golden yellow at the bottom, yellow in the upper part and milky white in the middle. Crisp and crisp, fragrant, very sweet, and suitable for hot and cold eating; It can be used as both a staple food and a snack. It needs no heating when eating and no packaging when selling, and it is loved by all men, women and children.

[Proportion of 32 steamed buns]

1: Grade A bread flour 5. 5 kg, 3 kg of white sand grain, 8-12 taels of Meishan yeast, 6 taels of Youli bread improver, less than 5 taels of salt, less than 2 taels of sodium cyclamate, 5 eggs, 4 taels of cream and 3.6 kg of water.

2: technology:

batching-mixing-molding-fermentation-baking

3; Specific operating procedures:

① Pour 5.5 kg of bread flour and 5.5 kg of gluten flour into the dough mixer, add 3 kg of white sugar, Meishan yeast, bread improver, salt and cyclamate, start the dough mixer and stir evenly, then beat in eggs, add cream and 3.6 kg of water and stir for 16-2 minutes until the gluten is beaten.

② Put the blended fabric on the chopping board and shape it by hand.

(3) sending the molded steamed bread into a fermentation box, and adjusting the temperature to 4-5℃ for about 2 hours.

(4) send the shaped steamed bread into the oven, where the upper and lower layers are heated, with the upper layer temperature controlled at 19℃ and the lower layer at 24℃.

⑤⒑ about minutes, take out the baked steamed bread and rinse it with a layer of clear oil to get the finished product.

4. Purchase and sale of equipment: oven: simple type 4-6 yuan, baking

gas type 28-3 yuan with electricity, baking

fermentation box 1-12 yuan with liquefied gas

and dough kneading dough 12-2 yuan

It is not necessary to buy fermentation box and dough kneading dough on a small scale or at the beginning. Similarly, at first, kneading materials by hand was only labor-consuming and time-consuming.

Korean baked steamed bread is a combination of bread, steamed bread and cake. It is crisp on the top, soft on the middle and crisp on the bottom. After eating, it has a long aftertaste. It can be used as the main supplementary food or leisure snack for breakfast, lunch and dinner, and it tastes excellent whether it is hot or cold.

1. Formula (taking 6 kg of flour as an example to make 192 steamed buns) There are two kinds of formula

1. Natural fermentation method:

15g of A-grade flour, 15g of gluten flour, 48g of Meishan yeast, 16g of leavening agent, 18g of protein sugar, 6g of milk powder (special for baking), 75g of white sugar and fresh milk essence. 1,35g of ice water, 15g of condensed milk (first dissolved in ice water)

2. Fermented at constant temperature (fermentation box) < P > 1,5g of A-grade flour, 1,5g of gluten flour, 48g of Meishan yeast, 24g of leavening agent, 18g of protein sugar, 75g of white sugar, 3g of fresh milk essence and 3 of salt. 15g condensed milk (dissolved in ice water)

II. Technological process: batching-stirring-molding-fermentation-baking

1. batching: (batching according to the above formula)

2. stirring:

After mixing the above formulas according to a certain amount, put them into a flour mixer and mix them evenly, and then (Generally, it takes about 8-9 minutes) Inspection method: it is advisable to pull it into a thin film shape by hand without breaking it

3. Hand-shaping: < P > Place the stirred dough on a greased chopping board in advance, divide it into even equal parts (generally, wet dough can be divided into 1 parts per catty to make 2 steamed buns), and then knead the divided dough into a round length with a diameter of about 2 cm by hand. Roll up the dough sheet from the top of the dough sheet by hand to form a cylinder, and the dough sheet should be tightly rolled to prevent it from scattering during fermentation. Cut the rolled cylinder from the middle with a knife, split it in two, dip the mixture of sesame and white sugar (ratio of 3 to 7) on the bottom of each steamed bread, and then put it evenly in a baking tray. Put 4 pieces in each tray as the standard (5*8)

4. Fermentation:

The fermentation process includes natural fermentation and constant temperature

A: Natural fermentation (Formula 1)

Put the hand-shaped steamed bread in a baking tray and leave it at room temperature for 6-8 hours (usually 6 hours is the best) to successfully ferment, and the fermented steamed bread is full in shape. Pay attention not to blow air during central fermentation

B: Constant temperature fermentation:

(Formula 2) Put the formed steamed bread in a fermentation box, adjust the water temperature of the fermentation box to 4 degrees and the air temperature to 35 degrees, and ferment for 2 hours.

5. Baking:

Electric oven or gas oven can be used for baking (gas oven is the best). First, heat the oven to a set temperature (the upper temperature is 16 degrees-19 degrees) and the lower temperature (26 degrees-3 degrees), and then pour a proper amount of vegetable oil into the baking tray where steamed bread is placed to avoid sticking during baking. The baking time is 13. After 15 minutes, take out the baking tray and brush a layer of salad oil on the surface, which is the finished product.

Note:

1. Ingredients must be made strictly according to the formula.

2. Ice water must be used regardless of the temperature.

3. Used yeast needs to be sealed and preserved.

4. Handmade steamed bread should be fast.