Steamed Buns

I grew up in the north, we use steamed buns as our staple food, and in our hometown we call them steamed buns or chow buns or rolls and so on.

Here are the techniques I learned from my elders, I hope it will inspire and help you.

1, wash your hands and the dough bowl.

2. Put two to three small bowls of water in the basin, more or less as needed.

3: Add yeast to the mixing bowl and mix well with your hands.

4: Use a ladle to scoop up a large scoop of white flour, or you can add a little cornmeal, and pour it into the bowl while mixing with your other hand to form a cob.

5: Hold the rim of the basin with your hand, and rub the edge of the basin with the back of your hand until there is no sticky noodle on the edge of the basin.

6. Rub your hands together until there is no sticky surface.

7: Squeeze the noodles with the same force as you would use your wrists, and pour repeatedly until the noodles are soft and smooth.

8: Cover the bowl to prevent the top from drying out.

9, placed in a sunny or warm place for three or four hours to be used, and later time can do other chores. (The above is the process of and noodles, pay attention to the three light: basin light, hand light, surface light, 15 minutes can be done.)

10, organize the panel, flat, clean and dry, put the surface puff, that is, the bottom of the case.

11, the hair of the noodles along with the basin together on the panel, pour the noodles on the case, with a hand grab a small amount of dry noodles rubbing the inside bottom of the basin until it is clean, rub down the noodles and large pieces of pasta together.

12, kneaded into a long strip, the left hand to the right head of the noodle block, hand four fingers and disturb the width of the standard, left hand left, chopped down a piece of the left in turn, do not hurt the hand.

13, yards of a block of noodles, this time has become the appearance of steamed bread, pay attention to cover with a cloth, placed two or three minutes.

14, in the wake of the steamed bread at the same time, you can do the finishing touches of the pot. Such as in the pot into the right amount of cold water, cast wicker or slippery cloth, slippery cloth flat on the wicker and so on.

15, put the buns into the organized wicker, cover the pot.

16, on the fire, according to the size of the buns, master time 25 minutes or 30 minutes.

17, turn off the fire, wait a little while, you can open the pot.

Steamed buns are delicious, but do the trouble. I'm afraid of hand-sticky noodles, often go to my mom's place to bring over to eat ready-made.

I am not a pastry chef.

Steaming buns how to know how to cook

Steaming buns to determine the following methods of cooking:

(1) patting the buns, elasticity that is cooked;

(2) tear a piece of buns of the epidermis, such as can be peeled off the skin that is ripe, otherwise uncooked;

(3) finger gently pressed the buns, the pit quickly recovered for the cooked buns, the pit is not recovered, that is, not cooked, the buns are not cooked. The first thing you need to do is to make sure that you have a good understanding of what you're doing.

There are three key aspects to making steamed buns: First, the flour should be good, the ratio of yeast to flour should be in accordance with the instructions to do so, it is best to buy a piece of flour to do a fire to do the yeast. Secondly, the flour should be fermented long enough. The yeast should rise for more than 2 hours. For wet yeast, it should take more than 4 hours to rise. The third is the heat of steaming. Steaming should be done when the water is boiling. Undeveloped noodles should be steamed with cool water. Fourth, the steaming time should be well controlled. Generally more than 30 minutes. In the middle can not open the lid of the pot. Buns compete for a breath of air, the gas ran off not easy to make the bun mature.

Warm and fluffy buns

The key to making buns is fermentation. Yeast can make the starch of the dough undergo chemical changes to produce sugar, alcohol and acid, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly on the pot, due to uneven heating, can only become a hard skin inside the soft "baked cake"; in order to get warm and fluffy buns, you must ask the high-temperature steam to help. When people kneaded the raw buns into the steamer, high-temperature steam quickly surrounded the buns, from all sides to the buns evenly heated. The carbon dioxide gas inside the steamed bread is heated and expanded, but it is not easy to come out, but only in the inside of the drill around, so it will be swollen out of many small air bubbles, so that the steamed bread is fluffy and warm. If you put some sugar in the surface, fermentation, high steam temperature, steam and fierce, you can steam the surface of the cracked "blossom" buns. This kind of steamed bread, elastic, eat sweet and savory.

