Many people like steamed buns as breakfast, and they also like to steam them at home, but they always feel that their steamed buns are not as soft and delicious as those sold in the store. In fact, steamed buns are also very particular, such as the temperature and degree of dough. Only by paying attention to these skills can steamed buns be white, soft and especially delicious. Next, I'd like to recommend the bun dough making skills with soft dough. Come and get it!
0 1 control the temperature of the dough. It is necessary to properly adjust the water temperature according to different seasons, which can be slightly lower in summer, but it is not recommended to use cold water; The water temperature can be a little higher in winter, but it will burn the noodles to death if it is too high, so it is advisable to keep it at 50 or 60 degrees. Put it in a warm environment for fermentation, and the best temperature is 30 degrees.
Grasp the degree of fermentation. Steamed buns with uncooked noodles have a bad taste and will stick to their teeth; The steamed noodles may crack, which will also affect the taste. So how can you tell if the dough is ready? Generally speaking, after one or two hours of fermentation, there are some uniform holes in the dough, and the dough is moderately elastic, smelling like dough and a little fermented, that is, it is ready to be made.
Be good at alkaline water. The purpose of alkaline water is to neutralize the sour taste of dough, and the key is that the concentration of alkaline water should be appropriate, generally speaking, 40% is appropriate. Too low or too high will affect the taste of steamed buns, which may be greatly discounted, so pay special attention to some concentration problems.
The process of dough making is as follows:
1. A bowl of clear water with a little sugar and a little salt.
2. microwave to 30~40 degrees (about one minute)
3. Put in a flat spoon of active dry yeast (it's available in the supermarket. If you can't find it, ask the clerk where the yeast is).
4. Mix well to make the yeast dissolve (it looks a bit like mud soup)
5. what should I use? Mud soup? Mix dough until it feels comfortable.
6. Keep it in a warm place for 30~40 degrees (do not exceed 70 degrees, otherwise the live yeast will turn into dead yeast).
7. Wait 15~20 minutes. Pressing a hole with your finger after facial hair will not rebound.
8. Add a little dry noodles to adjust the feel
9. Process it into the shape you want. If the noodles continue to grow too fast during the process, you can consider putting them in a cool place, such as a window opening. Yeast stops growing at low temperature, but it won't die.
10 If you feel that the dough is not ideal enough, you can wait for a while after processing and shaping to let the yeast continue to grow.
Tips:
Using yeast to make dough without adding alkali can avoid the destruction of vitamin B 1 in flour, and at the same time avoid the influence of adding alkali on renti's absorption and utilization of inorganic salts.
When pure yeast is added into dough, at the temperature of 25℃ ~ 30℃, the sugar and other substances in dough are used to grow and reproduce, and the sugar is gradually decomposed by enzymes secreted by yeast itself. After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced, which makes the dough swell. The steamed steamed bread is both loose and soft, and has wine aroma.
Because of the high purity of yeast that releases dough, it's not like? Face fat? There are a lot of lactic acid bacteria and acetic acid bacteria, so there is no microbial acid production process, and the dough will not turn sour after it is initiated, so there is no need to add alkali to neutralize it. However, if the dough is leavened for a long time and contaminated with miscellaneous bacteria, the dough can still turn sour in the end.
Practice has proved that when the yeast is used to make dough, it will not turn sour within at least 4 hours, especially when the temperature does not exceed 30℃, which is beneficial to yeast reproduction, but unfavorable to the growth and reproduction of miscellaneous bacteria. Because the optimum temperature for the growth and reproduction of lactic acid bacteria is 37℃, and the optimum temperature for acetic acid bacteria is 35℃. Therefore, when the fermentation temperature does not exceed 30℃, the souring of dough will be limited and the souring time will be delayed.
The yeast can quickly recover its vitality and accelerate its growth and reproduction, which is beneficial to the generation of a large amount of carbon dioxide and makes the dough swell, porous and elastic. Pay attention to the following points when making dough:
A small amount of sugar should be added to yeast dough. Because, in order to give full play to the role of yeast, it is necessary to provide it with adequate nutrition. When yeast is used to make dough, a small amount of sugar can be added as nutrition when yeast is activated. However, sugar addition should not be excessive, exceeding a certain concentration will inhibit the growth and reproduction of yeast, which is not conducive to dough swelling. Generally, the ratio of sugar to yeast is 1: 1, or sugar is less.
The amount of yeast used should be appropriate. When the dosage of yeast is1.5% ~ 2% of the weight of flour, its fermentation ability is the best. It is more convenient and efficient to use active dry yeast to make dough.
Dough containing more oil cannot be made with yeast. If there is too much grease in the yeast dough, the grease will form an oil film around the starch particles, which will make it difficult for the starch to be decomposed into sugar, and the yeast reproduction will be limited, which will affect the fermentation speed of the dough.
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