1, wash hands and wash basins.
2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed.
3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.
4. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into the basin, and stir it into spikes with the other hand.
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.
6. Rub your hands until there is no sticky surface on your hands.
7. Squeeze the dough with the force of pressing the wrist with both hands and turn it over repeatedly until the dough becomes soft and smooth.
8. Cover the basin to prevent the surface from drying out.
9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (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. )
10. Arrange the panels, level them, dry them, and put them on the surface, which is the bottom of the box.
1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles with your hands to the bottom of the basin, and put the rubbed noodles together with the big ones.
12. Knead the dough into strips, and put the dough on the head on the right with the left hand, depending on the width of the four fingers of the hand. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand.
13, the dough is wrapped in pieces, and now it looks like steamed bread. Pay attention to cover it with cloth and leave it for two or three minutes.
14, while waking the steamed bread, you can do the finishing of 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.
15. Put the steamed bread on the arranged reeds and cover the pot.
16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes.
17, turn off the fire, wait a little while, and the pot can be boiled.
Steamed bread is delicious, but it is very 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.
I am not a pastry chef.
How do you know how to make steamed bread?
There are several ways to judge raw steamed bread and cooked steamed bread:
(1) pat the steamed bread by hand, and it will be cooked if it is elastic;
(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;
(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.
There are three key links in making steamed bread: first, noodles should be blended, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of cooked noodles 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.
Xuansongde mantou
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. 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.
Steamed bread is the staple food in the north. The production process of steamed bread includes: fermentation, kneading with alkali, molding and steaming.
1, dough:
Put a proper amount of baking powder into ordinary flour to make dough, add water and stir well until it doesn't touch your hands. Cover the dough in a pot and let it ferment. The temperature is below 10℃ and should be placed by the fire.
2. Alkali kneading:
When the surface rises, it will be honeycomb-shaped and slightly acidic when torn. At this time, you can take the noodles out and put them on the panel, and add a proper amount of edible alkali to knead them. When you can't smell the sour taste, tear a piece of dough the size of your index finger and bake it by the stove. If it's yellow and the nose smells sour, it's set. 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.
3, shaping:
Knead the dough into round strips according to the size of the steamer, and then cut it into squares with a knife, which is square steamed bread. If you cover the panel with your hands and gently knead the dough, you can make round steamed bread.
4. Steam the upper drawer:
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.
Yes 1. Dry yeast (convenient, easy to operate and nutritious), 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! !
First, the hair surface:
There are two ways to make hair.
1. Use flour fat to make noodles (usually called soda noodles)
Soak the flour fertilizer in water first, then pour the flour into it and stir well. After 8 hours of awakening, it will be 1 times that of the original flour, and then it will have no sour taste and a little alkaline taste to the alkaline noodles.
Wake up for half an hour, then put some vinegar in the pot to avoid buns. Be sure to put the steamed bread in cold water before electrifying.
2. Filial hair (usually fast hair)
A Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2.
Warm water (250g-300g) According to the water consumption of flour, sugar is 20g.
Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and stir well.
Even approach. Rake pit
2. Add warm water to the pit, add soybean oil, mix and knead into dough.
Wake up a little. Approximately 1 hour.
3. Wake up, make the buns you want to make, and bow your head and roll flowers slowly.
4. Put the blank into the drawer, put cold water into the basin and plug in the electricity.
Just steam 13 minutes. (If steamed buns take about 30 -40 minutes, if steamed flower rolls take 17 minutes. )
Common problems in steamed bread making
Common problems and solutions in steamed bread making
1. The surface collapses easily.
(1) There is a fault during molding, and bubbles should be discharged during molding to form a uniform whole inside and outside the dough.
(2) The dough proofing speed is too fast, which will reduce the dough fermentation temperature.
(3) The steam is not strong, but it can be steamed quickly.
④ Yeast has insufficient stamina, so Angel yeast can be used to make dough.
⑤ The quality of flour is poor and the gluten strength is not enough, so medium gluten flour can be used.
The steamed bread is too bloated and fluffy.
① If the proofing time is too long, the proofing time can be shortened.
(2) Flour gluten is not enough, so strong gluten flour can be used.
③ If the dosage of yeast is too large, it can be reduced appropriately.
The surface of steamed bread is not white.
