Introduction of steamed stuffed bun skin
The steamed bun skin is the skin for making gourmet steamed buns. It is soft and refreshing to eat. It is easy to steam white and soft steamed bread by using special baking powder and yeast flour for aluminum-free steamed bread.
What ingredients do you need to make steamed stuffed bun skins?
1. Flour can be divided into three types: high gluten flour, medium gluten flour (also known as ordinary flour) and low gluten flour. The lower the gluten, the softer the bun skin. On the contrary, the waste products made of high-gluten flour are more resilient and chewy. In addition, there is a special kind of steamed stuffed bun powder on the market, which is very thick and white, and has participated in some loosening agents for making steamed stuffed buns. Steamed buns are particularly soft, white and big.
2. Flour, that is, wheat starch, is flour without protein, so there is no gluten. Add it to the flour for steamed bread to reduce the gluten of the flour, thus making the waste softer.
3. Corn starch is extracted from corn and has the same function as corn starch. Used to replace pulverized coal when it is difficult to obtain it.
4. Salt mainly has the function of regulating sweetness or improving taste. Generally, refined fine salt is used, and a small amount of salt is added when mixing flour, which also increases the elasticity of flour.
Fine sugar is one of the indispensable main raw materials for making steamed buns, which can not only increase sweetness, but also soften waste tissues.
6. Double-effect baking powder/Double-effect baking powder is a chemical leavening agent made of baking soda powder and other acidic substances. When it is dissolved in water, it begins to produce carbon dioxide, and then when it is steamed at high temperature, it will produce a lot of gas, thus making steamed bread loose. Ordinary hair powder begins to produce carbon dioxide as soon as it meets water, and cage steaming does not produce gas, so the effect is not so good.
7. Dry yeast &; Fresh yeast is a single-celled plant. When it participates in the fermentation of dough, it can produce gas to expand the dough volume and produce special flavor. When it is used, the amount of fresh yeast is twice that of yeast powder, so it should be sealed and stored in the refrigerator.
8. Ammonium bicarbonate, commonly known as stinky powder, is also one of the swelling agents for making particularly soft steamed bread skins, and the dosage is extremely small.
9. White oil, commonly known as chemical lard or hydrogenated oil, is an odorless and tasteless white solid oil made by hydrogenation according to the nature of lard. White oil can make the skin of steamed bread whiter. When white oil is not available, lard, corn oil or soybean salad oil can be used instead.