Steamed buns. I grew up in the north. We live on steamed bread. In our hometown, we call steamed buns steamed buns or steamed buns or examination papers. The following are the skills I learned from my elders, hoping to inspire and help you. First, wash your hands and washbasin. 2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed. Third, put a proper amount of yeast powder in the basin 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. Lu, rub your hands until there is no sticky surface between them. Color, 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. Ok, 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 dough mixing process, pay attention to the three lights: basin light, hand light and surface light, which can be completed in one to five minutes. ) 0, tidy up the panel, level off, clean and dry, and toss the face, 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 chopping board, rub the bottom of the basin clean with a small amount of dry noodles, and put the rubbed noodles together with the big ones. One, two, knead the dough into strips, and put the dough on the right head with your left hand according to the width of the four fingers of your hand. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand. One, three, and the noodles are all wrapped, and now they look 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 finish 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. 5. Put the steamed bread on the arranged hairpin and cover it. First, the fire, according to the size of steamed bread, master the time for 25 minutes or 30 minutes. Color it, turn off the fire, wait a little while, and you can cook it. 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 when the steamed stuffed bun is cooked? There are several ways to judge whether the steamed stuffed bun is cooked: (1) pat the steamed stuffed bun with your 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 are not recovered, 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 wake up for more than two hours. Wet yeast and flour should wake up for more than four 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. The key to making steamed bread from Xuansong 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. 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. Mixing dough: add a proper amount of baking powder into ordinary flour to make dough, add water and stir evenly until it doesn't touch your hands, cover the dough in a basin and let it ferment. The temperature is below 10℃, so put it by the fire. 2. Knead the dough with alkali: when the equal surface bulges, it is honeycomb-shaped and slightly sour when torn. At this time, you can take the dough out and put it on the panel, and add a proper amount of edible alkali to knead it. When you don't smell sour, tear a piece of dough with your index finger and bake it by the stove. If it is yellow and the nose smells sour, it is suitable for alkali application and must be shaped. If it is yellow, it means there is too much alkali. You can leave it for a while, send it again and steam it. If you smell sour taste, there is less alkali, so you need to apply a little alkali to shape it. 3. Setting: Knead the applied noodles into round strips according to the size of the steamer, and then cut them into squares with a knife, which is the square steamed bread. If you cover the panel with your hands and gently knead the dough, you can make round steamed bread. Fourth, steam on the drawer: put the steamed bread into the steamer in order, leaving a certain interval. After the water in the pot is boiled, put it in the drawer and start steaming. The water in the pot should always be boiling, and the steamer should not leak, so that the steamed head will be loud and delicious. The steaming time depends on the size of steamed bread. Generally, steamed bread takes an hour to cook, and then the drawer is deflated. If you didn't eat at that time, you should take the steamed bread out of the steamer in time to prevent it from sticking to the bottom. There are two ways to make dough: dry yeast (convenient, easy to operate and nutritious) and fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is not convenient for long-term storage! ), 3. Old flour (difficult to master, neutralizing with alkali will destroy nutrients), and 4. Spontaneous flour (making flour takes a short time and can be done in 30 minutes. Generally, supermarkets will sell them). Why don't you try? Wish you success! ! First, dough: there are two ways to make dough. First, use flour fat dough (usually called soda dough) to soak flour fat in water, then pour the dough in and stir it evenly. Woke up will be twice as much as the original dough, and then there will be no sour taste in the face of alkali. If you wake up for half an hour, you can put some vinegar in the pot to avoid steamed bread. Be sure to put the steamed stuffed bun in cold water before electrifying. 2. Use filial piety to mix dough (usually quick mixing method). A Ingredients: 500g flour, 3g baking powder, 5g soybean oil and 20g warm water (50g-300mg) according to the water consumption of flour. Practice: 1. Pour the flour on the chopping board, add dry yeast and bake. Add soybean oil, mix and knead into dough and stir for about an hour. 3. When the dough wakes up, make the steamed bread you want, slow down and roll the flowers. 4. Put the prepared blank into the drawer, put cold water into the pot and steam it for one or three minutes. (If the steamed stuffed bun takes about 30 -40 minutes, the rolled flowers take one painting minute) Frequently asked questions about making steamed stuffed buns. Pay attention to bubbles during molding to form a uniform whole inside and outside the dough. 2. Too fast dough proofing will reduce the fermentation temperature of dough. The steam is not very strong, but the steam in China is not very strong. 4. Yeast angel can be used to make dough. 5. The quality of flour is poor and the gluten is not enough, so medium gluten flour can be used. The steamed bread is too swollen and fluffy. 1. Proofing time is too long, which can shorten the proofing time. The amount of yeast can be reduced appropriately. 3. The surface of steamed bread is not white. 1. The quality of flour is very poor. 2. The dough can keep the surface smooth when forming. 4. The skin is dull, wrinkled or cracked. 1. Too fast proofing speed can reduce fermentation temperature. 2. Insufficient steam. 3. Steamed steamed bread can be steamed in China to keep the dough smooth. You can roll it three or four times with a dough press. ④ Gluten content is low, and medium gluten flour and Angel yeast can be used as partners. 5. The finished product is easy to age, harden and fall off. ① The quality of flour is poor, so medium gluten flour can be used. When the steamed bread is formed with Angel yeast companion, the water is insufficient, so it can be fully stirred with proper amount of water to make the gluten form China collaterals. ④ If the fermentation is insufficient, Angel yeast with strong fermentation ability can be used. ① The quality of flour is poor. It can be replaced by medium gluten flour. If the dough fermentation time is too long and the temperature is high, Angel yeast companion can shorten the fermentation time and lower the fermentation temperature. When mixing, you can give up too much powder and apply less. When the fermentation is slow, the amount of yeast is low or the activity is reduced, the amount of yeast can be increased appropriately, and attention should be paid to the low temperature preservation of yeast. ② The dough temperature is low when kneading dough, and warm water can be used when the proofing temperature is not enough; ③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt; ① Too much foaming on the epidermis will reduce the proofing humidity; (2) there are bubbles during molding, which can be removed as much as possible during molding operation; (3) water drops on the surface of steamed bread during steaming to avoid water dripping directly on the surface; 9. Steamed bread is small in size; ① Gluten is not enough, so it can be replaced by medium gluten flour; 2. The dosage can be increased. ③ The fermentation time is not enough, which can prolong the fermentation time. 1. Skin shrinkage. 1. The flour is too strong. 2. The dough is not slack. 1. The steamed bread won't rise, the water temperature of the dough is too high, and the yeast is burned to death. The recipe of dough steamed bread can be warm water: flour 500g, yeast 3.5g, baking powder 5g, white sugar yeast 10 g, mixed with other warm water of 30 degrees, and steamed in a drawer for 30 minutes. (Generally, curtains are not needed, and the stainless steel steamer is coated with salad oil! ) The proportion of ingredients should be correct! It is best to buy a family scale, which is very cheap and convenient! I am a western pastry chef, for reference only! Sesame/fresh milk steamed bread material: A medium gluten flour II 00g b low gluten flour I 00g c fine sugar III 0g d ice water IV 0g (warm water is available in winter) E cream 5g f dry yeast 5G alkaline powder 0.5g (baking soda can be used instead. Or omit) h whole milk I 40g I old topcoat 0g (use the old topcoat 0g above, and freeze the rest). J 4 ~5 tablespoons of black sesame powder. (Fried black sesame seeds. Grinding with coffee machine or grinder) Practice: (slightly modified) 1. