Second, fermentation, which is a long process, is generally determined by temperature. Five hours when the temperature is high, and more than ten hours when the temperature is low. Until the face of the hair is empty, much bigger than the face of the hair. Or you will see some bubbles, stir them with your hands and they will collapse immediately.
Third, mixing alkaline water, generally warm water can be used to mix alkaline water, the purpose is to make the alkaline surface dissolve quickly. If the amount of dough is not large, the amount of alkaline flour is less. Generally, the amount of alkaline flour needed for steaming 20-30 steamed buns is about 10-20g, but it should be determined comprehensively according to the opening of dough, temperature and the time of placing alkaline flour. If the dough is thin, you can also put the alkaline noodles directly into the dough. This is a crucial step. Whether steamed bread is alkali or acid depends on this step.
Fourth, mix noodles. According to the amount of flour used for flour mixing, add equal or slightly more dry flour, mix with alkaline water and flour, and stir until all flour is spherical and the basin surface is smooth.
Fifth, wake up. The mixed noodles can't be steamed at once, but should be left for a while. This process is called waking up. The process of waking up is generally determined by the temperature. It usually takes 20 minutes when the temperature is high. If the temperature is low, you can also warm it with hot water (not boiling water) under the basin. After sobering up, the dough is soft, and after tearing it apart, the bottom is weak.
Sixth, rub the dough on the chopping board a few times. If the dough is good, it will break on the side wall when kneading. Knead to the end, the dough should be smooth and cut with a knife, and there will be smaller round holes inside.
Finally, molding, steaming in a pot, and steaming with high fire. Generally speaking, it takes about 25 minutes for water to boil into steam.
If you find that the intermediate alkali is too large, you can mix the dough with vinegar at home and then stir it. One kilogram of flour and 20-30g of alkaline flour.
Question 2: What is the function of putting alkali into steamed bread?
I grew up in the north, and we live on steamed bread. In our hometown, we call steamed bread steamed buns or steamed buns or paper.
The following are the skills I learned from my elders, hoping to inspire and help you.
1, wash hands and wash basins.
2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed.
3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.
4. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into the basin, and stir it into spikes with the other hand.
5. Hold the basin edge with your hand, and rub the basin edge with the back of your hand with one hand until there is no sticky surface on the basin edge.
6. Rub your hands until there is no sticky surface on your hands.
7. Squeeze the dough with the force of pressing the wrist with both hands and turn it over repeatedly until the dough becomes soft and smooth.
8. Cover the basin to prevent the surface from drying out.
9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )
10. Arrange the panels, level them, dry them, and put them on the surface, which is the bottom of the box.
1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles with your hands to the bottom of the basin, and put the rubbed noodles together with the big ones.
12. Knead the dough into strips, and put the dough on the head on the right with the left hand, depending on the width of the four fingers of the hand. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand.
13, the dough is wrapped in pieces, and now it looks like steamed bread. Pay attention to cover it with cloth and leave it for two or three minutes.
14, while waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in reeds or cloth strips, and put the cloth strips evenly on the reeds.
15. Put the steamed bread on the arranged reeds and cover the pot.
16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes.
17, turn off the fire, wait a little while, and the pot can be boiled.
Steamed bread is delicious, but it is very troublesome to make. I'm afraid my hands will stick to my face, so I often go to my mother's house to get ready-made food.
I am not a pastry chef.
How do you know how to make steamed bread?
There are several ways to judge raw steamed bread and cooked steamed bread:
(1) pat the steamed bread by hand, and it will be cooked if it is elastic;
(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;
(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.
There are three key links in making steamed bread: first, noodles should be blended, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of cooked noodles as yeast. Second, make dough for a long time. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and flour should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Raw noodles should be steamed in cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Don't open the lid in the middle. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away.
Xuansongde mantou
The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is improper, such as uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get Xuansong's steamed bread, you must turn to high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracks on the surface. Such steamed bread is elastic and tastes sweet and delicious.
Steamed bread is the staple food in the north. The production process of steamed bread includes: fermentation, kneading with alkali, molding and steaming.
1, dough:
Put a proper amount of baking powder into ordinary flour to make dough, add water and stir well until it doesn't touch your hands. Cover the dough in a pot and let it ferment. The temperature is below 10℃ and should be placed by the fire.
