Shandong mantou
How can steamed bread be made loose and soft?
Hello, I recommend my usual method of making steamed bread to you for your reference.
Raw materials: flour 1 000g, fresh yeast1block, warm water 500-560g, sugar100g.
Practice:
1. Prepare 500 ~ 560 boiling water, pour out a small bowl to dry, and pour the sugar into the remaining boiling water to melt. Pour a small bowl of warm water into the yeast and melt it. Put flour into a container, pour sugar water and yeast water in turn, stir while pouring, and fully stir the flour until there is no loose flour at the bottom of the container. Knead wet flour into a smooth dough.
2. Put the dough in a warm place to ferment.
3. Fermented dough.
4. Take the fermented dough out of the container.
5. It can be seen that the pores inside the dough are rich and even.
6. Spread the dough on the chopping board to dry10 ~15 minutes.
7. The dried dough is repeatedly kneaded into smooth dough and then divided into ten parts.
8. Take a flour noodle, knead it with both hands into a ball-shaped embryo, and put it on the chopping board for rest.
9. After all the steamed bread embryos are made, put them in a warm place for secondary fermentation 1 hour, and determine the time according to the climate.
10. Put water, a steamer and a damp cloth in the steamer, and put the steamed bread embryo on the cloth.
1 1. Cover the pot and let the fire boil for 20 minutes.
12. Steamed steamed bread stew 2? Uncover the lid for 3 minutes and serve.
You can have a try and wish you success!
How to make steamed bread is loose and soft.
Raw materials: flour, fermented noodles (old noodles), water and alkali.
Production method: 1. Add flour, water to the fermented noodles (old noodles) to make dough, and put it in a basin for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles);
2. Take out the fermented dough, add alkali and white sugar (white sugar can be added according to your favorite taste), knead thoroughly and evenly, then knead it into long strips, pull the agent, put it on the steamer with the mouth of the agent facing up, steam it on high fire for 20 minutes, and take it out.
Note: 1. When fermenting noodles, it must be sent to the time, and the mouth of the agent must be upward;
2. When the dose is placed on the steamer, never touch it, otherwise it will not "bloom";
3. The fire must be strong when the steamer is put on, and the steamer should be put on when the water is boiling. Features: white in color, shaped like a flower, sweet and refreshing.
4。 If the hair is not good, add some baking soda, or the steamed bread will be yellow and knead it, or there will be yellow spots. The baking powder is melted with warm water of 35-37 degrees, and the dough is mixed with this water. When the hardness is moderate, it will not stick to your hands. Knead it and cover it with a wet cloth to wake up and ferment. Today's weather, 2 hours is sure to get up. Then put the noodles on the chopping board, add dry noodles and knead them evenly, and then wake up for a while. It's up to you now, whether you add bean stuffing, put meat and vegetables or other things to make bean buns, steamed stuffed buns, flower rolls and sugar triangles depends on what you want to eat.
After molding, let it stand for about half an hour. Special attention should be paid to the process of boiling on the pot, which must be medium fire, and cold water should be used in the pot, so 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 over high fire is only suitable for noodles fermented with flour fertilizer.
Don't use hot water to steam steamed bread. Many people like to steam steamed bread with hot water or boiled water, thinking that it will drive fast. In fact, this is not scientific. Because the cold steamed bread suddenly meets the hot air and the surface is bonded, it is easy to make the steamed bread sandwiched. The correct way is to add cold water to the pot, put the steamed bread in, and then heat it up, so that the steamed bread can be evenly heated, soft and delicious.
How do you know how to cook steamed buns? There are several ways to judge whether steamed buns are cooked or not:
(1) pat the steamed bread with your hand, and it will be cooked if it is elastic;
(2) Tear the skin of a piece of steamed bread. If the skin can be uncovered, it will be cooked, otherwise it will be immature;
(3) After lightly pressing the steamed bread with your fingers, the pits will soon be calmed down into cooked steamed bread, and if they are sunken and do not recover, it means that they have not been steamed.
