Steamed buns have always been a favorite food for many people. Get up in the morning, eat two steamed buns and drink a cup of soybean milk. You are full and nutritious. Although there are many steamed stuffed bun shops outside, there are too few that suit your mind. They are either bad in taste, bad in taste or too expensive. If you want to eat steamed buns, you might as well steam them at home. I believe many people have their own ideas of steaming steamed bread, but it is not as simple as talking about it. You need to master some experience and skills, otherwise it will be difficult to succeed.
Some people think that the stuffing is well mixed and the dough is well made, but why not steam it well? If you have similar problems, you must have done something wrong and neglected some details.
Steaming steamed bread, there are three steps must not be saved, teach you the correct way, steamed bread is soft and slippery! Let me share with you the practice of steaming steamed buns and the three steps that can't be saved. Maybe you made mistakes in these points, too. Come and have a look and make sure there is nothing wrong.
Steps of steaming steamed bread:
First, mix the flour, add the right amount of yeast powder and sugar to the right amount of flour, stir and mix, then add the right amount of warm water to stir, add it several times, and knead it into smooth dough after stirring. (The ratio of yeast powder to flour is 1: 100. For example, 3 grams of yeast powder means 300 grams of flour. White sugar can promote the fermentation speed, but not too much, otherwise the sweetness is too heavy to taste, and time is not urgent. Warm water also promotes the fermentation speed, which is controlled within 35 degrees. Too hot will kill the yeast. The dough should be moderately soft and hard, dry but not sticky, and the smoother the better. )
Cover the dough and ferment, then adjust the filling. You can make vegetarian stuffing, meat stuffing or meat stuffing. Just do what you like. The specific filling methods will not be mentioned one by one. (If you adjust the vegetarian stuffing, don't worry too much. You can wait until the flour is ready to avoid the ingredients coming out. If it is mixed with meat stuffing, it can be made in advance and then refrigerated in the refrigerator. )
When the dough is cooked, take it out and knead it on the chopping board. You can sprinkle a little flour to prevent sticking. If you sprinkle a lot of flour and stick your hands, it means that you added too much water when kneading the flour. The steamed bread made in this way will not be delicious, and it is easy to steam out and harden.
Keep kneading the dough and venting until the inside of the dough is very delicate, and cut it into balls with a knife.
Cover all preparations with a basin or cloth to avoid drying. Take a preparation, knead it several times, press it and roll it into dough. That's what they do.
Wrap a proper amount of stuffing, wrap it into buns, spread a steamer cloth in the steamer, and put the buns embryo in.
Cover and wake up for the second time. When the steamed stuffed bun gets bigger and feels lighter, it means that the fermentation is good.
Steam SAIC motor on high fire, continue steaming on high fire for 15 minutes, then turn off the fire and stew for 3 minutes, so that the steamed buns are cooked, soft to eat and beautiful in appearance.
Steamed buns, there are three steps that must not be saved:
The first step is that after the dough is fermented, not only the dough should be kneaded repeatedly to expel air, but also the cut ingredients should be kneaded repeatedly one by one, so that the steamed stuffed bun skin made is more delicate and smooth, so that the steamed stuffed bun made will be smooth and beautiful, and the steamed stuffed bun skin will be soft and chewy after repeated kneading.
The second step is not to steam the steamed buns in a hurry, but to make a second proofing, so as to steam the soft steamed buns. If it is wrapped and steamed directly, the steamed buns will definitely not be steamed.
The third step is to steam steamed bread with cold water after waking up, so that steamed bread will not go wrong. Some people often fail, and most of them are steamed with boiling water. Although boiling water can be used to steam in the pot, the premise is that every step in front must be done very well, otherwise this steaming is easy to fail. The hot air of the cold water on the pot gave the steamed stuffed bun a chance to buffer. During the period from cold water to boiling water, steamed buns will gradually become fluffy and stereotyped.