In addition, the number of kneading is very important, and it is best to knead it three times before complete fermentation.
1, put one tablespoon of the bought baking powder (sold in the supermarket) in half a bowl of warm water, and stir evenly until it looks like "mud soup".
2. Mix the noodles with the above "mud soup" until it feels comfortable. (The degree of kneading dough is the "three-light policy", that is, face light, hand light and basin light. )
3. Put it in a warm place for fermentation. After a period of time, you can grab a piece of dough and look at it. If there are many small holes in the dough, it means that it has been made.
Adding some sugar to the dough can shorten the fermentation time; If you put a little salt water or beer (half beer and half water) to reconcile, the steamed bread will be particularly soft.
The most suitable temperature for hair surface is 27 ~ 30 degrees. The dough can be fermented successfully in 2 ~ 3 hours at this temperature. In order to reach this temperature, according to the climate change, the temperature of the dough water can be adjusted appropriately.
Extended data
1, steamed buns, also known as steamed buns, are used to be called steamed buns in southern Jiangsu, Shanghai and Zhejiang, and steamed buns in Sichuan. There are 10 steamed buns in a steamer, and 10 steamed buns are a cage. It originated from soup-filling buns in Kaifeng, the capital of the Northern Song Dynasty, and was passed down, developed and evolved in Jiangnan in the Southern Song Dynasty. Steamed buns are famous traditional snacks in Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Ningbo, Jiaxing, Wuhu, Huizhou and Shengzhou.
2, authentic steamed buns skin should use a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be folded like a lotus leaf skirt.
3. When wrapping a steamed bun, you don't need to close it. Hold the edge of the steamed bun with your thumb and forefinger and gently close it.
4. Before steaming, be sure to spray water on the surface of the steamed buns, because when you roll the steamed buns, you need to add a lot of flour to press out the lotus leaf skirt. If you don't spray water, the steamed buns will be very dry.
References:
Baidu encyclopedia: steamed buns