The key to making steamed bread from Xuan Song's steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is not appropriate, for example, it can only become a "baked cake" with hard skin and soft inside due to uneven heating; If you want to get Xuan Song's steamed bread, you must ask high-temperature steam for help. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles are inflated, making steamed bread loose and mysterious.
How to make steamed stuffed buns loose and soft? The more detailed, the better.
If it's loose and soft, it's covered with hair.
Pasting means that when yeast converts starch into sugar and consumes it in an oxygen-free environment inside the dough, it will release carbon dioxide gas. At this time, the volume of the dough will expand and it will rise.
The things used are: flour, yeast, water (warm water is the best, and it grows fast).
The dough making process is as follows:
1, pour the flour into the basin, poke a hole in the middle with chopsticks, pour a small amount of water and put a proper amount of yeast powder.
"Appropriate amount" can be seen in the instructions on the yeast package. It is necessary to see clearly the production date and shelf life of the yeast. The yeast that has been used for a long time can't stand it.
2. While adding water, stir with chopsticks until the flour becomes flaky.
3. Knead the dough by hand until the "three lights", face light, basin light and hand light will do.
4. Wipe some water on the surface of the dough and keep it moist.
5. Cover and let it ferment in a warm place.
6. Fermentation time depends on the temperature, shorter in summer and longer in winter. When the dough volume increases to two or three times the original, it will be fine.
7. To test whether the fermentation is successful, you can dip some flour with your fingers and poke holes in the dough. If the holes rebound immediately, it means that the fermentation is not enough and still needs to be fermented; If the surface of the dough collapses, it means that it is over-fermented, and the dough will have a sour taste, which can be neutralized with alkali, such as baking soda.
8. Check the inside of the dough, and there will be honeycomb holes.
Steamed buns with used bread will be loose and soft.
Why is the hair loose and soft?
Hello: I think using yeast to make dough can achieve the softness you want.
How to make steamed stuffed buns with dough is loose and soft when the temperature is extremely low?
If the temperature is low and you want to make good noodles, there are only two measures. First, increase the amount of baking powder. Second, put the basin of baking noodles in a big hot water basin, which can be as close to the heat source as possible. It is impossible to ferment without reaching a certain temperature.
How to make a loose and soft pastry?
Loose and soft pastry.
material
200g of common flour, 2g of yeast and proper amount of warm water (including water for melting yeast, the total amount is about 100g).
method of work
1. Yeast is dissolved in a small amount of warm water (about 30 degrees, wrist can't try.
2. Hot), let stand for 3 minutes. Put the flour in a large basin, pour in yeast water, and then
3. Pour the remaining warm water, stir it into snowflakes with chopsticks first, and then knead it by hand.
Step 4 make a smooth dough
5. Cover with plastic wrap and ferment in a warm room until it is about 2.5 times larger.
6. Fresh minced meat with cooking wine, salt, chicken essence, Jiang Mo, minced garlic and a small amount of old wine.
7. Pumping (for color matching) and stirring evenly. Melt the jelly and pour it into minced meat for use.
8. Stir the minced meat vigorously in one direction (if there is no skin jelly,
9. Put water)
10. Knead the fermented dough evenly and exhaust it, and divide it into small doses. Take a small dose
1 1., roll it into a circle with a rolling pin, and put meat in it.
12. After wrapping it like a steamed stuffed bun, gently flatten it with your palm.
13. Dip sesame seeds on both sides and let it stand for about 5 minutes.
14. Pan, without oil, put the baked bread into the pan.
15. Cover the lid, sear it with low fire, turn it over and sear it with light sear.
How to make loose and soft buns?
Make steamed buns
Step 1: making steamed stuffed bun fermented dough.
Materials: 750g of medium gluten flour, 7.5g of dry yeast powder (used to expand gluten and increase dough volume), 7.5g of baking powder (white powder with baking soda powder and other acidic materials and corn flour as filler, which can produce swelling and softening effect), 7.5g of sugar and 375ml of water.