Steamed buns are a staple food in the north. The production process of steamed bread: flour, alkali kneading, shape and steamed on the drawer.

1, flour:

In the ordinary flour into the right amount of baking powder to flour, water and well, kneaded to the hands of the non-stick to the dough in the basin to cover, so that the fermentation. If the temperature is below 10 degrees Celsius, put it next to the fireplace.

2, alkali kneading:

When the face swells up, tearing was honeycomb and slightly sour, then you can take out the face on the panel with the right amount of edible alkali plus kneading while adding, and so do not smell sour, tear a piece of dough on the side of the stove baked, broken, such as no yellow, no sour smell that is suitable for the application of alkali, it is necessary to make the shape. If yellow, it is too much alkali, can be put for a while, and then a hair, and then steamed. If you smell the sour flavor, is less alkali, but also need to apply a little alkali and then shape.

3, the shape:

The Shi good noodles, according to the size of the steam drawer kneaded into a round bar, and then cut into square pieces with a knife, it is a square steamed bread. If you use the hand cover on the panel will be rotated, gently kneaded, can be made into round buns.

4, on the drawer steamed:

Kneaded buns in order in the steam drawer, to leave a certain interval. After the pot of water boiling, put the drawer to start steaming, the pot of water should always be in a boiling state, but also to make the steam drawer does not leak, so that the steamed trowel and noisy and delicious. Steaming time, according to the size of the trowel, the general steamed buns need to steam 1 hour is cooked, you can lift the drawer deflation. If you don't eat at that time, you have to remove the steamed buns from the steam drawer in time to prevent sticking to the bottom.

Dry yeast (convenient, easy to operate, nutritious), 2. fresh yeast (slightly worse than dry yeast, mainly yeast is inconvenient to long time preservation!) 3. old noodles (not easy to master, alkali neutralization is detrimental to the nutrients), 4. self-raising flour (short time to rise, 30 minutes can be good. (usually sold in supermarkets). Might as well give it a try? Wish you success!!!

One, hair surface:

There are two ways to hair surface

1. Fertilizer hair surface (usually called the big alkali hair surface)

Fertilizer first soak in water and then poured into the face together, wake up for 8 hours to be initiated by the face is the original times, and then on the alkali when the face is not acidic, a little bit of alkali

and then woke up for half an hour can be steamed when the pot to put a little vinegar! so as not to steam out of the bun skin with flower spots, be sure to use cool water to put the buns in and then power.

2. with filial piety mother flour (usually fast method)

a ingredients: 500 grams of flour, 3 grams of dry yeast baking powder 5 grams of soybean oil 1 two,

warm water (250 grams - 300 grams) according to the amount of flour water, sugar 20 grams.

Practice:1. Pour the flour on the board, add dry yeast, baking powder, sugar, mix

combined. The first thing you need to do is to make sure that you have the right amount of water in the right place.

2. Add lukewarm water and soybean oil to the pit. Knead and mix to form a dough

Wake up for about 1 hour. It will take about 1 hour.

3. When the dough is ready, you can make buns, dumplings and rolls as you like.

4. Place the buns in a drawer. Put cold water in the pot. In the power

steaming 13 minutes can be. (If steamed buns about 30 minutes - 40 minutes if steamed rolls 17 minutes)

Making steamed bread common problems

Steamed bread production common problems and solutions

1. surface collapse

①Forming breaks, molding attention to the discharge of bubbles, so that inside and outside the formation of the dough is a uniform whole

②The dough wakes up too fast, you can reduce the temperature of the dough fermentation. can reduce the fermentation temperature of the dough

③ steam is not strong, can be rapid steam fire

④ yeast after the strength is not enough, you can use Angie's yeast flour

⑤ poor quality flour, gluten is not enough, you can use gluten-free flour

2. buns are too swollen and fluffy

① too much time to rise, you can shorten the time of the rise

② the flour is not enough gluten, you can use a strong gluten medium flour

2.