2. Alkali kneading:
When the surface rises, it will be honeycomb-shaped and slightly acidic when torn. At this time, you can take the noodles out and put them on the panel, and add a proper amount of edible alkali to knead them. When you can't smell the sour taste, tear a piece of dough the size of your index finger and bake it by the stove. If it's yellow and the nose smells sour, it's set. If it is yellow, it means there is too much alkali. You can send it later, but ... >>
Question 3: How to make steamed bread with edible alkali? Step one: cultivate yeast. Take 37-39C warm water (try it with your hands, as long as there is a child's exhaled temperature), and put a spoonful of sugar and a teaspoon.
Mix the left and right yeast evenly. If your oven has the function of fermentation, put it in 15 minutes or so, and you will find bubbles on the water surface. This shows that the yeast has revived. Knead the dough with this water; Step 2: Take out the flour from the dough and put it in a relatively large container. My experience is that the non-stick pan is particularly easy to use, and the volume ratio of flour to water is 1:3. Put the yeast water in, take a chopstick and stir until there is no mud, then put it on a low table or platform (about 1 m high) and knead it. The trick of kneading dough is to use all your 100 kilograms. The inside of the pot is also very clean, and the surface is wet but not sticky, which shows that the dough at this time is very elastic and good. Cover the container-if you use a non-stick pan, your cover will come in handy. Fermented in a warm place, the volume will double in about 2-3 hours, and then steamed bread can be made. Step 3: Make steamed bread. This step is up to you. Step 4: Steam steamed bread. After the steamed bread is made, put it in a steamer and ferment it again for about 30 minutes. Fermented bread should make a hollow sound when it is patted by hand. Then put the steamer on the fire-don't forget to put enough water. If your steamer is flat-topped or metal-topped, it is best to put a towel on it to keep warm and prevent water vapor from condensing and dripping on the steamed bread. Steamed bread will die. Boil for 20 minutes after boiling. The process of microwave dough is as follows: 1. A bowl of water with a little sugar and a little salt. 2. Microwave heating to 30~40 degrees (about one minute). 3. Add a spoonful of active dry yeast (available in the supermarket). 4. Stir well to dissolve the yeast (it looks a bit like mud soup). 5.6. Keep it in a warm place at 30~40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast) 7. Wait 15~20 minutes. Pressing a hole with your finger after facial hair will not rebound. 8. Add a little dried noodles to adjust the feel. 9. Process it into the shape you want. If the noodles continue to grow too fast in this process, you can consider putting them in a cool place, such as a window. Yeast stops growing at low temperature, but it will not die. 9.5 If you feel that the dough is not ideal, you can wait for a moment after processing and shaping to let the yeast continue to grow. What should I do if I want to eat steamed bread without dough? There is a way to try: according to the ratio of 500 grams of flour, 50 ml of vinegar and 350 ml of warm water, mix the noodles, bake them for 10 minute, add 5 grams of baking soda or alkaline noodles, and knead them vigorously until they are not sour, so that the buns are still soft. ┆┆ The questioner's evaluation of the answer: Thanks to Ross for his wonderful answer. Other answers: jxyaokaifeng grade: 21:38 What should I do if the dough is not ready for scholars on May 30? Dig a hole in the unfinished dough, add some white wine and stir again to form an upper drawer; Add a little baking soda or soda slices to the dough that is not ready, and knead well. For example, when the dough is cold, put a little sugar in the dough, which will not only make the dough rise quickly, but also make the steamed bread delicious. Ferment dough, most housewives will do it, but they often encounter the phenomenon that dough cannot be "fermented". What's the trick? There are several methods of fermentation, each with its own characteristics, which should be determined according to the variety of cakes made. The common method of making pasta at home is to mix flour with old leaven, that is, to mix flour with an old leaven (also called "old fat", "dough head" and "starter"). At a certain temperature, the fermented dough is successful because the dough is covered with many dense holes and expands in volume. Here we should master the following three operating essentials. 1. When fermenting, control the temperature, break the old flour fertilizer into small pieces, add water and mix with flour. Mix the dough with cold water in summer, warm water at about 40℃ in spring and autumn, and hot water at 60 ~ 70 cc in winter, cover it with a wet cloth and put it in a warm place for fermentation. If the old flour is less fat, warm water and flour fertilizer can be used to make a thick paste, and then mixed with a lot of flour to make dough for fermentation. The optimum temperature for dough fermentation is 27 ~ 30℃. As long as this condition can be maintained, the dough can be fermented successfully within 2 ~ 3 hours. 2. To master the degree of fermentation. If the dough is not well made, the cakes will be hard and black, and will stick to the teeth when eating; If the dough is overcooked, the surface of the cake is easy to make ... >>
Question 4: How to steam steamed bread 1 building with flour?
