\ x0d \ x0d \ Place where yeast is put instead of old flour \ Usually, steamed bread can be divided into three types: old flour fermentation, wine fermentation and pure yeast fermentation according to the different fermented products used. Generally, southern families use yeast fermentation to make steamed bread, and the specific operation process is as follows: 1. Take 500 grams of flour with guaranteed quality and put it into a basin; 2. Take 5 grams of dry yeast, melt it with 250 grams of warm water at about 30℃, and add about 25 grams of white sugar to melt and stir evenly; 3. Gradually pour the dissolved and frothed yeast solution into the prepared flour, stir it evenly, and knead it repeatedly by hand to make dough with smooth surface and no sticky hands; 4. Knead the dough into long strips and cut it into more than 10 with a dough knife (each dough can be gently kneaded into a circle according to preference); 5. Proofing the dough at 35℃ ~ 40℃ for about 40 minutes until the surface is swollen, shiny and the volume is obviously increased, and it is easy to recover after being pressed by hand (generally, it is proofed at room temperature in summer, and it is proofed on the steamer of the rice cooker with gauze in winter); 6. Spread the dough on the steamer separately, cover the lid tightly, add about 1/3 hot water to the rice cooker at the same time, turn on the power supply and heat until the water boils and start counting; 7.20 minutes later, turn off the power supply, pause for 2 minutes, uncover the lid of the rice cooker, and you will see the chubby steamed buns. The advantages of pure yeast fermentation method are simple and time-saving, and steamed bread has the unique flavor of yeast. \x0d\\x0d\ There are 1 fermentation methods: dry yeast (convenient and easy to operate and rich in nutrients) 2 fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is not convenient for long-term storage! ), 3. Old flour (difficult to master, neutralizing with alkali will destroy nutrients), and 4. Spontaneous flour (making flour takes a short time and can be done in 30 minutes. Generally, supermarkets will sell them). Why don't you try? Wish you success! ! \x0d\\x0d\ 1。 Wang: \x0d\ There are two methods for dough fermentation \x0d\ 1. Flour the dough with flour fertilizer (usually called soda puffing) \x0d\ First soak the flour fertilizer in water, then pour the flour into it and stir it evenly. I woke up for 8 hours, which is the original 1. Be sure to put the steamed stuffed bun in cold water before electrifying. \x0d\2。 Mix flour with filial piety (generally by quick mixing method) \x0d\a Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2, \x0d\ warm water (250g-300g). According to the water consumption of flour, X0d\ is mixed evenly. Scrape the pit. \x0d\2。 Add warm water and soybean oil to the pit. Copy and knead the dough. \x0d\ Wake up about 1 hour. \x0d\3。 Noodles wake up, make the buns you want, slow down and roll flowers. \x0d\ steaming 13 minutes is enough. (If it takes about 30 minutes to -40 minutes to steam steamed bread, if the steamed flower roll is 17 minutes) \x0d\x0d\ Common problems in steamed bread making \ x0d \ Common problems in steamed bread making and their solutions \ x0d \ 1. ② Too fast dough proofing can reduce dough fermentation temperature \x0d\③ Steam is not strong, but it can be steamed quickly \x0d\④ Yeast has insufficient stamina, so Angel yeast can be used to make dough \x0d\ fifthly, flour quality is poor and gluten strength is not enough, so medium gluten flour can be used \ x0d \ x0d \ 2. The steamed bread is too bloated and fluffy. ③ If the yeast amount is too large, the yeast amount can be appropriately reduced \x0d\ x0d \ 3. The surface of steamed bread is not white \x0d\① The quality of flour is poor, so you can choose medium-gluten flour and Angel yeast companion with good quality \x0d\② To keep the dough surface smooth during molding, you can press the dough properly and sprinkle some dry powder \ x0d \ x0d \② If the steam is insufficient, you can steam steamed bread with strong fire \x0d\③ to form rough dough, and the dough blank can keep smooth; X0d \ ④ Gluten content is low, so \x0d\ x0d \ 5 can be replaced by medium gluten flour and Angel yeast companion. The finished product is easy to age, harden and drop slag \x0d\① The quality of flour is poor, but it can be used. ③ If the stirring is insufficient, the gluten can be fully stirred to form a network \x0d\④ If the fermentation is insufficient, Angel Yeast with strong fermentation ability can be selected \ x0d \ 6. Rough internal structure \x0d\① The quality of flour is poor, so it can be replaced by medium gluten flour. The dough fermented with Angel yeast companion \x0d\② takes too long and the temperature is too high, which will shorten the fermentation time and reduce the fermentation. \x0d\② When the dough is mixed, the dough temperature is low, and warm water can be used when the proofing temperature is not enough \x0d\③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt \ x0d \ x0d \ 8. Skin blistering \x0d\① The proofing humidity is too high, which can reduce the proofing humidity during molding \x0d\②. X0d \ \ X0d \ 9。 