The reason why sugar is added is because sugar can help flour ferment and steamed bread is softer (milk and honey can also help fermentation).

Attached is my tutorial on homemade fancy steamed bread, which is super soft.

Hello, I'm Qian Weishan Cuisine. I'm glad to answer this question. As one of the staple foods that China people usually eat, I believe there are not a few people who can cook steamed bread, but it may also be a challenge for a novice. When to put sugar will also make you wonder; Then, as a northerner, I'll give you a detailed answer. Actually, putting sugar requires a little skill. The following answers will give you an answer:

When do you put sugar?

Answer: put sugar in the dough, which can give full play to the role of sugar. The function of sugar in dough mixing is to improve the taste at first. Sugar is actually a condiment, which can increase the taste of steamed bread. Steamed bread with sugar is more delicious than that without sugar! Second: it can have the effect of rapid awakening. In fact, adding sugar can accelerate the probiotics in yeast, thus reducing the awakening time!

We know the time and function of adding sugar. How do you put the sugar? Share my tips: put sugar and water together, dissolve them fully, and then pour them into flour, so that sugar can be dissolved evenly with flour. Let's share my method and details of making steamed bread!

Production method:

One: Mix noodles

First, we weigh 250 grams of water, 5 grams of sugar and 5 grams of yeast powder. After weighing the raw materials, we pour the sugar and yeast powder into the water, stir them evenly with chopsticks and let them stand for about 5 minutes. Put 500 grams of flour into a basin, pour in the prepared water, stir with chopsticks, and then knead it into dough with smooth surface by hand.

Two: hair noodles

5 minutes after waking up, knead the dough by hand, and then cover it with plastic wrap to wake up 1 hour. Pay attention when making dough: it must be placed in a warm place. It's better to have a fermentation box at home. If not, you can add about 60 degrees of water to the basin and cover it, which can quickly wake up and save time. Be sure to wait until the dough is twice as big, and you can tell by hand that the dough is in a stretched state. If there is no drawing, you need to wake it up.

Three: mixing noodles

We sprinkle a proper amount of flour on the dough table to prevent it from sticking, take out the proofed dough, and gently knead it with our hands to get rid of the gas inside. When we knead the dough, we can hear the sound of degassing, which means that the dough is better to wake up. If there is no sound, you can rub it later. Knead the dough, we cut it into small portions with a knife, and then knead it into steamed bread. In this process, we need more kneading to make the dough taste good and the color is white but not yellow!

Four: the second awakening

We put the kneaded steamed bread on the steamer for proofing. Generally, when the temperature is suitable, it is suggested that the wake-up time is about 20 minutes. Tip: Look, just wait until the steamed bread is twice as big. Touch: When you press it lightly with your hand, you can feel the state like bread, which means it is awake.

Five: Steamed steamed bread

After the steamed bread wakes up, add water to the pot, boil it, put it in, and then steam it for 20 minutes on low heat. After turning off the fire, wait for 3 to 5 minutes before opening the lid. This is my personal experience. Open it after steaming, steamed bread is easy to deform when it comes into contact with cold air, and its taste is not good. Pay attention!

Questions and answers about making steamed bread;

(1): Warm water or cold water and noodles?

Answer: Using warm water to mix flour can speed up the proofing of flour. From my personal experience, it is best to keep the water temperature around 30 to 35 degrees. If the water temperature exceeds 35 degrees, it is easy to burn the probiotics of yeast powder, so some people don't make the flour well, which is one of the reasons.

⑵: Why put sugar, water and yeast together for a period of time?

Answer: The main purpose of leaving it for a period of time is to completely melt the sugar and yeast powder. Sugar is generally not easy to melt, and yeast powder has poor water solubility, so it needs to be left for a period of time to completely melt.

⑶: What should I pay attention to when I wake up for the first time?

Answer: Be sure to knead the dough twice before waking up, with an interval of about 5 minutes. The function of kneading dough is to prevent the dough from having dry flour, which easily affects the effect of dough and blocks it.

(4): How to see that waking up is a good state?

Answer: 1 Look, first, you can see the drawing state by picking up the noodles with your hands; Second, you can knead the noodles and pat them gently with your hands; If you can hear the crack, it means that the noodles are awake.

