For buns this kind of pasta, I believe a lot of friends are very like to eat, like my family is very love to eat buns, my dad a meal can eat four or five. Although the steamed bread is delicious, but if you do it yourself at home, many of my friends say that the steamed bread they make is not noisy and soft enough, Are you also doing a bad job of making steamed bread?

If you also want to do a good job of buns, today let me share with you some of the skills to do buns how?

Here, what I want to tell you is that in addition to adding yeast powder, we also have to keep in mind 4 key tricks, so that we can make the noodle hair fast and good. Come along with me below to see these key tricks, and then you learn them too.

4 tips for steaming steamed buns, must be kept in mind

In the time of and noodles, many friends are simply add yeast, in fact, In addition to adding yeast, we should also remember to add the right amount of white sugar. Because sugar can be very good to promote, yeast fermentation, so that the yeast in the process of fermentation, its yeast will be more active, dough hair will be more fluffy.

Here we have to pay attention to is that the sugar do not have to add too much, casually a small spoon can be, because the sugar add too much, but will be hair bad. In general, a pound of flour to put 5 grams of yeast, 3 grams of sugar can be.

When you add water to the flour, do you use cold water or hot water? Neither of them is actually right. What we need to note here is that cold water is too low in temperature, and it's not good for yeast fermentation. If the temperature of hot water is too high, it's easy to scald the yeast to death, so when adding water to the dough, it's best to use lukewarm water.

The warm water temperature of 35 degrees to 40 degrees is the best, because this temperature is the most favorable to the yeast fermentation, can promote the activity of the yeast, twice as much as the usual, so that the dough in the fermentation, it will become more rapid.

When kneading the dough, how did you knead it before? Here we should note that, if you want the dough to be kneaded gluten, be sure to knead it in one direction, only then can the gluten in the dough be kneaded out, and the texture of the steamed buns made will naturally be fluffier.

Also, when you are kneading, the longer the kneading time, the more the dough will be full of gluten. In general, we have to knead the dough for more than 10 minutes, and you can't be lazy here, a lot of friends simply knead for a few minutes, that way, it's wrong.

After the dough is kneaded, then we have to do the dough, in the dough is also a skill, we can not give it to the room temperature to go to fermentation. Because the room temperature is not conducive to yeast fermentation, so this time, we must create a proper fermentation environment.

In the spring, the temperature is low, so this time, we have to prepare a basin of warm water, the temperature between 35 degrees and 40 degrees. Then put the dough into a large bowl and put it on the surface of the warm water, and cover it with plastic wrap to ferment it, and it will take two hours for the dough to rise.

The 4 skills of the dough, I will give you here, master these skills, then I want to give you a detailed description of the whole process of making the steamed bread.


According to my steps, to the production of steamed bread, you can also steam a delicious steamed bread, than the outside to buy more fragrant.

Materials: Flour, yeast, sugar

Making

1, prepare a large bowl, and then add 500 grams of gluten-free flour, and then add 5 grams of yeast, and three grams of sugar, and use chopsticks to mix well.

2, prepare the right amount of warm water, add it to the flour, while adding, while stirring, about 150 grams, the flour stirred into cotton wool.

3, hand on the flour kneading, knead it into a smooth dough, dough kneading, need to cover a layer of plastic wrap, and then placed in warm water, give it two hours to fermentation, the dough well.

4. Take out the fermented dough and knead it again to get rid of the gas inside, then organize it into a long strip and divide it into individual dosas.

5. Knead the prepared dough again and shape it into small buns, then set aside and let rise for 15 minutes.

6, while the bun embryo time, we need to prepare the right amount of water, and turn on the heat of the pot of water boiling, and so the bun embryo wake up well, it directly into the steamer pot, turn on the heat of the steam half an hour.

7, it is important to note that the bun embryo is not directly on the pot of steam, must remember to wake up, and then open the water on the pot, so that steamed out of the buns, it will be soft and fluffy, or else the texture will be very hard.

8, steamed steamed buns, we also want to turn off the fire, and then let it simmer for 5 minutes, can be out of the pot to eat. Even if the buns are cooled, the texture will not be hard, you learned?

Well, this is the knowledge I want to share with you today, and the steps to make steamed buns.