Foods that can be made of flour include jiaozi, jiaozi, flower rolls, noodles, fried food, bread, biscuits and so on. Steamed bread, also known as "jiaozi", is the staple food in northern China. It's food steamed by fermentation. Xuan is soft and delicious, such as fried steamed bread, fried steamed bread, corn bread, vegetable steamed bread and meat steamed bread. The names are different and the tastes are different. The steamed bread looks very simple, but there are actually many technologies.

First, the proportion of flour, warm water and noodles Many people casually put steamed bread, flour, yeast powder and water. In fact, there are strict requirements. Steamed bread prefers gluten flour. Taking 500 grams of flour as an example, adding 260 grams of water, 5 grams of yeast powder and sugar can shorten the fermentation time. Sugar, yeast will become strange to absorb flour containing sugar. After mastering the proportion, what is left is the dough stage. It is better to use cold water in summer. Especially in winter, the temperature should be controlled at about 30 degrees with warm water. This is the favorite temperature of yeast powder. It's too hot to heat the yeast. Too cold is bad for the survival rate of yeast powder. Because the temperature is very cold in winter.

Second, wake up twice for steamed bread, fried dough and steamer. After waking up twice, it is more powerful, more elastic, tastes stronger, tastes good, tastes good, and does not lose speed. If you miss this stage, you can steam it directly into the pot. There is no gap between the dough, and the steamed bread becomes dead dough and wakes up.

Because steamed bread is hard, a little cold, even as hard as steamed bread, most of them wake up twice, and they will ignore the embryos of steamed bread fermented twice, which become larger and flutter, and generate gas inside. The steamed bread in this way is fluffy, soft, fresh, sweet in the mouth and wakes up twice.

Third, the steamer for steaming steamed buns pays attention to sealing. As the saying goes, "You can't steam steamed buns", and you are the last to open the lid during steaming steamed buns. Because of air leakage, steamed bread should be made in one breath, and air leakage can't be exhausted. The fire will completely stimulate the hot air, and steamed bread will be shaped in this process. When the lid is suddenly lifted, the steamed bread will shrink when it is cold. Steamed bread should bear in mind four points. The pot is fluffy, white and fragrant. People who steam steamed bread cold and hard use cold water, and some use hot water. In fact, there is no fixed pattern. There's nothing wrong with your mind. You'll be fine when you wake up. Kneading noodles is no problem. I'm more used to steaming with hot water, and the steamed buns I finally get are fluffy. No matter what the situation, they are steamed with cold water, and my face is a little unsuccessful. I don't have enough time to wake up twice, so it's not easy to open.

Fourth, after the lights are turned off, moxibustion lasts for 5 minutes 15 minutes, and lights are turned off for 5 minutes. Whether it's steamed bread or steamed bread, I'm used to this operation. Why moxibustion? Because it can reduce the probability of dead noodles, the shrinkage of steamed bread is a physical phenomenon. Occasionally, steamed bread with fewer pores will become like this. Proper moxibustion for a few minutes can prevent steamed bread from steaming. In the process of stewing, the hot air at the bottom of the pot can also be heated to fully bake the steamed bread.