Adopted by the questioner

Steamed steamed buns

I grew up in the north. We eat steamed buns as our staple food. In our hometown, steamed buns are called steamed buns or steamed buns. Steamed buns or rolls, etc.

The following are the techniques I learned from my elders. I hope it will inspire and help you.

1. Wash your hands and wash basin.

2. Put two to three small bowls of water in the 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 dig 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 them.

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 to 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 dough pieces, 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, 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.

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, and they will be cooked if they are elastic;

(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 pit 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 as specified in the instructions. 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 in 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.

Xuansong’s 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 the help of high-temperature steam. 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 enough, 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 up and becomes honeycomb-shaped with a slight 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, let it rise 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:

Knead the prepared dough into round strips according to the size of the steamer, and then cut it into squares with a knife to make square steamed buns. If you put your hands on the panel and rotate and knead the dough gently, you can make round buns.

4. Steaming in the upper drawer:

Place the kneaded buns in the steamer in order, leaving a certain distance. After the water in the pot boils, put it into the drawer and start steaming. The water in the pot should always be in a boiling state, and the steamer should be airtight, so that the steamed trowel will be noisy and delicious. The steaming time depends on the size of the trowel. Generally, steamed buns need to be steamed for 1 hour before they are cooked, and then they can be lifted to deflate. If you are not going to eat it at that time, take the steamed buns out of the steamer in time to prevent them from sticking to the bottom.

Dough making methods include 1. Dry yeast (convenient, easy to operate, and rich in nutrients), 2. Preserved yeast (slightly worse than dry yeast, mainly because yeast is inconvenient to store for a long time!), 3. Old yeast Noodles (difficult to master, and the nutrients are lost when neutralized by alkali), 4. Self-rising flour (the rising time is short and can be ready in 30 minutes. Generally sold in supermarkets).

Why not give it a try? I wish you success! !

1. Dough-rising:

There are two methods of making dough

1. Use dough fertilizer to make dough (usually called alkaline dough)

Soak the noodle fertilizer in water first, then pour the noodles in and mix well, let it rest for 8 hours until the noodle rises to double its original size, and then the alkaline surface will have no sour taste but a slight alkaline smell

Repeat After waking up for half an hour, you can put some vinegar in the pot when steaming to prevent the steamed bun skin from being stained. Be sure to put the buns in with cold water and then turn on the electricity.

2. Use Xiaomu to make the dough (usually Quick dough method)

aIngredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil,

Warm water (250 grams--300 grams) according to the flour The amount of water and 20 grams of sugar.

Method: 1. Pour the flour on the chopping board, add dry yeast, baking powder, sugar, mix

evenly and stir well.< /p>

2. Add warm water to the pit, add soybean oil, mix and knead to form a dough

Wake up slightly, about 1 hour.

3. Wait for the dough to wake up Finally, make the steamed buns, steamed buns, and rolls you want to make.

4. Put the prepared dough into the drawer. Put cold water in the pot and plug in the power.

Steam for 13 minutes. (If steaming steamed buns, it will take about 30 minutes - 40 minutes, if steaming Hanamaki for 17 minutes)

Common problems in making steamed buns

Common problems and solutions in making steamed buns Method

1. The surface is easy to collapse

①There are faults during molding. Pay attention to expelling air bubbles during molding to form a uniform whole inside and outside of the dough

②The dough rises too quickly, which can reduce the fermentation temperature of the dough

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③If the steam is not strong, you can steam it quickly

④If the yeast has insufficient stamina, you can use Angel yeast to make dough

⑤The flour quality is poor and the gluten strength is not enough, you can use All-purpose flour

2. The steamed buns are too swollen and fluffy

①The proofing time is too long, you can shorten the proofing time

②The flour is not gluten strong enough, you can use all-purpose flour with strong gluten

③If the amount of yeast used is too large, the amount of yeast used can be appropriately reduced

3. The surface of the steamed buns is not white

①The quality of the flour is poor, you can use good quality all-purpose flour and Angel Yeast Mate

②The shape is not good, the surface of the dough should be kept smooth when forming, and you can use appropriate Press the dough and sprinkle some dry powder

4. The skin is dull, wrinkled or cracked

① The proofing speed is too fast, which can lower the fermentation temperature

② Insufficient steam, it can be steamed over high heat

③Steamed buns The molding is rough and the dough remains smooth. It can be rolled with a dough press 3-4 times

④The gluten content is low, so all-purpose flour and Angel Yeast Mate can be used instead

5. The finished product is easy to age, harden, and fall off

①The quality of flour is poor, so you can use all-purpose flour and Angel Yeast Mate

②There is insufficient water when the steamed buns are formed, so you can use an appropriate amount of water< /p>

③ If the stirring is insufficient, stir enough to form a network of gluten

④ If the fermentation is insufficient, Angel yeast with strong fermentation power can be used

6. The internal structure is rough

①The flour quality is poor, you can use all-purpose flour instead, and use Angel Yeast Mate

②The dough fermentation time is too long and the temperature is high, which can shorten the fermentation time and reduce the fermentation rate. Temperature

③If there is too much flour when stirring, you can sprinkle less flour

7. Fermentation is slow

① The amount of yeast is small or the activity is reduced. You can increase the amount of yeast appropriately and pay attention to the low-temperature storage of yeast.

