How to make delicious steamed buns by making dough?
Flour is the most indispensable ingredient for making steamed buns. Just making the dough requires a lot of skills:
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The first tip for making dough: choose the right starter culture.
1. There are three types of leavening agents used for making dough: baking soda, dough fertilizer (old noodles) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, which then expands with heat to make the dough soft and delicious.
2. The gas released by baking soda is not abundant, so the finished product made with it is not very soft. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in the flour and reduce the nutritional value of the pasta. It is not recommended to use it.
3. Dough fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it can be used as bacteria to start fermentation. Dough fertilizer must be used with alkali because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is very difficult to control. The finished product is easy to be wasted, haha~ so it is not recommended to use it.
4. Active dry yeast (yeast powder) is a natural yeast extract. It is not only rich in nutrients, but more importantly, it is rich in vitamins and minerals. Not only is it rich in vitamins, it also has a protective effect on the vitamins in the flour. Not only that, the yeast can also increase the B vitamins in the dough during the reproduction process. Therefore, the nutritional value of finished pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.
The second biggest tip for baking dough: the amount of baking powder should be more rather than less.
Baking powder is a natural substance. Using too much will not cause bad results. It will only increase the speed of fermentation and maybe add more nutrients. Therefore, for novice pasta cooks, more should not be less to ensure the success rate of dough rising. I commonly use Angel yeast and Danbaoli yeast, whichever I encounter in the supermarket, they both work well.
However, no matter how much you pour a whole bag of yeast into a pound of flour, the approximate dosage ratio is: 500g of flour, use about 5g of dry yeast powder. Temperature, humidity, flour type, water temperature, etc. can all affect the fermentation time and effectiveness. This needs to be adjusted flexibly.
The third most important skill for making dough: activating yeast is more important for novices.
I am actually not particular about the method of adding dry yeast. Sometimes I'm lazy and just mix it with flour, then add warm water to knead the dough. However, for novices, issues such as the amount of yeast used and uneven mixing will have some impact on the results of the dough. Therefore, it is recommended that novices activate the yeast first: put an appropriate amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water used for kneading the noodles, not too little. If you want to save trouble, the entire amount of water is fine. ) Stir it until melted and let it sit for 3-5 minutes before using. This is the process of activating yeast. Then pour the yeast solution into the flour and stir evenly.
The fourth tip for making dough: the temperature of the water for kneading the dough should be well controlled.
Use warm water for kneading the dough. The best temperature is between 28-30 degrees. If you don't have a thermometer, you can also feel the approximate temperature with your hands. Just don't let your hands feel hot. Special tip: measure the water temperature with the back of your hand. Even in summer, it is recommended to use warm water. Of course you can also use cold water. I just want the dough making process to be as short as possible to save time.
The fifth biggest dough making tip: the proportion of flour and water should be appropriate
Flour , The ratio of water volume is very important to the dough. Many friends always say that it cannot rise, maybe because the dough is too hard. If there is less water and more flour, the dough will be hard. This kind of dough is suitable for hand-rolled dough. If there is more water and less dough, the dough will be soft and the finished product will have a poor taste. The approximate ratio: 500g flour, the amount of water should not be less than 250ml, which is approximately equal to: 2:1 ratio. If you are making steamed buns or steamed buns, you can adjust the softness and hardness of the dough according to your needs and eating habits. At the same time, it should also be noted that different flours have different hygroscopicity, so this should be used flexibly.
How to use yeast to make steamed buns and steamed buns?
1) Pour the yeast into warm water, stir evenly and let it sit for 5 minutes.
2) Put the flour in a large bowl, slowly pour the yeast water in portions, and stir with chopsticks while pouring the water until you see the flour starting to form lumps.
3) At this time, knead the flour repeatedly with your hands. When the flour is kneaded into a ball, cover the large bowl tightly with a damp cloth or plastic wrap, place it in a warm place, and let it sit for about 1 hour (need in winter) About 2 hours (or 1 hour if placed next to a heater)
4) When the dough has doubled in size and is filled with bubbles and honeycomb tissue, the dough is considered complete.
