It's important to make buns and dough. An important factor affecting dough is the ratio of flour to water. Generally speaking, the ratio of flour to water is 2.5: 1, which is the most suitable ratio for flour mixing.

2. Water temperature requirements for steamed stuffed bun noodles

2. 1. Let's talk about the big principles first. The water temperature when making steamed bread and dough is basically the water temperature of yeast fermentation. In other words, if the water temperature exceeds the temperature that the yeast can bear, the yeast will die and there is no way to make dough. What is the temperature? 50 degrees, that is to say, the water used for noodles should not exceed 50 degrees, which has nothing to do with the weather, all year round.

2.2. Sometimes, when we need to control the temperature behind the dough, this routine cannot be used. For example, to make quick-frozen steamed bread, we require the temperature behind the dough to be 24 degrees. If it is summer at this time, it is necessary to put ice water. If it is winter, it depends on the specific problem. In this case, the routine today is not applicable.

2.3. Next, four phrases about the water temperature of noodles are easy to remember: mix noodles with normal temperature water in summer; Spring and autumn with 30 degrees water temperature and noodles; In winter, use 40 degrees water temperature to mix noodles; Remember, the water temperature should never exceed 50 degrees.

3. Flour for steamed stuffed bun noodles.

Strong gluten flour and wheat core flour in medium gluten flour are suitable for making steamed bread. Steamed bread is soft and delicious, so Fuqiang flour is more suitable. Fuqiang flour is flour ground from the core of wheat, with fine texture, high gluten content, less impurities, whiter taste and better taste. Suitable for making steamed bread, pies and other pasta. Wheat core flour is made by grinding the endosperm in the central part of wheat, which is the highest precision and high quality flour. The finished product has smooth surface and smooth taste. Steamed bread, jiaozi, steamed buns, noodles, pancakes and other family pasta can be used, with good versatility.

And steamed stuffed bun noodles.

1, dough mixing

1. 1, yeast

Angie's yeast powder bought in the supermarket with 5g. The amount of yeast is relative, not absolute, depending on the temperature and speed of dough environment. Dissolve the acid mother in warm water before use and let it stand for 5 minutes; If the environment is cool or you want to grow faster, you can add more yeast, and 5 grams per 500 grams of flour at room temperature is enough.

1.2, water quantity

In fact, this can be put in several times, and it is faster to ferment with warm water. Steamed bread noodles should be mixed hard. Normal is 500 grams of flour and 250 grams of water. The noodles of meat buns are a little bit more Microsoft, which is easy to seal after being stuffed; It was not easy to knead dough at first. You can knead the dough, cover it and let it stand for 10 minute, and then knead it after the water and flour are fully mixed. It's easy to knead into smooth dough!

2. Hair surface

2. 1, primary fermentation

Put the kneaded dough into a pot, cover it with a pot cover or plastic wrap, and conduct primary fermentation. Dough is easy to ferment in hot weather. Usually it can be fermented to twice the size of the original dough.

2.2, plastic surgery

Pour the dough out and put it on the panel. Knead it for a while to expel more air from it. After the dough is cut, the smaller and more uniform the holes in the section, the smoother the steamed bread and the smoother the surface of the steamed bread. The same is true of steamed buns. Then, you can make steamed bread or steamed buns and put them in a steamer.

2.3, secondary fermentation

It is best to carry out secondary fermentation before steaming, and let the blank stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed bread after secondary fermentation will definitely be better than that without this step. The weather is hot, and the steamer is filled with cold water, because high temperature is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.