3. The surface of the buns is not white

1) poor quality flour, can use good quality gluten flour and Angie's yeast partner

2) molding is not good, molding to keep the surface of the dough is smooth, you can properly press the surface, sprinkle some dry flour

4) the surface is not glossy and wrinkled, the surface is not white, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth, the surface is not smooth. The skin is glossy, wrinkled or cracked

①wake up too fast, you can reduce the fermentation temperature

② insufficient steam, can be used to steam the fire

③ steamed bread molding rough, to keep the billet smooth, can be used to press the machine calendering 3-4 times

④ gluten content is low, can be changed to use gluten flour and Angie's yeast companion

5.

1) poor flour quality, can be changed to gluten flour, with Angie's yeast partner

2) steamed bread molding water is not enough, you can use the right amount of water

3) mixing is not enough, can be fully stirred, so that the gluten to form a network

4) fermentation is not enough, you can use the strong fermentation of the Angie's yeast

6) internal organization rough

1) Flour quality is poor, can be changed to gluten flour, with Angie's yeast partner

② dough fermentation time is too long, high temperature, you can shorten the fermentation time, reduce the fermentation temperature

③ stirring too much sprinkle hand powder, can be less sprinkle hand powder

7. slow fermentation

① yeast amount of less or less vitality, you can appropriately increase the amount of yeast, pay attention to the yeast preservation of low-temperature.

② and the dough temperature is low, the rising temperature is not enough and the noodle can be warm water

3 sugar, oil, salt ratio heavy, can reduce the amount of sugar, oil, salt

8. skin blisters

1) too much humidity, you can reduce the humidity of the rise

② molding air bubbles, can be molded into an operation as far as possible to drive out the air bubbles

3 steaming water dripping on the surface of the steamed buns steamed over high heat, to avoid water dripping directly on the surface

9. steamed buns small volume

① gluten is not enough, can be changed to gluten flour

② yeast is not enough, can increase the amount of

③ fermentation time is not enough, you can extend the fermentation time

10. crust wrinkles, shrinkage

① flour gluten is too strong

② fermentation time is too strong

2. p>

② fermentation is excessive

③ dough is not relaxed

11. buns did not rise, into the dead noodles

and the pasta water temperature is too high, the yeast will be scalded to death, the available lukewarm water and the pasta

buns recipe:

500g flour, 3.5g yeast, 5g baking powder, 10g sugar

Yeast and other with 30 degrees of warm water again and well, and the rise of the pasta, and then the pasta, and then the pasta. and other together and well, wake up 30 minutes on the drawer to steam for 15 minutes!

(Usually, we don't use cloth curtains either, but apply salad oil on the stainless steel steaming drawer!)

The ratio of ingredients should be correct! It's best to buy a household scale it's cheap and easy!

I am a pastry chef, just for reference!

Sesame / milk buns

Materials:

a 200g of gluten flour

b 100g of gluten flour

c 30g of sugar

d 40g of iced water (in winter, you can use lukewarm water)

e 5g of cream

f 5g of dry yeast

g of soda 0.5g (can be replaced by baking soda)

g of baking soda. (can be replaced by baking soda. Or omit)

h Whole Milk 140g

i Old Dough 70g (take 70g of the above old dough and use it. The rest should be frozen)

j 4-5 tbsp black sesame powder. (Sauté black sesame seeds. Grind them in a coffee maker or grinder)

Methods: (Slightly modified)

1. Mix medium and low gluten flour, sugar, dry yeast, and alkali powder. Add ice water and milk and knead into a ball. Cover with plastic wrap and let stand for 3 minutes to soften the gluten, then add the "Old Dough" and knead to incorporate the gluten. Add the cream and knead vigorously to form a smooth, sinewy dough.