5]: Do I have to wake up twice?

A: The second proofing determines the key factor of making steamed bread. Other steps can shorten the time. This must be proved. For example, the first time I woke up, I did an experiment and I could do it in ten minutes.

[6]: Steamed. Why can't you open the lid?

Answer: Because there is a temperature difference between the internal temperature and the external temperature of steamed bread, if we don't have enough information when we wake the steamed bread, it is easy to deform and harden the steamed bread, thus affecting the taste and appearance of steamed bread.

(7) Small details of steamed bread

Pay attention when steaming steamed bread, and don't add too much water. If there is too much water, the steamed bread at the bottom will easily become dead when it comes into contact with the boiled steamed bread, which is equivalent to the scalding of the water bar surface, so there will be an effect that the bottom of the steamed bread will not be initiated. Add no more than one third of water to the pot.

Hello, I'm Sambo, and I'm very happy to share with you the question "When to add sugar to steamed bread".

We need to add some sugar when mixing flour, because adding sugar can not only help fermentation, but also make steamed bread especially sweet.

1. Prepare a large basin to start mixing. First, pour all the prepared flour into the prepared basin, then prepare a bowl, put yeast and sugar in the bowl, and then melt the yeast and sugar with warm water. After doing this, we can pour the yeast water into the flour. Here we can make it three times before and after, so that the flour can fully absorb the yeast. Draw a key point for everyone, that is, you little love birds must use warm water, or you can't bring out the activity of yeast. You little love birds should remember that only in this way can you make delicious and sweet steamed bread.

2. When kneading dough, we can twist the flour with chopsticks and pour the yeast at the water's edge until the flour is stirred into a flocculent shape, and then knead it into dough with smooth surface by hand. It should be noted that the dough is so thick that it can be wrapped with plastic wrap or covered with film cloth, and then fermented at a suitable temperature until the dough becomes twice its previous size.

3. In about fifteen minutes, the steamed bread is really fermented successfully. We just need to steam the steamed bread. At this time, we can add clean water to the steamer 15 minutes, and then we can turn off the fire. At this time, you must not take out the steamed bread directly, but continue to stew for another five minutes, so that you can take it out and taste it.

I'm Sambo, and I'm glad to share it with you. I hope it helps you!

When steaming steamed bread, it is a novice to use milk and sugar to make dough, and a real master uses this. Steamed steamed bread is very common in rural areas, which is cooked by every household. Steamed bread is eaten every day, especially for people living in the north. It can be said that steamed bread is indispensable for a day. Li Chengren seldom eats steamed buns by himself, mainly because time is not allowed. It takes a long time to steam a steamed bread, at least 2~3 hours. It takes a long time to mix noodles, mix noodles, knead noodles, wake up noodles, and finally steam and smooth them. If the dough is not good, the buns will either collapse, harden or not be soft. In short, the dough is not good.

Don't be too hasty in steaming steamed bread to make dough. Sometimes I feel that the dough is ready, but it is not. Once I went to a friend's house to play and saw my friend's father making steamed bread. I feel like the best of the best. It only takes about 1 hour from dough mixing to steamed bread ripening. The steamed bread cooked is white, tender, soft and delicious, which will make you feel that all people who use sugar and milk to make dough are novices. Only after listening to my uncle's explanation did I know the real reason.

Let's see how the master makes steamed bread. First prepare steamed bread ingredients, flour, yeast powder, sugar, vinegar, and eat alkaline noodles. First, put the prepared yeast powder and sugar into a cup, add appropriate amount of warm water and stir until it melts. Adding sugar is mainly to accelerate yeast fermentation, while warm water can increase yeast activity. Add a proper amount of flour to a larger pot, and add flour to yeast powder in proportion.

Add a small box of old yogurt to the flour, then slowly pour the yeast water into the flour, stir it while pouring, and then knead it into a dough with moderate hardness. The dough of steamed bread should not be too soft. It doesn't matter if it is hard at all. The dough is too soft, not easy to form and easy to collapse. Old yogurt is formed by fermentation. If you add some more, the dough will be better, mainly because the active bacteria of old yogurt are mixed with yeast, and the fermentation speed will be much faster.

