As the old saying goes: "After the Lunar New Year is the year"! Every year, when it comes to Lunar New Year's Day, I always think of the proverbs that I hummed when I was a child!
Laxa congee, drink a few days; mileage 23;
23, sugar melon sticky; 24, sweeping the house;
25, grind tofu; 26, to buy meat;
The first thing I want to do is to make sure that you have a good understanding of what is happening in the world, and that you have the right to know. Twenty-seven, slaughter a chicken; twenty-eight, the noodles hair; Twenty-nine, steaming steamed buns; thirty night to stay up all night; The first day of the Lunar New Year, the second day of the Lunar New Year, all over the streets ...... But today we don't talk about how to pickle the garlic, or how to cut the windowpane, just talk about the New Year's steamed buns in the end with cold water or hot water steamed good! Why single steamed buns? First of all, there is a saying in the folklore: do not steam the buns, fight! Steaming buns on New Year's Eve also has the meaning of competing! This is the first time I've ever seen a steamed bun in my life, and I've never seen one before! Secondly, the steamed buns are made of flour, in the process of flour and waking up and steaming will be big, so, New Year's Eve steamed buns also have a family, the symbol of wealth! Last but not least, steamed buns are one of the main staple foods during the first month of the year in the north!
But here's the thing, no matter how tasty the steamed buns are, no matter how good its symbolism is! Many friends for steamed buns is cold water under the pot steamed good, or hot water under the pot steamed good is not very clear! So what exactly is the best water to steam buns? In fact, as long as you keep in mind the following 3 points, guaranteed that you steamed out of the steamed buns do not collapse, and the appearance of not only white, soft and fluffy, eat also sweet!
First point: cold water steaming soft, hot water steaming hard
Cold water steaming soft: If you are at home steaming steamed buns, it is recommended to follow the cold water steaming buns!
Cold Water Steaming
In the process of gradually increasing the temperature of the water, the water itself is again to help the buns fermentation become larger! and cold water steaming buns, buns inside and outside the heat evenly , so that the steamed buns are very soft, eat like bread, even after cooling, as long as the cloth covered, buns are still soft!
Hot water steaming hard: I believe that many friends will ask: my doorstep of the steamed buns store are hot water steaming, people can, why we can not? First of all, hot water can also steam buns! But there are 2 requirements!
1, Buns must be waking up well, before you can steam in hot water! Because, when the cold buns meet the water vapor, it will appear outside cooked inside raw!
2, hot water steaming steamed buns, must be fierce fire can be! Because, the fire is fierce, in order to make the steam continuous and stable, in order to make the steamed buns do not appear outside cooked inside the raw situation!
Hot water in the pot and cold water in the pot steamed steamed buns In addition to the fire and fermentation, there is another difference, that is, buns cooled down, cold water steamed outside of the hard inside soft, hot water steamed inside and outside of the hard.
The second point: steamed buns do not directly on the pot after kneading, to fermentation and then steamed
Many friends say, the surface of the hair is quite good, why buns after the whole head is not big, and easy to collapse it? In fact, one of the main reasons lies in the fact that there is no third fermentation before steaming on the pot!
Whether it's cold water steaming, or hot water steaming, the right way to do it is to knead the buns and then let them rise for 5 minutes before steaming them!
Tips: In addition to the need for the third fermentation of buns, buns collapse there is another factor , is that we are in the process of steaming, water vapor will drip to the buns, so that not only will the face of the scalding, in the parts of the low fall water, the buns will also be collapsed. So, the way to deal with it is: you can steam the buns at the edge of the lid of the pot, covered with a piece of wet cloth, used to absorb the water vapor, so that the buns will not collapse!
The third point: sugar to help fermentation, lard does not crack, steaming good stew stew soft not collapse
Sugar to help fermentation: A lot of friends for the hair of the noodles is not a very good grasp! But if you want to quickly develop a good surface, and make a good steamed bread sweet, you can add a little sugar in the pasta!
The reason for adding sugar is that in the early stages of dough formation, the yeast uses sugar as a food source! So, the yeast powder reproduces faster, and at the same time releases carbon dioxide gas faster, so that the volume of gas inside the dough will naturally increase faster, and the time to rise the noodles will be faster!
Note: In some parts of the world, we still use the old fertilizer (the old fertilizer is a piece of the past pasta, the pasta is left behind, so that it can be used for the next pasta is fermentation), using old fertilizer can also be used with sugar, but in the pasta after the good kneading dough, to add a small amount of pasta alkali, be sure to knead the alkali alkali, and then the pasta will not be used for the pasta, so that the pasta can be used for the pasta, so that the pasta can be used for the pasta. So that the buns do not taste sour! If the alkali is not kneaded evenly, yellow spots will appear, which will affect the appearance and taste! There are places where the New Year's steamed buns are to be steamed open! (Admire the wisdom of the people of the country, New Year's Eve can not talk nonsense, to have to pay attention to, can not say crack, to say blooming!) But there are places where the New Year's buns not only have to be white, but also have to be soft and soft without cracking, so the way to deal with it is to add an appropriate amount of lard after the flour is developed!
Specifically, the practice is: put the hair of the dough, poured on the panel, add a small spoon lard, repeated non-stop kneading, want steamed bread delicious! The longer you knead, the more times you knead, the better it tastes!
The more you knead the dough, the more you'll have to do to get it to rise again!
Tips: The first rise is the first rise, the second rise is the second rise, and the third rise is the third rise before kneading the buns on the pot to steam, so that the buns will be soft and delicious!
Steaming good stew stew soft not collapse: Many friends in the steamed steamed buns, rush to open the lid, but buns by the cold air, the surface will immediately collapse! So the right way is: steamed buns do not open the lid, stewed on three or five minutes, and then open, so that the buns will not collapse after the stereotypes!
The above is the way to share steamed buns with you today, if this article is helpful to you, please forward it to let more friends know! Finally, thank you for watching, and I wish you all a happy Lunar New Year!