2. Divide the dough in half. Roll half of the dough and cover with plastic wrap to loosen it slightly. Add 4-5 tbsp of black sesame powder and 1 tsp of water to the other half of the dough. Knead the sesame powder into the dough. About 3 minutes. Roll out. Cover with plastic wrap and relax slightly.

3. Gently roll out the dough with a dough stick (about 6 times). Then press the dough into 0.3 centimeters thick. Covered with plastic wrap for three minutes of slight relaxation. (While this time can be used in the same way rod the other half of the sesame dough.) . Roll up the dough into a stick shape. Pinch the seams tightly. Roll gently. Divide the dough into 4-5 equal portions. Place the dough on wax paper. Place in a steamer basket. Let rise for 30~35 minutes. Be careful not to let the surface dry out. (If you want to make small buns. Roll the dough longer. Divide into 20g portions. Let rise for 25 minutes). Then divide the other half of the sesame dough into 4~5 portions in the same way.

4. Roll the water. (The water has to be rolled earlier. Do not wait for the buns to ferment before boiling hot water). Turn the heat to medium. Into the steamer. Steam about 10~13 minutes. Turn off the heat and let it rest for 2~3 minutes before opening the lid. This way, the skin will be smoother. It will not be dripped by water vapor. The appearance is also more upright. (It is written in the book that 20g steamed buns should be steamed for 10 minutes. If you use microwave oven. Put water on the bottom. Steam for 4 minutes). Don't put them in the steamer for too long. The buns will turn brown.

Japanese steamed buns

Ingredients:

Condensed milk 90 grams, 45 grams of powdered sugar, 1 egg, 2.2 grams of baking soda, 188 grams of low gluten flour, 250 grams of white bean paste, 250 grams of chestnuts

Practice:

1. first sieve the low-gluten flour with baking soda and powdered sugar

2. add red bean paste plus water to boil. Sand plus watercress boiled

3. then add egg mixed with condensed milk filling mixed into a dough, rod into a one by one crust

4. white bean paste and chestnut mixed well

5. crust wrapped into the filling 20 grams, the top of the brush on the egg baked for about 15 ~ 20 minutes, the upper heat 180 degrees, the lower fire at 150 degrees

Don't use baking powder, it will change it's flavor, not delicious.

1, the baking powder (I use Angie's, it's not bad) stirred with warm water (you can not use boiling water will scald off the activity of it, with cool water is not good, not open), baking powder more or less does not matter, just affect the fermentation time :roll:

2, and the good water Xu poured in the flour inside, began to knead, the leavening water run out of water and use water, summer The first thing you need to do is to make sure that you have the right amount of water for the job. You must remember, don't make the dough too hard, must be soft;

3, the surface of the dough kneaded bare, covered with a piece of wet gauze (pharmacy sells), and then a cover, then you can put into a relatively warm place to fermentation.

3. It's usually short in the summer, 4 hours; I put it next to the heater at night in the winter and it's ready the next day. One more note: make sure you let the dough ferment fat!

4, then you can start to prepare steamed buns. The fermented dough will be taken out and placed on the board, this time may be a little sticky, some thin, no matter, slightly add some dry flour, start kneading it, be sure to knead a little more! When you're done, let it rise again for a while (just leave it there). Then it's time to shape it, though! This is the key, after the buns are kneaded, you must let it wake up for a while, so that it will steam out of the bubble. After waking up on top of the cage drawer, add cool water to the pot, put the cage drawer, start steaming! (Don't wait for the water in the pot to boil before steaming the buns. (Don't wait for the water in the pot to boil before putting the buns to steam.) High heat to boil, turn to medium heat, steam for 40 minutes

5, ok!