5) If you want to make good steamed buns, it is best to continue kneading the dough with your hands at this time to squeeze out the air inside, then cover it with plastic wrap or a damp cloth and wait until the dough expands again. , and then used in the production of steamed buns, steamed buns, dough cakes, bean buns, etc.
Super wordy:
**The water to melt the yeast powder must be warm water. The principle is that the water temperature is not hot to the touch. Adjust the temperature before adding the yeast. If the water temperature is too high, the yeast will be scalded to death. If the temperature is too low, the yeast will not be activated and fermentation will not be achieved. For the same reason, yeast water cannot be heated in a microwave oven.
**The dough should be placed in a warm and humid place. It can be placed near a heater in winter, but it should be kept away from direct sunlight and must be covered with a lid to prevent the dough from drying out and cracking.
**Generally, the ratio of flour and yeast is: 200 grams of flour plus 5 grams of yeast powder.
**I usually like to use the baking powder packaged in small paper bags of Angel yeast brand. It is easier to use than the one packaged in plastic bags. It is just a personal preference.
How to make steamed buns
Ingredients: 400g fermented dough, steamer, gauze
Method:
1) Sprinkle the dough on the board Smooth out the dry flour, take out the fermented dough and knead it vigorously until the surface of the dough is smooth
2) Take an appropriate amount of dough and knead it into a long strip, and cut it into pieces the size of table tennis balls, that is: add the dough .
3) Shape the cut ingredients into shapes by hand, place them on dry flour and ferment again for 10 minutes;
4) Add cold water to the steamer (the height is about steaming (1/5 of the pot is sufficient), drain the gauze and put it on the basket, then add the steamed bun embryo.
5) Boil the water over high heat. If you see steam coming out of the pot, turn to medium heat and steam for 8 minutes (if the pot is large or there are many steamed buns, extend the time appropriately)
6) When the steamed buns are mature, turn off the heat. Do not open the lid immediately. Let it sit for five minutes before taking it out of the pan. This way, the steamed buns will not shrink.
Super wordy:
**The dough required for steamed buns is fermented, also known as: "living noodles". After this kind of noodles is cooked, it has a very soft texture, feels elastic when chewed, and has a very fluffy internal structure. This kind of noodles is also suitable for making dough pancakes, buns, bean buns, etc. We will introduce them one by one later.
**There are three keys to steaming steamed buns: the pot must be filled with cold water, keep the heat on medium after the water boils, and cover and simmer after turning off the heat.
How to mix noodles to make steamed buns?
1. Wash your hands and wash basin.
2. Put two to three small bowls of water in the kneading basin, and increase or decrease the amount as needed.
3. Put an appropriate amount of yeast powder into the mixing bowl and mix evenly with your hands.
4. Use a ladle to scoop out a big scoop of white flour. You can also add a little cornmeal. Pour it into the basin while stirring it into ears with the other hand.
5. Hold the edge of the basin firmly with your hand, and rub the edge of the basin with the back of one hand until there is no sticky surface on the edge of the basin.
6. Rub your hands together until there are no sticky surfaces on your hands.
7. Use both hands to squeeze the dough piece by pressing the wrist, and flip it over repeatedly until the dough piece is soft and smooth.
8. Cover the basin and prevent the surface from drying out.
9. Place it in a sunny or warm place for three or four hours. You can do other housework in the future.
(The above is the dough mixing process. Pay attention to the three lights: basin light, hand light, and surface light. It can be done in 15 minutes.)
10. Arrange the panel, make it flat, clean and dry, and put it on the dough, that is, on the case. the bottom surface.
11. Put the cooked noodles together with the basin on the panel, pour the noodles on the case, grab a small amount of dry noodles with your hands and rub the bottom of the basin until it is clean. Place the rubbed noodles with the large pieces of noodles. together.
12. Knead the dough into a long strip, hold the right end of the dough piece with your left hand, based on the width of the four fingers of your hand, move your left hand to the left, chop off a piece, and move it to the left one by one, so as not to hurt your hand. .
13. Arrange the pieces of noodles, which will now look like steamed buns. Cover them with cloth and leave them for two or three minutes.
14. While waking up the steamed buns, you can also clean up the pot. For example, put an appropriate amount of cold water in the pot, put a spoon or a cloth into it, and place the cloth flatly on the spoon, etc.
