The process of using self-rising flour is as follows:

1) If you use 500 grams of self-rising flour, warm water (below 40 °) of about 250 grams, and dough, kneaded into a dough, and then leave it (in the summer indoors can be placed in the winter to put in a warm place in order to facilitate the dough's fermentation) for 30-50 minutes, to see that some of the dough initiated, you can start to make steamed buns The first thing you need to do is to make the buns.

2) Do not rush to steam the pasta, it is best to put on the panel or drawer to continue to molasses 20 minutes, so that the dough is fully fermented, the steaming of the pasta will be more ideal.

3) Steaming should be "cold water" on the pot, and then open fire to steam, time 20 minutes can be.

[Tip] Steaming pasta with self-rising flour, be sure to make the dough and the "soft" some, which is not only conducive to the fermentation of the dough, but also good for the finished product of steaming.

The effect of using self-rising flour for the doughnuts is not as crisp as using ordinary flour with alumina and salt. The process of using self-rising flour is as follows:

1) If you use 500 grams of self-rising flour, about 250 grams of lukewarm water (below 40 °), and dough, kneaded dough, and then rest (in summer indoors can be, in winter to be placed in a warm place in order to facilitate the fermentation of the dough) for 30-50 minutes to see some of the dough initiated, you can begin to make buns or buns.

2) Do not rush to steam the pasta on the pot, it is best to put on the panel or drawer to continue to molasses for 20 minutes, so that the dough is fully fermented, steaming out of the pasta will be more ideal.

3) Steaming should be "cold water" on the pot, and then open fire to steam, time 20 minutes.

[Tip] Steaming pasta with self-rising flour, be sure to make the dough and the "soft" some, which is not only conducive to the fermentation of the dough, but also good for the finished product of steaming.

The effect of using self-rising flour for the doughnuts is not as crisp as using ordinary flour with alumina and salt. The process of using self-rising flour is as follows:

1) If you use 500 grams of self-rising flour, about 250 grams of lukewarm water (below 40 °), and dough, kneaded dough, and then rest (in summer indoors can be, in winter to be placed in a warm place in order to facilitate the fermentation of the dough) for 30-50 minutes to see some of the dough initiated, you can begin to make buns or buns.

2) Do not rush to steam the pasta on the pot, it is best to put on the panel or drawer to continue to molasses for 20 minutes, so that the dough is fully fermented, steaming out of the pasta will be more ideal.

3) Steaming should be "cold water" on the pot, and then open fire to steam, time 20 minutes.

[Tip] Steaming pasta with self-rising flour, be sure to make the dough and the "soft" some, which is not only conducive to the fermentation of the dough, but also good for the finished product of steaming.

The effect of using self-rising flour is not as crispy as using regular flour with alumina and salt.

How to make steamed buns with self-rising flour

With self-rising flour to make steamed buns, there are a few key steps to do will make soft steamed buns.

Step 1: and flour with water. And the amount of water added to the flour, if the flour 500g, the water is about 250-300ml. The water temperature must not exceed 40 ° C, and then kneaded into a dough, and covered with a tighter lid for fermentation. Depending on the temperature of the season, the time needed for fermentation may increase or decrease slightly, but in general it will take about 40 minutes to 1 hour and 30 minutes, and when the dough is double the size of the original dough, it is ready to be made.

Step 2: Cold water on the pot. Good steamed bread billet, to be placed into the steamer with "cold water", and then open the medium heat steaming, when you see the steamer with steam out, you can open the high heat steaming, after the steam takes about 20 minutes to mature.

[Note] The length of the steaming time, according to the size of the bun billet to make appropriate adjustments.

How long does it normally take to ferment self-rising flour to make steamed buns?

This is related to the ambient temperature, the temperature is a little higher, the time break is generally about 25 minutes, hair to have popped up

Supermarkets to buy buns spontaneous flour how to do buns?

That directly with warm water and noodles on the OK Wake up for 15 minutes to see some of the feel on the package filling in the pot If there is no feel on the wake up in the wake up

How to use self-raising flour to do steamed bread

In the self-raising flour to add about half of the warm water (35 ℃ or so), kneaded well the dough resting on the rise after 30 minutes of molding. Cold water on the pot into the drawer, heat over moderate heat, water boiling 15-20 minutes after cooked.

