Steamed Buns Practice Introduction
Introduction: steamed buns are a food that people often eat, and white and big steamed buns fragrant, eat in the mouth and soft and sweet, steamed buns are also eaten a lot of ways, there are steamed buns, baked buns, fried buns, etc., then steamed buns practice what it is, how to make a delicious steamed buns, let's take a look at it.
1, daily steamed buns practice one
Materials: 500g of flour, 250g of water, yeast 6g, sugar moderate.
Methods:
(1) Flour into a large plate, add sugar and 6g yeast mix, pour water and stir into floc.
(2) Knead by hand until the surface is smooth, knead and cover with a cloth to ferment until double in size.
(3) Take out the fermented dough and knead well to remove the gas, roll it into a long strip and cut it into equal portions.
(4) Turn the dough inward with your hands and make round buns.
(5) Let the buns rest for 15-20 minutes.
(6) add enough cold water in the pot, put the fermented buns into the steamer, until the water boils, then steam for 15-20 minutes and turn off the fire, wait for 2-4 minutes and then take it out.
2, daily steamed bread practice two
(1) the fermentation of flour, water and dough, into the basin or wake up box fermentation, fermentation time depending on the temperature of the room and the old noodle ` how much.
(2) Take out the fermented dough and add alkali and sugar, knead it thoroughly and roll it into long strips.
(3) Pull the dosage, put it on a cage drawer, put the dosage face up, sprinkle with green and red threads, and steam it for twenty minutes on a high flame.
(4) In the north, the steamed buns are made by pulling long noodles and kneading them into flat buns with rounded tops, and then putting them on the steamer drawer to steam.
3, kneading sugar steamed buns practice:
Ingredients: special powder, sugar, fermented flour, water, sodium carbonate, peanut oil.
Practice:
(1) make fermented dough:
sugar, oil into the dough machine, plus 70 ℃ hot water stirring and sugar, oil, and then divided into small pieces of leavening and special powder together. After a little mixing, add 50～60℃ hot water one by one and mix thoroughly. After fermentation, the volume of the dough expands to two times its original volume, and when you see air holes in the surface of the dough and a sour taste, it is ready.
(2) Stirring alkali:
Before stirring alkali, the alkali should be dissolved in water, and then added to the fermented dough one by one and stirred thoroughly in the pasta machine, and the amount of alkali put in should be seen.
(3) molding:
the dough in the operating table press a smooth surface, with the right hand will be the rest of the smooth surface into the package, the left hand at the same time, keep turning the dough, rolled into a round ball of dough to be used.
(4) Steaming:
The molded dough ball smooth side up into the cage, the cage mat cloth must be brushed with oil, to prevent sticking, on the pot steaming must be steamed with a small steam first steam for about 5 minutes, and then steam steam, steam time for 10 minutes.
4, jujube flower steamed bread practice
Materials: hair dough, jujube.
Methods:
(1) Hair dough.
(2) cooking jujube: jujube cleaning into the pot to boil, skimming cabbage foam, set aside to cool, drain and spare.
(3) Divide the noodles and roll them into long strips as thick as your fingers.
(4) Take one red date, wrap the noodle around it and pull it off to complete the first date noodle circle, dip it in flour to prevent it from sticking to the bottom.
(5) The same way to do another date dough circle, dip in the first above. Continue in the same way, around the first dip on a circle. Depending on the situation, you can dip 5~7.
(6) the second layer directly on the first layer, 5 ~ 3 ranging. Just use one date doughnut for the third layer.
(7) Cover with plastic wrap and let rise for 15 minutes.
(8) Put water in a pot, lay a wet cloth, bring to a boil, and fill the pot. Steam for 20 minutes.
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