Steamed buns are a staple food in the north. The production process of steamed bread has: fermentation, alkali kneading, making shape and steamed on the drawer.

1, flour:

In the ordinary flour into the appropriate amount of baking powder to flour, water and well, kneaded to the hands of the non-stick to the dough in the basin to cover, so that the fermentation. If the temperature is below 10 degrees Celsius, put it next to the fireplace.

2, alkali kneading:

When the face swells up, tearing was honeycomb and slightly sour, then you can take out the face on the panel with the right amount of edible alkali plus kneading while adding, and so do not smell sour, tear a piece of dough on the side of the stove baked, broken, such as no yellow, no sour smell that is the alkali is suitable for the system should be made shape. If yellow, it is too much alkali, can be put for a while, and then a hair, and then steamed. If you smell the sour flavor, is less alkali, but also need to apply a little alkali and then shape.

3, the shape:

The Shi good noodles, according to the size of the steam drawer kneaded into a round bar, and then cut into square pieces with a knife, it is a square steamed bread. If you use a hand cover on the panel to rotate the dough block, gently kneaded, can be made into round buns.

4, on the drawer steamed:

will knead the steamed buns in order in the steam drawer, to leave a certain interval. When the water in the pot boils and rolls, put the drawer and start steaming, the water in the pot should always be in a boiling state, but also to make the steaming drawer does not leak, so that the steamed trowel is noisy and tasty. Steaming time, according to the size of the trowel, the general steamed buns need to steam 1 hour is cooked, you can lift the drawer deflation. If you don't eat at that time, you have to remove the steamed buns from the steam drawer in time to prevent sticking to the bottom.

Dry yeast (convenient, easy to operate, nutritious), 2. fresh yeast (slightly worse than dry yeast, mainly yeast is inconvenient to long time preservation!) 3. old noodles (not easy to master, alkali neutralization is detrimental to the nutrients), 4. self-raising flour (short time to rise, 30 minutes can be good. (usually sold in supermarkets). Might as well give it a try? Wish you success!!!

One, flour:

There are two methods of flour

1. Fertilizer flour (usually called the big alkali flour)

The fertilizer first soaked with water to open and then pour the noodles into the mix, wake up for 8 hours to be initiated by the noodles is the original times, and then on the alkali when the noodles do not have acidic taste a little bit alkaline

and then wake up for half an hour can be steamed when the pot of vinegar to avoid steaming out the skin of the buns. so as not to steam out of the bun skin with flower spots, be sure to use cool water to put the buns in and then power.

2. with filial piety mother flour (usually fast method)

a ingredients: 500 grams of flour, 3 grams of dry yeast baking powder 5 grams, soybean oil 1 two,

warm water (250 grams - 300 grams) according to the amount of flour to eat water, 20 grams of sugar.

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

evenly. The first thing you need to do is to make a pit stop.

2. Add lukewarm water and soybean oil to the pit. Knead and mix to form a dough

Wake up for about 1 hour. It will take about 1 hour.

3. When the dough is ready, you can make buns, dumplings and rolls.

4. Place the buns in a drawer. Put cold water in the pot. In the plug

steaming 13 minutes can be. (If steamed buns about 30 minutes - 40 minutes if steamed rolls 17 minutes)

Making buns common problems

Manju production of common problems and solutions

1. the surface is easy to collapse

① molding breaks, molding attention to the discharge of bubbles, so that inside and outside the formation of the dough is a whole

② the dough is too fast to rise, can reduce the temperature of the fermentation temperature of the dough. can reduce the fermentation temperature of the dough

③ steam is not strong, you can steam the fire

④ yeast after the strength is not enough, you can use Angie's yeast flour

⑤ flour quality is poor, gluten is not enough, you can use gluten-free flour

2. buns are too swollen and fluffy

① too much time, you can shorten the time of the rise

② the flour is not enough gluten, you can use a strong gluten in the medium flour

2.

3. The surface of the buns is not white

1) poor quality flour, can use good quality gluten flour and Angie's yeast partner

2) molding is not good, molding to keep the surface of the dough is smooth, you can properly press the surface, sprinkle some dry powder

4) the surface is not shiny and wrinkled, the surface is not white, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth. The skin is glossy, wrinkled or cracked

1) too fast, can reduce the fermentation temperature

2) steam is not enough, can be used to steam the fire

3) steamed bread molding rough, to keep the billet smooth, can be used to press the machine calendering 3-4 times

4) gluten content is low, you can switch to gluten flour and Angie's yeast partner

5) finished product easy to age, hardening, and slagging

6) the dough is not easy to keep, and the dough will be hardened.

1) poor flour quality, can be changed to gluten flour, with Angie's yeast partner

2) steamed bread molding water is not enough, you can use the right amount of water

3) mixing is not enough, can be fully stirred, so that the gluten to form a network

4) fermentation is not enough, you can use the strong fermentation of the Angie's yeast

6) internal organization rough

1) Flour quality is poor, can be changed to gluten flour, with Angie's yeast partner

② dough fermentation time is too long, high temperature, can shorten the fermentation time, reduce the fermentation temperature

③ stirring too much sprinkle hand powder, can be less sprinkled with hand powder

7. slow fermentation

① Yeast amount of less or less vitality, you can increase the amount of yeast, pay attention to the yeast preservation of low-temperature.

② and the dough temperature is low, the rising temperature is not enough and the noodle can be warm water

3 sugar, oil, salt ratio heavy, can reduce the amount of sugar, oil, salt

8. skin blisters

1) too much humidity, you can reduce the humidity of the rise

② molding air bubbles, molding operation as far as possible to drive out the air bubbles

3 steaming water dripping on the surface of the steamed buns steamed over high heat, to avoid water dripping directly on the surface

9. steamed buns small volume

① gluten is not enough, can be changed to gluten flour

② yeast is not enough, can increase the amount of

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

10. wrinkles, shrinkage of the skin

① flour gluten is too strong

② fermentation time is too strong

1) the flour is too strong

1) the flour is too strong

② over-fermentation

③ dough is not relaxed

11. buns did not rise, into the dead noodle

and the noodle water temperature is too high, the yeast will be scalded to death, can be used in lukewarm water and the noodle

buns recipe:

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

Yeast and other with 30 degrees of lukewarm water again and mix well. and other together and well, wake up 30 minutes on the drawer to steam for 15 minutes!

(Usually, we don't use cloth curtains either, but apply salad oil on the stainless steel steaming drawer!)

The ratio of ingredients should be correct! It's best to buy a household scale it's cheap and easy!