2. The ratio of flour to water is also critical. Generally, warm water is used to knead dough, which can be around 30 or 40 degrees. In winter, the water temperature can be higher, because the optimal temperature of dough is around 30 degrees. The ratio of flour to water is generally 2:1,and different flours have different water absorption capacity, which can also be adjusted according to the hardness of dough. You can add a small amount of lard to the dough, and the steamed bread will be whiter and more fragrant. Adding some sugar to the dough in winter can make the dough ferment quickly.
3. When steaming steamed bread, if the dough looks like it is not made, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop 10 minutes, and the dough can be made.
4. If there is no yeast in the dough, honey can be used instead, and honey15 ~ 20g is added to every 500g of flour. After the dough is softened, cover it with a wet cloth for 4 ~ 6 hours and it can be launched. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet.
5, the indoor temperature is low in winter, and it takes a long time to make dough. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.
6. In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the amount of alkali used is moderate. You can cut the dough with a knife. If there are holes with even sesame seeds on it, it means that the amount of alkali used is appropriate.
7. If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add vinegar100 ~160g to the steamed bread water, and then put the steamed bread in the pot for10 ~15 minutes, and the steamed bread will turn white and have no alkali smell.
8. When steaming steamed bread, put a little salt water in the flour, which is very convenient and labor-saving. The steamed bread is white and fat, and it is particularly fragrant.
9. It is not good to steam steamed buns with boiling water, because raw steamed buns are suddenly put into a boiling steamer and heated sharply. The steamed buns are heated unevenly inside and outside, which is easy to pinch and steam for a long time. If cold water is put into the steamer, the temperature will rise slowly, and the steamed bread will be heated evenly. Even if the steamed bread is almost fermented, it can be made up in the slow temperature rise. The steamed bread is big and sweet, and it saves fire.
10. There are several ways to judge the raw and cooked steamed bread: pat the steamed bread with your hand and it will be cooked if it is elastic. Tear the skin of a piece of steamed bread. If you can uncover the skin, it will be cooked, otherwise it will be immature. After lightly pressing the steamed bread with your fingers, the pits will soon be calmed down into cooked steamed bread, and if the pits do not recover, it means that they have not been steamed.