How to make steamed buns soft?

Steamed bread is one of the most common ingredients in our daily life, and it is also the favorite staple food of northern people. Delicious steamed stuffed bun is a favorite breakfast for many people. It's delicious with nutritious millet porridge, so how can we make steamed buns soft? Come and have a look with me next.

Method of softening steamed stuffed bun

1. In order to be healthy, we used half whole wheat flour, added half white flour, poured it into the basin, poked a hole in the middle with chopsticks, poured a little water and put a proper amount of yeast powder. "Appropriate amount" can be seen in the instructions on the yeast package. You may be inexperienced at first, and there will be problems with putting more and less, but it doesn't matter. If you put less, the fermentation time will be longer, and if you put more, it will have no effect. The key is to see the production date and shelf life of yeast clearly, and expired yeast can't stand it.

2. While adding water, stir with chopsticks until the flour becomes flaky.

3. Knead the dough into "three lights" by hand, which can be surface light, basin light or hand light.

4. Rub some water on the dough surface to keep it moist.

5. Cover it and let it ferment in a warm place.

6. Fermentation time depends on temperature, shorter in summer and longer in winter. It would be nice to increase the dough volume to two or three times.

7. To test whether the fermentation is successful, you can dip your fingers in some flour and poke some holes in the dough. If the hole rebounds immediately, it means that fermentation is not enough and fermentation is needed; If the surface of the dough collapses, it means that the dough will be sour due to excessive fermentation, which can be neutralized with alkali, such as baking soda.

8. Check the inside of the dough, there will be honeycomb holes.

10 The trick of steaming steamed bread is softer.

1, choose medium gluten flour, that is, ordinary flour wrapped in jiaozi;

2. Add sugar (1-2 tablespoons) when melting baking powder, because sugar is the favorite "food" of baking powder, which can make dough ferment better;

3. The best water to melt baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 40 degrees), otherwise the yeast will be "hot" and lose its "activity", so that the dough will never be made;

4. It is best to add baking powder and water several times while stirring, so that dough and water can be easily mixed evenly;

If the dough feels thin and sticky, don't doubt that it won't stick if you pour a proper amount of corn oil. If the dough is too dry, the buns will be harder.

6. Because the dough is soft and easy to knead, the dough should be as smooth as possible;

7. Don't rub the steamed bread skin too hard, sprinkle some dry flour to prevent sticking, and roll it into a thin ball with thin sides and thick middle;

8. Cover the wrapped buns and continue to simmer for 20-30 minutes, because some air in the dough is released when kneading, and continuing to simmer can make the buns more even and full (this step is crucial);

9. Steam steamed buns on the fire after the water is boiled;

10, don't lift the lid immediately after steaming, because steamed buns will change from hot to cold instantly.

How to make steamed stuffed buns 1

food

300 grams of low-gluten flour and 40 grams of sugar.

Method of making dough

1. Sieve the low-gluten flour, put it in the pot, and then open it into a nest. Pour the material B into the nest and mix well, knead it into a ball, then add the material C and knead it evenly for about 5 minutes.

2. Put the dough in a big container, cover it with a slightly wet white cloth, and wake it for 20-30 minutes until it is twice the size.

3. In addition to strictly following the instructions of baking powder and noodles, we should also bake noodles according to time. When steaming, the heat is also very important. The key time to open the pot is to grasp it well. You must not open the lid at once, but stay for a while. This way, the steamed food will not shrink back!

If you can't finish the remaining noodles, wrap them with plastic wrap. If you leave them on this hot day for a long time, the noodles will turn sour and become old fat. Then use it to make dough, then mix it evenly with edible alkali or flour screwdriver, knead it into dough and stick it on your hands. You need to rub it for a while, for a while. Cut a hole with a knife and see holes of different sizes on the cross section, then stick the two faces together and smell them with your nose. If they don't stick together, they will smell neither sour nor very alkaline, but the fragrance of the noodles will be fine, and then they will be made into buns and steamed buns that they like to eat. Steamed bread, flower rolls and steamed buns are more delicious than yeast, and noodles are white and soft with unique flavor.