15. Place the steamed buns on the arranged chopsticks and cover the pot.
16. Cook over high heat for 25 minutes or 30 minutes depending on the size of the buns.
17. Turn off the heat and wait for a while before boiling.
The steamed buns are delicious, but difficult to make. I'm afraid of sticky noodles on my hands, so I often go to my mom's place to pick them up and eat them ready-made.
I am not a pastry chef.
How to tell whether steamed buns are raw or cooked
There are several ways to judge whether steamed buns are raw or cooked:
(1) Pat the buns gently with your hands, if they are elastic, they are cooked;
(2) Tear off the skin of a piece of steamed bun. If the skin can be peeled off, it is cooked, otherwise it is not cooked;
(3) After lightly pressing the steamed bun with your fingers, the pits will quickly subside and become cooked. If the steamed buns are dented and do not recover, it means they are not steamed yet.
There are three key steps in making steamed buns: First, the noodles must be well mixed, and the ratio of yeast powder to flour must be according to the instruction manual. It is best to buy a piece of flour for baking to make yeast. Second, the dough needs to be fermented for a long enough time. The dough mixed with yeast powder needs to rise for more than 2 hours. The dough kneaded with wet yeast needs to rest for more than 4 hours. The third is the heat of steaming in the pot. The risen noodles should be steamed after the water boils. The un-risen noodles should be steamed with cold water. Fourth, the steaming time must be grasped well. It usually takes more than 30 minutes. The lid cannot be opened in the middle. The steamed bun needs a breath, and it will not be easy for the steamed bun to mature if the anger escapes.
Xuan Song Steamed Buns
The key to making steamed buns is fermentation. Yeast can chemically change the starch in the dough to produce sugar, alcohol, acid, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as placing it directly on the pot to bake, due to uneven heating, it will only become a "scone" with hard skin and soft inside; if you want to get Xuan Song steamed buns, you must ask for high-temperature steam to help. When people put the kneaded raw steamed buns into the steamer, the high-temperature steam quickly surrounds the steamed buns and heats the steamed buns evenly from all sides. The carbon dioxide gas inside the steamed buns expands when heated, but it does not come out easily. It can only drill in and out, so many small air bubbles bulge out, making the steamed buns loose and puffy. If you put some sugar in the dough, ferment it fully, the steam temperature is high, and the steam supply is strong, you can steam the "flowering" steamed buns with cracked surfaces. Such steamed buns are elastic, sweet and delicious.
Steamed buns are a staple food in the north. The manufacturing process of steamed buns includes: rising the dough, kneading the dough with alkali, shaping and steaming.
1. Make the dough:
Put an appropriate amount of baking powder into the ordinary flour to make the dough, mix it with water, and knead it until it does not stick to your hands. Place the dough on Cover the pot and let it ferment. When the temperature is below 10 degrees Celsius, it should be placed next to the stove.
2. Apply alkali to knead the dough:
When the dough swells and becomes honeycomb-shaped and has a slightly sour smell when it is torn apart, you can take out the dough and put it on the panel. Add an appropriate amount of edible alkali while kneading. When you can no longer smell the sour smell, tear off a piece of dough as big as your index finger and bake it by the stove. Break it apart. If there is no yellow color and no sour smell, apply the alkali and shape it. If it turns yellow, it means there is too much alkali. You can leave it for a while, steam it again, and then steam it again. If you smell sour, it means there is insufficient alkali, and you need to add a little alkali before shaping.
3. Shaping:
Put...
How to make steamed buns quickly
Produce dough
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Ingredients: 2 cups flour
Dry Yeast 1 spoon milk 1 cup sugar 1 spoon
Production:
1. Knead the dough: Heat the milk in a microwave oven to warm milk at about 30oC. Add sugar and dissolve it, then add dry yeast. Leave it at room temperature for 10 minutes. When foam forms on the surface, mix it into the flour, mix well, and knead until soft. The dough is moderately hard (you can add a small amount of flour or milk as appropriate) and reaches the "three lights" (i.e. hand light, surface light and basin light).
2. Fermentation: Put the dough into a basin, cover it, and keep it at about 30oC for 2 to 3 hours. When the dough rises to 2 to 3 times its original size, it means that the dough has risen.
