Production method steps 1. Add flour and water to the fermented noodles (old noodles) to make dough, and put it in a pot or fermentation box for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles); 2. Take out the fermented dough, add alkali (homemade steamed bread generally does not add alkali, which will have a taste and destroy the original flavor of steamed bread) and white sugar (white sugar can be added according to your favorite taste, and northerners generally don't put sugar, only the south will appear), knead thoroughly, then knead it into strips, pull it up, put it on a steamer, and sprinkle with green and red silk. Steamed bread in the north is generally flat-bottomed dome steamed bread after long noodles are pulled into liquid medicine. Then put it on a steamer and steam it. Precautions 1. When fermenting flour, it must be delivered to the time, and the mouth of the agent must be up. (Northerners generally don't knead dough into steamed bread, that is to say, the mouth of the dough should be downward, and the daily consumption is generally white flour steamed bread, so generally nothing else will be added, only dates and peanuts will be added to steamed bread on holidays); 2. When the dose is placed on the steamer, never touch it, otherwise it will not "bloom"; 3. The fire must be big when you put it on the steamer, and when the water boils, you should put it on the steamer. Features: white color, flower-like, sweet and refreshing. 4. The baking powder is melted with warm water of 35-37 degrees, and the dough is stirred with this water. When the hardness is moderate, it will not stick to your hands. After kneading, cover it with a wet cloth to wake up and ferment. Today's weather will definitely get up in 2 hours. Then put the noodles on the chopping board, add the dry noodles and knead well, then wake up for a while. At this time, it depends on what you want to eat whether to add bean stuffing or put meat dishes or other things to make bean buns, steamed buns, rolls and sugar triangles. Let it stand for about half an hour after molding. Pay special attention to the process of cooking in the pot, be sure to use cold water in the pot, and don't say it without warning. If you boil water as usual, it will definitely come out with dead dough. The practice of boiling water on a big fire is only suitable for noodles fermented with flour fertilizer. 5. Don't steam steamed bread with hot water. Many people like to steam steamed buns with hot water or boiled water, thinking that it will drive fast. Actually, this is unscientific. Because cold steamed bread suddenly meets hot air and the surface is bonded, it is easy to make steamed bread sandwich. The correct way is to add cold water to the pot, put the steamed bread in it, and then heat it, so that the steamed bread is evenly heated, soft and delicious. Tip (1) When steaming steamed bread, if the dough doesn't seem to be made, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop for 10 minutes, and the dough will be made. (2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet. (3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened. (4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate. (5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell. (6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and fragrant. There are several ways to judge the raw and cooked steamed bread: (1) pat the steamed bread with your hand, and it will be cooked if it is elastic; (2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature; (3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed. Ingredients of sugar-kneaded steamed bread (sweet to eat): 25 kg of special flour, 3 kg of white sugar, 7 kg of yeast 1 kg, 7 kg of water, 600 g of sodium carbonate and 500 g of peanut oil. Production method 1. Making fermented dough: put sugar and oil into a dough mixer, add 3kg of hot water at 70℃ to stir the sugar and oil, then divide the yeast into small pieces and put them together with 24kg of special flour (leave 1 kg of flour for anti-sticking during operation). After slight stirring, 4 grams of hot water at 50 ~ 60℃ are added one by one, fully stirred and mixed. When adding water, you can't inject it at one time. Generally, there is a little less water when the temperature is high, and more water when the temperature is low. The water temperature should also be properly controlled, overheating will destroy gluten, and excessive force will make the finished product lose its softness; If it is too cold, the fermentation time is long, the fermentation power is insufficient, and the finished product is not full. Take out the stirred fermented dough and cool it for a while, then keep the dough temperature at about 25℃ (cotton cloth is usually used for heat preservation) and ferment for about 10 hour. After fermentation, the dough volume expanded to twice the original volume, and the dough section had pores and sour taste. 2. Stir the alkali: Before stirring the alkali, the alkali must be dissolved in 250 grams of water, then added to the fermented dough one by one, and fully stirred in the dough mixer. The amount of lye depends on the degree and temperature of dough fermentation. The dough is well fermented, the temperature is high, the amount of alkali liquor is appropriately more, the dough is not well fermented, the temperature is low, and the amount of alkali liquor should be appropriately reduced. Generally, there is even a round hole in the cross section of the dough behind the alkali stirring, and the beating sound is crisp. You can also look at the sample first to determine the amount of lye, that is, take a small piece of dough that has been stirred with alkali and bake it first, and then adjust it according to the situation. 3. Molding: Weigh 70g of dough, hold a shiny surface on the operating table, wrap the rest into a shiny surface with the right hand, and turn the dough with the left hand to knead it into a spherical dough for later use. 4. Steaming: Put the molded dough balls into the cage with the smooth surface facing upwards, and brush the cloth in the cage with oil to prevent adhesion. Steaming on the pot must be steamed with small steam for about 5 minutes, and then steamed with large steam. The steam pressure shall not be lower than 3kg/cm2 within 10 minute. Quality standard: shape: round, full and complete. Color: white. Structure: soft and free of impurities. Taste: Soft and sweet. Method 1 of making steamed stuffed bun: There are two methods of making dough: 1. Mix flour with flour fat (usually called soda flour), first soak the flour in water, then pour the flour into it and stir well. After 8 hours of proofing, the dough will be 1 times of the original dough, and then it will not be sour to the alkaline face, but slightly alkaline, and then it will be proofed for half an hour. When steaming, put some vinegar in the pot to avoid steaming steamed bread. Be sure to put the steamed stuffed bun in cold water before electrifying. 2. Flour with yeast (usually the method of quick dough mixing) A. Ingredients: 500g of flour, 3g of baking powder with dry yeast, 5g of soybean oil, 1, warm water (250g-300g), 20g of sugar according to the water consumption of flour. B. Practice: 65438+. Dig a hole. 2. Add warm water and soybean oil to the pit. Copy and knead the dough until it wakes up a little. It takes about 1 hour. 3. After the noodles wake up, make the buns and steamed buns you want to make. Flower roll 4. Put the prepared blank into the drawer. Put cold water into the pot. Then insert electric steaming 13 minutes. (If the steamed bread takes about 30 minutes to 40 minutes, if the flower rolls are steamed 17 minutes. ) 2. Make steamed buns 1 and buy a catty of pork stuffing to make jiaozi (mutton and pork stuffing). Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get steamed stuffed bun. 2. Sanxian steamed stuffed bun ingredients: 70g flour (two small bowls), 30g pork (half bowl), 5-6 fresh shrimps (chopped into mud), half fried eggs, proper amount of Chinese cabbage (two) and one mushroom and onion (chopped). Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs. Chop the cabbage and mix well without soy sauce to make buns. Steam steamed bread 15-20 minutes on a warm fire. Soup-filled buns 1: Soup-filled buns do not need yeast and baking powder, and are generally called dead bread. . Put water directly on the noodles and mix evenly until the three lights (hand light, basin light and surface light) ... are actually similar to jiaozi noodles, but different. . 2. Faced with failure ... to a strong degree (people who have eaten Lamian Noodles should know, but don't use too much force, moderate) 3: Generally speaking, people don't need to say much about the stem skin ... If the noodles are good, they are trapped ... The ingredients of the dumplings are certain ... They weigh them with a scale (the secret recipe is meaningless ... everyone looks at the amount) ... and then put them into the soup. . Put it down like a chrysanthemum. . The skin is thin and big ... this soup is very greasy ... soft and delicious. ...