When using self-rising flour, the dough should be fully kneaded through (can be divided into two kneading), otherwise the gluten has not formed a network, and the buns are easy to collapse after unveiling the pot.

If you use self-rising flour to make steamed buns, you need to add appropriate amount of dry yeast (about 1%), and properly extend the time of rising about 20 minutes. You can also add some pure milk when mixing the noodles for a good texture.

Self-raising flour to make sweet steamed bread

Steamed bread practice Ingredients: 2 grams of Angie's yeast, 2 bowls of flour, a little warm water (warm water should never be scalding, only slightly warmer than the tap water temperature) Practice 1. Angie's yeast is poured into a bowl with a little warm water and melted, poured into the flour will be kneaded to a smooth surface; 2. basin outside the cover of a gauze cloth or a tightly packed with a plastic bag, and put it in a warm place to hair to 3 hours; or longer, see if the dough becomes bigger! This is only the first fermentation 3. Knead the dough until smooth and not sticky; 4. Divide the dough into 10 small, even-sized balls; 5. Knead the small balls of dough until they are round and smooth on all sides and place them on a piece of saran wrap; (second fermentation) 6. Make a pot of cool water and steam for 15 minutes, then turn off the heat and let it simmer for 5 minutes before opening the pot. (Third fermentation) The key technique is that in addition to doing it according to the following method, after 4, you must add a process of letting the buns undergo a second fermentation for 45 - 60 minutes. After this period of time, you will find that the buns become larger, there is another one, 6: is to steam with cool water, so that the buns third heat fermentation: Finally, in the reminder, kneading to add a large number of dough book, will make the steamed buns steam out of the local wilted look; so, to add less dough book, or do not add the dough book! According to this method will surely steam out delicious steamed bread

The way to make steamed bread with self-rising flour step method

500 grams plus 300 grams of water, and soft some of the noodles, wake up a little bit on the pancake, hair the bigger the more fluffy.

How to steam steamed buns How to use self-rising flour can be directly when the flour kneaded into the dough steamed buns

In the and flour to self-rising flour to add the right amount, and good wake up for a while, and so on the face of the fermentation on it (the longer the face kneaded the buns the more delicious).

The operation method of making steamed buns with corn flour self-rising flour

The self-rising flour version of steamed buns

Supermarket bought self-rising flour, brand can be independently selected

Because it is winter, so add warm water and knead well, this step can not be done to knead the very light it does not matter, and then continue to knead, and the pasta when the water should not be put

too much, because the fermentation of the dough will become wet. The dough will become wet after fermentation. I put the dough under the air conditioner and put it in the hot air for one hour to double the size of the previous dough, if the room temperature is lower in winter, you may need at least double the time. (Remember to cover the top of the dough with a damp cloth, preferably gauze, which is highly breathable)

After the first fermentation, the dough can be divided into several small doses and kneaded into various shapes according to your own preferences, remembering to knead the dough well and knead the surface to a smooth surface, and then proceed to the second fermentation. (Remember to leave some space between the dough, they will grow overnight, I'm a little tight this distance)

Close look is still very smooth, in the bottom and top of the dough sprinkled with a little bit of flour to prevent sticking

The second fermentation I still put in the air-conditioning under the air conditioning blowing, covered with a damp cloth, because I was afraid of blowing into the wind mouth will be dry, so I deducted a bowl, and this time I hair about half an hour, usually fifteen to twenty minutes. I'm not sure how much time I'll need to spend on it.

This is the look of the second fermentation, you can see that the space left is basically stuffed

on the pot to steam fifteen to twenty minutes, you can lay a layer of gauze in the bottom of the cage drawer so that it is easy to take out the bottom of the steamed buns do not stick to the pot if the pot is too breathable can be in the

pot lid and pot between the seams of the damp cloth to prevent leakage of air, twenty minutes after the end of the big job.

The so-called "self-rising flour" is actually just gluten flour mixed with leavening agent. It's just a way of catering to people's desire to save money, and it works in the same way as using baking powder to make flour.

In other words, after the dough is made, it needs a fermentation process before it can be kneaded. As soon as you see the dough rise three times as much as the original, you can knead the buns. Oh, after kneading, it's best to let it rise a bit more before putting it on the pan.