There is also a lot of knowledge about how to make steamed bread well. -
When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious. -
Adding a little orange peel when steaming steamed bread can make steamed bread more fragrant. -
Too much alkali turns steamed bread yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam 10 ~ 15 minutes to turn white. -
Steamed steamed bread must be kneaded evenly, and appropriate amount of baking powder should be added. After it is made, it should be shaped. It is not advisable to steam immediately after molding, and it is necessary to sober up for about half an hour before steaming. -
What's the trick of steaming steamed bread? -
(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed. -
(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet. -
(3) In winter, the indoor temperature is low and the dough mixing time is long. 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 an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, 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, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell. -
(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and delicious-
How can steamed bread be soft and strong? -
The trick is as follows:—
1. Mix flour with cold water in summer and warm water in winter. It is 1 ~ 2 hours earlier in winter than in summer. Be careful when adding water to the dough. -
2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate. -
3, when the noodles have risen, we must master the degree of fermentation. If the social group is already in a honeycomb shape and there are many small ones, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much. -
Before steamed bread is cooked in a cage, it must pass through noodles. Winter is about 15 ~ 20 hours, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned on, and the atmosphere should be seen for 10 minutes. -
5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot. -
6. When steaming steamed bread, the pot must be heated with cold water and gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands. -
How to make dough with Angel Yeast? -
1, according to the instructions, the amount can be slightly more in winter. -
2. Put the yeast into a bowl, add a spoonful of sugar and melt it with warm water. Pour into the flour and knead until the flour is slightly soft. Cover it with a damp cloth and put it in a warm place. When the volume becomes larger and there are a lot of small bubbles on the surface, it will be fine. -
3. Cover the steamed bread with a dry towel and let it stand for 20 minutes. -
4, water into the steamer, steaming 15 minutes -20 minutes. -
Boiled water or cold water for steaming steamed bread? -
Pay special attention to the process of cooking in the pot, be sure to use cold water in the pot, and don't say it without warning. If you boil water as usual, it will definitely come out with dead dough. The practice of boiling water on a big fire is only suitable for noodles fermented with flour fertilizer-
second floor
Don't steam steamed buns with hot water-
Many people like to steam steamed buns with hot water or boiled water, thinking that it will drive fast. Actually, this is unscientific. Because cold steamed bread suddenly meets hot air and the surface is bonded, it is easy to make steamed bread sandwich. -
The correct way should be in the pot ... >>
Question 5: Do you still use alkali to steam steamed bread with Angel Yeast? Angel yeast accounts for 1% of the weight of flour. Add 30-degree water half the weight of flour to dissolve yeast, add flour and knead into dough. The dough should be thoroughly kneaded and shaped. It should be steamed at 30-35 degrees 1-2 hours and steamed for 20 minutes. Open the lid after 5 minutes, it is a chubby steamed bread. Use yeast for hair, no need to add alkali.
Question 6: How to make noodles with flour alkali? Handmade alkaline steamed bread
Ingredients: 200 grams of flour, 5 grams of alkaline noodles and appropriate amount of water.
Accessories: flour 1500g, alkaline flour 1 1.5g, and appropriate amount of water.
Steps:
1, first make yeast noodles, mix 200g of flour with alkaline noodles, pour proper amount of warm water, stir into soft dough, and refrigerate at room temperature for at least one day! When it is cold in winter, it is best to put the batter in a warm place, and it needs to be refrigerated in summer!
2. After the fermentation surface is fermented, pour a proper amount of warm water and let it stand for a while, and then pour off the acid water of the fermentation surface. Then pour in the right amount of warm water, and you won't feel too hot. If it is too hot, the fermented noodles will be burned to death! Don't put alkaline noodles, first pour in flour and mix well, and knead it into a slightly soft dough! Don't push too hard, the steamed bread made by too hard is not soft!
