Tips for steaming steamed bread
(1) When steaming steamed bread, if the dough seems to be out of shape, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop 10 minutes, and the dough will be out of shape.
(2) If there is no yeast, honey can be used instead, and honey15-20g can be added to every 500g of flour. After the dough is kneaded, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet.
(3) The indoor temperature is low in winter, and it takes a long time to make dough. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.
(4) In the fermented dough, people often put a proper amount of alkali to remove the sour taste. Check whether the amount of alkali used is moderate. You can cut the dough with a knife. If there are holes with even sesame seeds on it, it means that the amount of alkali used is appropriate.
(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, vinegar100-160g can be added to the steamed bread water, and then the steamed bread is put into the pot and steamed for10-15 minutes, and the steamed bread can turn white without any smell.
(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and white.
How do you know how to cook steamed buns? There are several ways to judge whether steamed buns are cooked or not:
(1) pat the steamed bread with your hand, and it will be cooked if it is elastic;
(2) Tear the skin of a piece of steamed bread. If the skin can be uncovered, it will be cooked, otherwise it will be immature;
(3) After lightly pressing the steamed bread with your fingers, the pits will be quickly calmed down into cooked steamed bread, and if the pits do not recover, it means that they have not been steamed yet.