Steamed bread is small \x0d\① gluten is not enough, so medium gluten flour can be used \x0d\② yeast is not enough, so it can be increased \x0d\③ fermentation time is not enough, and fermentation time can be prolonged \ X0d \ X0d \ 10. Skin shrinkage \ 1 1. The steamed bread didn't rise, the water temperature of the dough was too high, and the yeast was burnt to death. You can knead dough with warm water \x0d\ x0d \ all kinds of steamed bread and steamed buns. \ x0d \ x0d \ Happy dough mixing (old noodle method): Several steamed bread styles (illustration method) \ x0d \ The following are the techniques I learned from my elders, hoping to inspire and help you. \x0d\ 1。 Wash hands and wash basins. \x0d\2。 Put two or three small bowls of water into the basin, which can be increased or decreased as needed. \x0d\3。 Put a proper amount of yeast powder into the basin and stir it evenly by hand. \x0d\4。 Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into a basin, and stir it into spikes with the other hand. \x0d\5。 Hold the basin edge with your hand, and rub the basin edge with the back of your hand with one hand until there is no sticky surface on the basin edge. \x0d\6。 Rub your hand until it doesn't stick to the surface. \x0d\7。 Squeeze the dough with both hands by the wrist and turn it over repeatedly until the dough becomes soft and slippery. \x0d\8。 Cover the washbasin to prevent it from drying out. \x0d\9。 Leave it in a sunny or warm place for three or four hours, and then you can do other housework. (The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )\x0d\ 10。 Tidy up the panel, make it flat, clean and dry, and stick it on your face, which is the bottom of the box. \x0d\ 1 1。 Put the prepared noodles together with the basin on the panel, pour the noodles on the chopping board, rub the bottom of the basin with a small amount of dry noodles until clean, and put the rubbed noodles together with the big ones. \x0d\ 12。 Knead the dough into strips, and put the dough piece on the right with your left hand, depending on the width of your four fingers. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand. \x0d\ 13。 Wrap the dough, they look like steamed bread. Please cover them with a cloth and let them stay for two or three minutes. \x0d\ 14。 While waking up the steamed bread, you can finish the pot. For example, put an appropriate amount of cold water in the pot, throw in reeds or cloth strips, and put the cloth strips evenly on the reeds. \x0d\ 15。 Put the steamed bread on the sorted reed and cover the pot. \x0d\ 16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes. \x0d\ 17, turn off the fire, wait a little while, and the pot can be boiled. \ x0d \ x0d \ steamed bread is delicious, but it is troublesome to make. I'm afraid my hands will stick to my face, so I often go to my mother's house to get ready-made food. \x0d\ I am not a pastry chef. \x0d\ How do you know that the steamed bread is cooked \x0d\ There are several ways to judge that the steamed bread is cooked: \x0d\( 1) Pat the steamed bread with your hand, and it will be cooked if it is elastic; \x0d\(2) Tear the skin of a piece of steamed bread, it will be cooked if it can be peeled off, otherwise it will be cooked; \x0d\(3) After lightly pressing the steamed bread with your fingers, the pits quickly calm down the mature steamed bread, and those who do not recover after calming down indicate that they have not been steamed. \ x0d \ x0d \ There are three key links in making steamed bread: First, the flour should be mixed well, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of baked flour as yeast. Second, make dough for a long time. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and flour should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Raw noodles should be steamed in cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Don't open the lid in the middle. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away. \x0d\ x0d \ Xuansong steamed bread \ x0d \ The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is improper, such as uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get Xuansong's steamed bread, you must turn to high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracks on the surface. Such steamed bread is elastic and tastes sweet and delicious. \ x0d \ x0d \ steamed bread is the staple food in the north. The production process of steamed bread includes: fermentation, kneading with alkali, molding and steaming. \x0d\ x0d \ 1。 