How can a pot of steamed buns taste better than dead noodles 1 In the process of steaming, the steam is too big and drips on the steamed bread from the top of the pot cover, which will cause the steamed bread to collapse.
Solution: Steam with medium fire to prevent excessive steam. The lid should be bent as much as possible so that steam can flow along the lid to the edge of the pot. If the steamer is too airtight, you can pin a toothpick on the edge of the lid to let the steam come out and prevent it from flowing onto the steamed bread.
Do you want to use medium fire or big fire when steaming steamed bread? In fact, it is recommended to steam steamed bread at home with medium fire, not big fire. There is more steam produced by the fire, so it is easy to drip on the steamed bread. If it's a steamed bread shop, it's different. Be sure to use a big fire, because with a small fire, the steam won't come up, and steamed bread is not easy to steam.
2. Insufficient proofing of raw steamed bread. Steamed steamed bread, whether it is once or twice, will be fluffy and soft as long as it is fully awakened. How to judge whether the green body is awake? First, the green body is obviously larger in volume, and second, it feels lighter when being picked up, indicating that the pores inside the green body have been formed and the green body is fermented in place.
3. Uneven proofing. When the dough is fermented and kneaded, if the dough is large, it needs secondary shaping, and the time difference between the two shaping will be about ten minutes, so uneven proofing will occur. The first plastic surgery has awakened, and the second plastic surgery has not fully awakened. Therefore, when proofing, properly control the proofing temperature of steaming first, reduce the proofing speed, and make the proofing even twice.
In fact, steaming steamed bread is also a groping process for beginners. The more times you steam, the more you master the degree of proofing. When steaming, use a big fire or a medium fire. As the saying goes, practice makes perfect, which is the reason.
What are the skills of steaming steamed bread? 1. Knead the noodles. Make sure the dough is kneaded and vented. I remember when I was a child, when I was learning to make steamed bread, my mother always asked me to knead more noodles, saying that the longer I kneaded the noodles, the smoother the noodles and the better the steamed bread.
2. The second wake. The second awakening is very important. The second wake-up time should not be too long or too short, which is related to the temperature, and is generally about 10 to 15 minutes.
When steaming steamed bread, the lid must not leak. At present, some pot covers are very light. After the water is turned on, some pot lids will be pushed upward by hot steam, causing air leakage, which is also one of the important reasons for the collapse of steamed bread.
After the steamed bread is cooked, don't open it immediately. Be sure to open it three to five minutes after turning off the fire, otherwise it will also lead to the collapse of steamed bread.
Homemade steamed bread ingredients:
500 grams of medium gluten flour, 3 grams of yeast, 5 grams of sugar, 250 grams of warm water and a proper amount of dry powder.
Steps:
1. Add yeast into warm water, stir evenly and let stand, then add sugar and stir until it melts.
2. Put the flour into the basin, pour water for many times, stir while pouring, and knead it into smooth dough by hand.
3. Cover (or cover with plastic wrap) and let it stand and ferment until it is twice as big.
4. After fermentation, add proper amount of dry powder in several times and knead evenly.
5. Knead the dough into strips, drag it into small doses, knead it into steamed bread, put it in a steamer, cover it and wake it up for 20 minutes.
6. Boil water on a large fire and steam for 20 minutes on a medium or small fire.
What should I pay attention to when steaming steamed bread? 1. Pay attention to the ratio of flour to water when kneading dough.
2. Pay attention to when fermenting yeast powder. Use soft water with a water temperature of about 35 degrees.
3. Add some salt and sugar to the flour. Sugar is more than salt. The key is to add a little salt to increase the sweetness.
Every time I cook, I add one or two eggs and a little oil to the dough.
5. Mix the above materials together and stir them into balls to achieve "three lights", that is, hand light, basin light and surface light.
6. When kneading dough, you should also pay attention to the fact that the force should be even, and there should be no raw powder.
7. After kneading, sprinkle some flour dough and cover it with a wet cloth to wake up.
8, wake up to twice the size, see the honeycomb, take it out and lick a few more balls to exhaust.
9. Knead into long strips, and then cut into doses of the same size. Reagent becomes lighter and then wakes up. Boil water in a steamer and steam it together.
10, steam to the upper atmosphere 15 minutes, turn off the fire, don't open the lid, let the steamed bread stand in the pot for 5 minutes, then open the lid, and the steamed bread is ready.