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8． Skin bubbling

①The proofing humidity is too high, so you can reduce the proofing humidity

②There are bubbles during forming, try to drive them out during the forming operation

③When steaming, water droplets will drip on the surface of the steamed buns and steam quickly to avoid water dripping directly on the surface

9. The steamed buns are small in size

①There is not enough gluten, you can use all-purpose flour

②The amount of yeast is not enough, you can increase the amount

③The fermentation time is not enough, you can extend the fermentation Time

10. The skin wrinkles and shrinks

①The gluten strength of the flour is too strong

②Excessive fermentation

③The dough is not relaxed

11. The steamed buns did not rise and became dead noodles

The temperature of the dough-making water is too high and the yeast will be burned to death. You can use warm water to knead the noodles

Steamed buns recipe:

500g flour, 3.5g yeast, 5g baking powder, 10g sugar

Mix the yeast with 30-degree warm water and the others, let it rise for 30 minutes and steam for 15 minutes!

(Usually no cloth curtain is used, but salad oil is applied on the stainless steel steamer!)

The proportion of ingredients must be correct! It is best to buy a scale for home use which is very cheap and convenient!

I am a pastry chef, for reference only!

Sesame/fresh milk steamed buns

Ingredients:

a 200g all-purpose flour

b 100g low-gluten flour

c 30g fine sugar

d 40g ice water (warm water can be used in winter)

e 5g butter

f 5g dry yeast

g 0.5g alkali powder (baking soda can be used instead. Or omit it)

h 140g whole milk p>

j 4~5 tablespoons of black sesame powder. (Fried black sesame seeds. Grind them with a coffee machine or grinder)

Method: (slightly modified)

1. Mix medium-gluten and low-gluten flour, fine sugar, dry yeast, and alkali powder evenly. Add ice water and fresh milk and knead into a dough. Cover with plastic wrap and let stand for three minutes until the gluten softens, then add "old dough" and knead to form a dough. Then add butter and knead vigorously into a smooth and chewy dough.

2. Divide the dough into two halves. Cover half of the dough with plastic wrap and let it relax slightly. Add 4 to 5 tablespoons of the other half of the dough. Black sesame powder and a small spoonful of water. Fully knead the sesame powder into the dough. About 3 minutes. Roll into a ball. Cover with plastic wrap and relax slightly.

3. Use a pin to roll the fresh milk dough Gently roll out the dough (about 6 times). Then press it into a thickness of 0.3 cm. Cover with plastic wrap and let it rest for three minutes. (At this time, you can roll the other half of the sesame dough in the same way.). Roll up the fresh milk dough into a Shape into a stick. Pinch the seams tightly. Roll gently. Divide into 4~5 parts. Place the divided dough on wax paper and place in a steamer. Ferment for 30~35 minutes. Be careful not to let the surface dry. (If done, Form into a small steamed bun. Roll the dough longer. Divide into 20g portions. Ferment for 25 minutes). Then divide the other half of the sesame dough into 4 to 5 portions in the same way.

4. Add water Burn the pot. (The water should be burned in advance. Do not wait for the steamed buns to ferment before heating the hot water.) Turn to medium heat. Put in the steamer. Steam for about 10 to 13 minutes. Turn off the heat and simmer for 2 to 3 minutes before opening the lid. This way The skin is relatively smooth. It will not be dripped by water vapor. The appearance is also relatively upright. (The book says that 20g of steamed buns should be steamed for 10 minutes. If using a microwave, put water at the bottom and steam for four minutes). Do not steam/stuff it in a steamer. The steamed buns will turn yellow after a long time.

How to make Japanese steamed buns

Ingredients:

90 grams of condensed milk, 45 grams of powdered sugar, 1 egg, 2.2 grams of baking soda grams, 188 grams of low-gluten flour, 250 grams of white bean paste, 250 grams of chestnuts

Method:

1. First, sift the low-gluten flour, add baking soda, and add powdered sugar

2. Boil water, red bean paste and Chinese cabbage

3. Add eggs and mix well. Add condensed milk and mix thoroughly to form a dough. Shape into portions.

Dough skin

4. Mix the white bean paste and chestnuts evenly

5. Wrap the dough with 20 grams of filling, brush it with egg wash and bake for about 15 to 20 minutes, heat at 180 degrees , lower the heat to 150 degrees

Do not use baking powder, as that will change its taste and make it unpalatable.

1. Mix the baking powder (I use Angel's, which is pretty good) with warm water (do not use boiling water, which will burn off its activity, and cold water will not work, as it will not rinse). It doesn’t matter if it’s more or less, it just affects the fermentation time:roll:

2. Slowly pour the mixed water into the flour and start kneading. After the fermentation water is used up, mix it with clean water. , cool water in summer and warm water in winter. Be sure to remember not to make the dough too hard, it must be soft;

3. Knead the surface of the dough until it is smooth, cover it with a piece of wet gauze (available in pharmacies), and add A lid, and then you can put it in a warm and large place to ferment quietly.

3. Generally, it is very short in summer, about 4 hours; in winter, I put it next to the heater at night, and it will be fine the next day. One more thing to note: be sure to let the dough ferment and become fat!

4. Then you can start preparing steamed buns. Take out the fermented dough and put it on the chopping board. It may be a little sticky and a little runny at this time. It doesn't matter. Just add a little dry flour and start kneading. Be sure to knead for a while! ! When it's done, let it wake up for a while (just leave it there without moving). Then it’s time to style, but! This is the key point. After kneading the steamed buns, you must leave them there and let them wake up for a while, so that they will become bubbles when steamed. After waking up, place it on the steamer, add cold water to the pot, put the steamer in, and start steaming! (Don’t wait for the water in the pot to boil before steaming the buns. This is my trick!) Bring to a boil over high heat, turn to medium heat, and steam for 40 minutes

5. OK!

One more thing, when steaming, it is best to place a heavier bowl on top of the pot lid to prevent it from running out of gas as much as possible!