How to make steamed bread 1 ingredients
Flour 500g water 250g yeast 6g
ingredients
Appropriate amount of sugar
step
1. Prepare 500g of flour, 250g of clear water, 6g of yeast and appropriate amount of sugar.
2. Put the flour into a large plate, add sugar and 6g yeast, mix well, pour in clear water and stir into a flocculent shape.
3. Knead by hand until the surface is smooth
4. After kneading, the cover cloth is fermented to twice the size.
5. Take out the fermented noodles and knead them evenly to remove gas and knead them into strips.
6. Cut into noodles of equal size.
7. Take the flour dough inward by hand to make round steamed bread dough blank.
8. Let the prepared steamed bread dough stand for 15-20 minutes.
9. Add enough cold water to the pot, put the fermented steamed bread dough into a steamer, steam until the water boils 15-20 minutes, turn off the fire, and take it out after 2-4 minutes.
How to make steamed bread 2. The proportion of yeast: dry yeast powder is usually100:1; For example, 500g flour requires 5g dry yeast powder.
Water quantity: the ratio of flour to water is usually 2:1; Different flours have different water absorption, which should be adjusted according to the actual situation of dough.
Water temperature: the water temperature is controlled at about 30 degrees. If the water temperature is too high, it will destroy the activity of yeast, which will affect the fermentation. In summer, it is enough to use clean water at room temperature and warm water in winter when the temperature is low.
Dough: the dough of steamed bread should be fully kneaded, and the dough should be dry and non-sticky, so that the surface is smooth.
Steaming: steam the steamed bread in cold water. Don't rush to open the pot after steaming. Let the steamed bread stew in the pot for a few minutes. Because steamed buns suddenly get cold, it will lead to retraction.
It's not difficult to make steamed bread at home. Share five kinds of steamed bread practices and skills, just ferment once, and there will be no failure.
The first course: rye knife cuts steamed bread.
Rye flour is processed from black wheat. Its nutrition is much better than that of white flour steamed bread, and its wheat flavor is stronger.
[Ingredients]: 400g white flour, rye flour 100g, 5g dry yeast and 260-280g clean water.
[Practice]:
1. White flour and rye flour are poured into a large bowl, and dry yeast is added with a teaspoon of clear water to stir well and poured into the flour.
2. Then pour a proper amount of water into the flour, and pour the water into the flour several times to stir.
3. Knead the dough for a few more minutes, so that the two flours are fully mixed and kneaded into a smooth and non-sticky dough.
4. Cover with plastic wrap, ferment at room temperature for about 40 minutes, poke the dough with your fingers dipped in flour, and if you can pull out the honeycomb, the fermentation is successful.
5. After fermentation, knead it repeatedly by hand, exhaust the dough, put the dough directly on a non-stick board and knead it into long strips, and cut it into small squares with equal parts.
6. Brush the steamer with a thin layer of cooking oil, and place the shaped steamed bread on the steamer at intervals.
7. Cover the lid and wake up naturally 15 minutes. The steamed bread after waking up is especially soft and delicious.
8. Add enough water to the steamer, steam on high fire after SAIC for about 10 minutes, don't open the lid in a hurry after turning off the fire, and simmer for 5 minutes before opening the lid.
The second course: sweet potato steamed bread
Sweet potato is a common ingredient in daily life. In addition to baking, it can also be made into small steamed bread, which is soft and sweet and more delicious than bread.
[Ingredients]: 200g of sweet potato, 300g of flour, 20g of sugar, 3g of yeast, proper amount of milk and a little butter.
[Practice]:
1. Peel and slice the sweet potato, and steam it for about 10- 15 minutes.
2. Then pour the milk into the sweet potato, add yeast and sugar and stir well.
3. Pour the common flour into a large bowl and stir it into a flocculent shape with chopsticks.
4. Then knead the dough and knead it into a non-sticky dough.
5. Cover with plastic wrap and ferment for about 1 hour.
6. Take out the dough and exhaust it, and roll it into a dough sheet with a thickness of about 1 cm. Cut into small squares, or you can use your favorite mold to press out various shapes.
7. Brush the pan with a thin layer of butter, pour the cut sweet potato buns into the pan, and bake them on low heat for about 3-5 minutes, and then they will be golden on both sides.
The third way: black rice steamed bread
Black rice is a very good food, rich in protein, fat, carbohydrates, B vitamins and other nutrients. Grind black rice into flour and make steamed bread, not to mention how fragrant it is.
[Ingredients]: common flour 480g, black rice flour 120g, dry yeast 6g, water 280-300g (primary fermentation).
1. Pour the yeast into the water and let it stand for 5 minutes. Mix the black rice flour and common flour for later use.
2. Slowly pour the yeast and clear water into the flour bowl, and stir it into a flocculent state with chopsticks.
3. Knead the dough as evenly as possible. The thinner the dough, the thinner the skin.
4. Fermentation at room temperature in summer, about one hour.
5. Take out the dough and discharge the big bubbles generated during fermentation. Knead into raw steamed bread respectively, and the raw steamed bread after shaping will be raised for about 15 minutes.
6. Steam in a pot with cold water for 15-20 minutes, and then simmer for 3-5 minutes after turning off the fire.
The fourth road: corn flour steamed bread
At present, it is very popular to make steamed bread by adding corn flour to white flour, which tastes softer and sweeter.
[Ingredients]: 500g of white flour, 55g of corn flour, 5.5g of dry yeast, 0/0g of white sugar/kloc and 260-280g of clear water.
1. White flour, corn flour, dry yeast and white sugar are poured into a basin, and a proper amount of water is added, and a small amount of water is poured into the flour for several times to be stirred, so as to form floccules as shown in the figure.
2. Knead the dough into a smooth and non-sticky dough.
3. Cover with plastic wrap, and ferment at room temperature for 40 minutes-1 hour. When the dough is twice as big, the fermentation is successful.
4. Take out the dough, knead and exhaust, and divide it into equal parts.
5. Knead the flour dough into smooth round steamed bread, cover it with wet cloth or plastic wrap and let it stand 10- 15 minutes.
6. Place the shaped steamed bread on the steamer at intervals. Steam in cold water for about 20 minutes. Don't open the lid in a hurry after turning off the fire. Simmer for 5 minutes before opening the lid.
Fifth Road: Pumpkin Steamed Bread
Although there is no sugar in this steamed bread steamed with pumpkin, only relying on the sweetness of pumpkin itself can make steamed bread sweet, nutritious and delicious.
[Ingredients]: 220g pumpkin puree, 300g flour and 3g yeast powder.
1. Peel the pumpkin, remove the seeds, steam it, mash it into pumpkin paste, cool it and add dry yeast powder.
2. Pour in flour and knead into smooth dough. Observe the dough state, and add a small amount of flour several times.
3. Cover the pot and ferment at room temperature for 40 minutes-1 hour until the dough is twice as big.
4. Take out the dough, manually exhaust it, and knead it into a steamed bread blank.
5. Put cold water on the pot, steam on high fire 15-20 minutes, and then simmer for 3-5 minutes after turning off the fire.
In summer, dough making is easier to succeed. Five kinds of steamed bread are soft and chewy, and they are eaten once for a week. If you can't finish eating the steamed bread, you can keep it in the refrigerator. You don't need to thaw it when you eat it next time, just steam it on the pot. With these steamed buns, you don't have to worry about the staple food for three meals a day. You can have a meal with porridge and side dishes at will.