Steaming buns, do not directly add yeast, teach you 3 tips, steamed buns and white and soft and fragrant! Hello everyone, I'm a silly sister food, the only thing in life is food and beauty can not live up to. Steamed buns for Shandong people is not only a staple food is a craft, every family will do, pay attention to the taste and beauty, to do a good job and look good is not everyone can master. Today we will share with you steamed buns tips, learn to do so, to ensure that the steamed buns and white and soft and delicious.

My family is a family of 5, basically every 3 days will steam a few pots of steamed buns, eating used to do their own steamed buns, outside the sell simply can not get into the mouth, so to say, good steamed buns than the bread, the cake is also delicious 100 times, on a word incense. Words do not say much, directly into the subject, the basin with the right amount of flour, like my home every steamed buns basically steamed two kinds of steamed, one is a mixed grain buns, one is a white bread, mixed grain is white with some black rice noodles, cornmeal or buckwheat and so on coarse grains, according to their own tastes to add on the right, rich in taste and more nutritious. My favorite black rice, steamed out of the steamed buns is red and black, especially fragrant, the child super like to eat, no matter what flavor steamed buns, the process of hair flour is the same, we will take the ordinary flour as an example, this basin is the normal white flour, next to the basin is to use warm water to melt open the yeast water.

The point is, steaming buns tips 1: first of all, the yeast water needs to be melted with warm water, pay attention to the warm water, not boiling water is not cool water, this can greatly activate the yeast factor, better play its role in the fermentation, the hair surface is more rapid, do not underestimate the small details, the role of the great, is not a lot of people are used to pour yeast into the flour directly? You can't do that in the future, remember to use warm water to dissolve it first. While pouring the yeast water with chopsticks, stir until there is no dry flour can be, too wet noodles are not easy to rise, too hard and tasty, with the hands of a strong pressure, so that the noodles gluten, so more delicious, kneaded into a smooth dough, covered with a lid, and placed in a warm place to ferment to 2 times the size. The first step is to make sure that the dough is not too heavy and the buns do not steam well, so the first step must be done properly.

Fairing the surface like a balloon, especially soft, but also give off a burst of wheat flavor, more dry flour sprinkled on the board, the dough kneaded out of the bubble, the longer the kneading the better the taste, which can be this is a physical work, who kneaded who knows. Steaming buns tips 2: steamed buns to be smooth and full, kneading time to knead the small dose of separate smooth, that is, divided into a good dose of dough do not directly knead into the steamed buns, all individually kneaded again, equivalent to the wake up once again. If directly kneaded into buns, the surface is easy to puddle, buns skin is not smooth, directly affect the beauty, beautiful big buns skin are white and bright and smooth.

Steaming buns is mainly kneading, the longer the kneading time buns will be more tasty. The buns to look good, must be rounded, this all rely on practice and their own understanding, no skills to speak of, each kneading a good bun pad on a piece of corn leaf, neatly arranged on the board. steaming buns tips 3: kneaded buns put on the board covered with a caged cloth on the second waking, be sure to cover the cloth, otherwise the skin is easy to dry crack, if the steam is relatively small, you can directly on the pot after the second waking, about waking up 20 minutes after the opening fire, said so much, the focus is to be sure that the second waking, the step can not be less, if less than the buns are not sure of the softness. After the second wake up buns and a big circle, high fire boil, steamed 30 minutes out of the pot, time according to the size of the buns.

Steaming buns, directly with yeast fermentation is wrong, so that the buns fluffy soft, 20 distributed full pot. fragrant big steamed buns out of the pot, this is the black fragrant rice steamed buns, is not steamed very beautiful? Steamed buns skin smooth, and fragrant and soft, super delicious, even eat two are not addicted, too fragrant. On the steamed buns to share here, remember steamed buns directly with yeast fermentation is wrong Oh, master the above 3 tips to ensure that the buns fluffy and soft, 20 minutes hair full pot, more delicious than bread,