3. Forming: The dough should be kneaded again before use. After making steamed buns, steamed buns and other finished products, they should be left for 15 to 20 minutes, which is called proofing, and then steamed.
4. Steaming: After the water boils, steam for 12 to 15 minutes. After turning off the heat, let the finished product cool for about 5 minutes, then open the lid and take out the finished product.
How to make steamed buns bigger?
Steamed buns and steamed buns are very common popular pasta in our lives. How to make the finished product have a smooth and delicate skin has a lot to do with kneading, rising, and steaming.
1. How to control the amount of yeast and water
Problems with yeast
When making steamed buns, yeast is usually used in an amount of one percent. For example, for 500 grams of flour, use 5 grams of yeast, and for 300 grams of flour, use 3 grams of yeast. It doesn’t matter if you’re not quite sure at first. To be honest, it doesn’t matter if you have a little bit of yeast. If you add more, the fermentation will be faster. , less and slightly slower. As long as the difference is not too big, that's fine. In addition, the amount of yeast is also related to the season. In winter, a little more yeast is used than in summer.
The issue of water quantity
We control the water for soaking yeast within the range that can be used up. For example, a pot of flour can use about 150 grams of water, then we Just use 100 grams of water to soak the yeast. When the yeast water is used up, slowly add water until it is just right. So, what is the right level? When kneading the dough, don’t rush. Add the water slowly, and stir with chopsticks while adding it. Stir the flour into a fluffy shape. When the flour in the plate is stirred, it becomes large. If there is no dry powder for small flocs, do not add water and knead them into a ball. If the dough feels a little sticky after kneading it, you can add a little bit of dry flour to the dough and knead it together (be careful not to add a lot at once. If it feels too dry by then, add water again, which will be bad) . If it feels too dry, you can put a little water on your hands and rub it again.
The problem of secondary fermentation
Secondary fermentation is generally used to make steamed buns, so that the steamed buns will have a fluffy and delicate texture. This means that after kneading the dough, let it ferment once. After fermentation, take out the exhaust gas and make the steamed bun embryo. However, it is not steamed immediately at this time, but left to ferment again. This is secondary fermentation.
2: Three keys to steamed buns
Kneading the dough
If the dough is kneaded well, the steamed buns will be very beautiful, otherwise the dough will be very good. If it is rough, the outer skin of the finished product will also be rough. Generally, after mixing the flour dough, knead the dough for about 10 minutes each time. Compared with the dough for making steamed buns, the dough for making steamed buns is harder, while the dough for buns is softer.
Fermentation
Summer is the best season for fermentation. At this time, it usually only takes about 40 minutes. It is much slower in winter. During winter fermentation, you can use an oven or a foam box. The surface of fermented dough should be almost the same as that of unfermented dough, but the volume is larger.
If you can see a lot of large bubbles on the surface of the fermented dough and it is bumpy and uneven, then it has been over fermented. Normally fermented dough smells like yeast, while over-fermented dough smells very sour. Steamed buns made from over-fermented dough may look white and fat when steamed in the pot, but they will slowly shrink back and the surface will wrinkle after turning off the heat. Such steamed buns will look like gnocchi and taste bad. Very tough. This is because the over-fermented dough has lost the support it should have. Moreover, it is more difficult to remove the air bubbles in over-fermented dough. In addition, if the prepared steamed bun embryos have not undergone secondary fermentation, the skin will not be smooth, or even wrinkled and blistered.
Steaming
Some people like to put the prepared steamed bun embryos on the chopping board, and then move them to the steamer after secondary fermentation. This is best for unskilled novices. It is best not to choose it, because the steamed buns after secondary fermentation will become larger and softer, and they will be deformed if you don't hold them well. In addition, don't leave the steamed buns to dry after they are made, otherwise the skin will dry out. I usually place the prepared steamed bun embryo directly on a steaming rack brushed with a thin layer of oil, then place the steaming rack in the pot to be used for steaming later, cover it and ferment. Note here that there must be no water on the pot lid. If water drips on the steamed bun embryo, the steamed bun will not ferment and will be dented after steaming. When steaming, I usually put cold water into the pot, because the yeast will be heated more evenly during the slow heating process, which will allow the steamed buns to continue to expand and become larger and fluffier. The steaming time is usually about 5 to 8 minutes after the fire is boiled. The specific time depends on the steamed buns and the size of the fire.
