Steamed buns are a favorite of people in the north, peasant women are all steamed steamed buns of connoisseurs, that is, on the street is also more of a kind of business - the sale of steamed buns. It seems to be steamed buns, but also after the and flour - flour - (to alkali) - (kneading) - kneading embryo --Wake up the embryo -- Steaming process. Only after eating the steamed buns, you can feel that the gluten is the guarantee of taste, and the fluffiness is the source of appetite. Good hair surface is honeycomb, and my picture so, this is the hair success, on the contrary, if there is no honeycomb, is not hair open, this is the hair of the noodles most often encountered problems, obviously added yeast, how to hair is not good? All know that the flour to add yeast, but do not know that you can also add other ingredients to improve the speed of flour, and steamed out of the steamed bread and white and soft. The basin with the right amount of flour, generally 500 grams of flour with 5 grams of yeast, most people are directly to the yeast added to the flour, this is not right, the correct approach is to pour the yeast into a bowl, with warm water to melt away, let it stand for 10 minutes or so, and then poured into the flour, the warm water can maximize the activation of the yeast, the effect of the fermentation of the nature is good.

Steaming buns when the flour, only add yeast is a taboo, add more of these two, minutes overflowing basin. In addition to adding yeast, you can also add milk and baking soda, which is the focus of today's talk, adding more of these two things means these two things. Milk and noodles will make the steamed bread white and shiny, the taste is also more fragrant, baking soda has the role of promoting fermentation, will improve the speed of the noodles, so that the steamed bread is more soft and warm, baking soda do not add too much, a small spoon can be, and added these two, minutes overflowing basin.

After the surface is well developed, put on the board to knead out the bubbles and knead until smooth, enough time, be sure to knead for a while, the longer the kneading time the more glutenous the dough, the more delicious the buns. Handmade buns are machine-made can not be compared to the poor taste is not a half a star, eaten their own steamed buns, no longer want to buy and eat.

The fragrant big steamed buns out of the pot, and white and fragrant and soft, do not have to eat on the dishes can eat a, more than eating meat is also fragrant. The first thing you need to do is share the tips here,