① The quality of flour is poor, so medium gluten flour and Angel yeast companion with better quality can be selected.
(2) The molding is not good. When molding, the dough surface should be kept smooth, and the dough can be properly pressed and sprinkled with some dry powder.
4. The skin is dull, wrinkled or cracked.
① If the proofing speed is too fast, the fermentation temperature can be reduced.
(2) steam is insufficient, so it can be steamed quickly.
(3) The steamed bread is rough and smooth, and can be calendered for 3-4 times by a dough press.
④ Gluten content is low, which can be replaced by medium gluten flour and Angel yeast.
5. The finished product is prone to aging, hardening and slag dropping.
① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.
(2) When the steamed bread is formed, the water is insufficient, so water can be used appropriately.
③ If the stirring is insufficient, it can be fully stirred to form a gluten network.
④ If the fermentation is insufficient, Angel yeast with strong fermentation ability can be selected.
6. Rough internal organization
① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.
② If the dough fermentation time is too long and the temperature is too high, it will shorten the fermentation time and lower the fermentation temperature.
(3) When mixing too much powder, you can give less powder.
7. Slow fermentation
① When the amount of yeast is small or the activity decreases, the amount of yeast can be increased appropriately, and attention should be paid to the low-temperature storage of yeast.
② The dough temperature is low when kneading dough, and warm water can be used when the proofing temperature is not enough.
③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt.
8. Epidermal blistering
① If the proofing humidity is too high, the proofing humidity can be reduced.
(2) There are bubbles during molding, but try to drive them away during molding operation.
(3) When steaming, water drops on the surface of steamed bread to avoid water dripping directly on the surface.
9. The steamed bread is very small
(1) Gluten is not enough, so medium gluten flour can be used.
② The amount of yeast is not enough, so it can be increased.
③ The fermentation time is not enough, which can prolong the fermentation time.
10. Skin wrinkling and atrophy
① Flour gluten is too strong.
② Overfermentation
③ The dough is not slack.
1 1. The steamed bread didn't rise and became a dead noodle.
If the water temperature of the dough is too high, the yeast will be scalded to death. You can knead the dough with warm water.
Steamed bread formula:
500g flour, 3.5g yeast, 5g baking powder,10g sugar.
Mix yeast with 30-degree warm water and other ingredients, and steam in the drawer for 30 minutes, 15 minutes!
(Generally, curtains are not needed, and the stainless steel steamer is coated with salad oil! )
The proportion of ingredients should be correct! It is best to buy a family scale, which is very cheap and convenient!
I am a western pastry chef, for reference only!
Sesame/milk steamed bread
Materials:
200 grams of medium gluten flour
B low-gluten flour100g
30 grams of fine sugar
D Ice water 40g (warm water is available in winter)
E cream 5g
5 grams of dry yeast
G alkaline powder 0.5g (baking soda can be used instead or omitted).
Whole milk140g
I 70g old dough (use 70g old dough above and freeze the rest).
J 4~5 tablespoons of black sesame powder. (Black sesame seeds are fried and ground with a coffee machine or grinder. )
Practice: (slightly modified)
1. Mix the 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 into dough. Then add the cream and knead it into a smooth dough.
2. Divide the dough into two halves. Half of the dough is wrapped in plastic wrap to relax a little. Add 4~5 tablespoons black sesame powder and 1 tablespoon water to the other half. Fully knead sesame powder into dough for about 3 minutes. It's round. Cover with plastic wrap and relax a little.
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 before it's too late. Don't wait for the steamed bread to ferment before heating the hot water. ) Turn to medium heat. Put it in a steamer. Steam for about 10~ 13 minutes. After turning off the fire, 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. The appearance is also quite good.
Japanese steamed bread practice
Raw materials:
90g condensed milk, 45g powdered sugar, egg 1, 2.2g baking soda powder, low-gluten flour 188g, 250g white bean paste and 250g chestnuts.
Exercise:
1. First sieve the low-gluten flour with baking soda and add the powdered sugar.
2. Boil the water with bean paste and watercress.
3. Add eggs and mix well, add condensed milk and mix well to form a dough, and stick it into a piece of dough.
4. Mix the white bean paste and chestnuts evenly
5. Put 20 grams of bread into the stuffing and brush it with egg water for about 15~20 minutes. The heat is 180 degrees, and the heat is 150 degrees.