I, and noodles

and noodles are very important, especially pay attention to the amount of water, water temperature 2 factors.

Meat tips

1, pour a spoonful into the mixing bowl, add a little warm water, and dissolve the yeast;

2, add a proper amount of flour to the mixing bowl, and add warm water while mixing in one direction with chopsticks;

3, after all the flour has become lumps, knead the flour with both hands to form a dough.

The dough does not need to be kneaded smooth, just make sure there is no white flour in the dough. My requirement, which greatly reduces the difficulty for white, is that kneading the dough smooth is one of the more time-consuming processes, and actually serves to disperse the yeast into the dough better.

Notes:

Amount of water added: add warm water while stirring in one direction with chopsticks;

Water temperature: 30-50 degrees Celsius lukewarm water is appropriate, which can greatly shorten the fermentation time;

二、面团一次醒发

After the dough is ready, cover the basin with plastic wrap and leave it at room temperature to rise.

Initial fermentation time: summer generally 3-5 hours, specific to the room temperature to determine; winter, in the case of artificial increase in the waters to keep warm, 4-5 hours.

The initial fermentation time is not fixed, you can after a few hours, see if the dough is significantly larger, and hand-pulled dough, there is a honeycomb shape for good fermentation.

Note: The initial rise is very important, the rise time must be in place.

3, the dough into the shape of a steamed bun, and the second rise

1, the rise of the dough, transferred to the board, and then began to knead the dough (in the kneading of the dough, you need to sprinkle some flour on the board, so that when kneading, it will not be easy to stick to the top of the board, and in the process of kneading);

2, the dough into small pieces, and then shaped with the hands;

3, at room temperature, the second rise is very important, and the first rise must be in place. p>3, room temperature second rise, time 1-1.5 hours is appropriate.

four, steamed buns on the pot steamed

1, pot of boiling water, steam drawer on a layer of gauze.

2, to be in the pot of water boiling hot, will be two wake up good steamed buns to the steam drawer, be sure to separate a certain distance, because the steamed buns in the process of steaming will also become larger, too crowded, out of the pot of steamed buns will stick together.

Note: This step must first boil the water hot, and then put the steamed buns, so that the steamed buns will taste better, and very fluffy, even if it is put for a period of time, the buns will not become very hard!

3, on the pot steamed for 40 minutes, and then keep warm for 5 minutes, soft steamed buns can be out of the pot.