Flour (moderate amount)
Yeast amount
Appropriate amount of sugar
Methods/steps
1/9 Step by step reading
1. The yeast melts first
Yeast is actually an edible fungus. After drying, the yeast is actually in a "sleep state", and it will regain its activity when it is put back into warm water. Therefore, the yeast must be melted in warm water first, and more water can be added. After stirring the yeast, flour and flour can be added directly.
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Step 2 add the right amount of sugar
White sugar and yeast can be added together. Adding white sugar can help the yeast fully wake up, make the flour easier to ferment, and improve the taste of steamed bread, so that it tastes better with a little sweetness. However, for the sake of health, do not overdo it.
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Step 3: Knead the dough and exhaust the air
When the dough is raised, when the dough is 2-3 times larger than the original size, a lot of air will be generated inside the dough. At this time, it is necessary to knead the dough. The process of kneading the dough is actually venting the dough. It is best to knead it for a while to fully vent the dough, about 10- 15 minutes, and the steamed buns will be smooth and delicate.
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Step 4 wake up
After the dough is exhausted, make it into the shape of steamed bread. At this time, don't steam it in a hurry. Put it in a steamer and let it stand for 20-30 minutes. Let the dough wake up for a while. When the steamed bread expands, steam it, and the steamed bread will be fluffy and soft.
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Step 5 Cook in cold water
Many people are used to using hot water or boiled water when steaming steamed bread, and they all think that it is faster to heat the water without using hot water, but the steamed bread tastes not soft enough, and the steamed bread can be heated slowly with cold water, which has the function of re-fermentation, and the steamed bread tastes better.
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Step 6 steam in a big fire
Steamed steamed bread must have a fire, and the fire can ensure enough steam. If the steam is not enough, the surface of steamed bread is easy to collapse, crack and be unsmooth, and the steamed steamed bread has bubbles on the surface and the taste is not soft.
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7. Steamed steamed bread time
Steaming steamed bread takes more than 30 minutes. The so-called "fighting for a sigh of relief" means to give enough steam to steamed bread. Never open the lid in the middle and add enough water to avoid dry pot.
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8. Don't take it out immediately after steaming.
After steaming the steamed bread, simmer it for a few minutes, in order to prevent the cold air from shrinking the steamed bread, and the surface collapse is not good-looking, which also affects the taste.
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Matters needing attention in steaming steamed bread
① Selection of flour
Generally, you don't need any special flour for steamed bread (unlike making cakes and bread), just buy a bag of flour in the supermarket (generally, all the flour in the supermarket is medium gluten flour)
② Selection of yeast
It is essential to make steamed bread yeast. If you add sugar to steamed bread, you should choose high-sugar tolerant yeast, otherwise the yeast will fail, but sometimes the yeast after opening may fail if it is not properly placed.
③ Matters needing attention in fermentation
After adding water and yeast to the flour, it begins to ferment. When the temperature is high, you can add a little less yeast (4~5g in 500g flour), and then just put it aside to ferment for an hour or two. In winter, add more yeast, and keep it in a warm place for as long as possible.
④ the pattern of steamed bread
You can add some red dates and the like to steamed bread, or you can wrap it in stuffing (then it will become steamed buns).
⑤ Why does yeast fail?
Dissolve the yeast with warm water before adding it to the flour (not hot water, which will make the yeast ineffective), and then put it into the flour to feel easier to ferment. If the yeast you use doesn't work for two or three times, then you need to buy a new one (seal the yeast after opening it and store it in a cool place).