Steamed buns are the largest of our pasta family, also known as baozi. Steamed bread is simple, easy to carry, fluffy and tasty, and can also be made according to the required variety of flavors. Steamed bread in China is a common food for urban and rural residents, especially in the north is an indispensable cheap food for residents every day. Here we come to understand a few major steamed bread practice it.

1, bumpy steamed bread practice and steps:

The ingredients of the bumpy steamed bread: 500 grams of flour, 3 grams of baking powder, 5 grams of yeast, 10 grams of sugar, 200 grams of water.

How to make braised dough bread:

1) Mixing: make dough with all the ingredients.

2) Knead the dry flour: Knead in 150g of dry flour.

3) Rolling the dough: roll out the dough, sprinkle dry flour, triple fold and repeat seven or eight times.

4) Roll out into a rectangle, roll it up, brush a little water on the closing to prevent cracking, and let it rise for about 30-40 minutes (increase or decrease with temperature).

5) When the water boils, put it in a pot and put on the steam timer for 15 minutes.

2, white bread practices and steps:

white bread ingredients: 300 grams of flour, 150 grams of warm water, 3 grams of yeast, sugar moderate (sugar can not add, add sugar steamed will have a little sweet, and sugar is more conducive to the fermentation)

white bread practices:

1) warm water to put the yeast to dissolve.

2) Yeast water into the flour, stirring as you go.

3) Knead the flour into a smooth dough.

4) Cover the top with a damp cloth or plastic wrap and let rise until doubled in size. It will not bounce back quickly when pressed with your fingers.

5) Continue to knead the risen dough until the cut surface is smooth and free of air bubbles.

6) Divide into evenly sized portions.

7) Roll the dosage into a smooth surface buns raw bad.

8) on the warm water pot continue to hair for about 20 minutes, high heat to boil and then turn to medium heat on the pot to steam for about 10 minutes, turn off the fire and simmer for a few minutes to get out of the pot.

3, pumpkin steamed bread practices and steps:

Pumpkin steamed bread material: 400 grams of pumpkin, 400 grams of gluten flour, 50 grams of fine sugar, 6 grams of yeast, 5 grams of baking powder, 100 milliliters of water

Pumpkin steamed bread practices:

1) pumpkin peeled and cut into chunks to spare. .

2) medium gluten flour, fine sugar and baking powder into a steel pot, and then the pumpkin pieces of Method 1 rolled into a puree into a steel pot, and add yeast powder powder.

3) Add the water into the bowl of Method 2 and mix well, knead for about 2 minutes until it forms a homogeneous dough with no hard lumps.

4) Cover the dough with a damp towel or plastic wrap and let it rise for about 20 minutes.

5) Knead the dough from Method 4 until it is smooth and divide it into pieces weighing about 35 grams each.

6) Place the dough in a steamer basket, cover and let rise for about 25 minutes.

7) Turn on the stove, and when the steam rises, steam the buns on high heat for about 8 minutes.

4, milk steamed bread practices and steps:

Milk steamed bread materials: 400 grams of plain flour, 240 grams of milk, baking powder 5 grams, 15 grams of sugar

Milk steamed bread practices:

1) Sugar and baking powder poured into the warm milk, stirring to make the mixture and then stand for 5 minutes. around, flour into the basin, gradually add baking powder of 'warm milk and stir the flour until flocculent.

2) Knead the dough well, put the kneaded dough in a basin, cover with a damp cloth or plastic wrap and place in a warm place for fermentation.

3) After about 1 hour, the dough should be doubled in size, and when you pick up a piece of dough with your hand, the internal tissue should be honeycomb, and the fermentation should be completed.

4) Knead the dough on the counter for about 10 minutes until it is smooth and as bubble-free as possible.

5) kneading dough rolled into a cylinder, cut into small pieces with a knife equal parts, finishing into a round, into the steamer, cover the lid, let it rise again for 20 minutes, this step is very critical, after the second fermentation steamed out of the buns more fluffy; (if you do not like the round, will be cut a little bit of organization, to become a square knife cut buns can be)

6) 15 minutes of steam on the pot of cool water, the time is up! After the time off the fire, but do not immediately open the lid, virtual steam a few minutes before opening the lid.