A collection of methods for making steamed buns from fermented dough Category: There are many ways to choose flour to make steamed buns in the world of food. Choosing flour is also very important. You cannot choose flour that is too high in gluten. For example, the flour used to make bread cannot be used to make steamed buns. Southern steamed buns (

Sweet) use low-gluten flour. Generally, when you buy flour, the flour bag will indicate it is pastry flour. The recipe for this kind of steamed buns is: formula: 100% flour, sugar: 10~20%, water about 42%, yeast:

0.8~1%, baking powder 1%, (milk powder 5% or oil 5%) Note: You can add it in the brackets or not, the taste will be much better if you add it. Method: 1\Mix flour and baking powder evenly, 2\use a small amount of water

Add two or three grains of sugar-soluble yeast, the term is called activated yeast, but the sugar may not be too much, otherwise the yeast will die due to osmosis. 3\ The other water dissolves the sugar. The water temperature cannot be too low, around 30 degrees is good. 4\1

Mix with 2 and add 3 to knead the dough. It is best to use a mixer. It is more tiring to use your hands. Try to fully expand the flour and gluten. 5\ Let the dough rest for 10 minutes and form. 6\ Let it rise for about 60 minutes. If possible, let it rise

Proof in the box, that is, the humidity is 75% and the temperature is around 37°C. It is best not to let the surface dry. 7\ After the water is boiled, steam for 15 minutes. Ingredients for baking: flour 2 cups dry yeast (Active Dry

Yeast) 1 spoon of milk 1 cup of sugar 1 spoon Preparation: 1. Knead the dough: Heat the milk in a microwave oven to warm milk at about 30oC. After adding the sugar to dissolve, add dry yeast and leave it at room temperature for 10 minutes until foam forms on the surface.

, mix into the flour, mix well, and knead into a dough of moderate hardness and softness (you can add a small amount of flour or milk as appropriate), and achieve "three lights" (i.e. hand light, surface light and basin light).

2. Fermentation: Put the dough into a basin, cover it, and keep it warm at about 30°C for 2 to 3 hours. When the dough rises to 2 to 3 times its original size, it means that the dough has risen.

3. Forming: Knead the risen dough again before use.

After making steamed buns, steamed buns and other finished products, they need to be left for 15 to 20 minutes, which is called proofing, and then steamed.

4. Steaming: After the water boils, steam for 12 to 15 minutes.

After turning off the heat, let the finished product cool for about 5 minutes, then open the lid and take out the finished product.

Note: 1. The first step of "kneading the dough" is not simply mixing all the ingredients, but mainly kneading, and kneading as much as possible.

The main function and purpose of kneading the dough is to make the protein in the flour fully absorb water and form gluten, which can prevent the loss of carbon dioxide produced during the fermentation process and make the risen dough puffy and porous, so this step of kneading the dough is very important.

Don't be careless.

It usually takes 3-5 minutes to knead.

2. The optimal temperature for baking dough.

The most favorable temperature for yeast to reproduce is 30 to 40 degrees Celsius.

Below zero degrees Celsius, yeast loses activity; when the temperature exceeds 50 degrees Celsius, yeast will be scalded to death.

Therefore, the optimal temperature for baking dough is about 30 degrees Celsius.

At this temperature, the dough can ferment successfully in 2 to 3 hours.

To reach this temperature, the dough can be placed in the oven during winter, but does not have to be heated.

3. When steaming steamed buns, people are used to boiling the water in the pot before putting the steamed buns in. In this way, the steamed buns are heated rapidly, and the outside is heated first, which can easily cause the steamed buns to become raw.

My method is to put the steamed buns on the drawer after they are ready, leave them for 20 minutes to wake up, and then steam them on high heat. In this way, the temperature will slowly rise. Not only will the steamed buns be heated evenly and steamed easily, but it will also make up for the lack of fermentation of the dough.

After steaming, don't open the lid of the pot suddenly just because you want to see the results as soon as you turn off the heat, otherwise you will see that the white and fat steamed buns that you worked so hard to finish suddenly shrank and wrinkled.

4. The dough is very fat, but the steamed buns are neither white nor big, and have bubble spots on the surface like dead noodles.

This is because the dough has risen too much and the yeast has no staying power.

You can knead some more flour into the dough before shaping.

5. The steamed buns and the steamer cloth stick together. This is because the steamer cloth is too dry. Note: 1. When using dry yeast to make dough, there is no need to add alkali to neutralize it.

The commonly used method for making pasta at home in China is to use fermented dough, that is, use a piece of old fermented dough (also known as "Laofi", "Miantou", "Yinzi", etc.) and mix it with flour to make a dough.

Fermentation.

When old fermentation is used to ferment dough, it is often easy to mix in miscellaneous bacteria.

The dough is prone to acidification after it rises, so alkali must be added to neutralize it.

If you don’t eat pasta often, old yeast will not be easy to preserve.