3. Just ferment it to 2.5 times of the original. My finished dough weighs 5 Jin, so I'm afraid of making mistakes. I specially weighed it with a baking scale! My dough is cooked at night and steamed in the morning, and the amount of alkaline noodles is just right. If the noodles are cooked during the day, the amount of alkaline noodles should be reduced appropriately, and it must be reduced a little! In fact, the simplest storage is the feeling that the dough is soft but not sticky when the alkaline surface is used properly, and the dough is covered with uniform honeycomb pores! Don't worry, take some dough, which is smaller than your thumb, put it in the center of the gas stove, turn on a small fire, turn off the fire when it expands, and open it to see if it is thin and white. If the pores are large, the alkaline surface is not enough! If it is a little yellow, don't do it first, let it relax for a while, let the alkaline surface evaporate for a while, and then see if it is suitable!
4, fermented to two and a half times the original size, my finished dough is 5 kg, afraid of making mistakes, specially weighed it with a baking scale! My dough is cooked at night and steamed in the morning, and the amount of alkaline noodles is just right. If the noodles are cooked during the day, the amount of alkaline noodles should be reduced appropriately, and it must be reduced a little! In fact, the simplest thing is to feel that if the alkaline noodles are used properly, the dough is soft, but not sticky, and the dough is covered with uniform honeycomb pores! Don't worry, take some dough, which is smaller than your thumb, put it in the center of the gas stove, turn on a small fire, turn off the fire when it expands, and open it to see if it is thin and white. If the pores are large, the alkaline surface is not enough! If it is a little yellow, don't do it first, let it relax for a while, let the alkaline surface evaporate for a while, and then see if it is suitable!
5. Knead the dough, make it into steamed bread embryo, relax for a while, and the dough will be softer after relaxing for a while. After the water is boiled, put it in the pot and steam for 35 minutes!
Question 7: Is it better to steam steamed bread with alkaline noodles or baking soda? First, you need to know a concept. That is, the dough can only continue to reproduce under the action of a large number of yeasts, and at the same time release water, heat, a small amount of oxygen and a large amount of carbon dioxide gas. Because the dough has toughness, it will wrap the released substances in the dough tissue, thus making the dough porous. At this time, the dough is called dough.
From the above argument, whether the dough is naturally fermented or artificially fermented, the conditions must be completed under the action of yeast.
Baking soda and alkaline flour are chemical food additives, which have no activity in themselves, so they can't be fermented at all. Baking soda can raise bulking, but it is not suitable for bulking. Alkaline noodles themselves have no puffing effect, and only when they contact with acidic substances will they produce neutralization reaction and produce a large number of carbon dioxide bubbles to achieve puffing effect. In other words, alkaline noodles can not ferment dough, but also hinder dough fermentation. Steamed steamed bread can only be used when the dough is sour after fermentation. Only when the dough is fermented, flour alkali needs to be added to neutralize the sour taste after fermentation. The amount added is difficult to master, and if it is not, it will be sour. If the steamed bread is yellow, it is neither soft nor bitter. Baking soda is generally not used. Now dry yeast (such as "Angel Yeast") is used, so there is no need to add alkali when the dough is cooked. Without baking soda, just using surface alkali will also foam (carbon dioxide), and dry yeast without surface alkali will also foam (carbon dioxide).
Question 8: Steamed steamed bread with flour: When to put yeast and some flour (according to the amount you want), and then put it in a warmer place to wait for fermentation, just wait until there are many air holes in the basin (you can dig it with your hands to test it), and then put alkaline noodles.
Traditional flour is used to neutralize excess acidity when fattening hair. This process is called "alkali leaching" The dosage of alkali should be appropriate. Too little alkali is called "small alkali", and your face will die and become sour. If too much alkali is called "big alkali", the flowers will turn yellow. Using commercially available active yeast to make dough basically does not need alkali neutralization.
Question 9: Do you need alkali to make steamed buns with yeast dough? Active dry yeast and flour will not produce mixed bacteria within one day, and the packaging will not be sour. So there is no need to put alkali. If you put a little less, it is definitely possible. If you use the traditional old flour fertilizer, you must put alkali, because it is easy to produce mixed bacteria. If you don't put alkali to neutralize it, the steamed stuffed bun must be sour.
Baking soda and alkali are different and cannot be replaced in dough. You can use baking soda instead of frying oil, and the effect is not bad. )
Question 10: Steaming steamed bread with flour: When to put alkali? Do you want to put it on the dough when you want to cook it, or do you want to put steamed buns on the dough when you cook it? When the dough is ready, put it in the dough. After the dough is put in, knead it well and knead it evenly with alkali. Otherwise, the steamed bread will turn yellow, knead the dough and cut it into steamed bread, wake up for a while, and then put it in the past.