It's not good for you to wrap steamed bread in jiaozi.
Question 2: Can noodles made of bread flour be made into steamed bread? One or two powders are enough for ordinary use, or the standard powder can be used in a deeper level; Do not use high-gluten flour, low-gluten flour and jiaozi flour, it is not easy to get up. It is best to use steamed bread powder, that is, baking powder (without yeast). Ordinary flour must be fermented immediately and for 2-3 hours.
Question 3: Can bread flour be used as steamed stuffed bun? Can bread flour be used as steamed stuffed bun? Yes
As long as it is flour, you can make pasta. As long as it is flour, you can make steamed buns.
In fact, flour is no different, just given by the merchants.
Question 4: What can bread flour do besides making bread? Please ask questions. Ordinary bread flour refers to high-gluten flour. Protein content is high, and dough is easier to process. Used to make noodles, dumpling skins and other foods that need gluten. If you want to make dough, steamed bread, steamed stuffed bun and pizza will be better. Pancakes will be worse.
In addition, there is a kind of bread flour that is pre-mixed with other raw materials (sugar, egg powder, yeast powder, etc.). ) and it can only be made into bread.
Question 5: Can bread flour be used to make steamed bread? Ordinary household flour is generally medium gluten flour, that is, wheat core flour, which is usually used to make noodles and eat in jiaozi.
If you need to make bread, you can choose high-gluten flour, that is, high-precision flour, which is usually used to make steamed bread. The raw material for baking bread is also high-gluten flour, which is high in nutrition and protein, and resistant to fermentation, so the quality is good enough!
Low-gluten flour, that is, cake flour, is used to make cakes and general western pastry. Low-gluten flour has weak gluten, and is more suitable for making cakes, muffins, biscuits and cakes with fluffy and crisp taste.
If you usually use medium gluten flour, it is very different from high gluten flour. The key is to decide whether it can be replaced by the food you cook.
Flour is subdivided into many grades and categories, and different flours have corresponding uses. If food is to be cooked well, flour must be chosen well. There is a lot of knowledge here.
Question 6: Can flour be used to make steamed bread? The main materials for making them:
1000g flour, proper baking powder, 750g meat stuffing, proper vegetables, 50g vegetable oil, a little sesame oil and proper chicken essence.
Exercise:
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 mix it evenly. After 8 hours of awakening, it will be 65,438+0 times of the original flour, and then it will not be sour to the alkali face, but it will taste a little alkaline. Just woke up for half an hour. When steaming, put some vinegar in the pot to prevent the steamed bread from turning into flowers. Be sure to put the steamed bread in cold water and then electrify it.
2. Use yeast to make dough (usually rapid dough making method)
A. Ingredients: 500g of flour, 3g of dry yeast, 5g of baking powder, soybean oil 1 2, 250g-300g of warm water and 20g of sugar.
B. practice:
1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, mix well and scrape the pit.
2. Add warm water and soybean oil to the pit. Copy and knead the dough until it wakes up. It takes about 1 hour.
3. When you wake up, make the buns you want to make, slow down your head and roll flowers.
4. Put the green body into the drawer, put cold water into the pot, and steam for 13 minutes. (If it takes about 30 -40 minutes to steam steamed bread, it takes 17 minutes to steam flower rolls. )
Second, make buns.
1, stuffed bun with meat
Buy a catty of pork stuffing (mutton, beef), one onion and one ginger. Cut the onion and ginger into powder and put them with the meat. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get the stuffed bun.
2, three fresh steamed stuffed bun stuffing
Ingredients: 70g of flour (two small bowls), 30g of pork (half a bowl), 5-6 fresh shrimps (chopped into mud), half fried eggs, 2 ounces of cabbage, mushrooms 1 piece (chopped), onion, ginger, salt and sesame oil, and a small amount of cooking wine.
Practice: Add 1/3 cups of water to onion, ginger and mushroom, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop and mix Chinese cabbage, and make steamed buns without soy sauce. Steam steamed bread 15-20 minutes on a warm fire.
Features: steamed buns are soft, like soup when eaten, delicious, nutritious and suitable.