After steaming, do not open it immediately. Turn off the heat and let it simmer for about 3 to 5 minutes before opening it. Moreover, there will be a lot of water droplets on the pot lid after steaming. When removing the lid, be careful not to let water droplets drip on the steamed buns, otherwise the steamed buns will shrink immediately no matter how big they are. (If you use a steamer to steam, this problem can also be better solved)...
How to make steamed buns, and whether to use cold or hot water for dough
Use something that is not hot to your hands. Knead the dough with warm water and let it ferment until it doubles in size and has a bit of a cobweb structure. Knead the air, pick it into pieces, and put it there for secondary fermentation. When it grows up and becomes a little light, put it in a basket and steam it with cold water, and set it to medium high heat. After turning on the steam, change to medium heat and steam for ten to fifteen minutes, then turn off the heat and wait three to five minutes to turn it on
How to make steamed buns soft and delicious
How to make big steamed buns White and delicious
There is a lot of knowledge in how to make steamed buns. ?
When making steamed buns, if you rub a small piece of lard into the dough, the steamed buns will not only be white, soft, but also fragrant. ?
Adding a little orange peel shreds when steaming the steamed buns can increase the fragrance of the steamed buns. ?
If too much alkali is added to the steamed buns, they will turn yellow. For example, add 2 to 3 tablespoons of vinegar to the original steamer water and steam for 10 to 15 minutes to turn them white. ?
The surface of the steamed buns must be kneaded evenly, add an appropriate amount of baking powder, and shape it after it has risen. Do not steam it in the pot immediately after it is formed, and let it "wake up" for about half an hour. Just steam it. ?
What are the tips for steaming good steamed buns? ?
(1) When steaming steamed buns, if the dough seems to be puffy but not puffy, you can dig a small hole in the middle of the dough, pour two small cups of white wine into it, wait for 10 minutes, and the dough will puff up. ?
(2) If there is no yeast when making dough, honey can be used instead. Add 15-20 grams of honey for every 500 grams of flour. After the dough is kneaded, cover it with a damp cloth and let it rise for 4-6 hours. The steamed buns steamed with honey dough are soft and fragrant, with a sweet aftertaste. ?
(3) In winter, the indoor temperature is low and the dough takes a long time to rise. If you put some sugar in the dough during fermentation, you can shorten the rising time. ?
(4) In fermented dough, people often add an appropriate amount of alkali to remove the sour taste. To check whether the amount of alkali applied is appropriate, you can cut the dough into a piece with a knife. If there are holes of uniform size like sesame seeds on it, it means the amount of alkali used is appropriate.
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(5) If the steamed steamed buns turn yellow due to too much alkali and have an unpleasant alkali smell, you can add 100-160 grams of vinegar to the water in which the steamed buns have been steamed. Put the steamed buns into the pot and steam for 10-15 minutes. The steamed buns will turn white and have no alkaline smell. ?
(6) When steaming steamed buns, put a little salt water in the flour to promote fermentation. The steamed buns will be white and crisp?
How to steam steamed buns to make them soft and soft? , and have strength? ?
The tips are as follows: ?
1. Use cold water to knead the noodles in summer and warm water in winter. Kneading and proofing noodles in winter should be done 1 to 2 hours earlier than in summer. Be careful when adding water when mixing noodles. ?
2. Knead the dough several times to encourage the starch and protein in the flour to fully absorb water, and the resulting gluten will have good consistency. The mixed dough should be kept at a certain temperature, preferably 30°C. ?
3. When the noodles have risen, you must control the degree of fermentation. If you see that the dough has a honeycomb shape and there are many small ones, it means it has fermented well. The larger the eyes of the honeycomb surface are, the older the fermentation is, or even over-fermentation. ?
4. Before steaming, the steamed buns must go through the noodles. The noodles last about 15 to 20 hours in winter and shorter in summer. When the steamed buns are cooked, the water in the pot must be boiled to the full steam for 10 minutes. ?
