Rough process: raw materials - and noodles - fermentation - shaping - wake up -- Gas Steam -- Cooling -- Finished

1, the basic raw materials for the production of steamed bread: 500 grams of wheat flour, about 3 grams of yeast, 250 grams of water. (Of course, if you want the steamed bread to give off a burst of milky flavor, you can also add an appropriate amount of milk)

2, and noodles

The yeast into a little warm water dissolved into a solution and poured into the flour, and then add an appropriate amount of warm water, and will be fully kneaded with the flour into a smooth dough, that is, the "Three Lights" dough does not stick to the hands, elasticity, smooth surface. It has elasticity and smooth surface.

Note:

1, the temperature of the water when adding water to the dough depends on the air temperature, the maximum temperature of the water should not be more than 40 ℃, about 35 ℃ is appropriate.

2, when adding water, do not add a brain, should be less than more, add in stages.

3, fermentation

and good dough with a piece of slightly moist gauze or plastic wrap covered and placed in a warm place to ferment for about 2 hours (winter fermentation time for about 4 hours), when the dough fermentation to the volume of unfermented before the volume of double can be.

Note: The fermentation time of the dough may vary depending on the temperature. To determine if the dough is well risen, dip a finger in flour and insert it into the dough. When the finger is withdrawn, the dough around the fingerprints does not bounce or sink, indicating that it has risen just enough. If the dough around the fingerprints bounces back quickly, it has not fermented enough; if the dough around the fingerprints sinks quickly, then the dough has over-fermented.

4, shaping

1), the fermented dough once again kneaded, the board sprinkled with an appropriate amount of flour (sprinkled with dry flour for the reason: the involvement of dry flour will be most of the water in the original dough sucked off, there is no evaporation of water, so steamed steamed buns have been soft, chewy texture is also sweeter.)

2) Divide the dough into bite-sized pieces and shape them accordingly, usually into rectangles or circles.

5, rise

Shape and cover with a damp cloth to rise, the rise time at home is about 30 minutes in winter, about 20 minutes in summer. The degree of wake-up can be used to lightly press the finger buns billet, elasticity can be.

6, steaming

Pot into the cool water, and then in the cage drawer on the wet drawer cloth, high heat boil, will be steamed buns billet into the cage drawer in turn, steamed buns and steamed buns between the gap of 1.5-2cm. Cover the pot with a lid and steam over high heat for 10-15 minutes. 3 minutes later, remove the buns and cool them, do not leave them in the pot.

Summary note points:

1, the key to making fluffy steamed buns is fermentation. Yeast can make the starch of the dough undergo a chemical change to produce sugar, alcohol and acid, etc., and release carbon dioxide gas. So the dough must be hair to double the size. If it is too big, the crust is cracked and has a sour flavor, it is over-raised.

2. The optimal temperature for the dough is 27-30 degrees. The dough can be fermented successfully in 2 to 3 hours at this temperature. In order to achieve this temperature, according to the climate change, the temperature of the water can be adjusted: summer with cold water; winter with warm water water and noodles, covered with a damp cloth, placed in a warmer place.

3, for already fully fermented buns, you can use hot water or boiling water steamed buns (as mentioned above). If it is not fully fermented buns, you can take cool water in the pot, because cold water in the heating process, the temperature is gradually rising, wait until boiling takes a while, during which time, conducive to the further fermentation of the buns billet, so as not to steam out of the buns shriveled, hair Zou or dry hard. If you use cold water to steam the fermented buns, buns in the temperature and the role of water vapor, will be the buns collapse lying or chapped.

4, do not lift the lid when steaming, according to the size of the steamed buns 10-15 minutes or so of high-fire steaming, turn off the fire to let the steamed buns stay in the pot for 3-4 minutes, slow gas, before you can open the lid.

5, the cage drawer and the mouth of the pot can not leak, there are leaks must be blocked with a wet cloth, the steamer lid should be covered tightly. I'm afraid that the lid will be hot top up, will be their own big knife pressed to the lid, haha ......

6, steamed buns soft and strong secret is: the involvement of dry flour will be most of the water in the original dough sucked off, there is no evaporation of water, so steamed steamed buns have been soft, chewy taste is also more sweet.