Moreover, steamed stuffed buns also mean that people are stupid or ugly.
The practice of soup packets 1
Ingredients:1000g flour, 600g warm water, 700g pork belly, 280g skin jelly, 160 crab meat, 40g crab roe, 40g soy sauce and100g lard.
Accessories: 6g of cooking wine, 8g of sesame oil, 5g of sugar, chopped green onion and Jiang Mo, 1 5g of refined salt,1g of pepper and monosodium glutamate.
Making:
1) Knead the flour thoroughly with water and leave it for a while;
2) Chop pork into minced meat, chop crab meat, heat a pot with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, jelly, soy sauce and cooking wine to make stuffing;
3) Knead the dough into strips, make 4 dough pieces every 50 carats, roll them into round skins, add stuffing, knead them into pleats, and steam them in a steamer for 10 minute.
==========================
The practice of soup packets 2
Crystal baozi stuffed with juicy pork
Raw materials: 500g fresh pigskin, 600g white gourd, fish gizzard 1 50g, 30g ham, 30g cucumber skin, 20g egg skin1piece, 25g ginger, 50g onion, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil and fresh soup.
Method:
1. Wash pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat and press it until pigskin becomes juice, then open the cover after cooling, remove the residue, pour the soup into a square plate, cool it, put it in a refrigerator, and then cut it into jelly with a diameter of 2 cm.
2. Peel the wax gourd, cut it into 15 cm square blocks, then cut it into large pieces, totaling 12 pieces, and soak it in salty boiling water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Chop the red cherry into fine powder.
3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then evenly dip it with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate ................................................................................................ & gt with cherry blossoms.
Question 7: Can the flour used for steaming steamed bread be made into toast? Use medium gluten flour for steamed bread and high gluten flour for bread ~
But it is ok to make toast with medium gluten flour!
Question 8: Can bread flour be wrapped in jiaozi? "A bag like jiaozi can be wrapped. Steamed steamed bread is terrible, bread flour is relatively too strong, and it is not easy to do your own hair at home.
Question 9: What is the difference between low-gluten flour and high-gluten flour for making steamed buns? Medium gluten flour: The most common flour, ordinary flour, with protein content of 9.5- 1 1.5%, is used to make most China snacks, such as steamed bread, steamed buns, jiaozi, pancakes, noodles and twisted dough.
Low-gluten flour: Also known as cake flour, protein content is 6.5-9.5%. It can be made by mixing four parts of medium gluten flour and one part of corn starch (other starches are acceptable). Suitable for making cakes, biscuits, egg tarts and other loose, crisp and dull snacks.
Self-raising flour: The self-raising flour sold in the supermarket is flour mixed with a certain proportion of chemical additives such as yeast and baking powder. When it is used, just add water, which can save fermentation time. Self-raising flour should be used according to the instructions on the package, because different product formulations may have different methods of use.
Whole wheat flour: Wheat seeds are composed of bran, endosperm and germ. Bran is hard and difficult to digest, and germ is rich in oil and easy to rancidity, so flour is made from endosperm. However, bran provides rich dietary fiber, which is very beneficial to human digestion. Therefore, whole wheat flour is a common flour made of endosperm and ground bran. For bread, cakes, noodles and other different uses, the proportion of bran added, the size and shape of bran are also different, so in fact, whole wheat flour is not a crude product directly ground from whole wheat grains, but a more complicated refined product.
In the recipe of West Point, what kind of flour is needed will be specially indicated. Generally, medium gluten flour can be used instead of high gluten flour or low gluten flour, and there is no obvious difference. At present, the flour sold in the grain area of domestic supermarkets is mainly medium-gluten flour suitable for China pasta, and the labels of "refined flour", "special flour" and "enriched flour" are to indicate the processing fineness of flour, not the gluten content of flour. "jiaozi flour" is medium gluten flour and "bread flour" is high gluten flour. In the imported food area of large supermarkets, you can also buy completely imported flour with detailed classification and clear purpose, as well as various ready-mixed flour containing other powder raw materials that can be used directly, but the price is also very expensive.