5. There should be no air leakage at the joint between the cage and the mouth of the pot. Any air leakage must be sealed with a damp cloth. When steaming in an aluminum pot, the lid should be tightly closed. ?
6. When steaming steamed buns, the pot must be heated with cold water and gradually heated up so that the steamed buns are evenly heated. Don't try to steam the steamed buns with hot or boiling water right from the start, as the steamed buns will easily become raw. ?
How to use Angel yeast to make dough? ?
1. Follow the instructions for dosage, slightly more in winter. ?
2. Put the yeast into a bowl, add a small spoonful of sugar, and dissolve with warm water. Pour into the flour and knead evenly until the dough becomes slightly softer. Cover with a damp cloth and let sit in a warm place. It can be done when the volume becomes larger and there are a lot of small bubbles in the surface. ?
3. After making the steamed buns, cover them with a dry towel and let them rest for 20 minutes. ?
4. Pour water into the steamer and steam over high heat for 15 minutes - 20 minutes. ?
Should you use boiling water or cold water to steam steamed buns? ?
Special attention should be paid to the process of putting the pot on for steaming. The heat must be medium, and cold water should be used in the pot. Don’t be unprepared. If you boil water as usual, the dough will definitely come out dead. The method of boiling water over high heat is only applicable to noodles fermented with flour fertilizer?
Do not use hot water to steam steamed buns?
Many people like to use hot water or boiling water to steam steamed buns, thinking that it cooks faster. . In fact, this is not scientific. Because the cold steamed buns suddenly encounter hot air, the surface of the steamed buns will stick together, which will easily cause the steamed buns to become stuffed. ?
The correct method is to add cold water to the pot, put the steamed buns in, and then heat it up to make the steamed buns evenly heated and soft and delicious.
How to know whether steamed buns are raw or cooked? ?
There are several ways to judge whether steamed buns are raw or cooked:...
I want to know how to make steamed buns in detail, how to mix the noodles, what water to use to mix the noodles, and what to add. material? Making noodles?
The making of dough is the basic foundation of home-made pasta. A series of steps such as kneading, rising, kneading, and steaming are all necessary for making home-made pasta. Today, Anna will introduce to all the young friends how to make homemade steamed buns, which is necessary for home life. Of course, in the opinion of all the ladies and aunts, do you still need to introduce how to make steamed buns? It’s simply not worth mentioning, but there are still some young friends who still need to start from scratch. Living at home, it doesn't make sense that I can't make steamed buns by myself. How to make steamed buns. Ingredients: flour, yeast, warm water, sugar, milk. How to make steamed buns: 1. Knead the dough and leave it.
This is the basic skill of making pasta. If you want to make a variety of pasta, you must master the steps of mixing and fermenting the noodles.
Use warm water of about 30 degrees, and add yeast powder to the warm water according to the instructions.
Add a small amount of sugar and milk to the flour, and knead it with warm water. The softness and hardness of the kneaded dough depends on the softness and hardness of the steamed buns that each person likes to eat. If the kneaded dough is softer, the steamed buns will be softer; if the dough is harder, the steamed buns will be firmer.
Tips: Please do not use additives such as baking powder or soda pine. Firstly, it will change the original flavor of the steamed buns, and secondly, it will not be good for the body. Those businesses that make steamed buns like to put these things in. If some businesses are deceiving consumers, then they are deceiving themselves and others if their own steamed buns also have these additives.
Please decide whether to add sugar and milk according to your own preferences. However, according to Anna’s experience, the steamed buns made by adding a small amount of sugar and milk are indeed very delicious. Of course, the premise is that only adding A small and appropriate amount will not affect the original flavor of the steamed buns. 2. Let’s look at the dough.
After the surface of the dough is smooth and smooth, you can start to rise. Put the dough into a large basin, put a lid on it, and put it in a warm place to ferment. The fermentation time of flour should be determined according to the room temperature. It takes longer in winter than in summer. Generally, the dough can rise to twice its original size. Be sure to make the dough fat!
3. After the dough has risen, put it on the dough board and knead it~~
Divide the dough into several small doughs, the size of which depends on your own steamer. Depends on the pot. Each dough needs to be kneaded evenly for 1 to 2 minutes.