Making:
1. Put flour, dry yeast powder, baking powder and sugar into a large bowl and mix well.
2. Add 375ml﹐ of water, and then stir into pieces.
3. Knead the dough by hand and put it on the table and knead it repeatedly. Until the dough is smooth and smooth.
4. Cover the dough with a wet cloth, and make steamed buns when it is ready to grow.
Step 2: Making stuffing.
First of all, the proportion of meat and vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is1:1or1:0. 5 is appropriate.
Secondly, don't pour out the vegetable juice. According to the determination, vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid nutrient loss and waste, the scientific method is: after chopping the stuffing, squeeze the vegetable juice out and put it in a basin. When mixing the meat, add it with soy sauce one after another, stir it fully to make the vegetable juice penetrate into the meat, and then put it on the dish and stir it evenly. If it is vegetarian, you can chop the vegetable stuffing first, pour it into the pot (basin), add salt (vegetable oil) and mix it gently, let the oil wrap the vegetable, and then add salt and seasoning. In this way, the nutrition is preserved, and the stuffing will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour the mixed meat stuffing (with enough salt) and mix it evenly. The vegetable stuffing is first mixed with oil and wrapped by a layer of oil film, so it is not easy to dehydrate when it meets salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little fragrance of vegetable juice.
Finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. Add a proper amount of ginger water in the process of stirring meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly mastered. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. After serving soy sauce, wait for a while. If it can be put in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, add drops and stir). Water should also be added a little in several times, otherwise the stuffing will be easy to produce soup. Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir well. Finally, pour in the stuffing and mix well.
Step 3: bag
1, knead the dough smooth, knead it into long strips, cut it into small balls, and roll it into small discs with thin outer surface and thick inner surface to become steamed stuffed bun skins for later use.
2, leather bag stuffing, knead into a fine pattern of buns. Put white paper on the bottom and wake up in a warm place for 45 minutes.
Step 4: steaming
Steaming steamed buns, moving into boiling water and steaming with high heat for about 15 minutes.
1 The whole process of steaming steamed buns
The process of making delicious jiaozi is as follows:
First, first of all, we must make the dough well. When it comes to dough making, we must master the technique of dough making. Generally speaking, 0.7 kg of water should be added to a catty of dough, and the starter of dough should be soaked in advance and mixed with the dough. The time of dough making is related to the season. Generally speaking, the colder the weather, the longer it takes. At 20 degrees Celsius, it usually takes 2 hours. Note: Use warm water to make dough, steamed buns and steamed buns are softer. Old people and children like it. The easiest way to see the dough fermentation is to press it by hand. If the pressed dough pit bulges quickly, it proves that the dough is ready.
Second, do a good job of stuffing: for steamed stuffed buns, stuffing is technical, and the production process is as follows:
1, make the main ingredients of the stuffing, such as meat stuffing or vegetarian stuffing. For the meat stuffing, cut the meat into cubes, accompany it with sesame oil, soy sauce, pepper powder, monosodium glutamate, etc., and keep it for at least one hour;
2, the auxiliary stuffing should be done well. If leeks are used, they should be washed and dried first, then cut and put aside for use;
Third, with stuffing: mix the above stuffing together, adjust it with peanut oil and other condiments, and put in moderate salt, then the stuffing is ready;
Fourth, adjust the fire, put water in the steamer until it boils, and wait for the steamed buns to be wrapped and put in;
Fifth, the bag also has technology, and the skin should be thin, one or two bags can be packed 10, and there are 20 wrinkles on a bag. This kind of steamed stuffed bun is beautiful and delicious; Put the wrapped buns in a steamer, with a moderate gap between them, generally 1.5 cm;
Sixth, it is necessary to keep the fire strong, steam 15 minutes, then open the cage and let it cool for a while.
Seven: Eat, but don't hold on.
2 "Steamed Bun
Ingredients: 1 catty of Fuqiang powder, 6 warm waters, 2 coins of yeast, 2 coins of baking powder, and the stuffing is self-contained.
Method: 1. Mix flour and baking powder and pour them on the chopping board. ......
How to make the dough pie delicious, loose and soft.
Ferment for a long time,
How to make steamed stuffed buns loose and soft, and they don't stick to teeth?
Flour with yeast,,,