1, Yeast: The yeast I use is Angel yeast powder bought in the supermarket. There are 5g packs, which are convenient to use. The amount of yeast is relative, not absolute, and depends on the temperature and speed of the dough environment. Dissolve the acid mother in warm water before use and let it stand for 5 minutes; If the environment is cool or you want to grow faster, you can have more yeast, and 5 grams per 500 grams of flour is enough at normal temperature.

2, water quantity: the question of how much water is used for flour, in fact, this can be put in several times, it is best to ferment with warm water faster. The noodles of steamed bread should be mixed hard. Normal is 500 grams of flour and 250 grams of water. The noodles of meat buns are a little bit more Microsoft, which is easy to seal after being wrapped in stuffing; It's not easy to smooth the dough at first. You can knead the dough, cover it and let it stand for 10 minutes, and then knead it again after the water and flour are fully mixed, and it will be smooth easily!

Second, let's talk about hair noodles.

1, primary fermentation: put the kneaded dough into a pot, cover the pot or plastic wrap, and conduct primary fermentation. Dough is easy to ferment in hot weather. Generally, it can be fermented to twice the size of the original dough.

2. Shaping: When the dough is poured out and put on the panel, it is necessary to knead it for a while to discharge more air inside. The smaller and more uniform the holes in the section after cutting the dough, the smoother the steamed bread will be, and the surface of steamed bread will be smoother. The same is true of stuffed buns. Then, you can make steamed bread or steamed buns and put them in the steamer.

3. Secondary fermentation: Before steaming, it is best to conduct secondary fermentation, and let the green body stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed buns after secondary fermentation will definitely be better than those without this step. The weather is hot, and the steamer is filled with cold water, because it is easy to ferment at high temperature; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

Third, finally talk about steaming.

The amount of water put in the steamer is just a little bit between the steaming curtain and the bottom of the steamer. Too much water will easily cause the bottom of the lower layer of steamed bread to be scalded and sticky. Too little water will dry the steamer and the steamed bread will die. Before putting the steam curtain into the green body, pour some oil on it and wipe it open by hand or brush. The whole process is steamed with high fire, and the time is counted after the steam comes out of the pot. Generally, it is steamed according to the size of the pasta 15~20 minutes. After steaming, wait 2-3 minutes to open the lid.

Want to steam a successful steamed stuffed bun, sum up three points:

1, and dough-fully knead, we need a smooth dough;

2, dough-primary and secondary fermentation must be fully in place, which is really important;

3. Steaming-After the pasta is cooked, it needs to be steamed by fire. The steaming time must be sufficient, and the length of time depends on the size of the pasta. After turning off the fire, it must be steamed for three to five minutes, and the pot cannot be boiled immediately.

How to steam steamed buns with flour? Bb.jpg

Examples of steamed meat buns steps:

1, first melt the yeast in warm water and let it stand for 5 minutes;

2. Pour flour, sugar, salt and yeast water into the basin, then add water and stir with chopsticks. When there is no dry powder, knead the noodles by hand;

3. The smooth dough is fermented once, to twice the size (about 1 hour);

4. Prepare the meat stuffing; (Example: Chop pork (forelegs, 7 points thinner and 3 points fatter), add soy sauce, salt, chicken powder and chopped green onion, and stir well);

5, the air discharged from the dough is divided into small dough, and the dough is rolled into a dough with a thick edge book in the middle with a rolling pin, and the meat stuffing is wrapped;

6. Add water to the steamer first, then put the raw steamed buns into it for secondary fermentation (about 20 minutes);

7. Fire and steam for 20 minutes; Turn off the fire and let it open for 3 minutes!