Tips: If you knead the dough for a longer time, you can knead out as much air as possible. If the surface of your steamed buns is pitted after it is cooked, it may be that the dough has not been kneaded for enough time. In addition, to prevent other doughs from drying out when kneading, you can cover them with slightly damp gauze, or simply turn the basin upside down.
3. The kneaded steamed buns need to wake up for another 20 to 30 minutes. This is the key point. However, when waking up the steamed buns, cover them with slightly wet gauze or use a basin cover, or directly Put it in the pot and cover it first to prevent the surface of the steamed buns from drying out.
Tips: Shandong people like to put the cooked steamed buns on corn leaves and steam them in a pot. Anyway, I have been eating the steamed buns made by my mother like this since I was a child. Now it is my turn to make them. A traditional habit is passed down.
Don’t rush to steam the steamed buns in a hurry. Let them wake up for 20 to 30 minutes. 4. Put the woke steamed buns into the pot and add cold water (must be cold water). ) Start steaming! It usually takes about 25 minutes after the pot is boiled.
Tips: When steaming steamed buns, you can use some heavier bowls or small basins to press on the pot lid to increase the air pressure in the pot as much as possible (earth-made semi-pressure cooker).
In addition, when steaming steamed buns, you can add rice, millet or other rice to the cold water at the bottom of the pot, and steam a pot of porridge at the same time, killing two birds with one stone. You have to pay attention to the amount of porridge, it will be bad if it reaches the bottom of the steamed buns.
How to make steamed buns delicious and soft?
In fact, if you want to make yeast steamed buns delicious and soft, I will teach you a good method. This is something I have used myself. It is absolutely effective. If you don’t believe it, try it.
1 .The beer steamed buns are soft and fluffy. When kneading the dough, add some beer (half and half beer and half water) to the flour, so that the steamed buns will be extra soft.
2. Use salt water to make the dough soft. When making dough, if you add a little salt water to adjust it, the fermentation time can be shortened, and the steamed buns will be softer and more delicious.
3. Use baking powder to make dough in cold weather, and add some sugar to shorten the fermentation time and the effect is good.
It seems simple, try it, I hope it can help you.
How do you know when the steamed bun dough is ready?
The steamed bun recipe is as follows:
Ingredients
Main ingredient: flour, 500 grams sugar 80 grams
5 grams of auxiliary yeast and 250 grams of water
How to make steamed buns
1. Prepare flour and other materials
2. Water Control the total amount at 250g, which is about 50% of the flour you ordered. First, add a little warm water
3.5 grams of yeast
4. Pour into warm water to melt and allow the yeast to ferment
5. 80 grams of white sugar is enough. If you want it to be sweeter and taste better, you need about 130 grams. Pour in another amount of water and melt the sugar.
6. Pour in the flour and dig a hole in the middle. , add yeast water first. Add sugar water and stir again
7. Next, knead the dough by hand. After kneading for a while, let it sit for 10 minutes before kneading for better results
8. Then ferment it to 1.5 times its size
9. Take it out to remove the gas, and knead it until there are no bubbles
10. Divide it into 9 to 10 portions
11. Knead it into a ball and put it aside to rest 20 minutes (you can use oil paper, corn leaves, or gauze underneath)
12. Put the steamer under cold water and steam for about 25 minutes, and it will be ready.
Steamed buns contain yeast. Yeast is divided into two types: fresh yeast and dry yeast. It is an edible and nutritious single-cell microorganism. In nutrition, it is called "inexhaustible nutrition". source". In addition to proteins, carbohydrates, and lipids, yeast is also rich in a variety of vitamins, minerals, and enzymes.
Protein content
Experiments have proven that the protein content of each kilogram of dry yeast is equivalent to the protein content of 5 kilograms of rice, 2 kilograms of soybeans or 2.5 kilograms of pork. Therefore, the nutrients contained in steamed buns and bread are 3-4 times higher than that of flatbread and noodles, and the protein is nearly doubled.
Medicinal value
Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Minerals such as selenium and chromium in yeast can resist aging, resist tumors, prevent arteriosclerosis, and improve the body's immunity. After fermentation, phytic acid in the flour, which affects the absorption of calcium, magnesium, iron and other elements, can be decomposed, thereby improving the body's absorption and utilization of these nutrients.