If the flour feels a little sour, you can add a little alkaline flour and slowly knead the front into the flour. Alkaline noodles can neutralize the sour taste in flour. After kneading the dough, cover it with plastic wrap and it will take about 20 minutes to start. First of all, you can see that it is twice as large as its original size, and then you can pull open the rich and delicate honeycomb structure by hand.

Sprinkle some dry flour on the chopping board, take out the fermented dough and knead it into the original size. You need to knead some flour into the dough in the middle. This is called dough mixing, so the steamed bread exported is chewy and soft. After the steamed bread is steamed, we knead it into long strips and then divide it into several small noodles, each of which should be kneaded more. When the surface is smooth, we arrange it in a circle and make it into the shape of steamed bread. After that, we covered it with plastic wrap and made secondary proofing. This takes 10~20 minutes, and the state of awakening is round, just make it lighter than before.

The last step is steaming steamed bread. Everyone knows that steamed buns are cooked in cold water. Needless to say, it is usually steamed 15~20 minutes. After the time is up, turn off the fire and stew for a few minutes, so as to prevent the buns from collapsing and shrinking, and finally they can be cooked. The steamed buns made in this way are particularly delicate and smooth.

What I remember most about steamed bread is a friend's banquet when I was on a business trip in Shandong. Besides seafood, I also served a famous Shandong steamed bread, one of which is more delicious than our southern steamed bread. I feel that I can eat enough after eating one.

I learned the method of steaming steamed bread from my sister-in-law. She is a self-taught pasta master and a food lover. Steamed steamed bread is particularly popular.

When steaming steamed bread, add it to the dough. Adding sugar can not only improve the taste and taste of steamed bread, but also accelerate the proofing of steamed bread. Especially, after sugar is added to warm water first, sugar and flour can be mixed more evenly during dough mixing, which can save dough mixing time.

Ingredients: common flour 200g, sugar 10g, salt 2g, yeast powder 3g, warm water 120g.

Production steps

Step 1: Put the yeast into a bowl, add 2 tablespoons of warm water and 1 tablespoon of flour, stir it into a paste, and let it stand for 2 hours. Add appropriate amount of warm water to sugar for later use.

Step 2: Pour the flour into the basin, stir with chopsticks while boiling water, then pour the batter, sugar water and salt into the basin, knead the flour into three kinds of lights: face light, hand light and basin light, and put it aside to wake up to twice the size.

Step 3: Sprinkle a little dry flour on the chopping board, knead the proofed dough into long strips, cut it into batter with even size, put it in a steamer, then double it for about half an hour, steam it in a pot for 20 minutes, and then stew it for about 5 minutes.

1, mixing flour with warm water, the temperature should not be too high, about 40 degrees, the temperature is too high, it is easy to destroy the probiotics of yeast powder, thus affecting fermentation.

2. The cut dough should be proofed twice, and the steamed bread that has been proofed in place can be fluffy and soft after steaming.

3. After the steamed steamed bread is turned off, simmer for 5 minutes. Can't open the lid right away. If the temperature difference is too large, the steamed bread will shrink and harden easily, which will never affect the taste.

I'll share here about when to add sugar to steamed bread. Adding sugar and a small amount of sugar to steamed bread is helpful to proofing dough and improving the taste of steamed bread.

When do you add sugar to steamed bread? Hello, everyone, I am a four-season foodie. My answer is: As a local northerner, steamed bread is an essential food in our family. Because my daily work is busy, I always buy steamed bread in the supermarket, but I still like to steam steamed bread at home when I have time. When steaming steamed bread, most people only know whether to add salt or not, but don't know whether to add sugar or not. So today I will share with you the specific practice of steamed bread.

Ingredients: 500g flour, 240g warm water, 4g yeast, 3g sugar and 2g salt.

1. Start mixing the flour, add the yeast, sugar and salt into warm water and mix well, then let it stand for 15 minutes, and then slowly pour the yeast water into the flour. Pay attention to stirring while pouring until the flour is flocculent.

2. The dough is proofed, then covered with plastic wrap and placed next to the heater for about 4 hours. The dough is twice as big as before, indicating that the dough is fermented.

3. Prepare for proofing: Sprinkle a little flour on the chopping board, take out the dough, knead until the dough surface is smooth, remove air, then make the dough into long strips, cut into flour with uniform size, cover with plastic wrap and proofing again 15 minutes.