Milling: \ x0d \ Add a proper amount of baking powder to ordinary flour to make dough, add water and stir until it doesn't touch your hands. Cover the dough in the pot and let it ferment. The temperature is below 10℃ and should be placed by the fire. \x0d\\x0d\2。 Knead the dough with alkali: \x0d\ When the surface bulges and tears slightly sour, you can take the noodles out and put them on the panel, and add a proper amount of edible alkali to knead them evenly. When you don't smell sour, tear a piece of dough with your index finger and bake it by the stove and break it. If there is no yellow and the nose smells sour, it is necessary to make dough with alkali. If it is yellow, it means there is too much alkali. You can leave it for a while, send it again and steam it. If you smell sour taste, there is less alkali, so you need to apply a little alkali to shape it. \x0d\\x0d\3。 Setting: \x0d\ Knead the dough into round strips according to the size of the steamer, and then cut it into squares with a knife, which is the square steamed bread. If you cover the panel with your hands and gently knead the dough, you can make round steamed bread. \x0d\\x0d\4。 Drawer steaming: \x0d\ Put the kneaded steamed bread into the steamer in sequence, leaving a certain interval. After the water in the pot is boiled, put it in the drawer and start steaming. The water in the pot should always be boiling, and the steamer should not leak, so that the steamed head will be loud and delicious. The steaming time depends on the size of steamed bread. Generally, steamed bread takes 1 hour to cook, and then the drawer is deflated. If you didn't eat at that time, you should take the steamed bread out of the steamer in time to prevent it from sticking to the bottom. \x0d\x0d\ steamed bread formula: \x0d\500g flour, 3.5g yeast, 5g baking powder, 10g sugar \ x0d \ yeast mixed with other ingredients with 30℃ warm water and steamed in a drawer for 30 minutes. \x0d\ (Generally, a curtain is not used, but salad oil is coated on a stainless steel steamer! ) \x0d\ The proportion of ingredients should be correct! It is best to buy a family scale, which is very cheap and convenient! \x0d\ I am a western pastry chef, for reference only! \x0d\\x0d\ sesame/fresh milk steamed bread \x0d\\x0d\ material: \x0d\a medium gluten flour 200g\x0d\b low gluten flour 100g\x0d\c fine sugar 30g\x0d\d ice water 40g (warm water is available in winter. G 0.5g of soda powder (baking soda can be substituted or omitted) \x0d\h Full-fat fresh milk 140g\x0d\i 70g of old dough (70g of the above old dough is used, and the rest is frozen) \x0d\j 4~5 tablespoons of black sesame powder. (Black sesame is fried and ground by coffee machine or grinder) \x0d\ 1. Mix medium gluten and low gluten flour, fine sugar, dry yeast and alkali powder evenly. Add ice water and fresh milk and knead into dough. Cover with plastic wrap and let stand for three minutes until the gluten is soft. Then add "old dough" and knead it out. Then add the cream and knead vigorously to make a smooth dough with gluten. \ x0d \ x0d \ 2。 Divide the dough in half. Wrap the dough in plastic wrap and relax a little. Add 4~5 tablespoons black sesame powder and 1 tablespoon water to the other half. Knead sesame powder into the dough for about 3 minutes. Wrap the dough in plastic wrap and relax a little. \x0d\\x0d\ 3。 Gently flatten the fresh milk dough with a stick (about 6 times), then press it to a thickness of 0.3 cm, cover it with plastic wrap and relax for three minutes. At this time, you can stick the other half of sesame dough in the same way. ) Roll the fresh milk dough into a stick. Tighten the seam. Stretch it a little. Divide into 4-5 parts. Put the separated dough on wax paper. Put it in a steamer. Ferment for 30-35 minutes. Be careful not to let the surface dry. If making steamed buns, divide the dough into 20g portions. Fermentation for 25 minutes). 4. Boil the water. Boil the water early. Don't wait for the steamed bread to ferment before boiling hot water. ) Turn to medium heat, put in a steamer and steam for about 10~ 13 minutes. After the flameout, let it be stuffy for 2~3 minutes before opening the lid. This way, the skin is smooth and will not be dripped by steam, and the appearance is relatively straight. (The book says that 20g steamed bread takes 10 minutes. If you use a microwave oven, drain the water from the bottom and steam for four minutes. ) X0d\ Japanese steamed bread \x0d\x0d\ Ingredients: \ X0d \ 90g condensed milk, 45g powdered sugar, 1 egg, 2.2g baking soda powder, 188g low-gluten flour, 250g white bean paste and 250g chestnuts \ X0d \ 2. Add water, bean paste and watercress, and bring to a boil. Add eggs, add condensed milk, stir well to form dough, and stick it into dough \x0d\4. Mix the white bean paste and chestnuts evenly. 20g of bread is put into the stuffing and brushed with egg water _ about 15~20.