4. Steam in the pot, put gauze in the steamer, put the steamed bread in, boil the water in the pot, steam in the pot for 2 minutes, then steam on medium heat 13 minutes, turn off the fire, cover the pot and stew for about 5 minutes, and then take out the pot.

The role of adding salt: add some salt when steaming steamed bread, because salt has osmotic effect. Adding a proper amount of salt to flour can reduce the moisture content in flour, so steamed bread tastes so thick, but you don't need to add too much salt, just add 2 grams of salt to 500 grams of flour. Too much salt is likely to lead to dough fermentation failure.

The role of sugar: adding a little sugar to steamed bread can make steamed bread softer, bigger and sweeter than plain steamed bread.

Hello, everyone, I'm Lan Ji, winner of Qingyun Project in the food field, and I'll answer your questions.

Hello, you need to put a little sugar when steaming steamed bread, which can promote the activation of yeast and speed up the fermentation time. As for the timing of putting it in, it is naturally put in the dough.

Some people like to put sugar directly into the noodles and then add water to them. In fact, the best way is to melt the sugar with a little warm water of about 30 degrees before kneading the noodles. In this way, sugar can be mixed into dough more evenly, giving yeast a good fermentation environment.

Why do you add sugar to the dough? This is mainly determined by the fermentation characteristics of yeast. As we all know, whether aerobic or anaerobic, yeast will first convert starch into sugar, and then consume sugar and convert it into alcohol, carbon dioxide and a small amount of calories.

Carbon dioxide is the reason why dough is loose and porous. When we smell fermented dough, it is because of alcohol. When enough carbon dioxide supports the dough, we call it dough success.

For example, a person (yeast) is starving and has to go home and cook slowly (turn starch into sugar). After cooking and eating (converting sugar into alcohol and carbon dioxide), I have the strength to continue working (making dough).

So what if you add sugar at the beginning? This becomes that this person opens the door at home and sees four dishes and one soup on the table (yeast directly converts sugar into alcohol and carbon dioxide). In this way, I immediately have the strength to boil water and cook (convert starch into sugar), and I can eat rice quickly. Naturally, I have worked hard for a long time.

However, sugar is sweet after all, and putting too much polysaccharide will change the taste of steamed bread. Therefore, the normal ratio is generally 5~7 grams of sugar per 500 grams of flour (high gluten flour has less sugar content and medium gluten flour has more sugar content). The steamed bread made in this way is soft and fluffy, with a little sweetness, and has a good taste and face value.

Adding sugar to dough can not only be used to make steamed bread, for example, Baiji steamed bread in Shaanxi will also add a little sugar and lard to increase the speed and taste of his dough. Especially in winter, especially when the temperature is low.

Finally, the optimum activity temperature of yeast is 30~35 degrees, and the activity temperature and humidity are 70~75%. So we melt the yeast with warm water and let it stand for 3~5 minutes to fully activate it. Then mix the noodles with warm water, which can get twice the result with half the effort.

Yeast likes sugar, so steamed bread should be mixed with white sugar.

Why does yeast like sugar? We can first understand the process of yeast fermentation: when yeast meets starch, it will convert starch into sugar, then consume sugar and convert it into carbon dioxide and alcohol.

Carbon dioxide makes the dough loose and porous, and the dough gives off a little wine smell, which is because alcohol is produced. When enough carbon dioxide supports the dough, this is what we call success.

Therefore, if sugar is added, yeast will reduce the time to convert starch into sugar, and dough can be fermented quickly and efficiently.

It can be said that sugar provides a good environment for yeast fermentation and can help yeast.

In front of the dough, you can melt the white sugar with warm water of about 30 degrees, pour in the yeast and mix the dough together. Sugar must be added in advance. If it is added after kneading, there will be no fermentation, which will increase the sweetness of silk at most. Note that the amount of sugar is similar to that of yeast, which is one of1100 of flour. For example, 500 grams of flour, put 5 grams of sugar.

I understand that yeast likes sugar, the principle of yeast fermentation and the important role of sugar in dough fermentation. Remember to add a little sugar when steaming steamed bread and flour next time. You can melt it with warm water in advance, which will not only make steamed bread white and soft, but also speed up the fermentation.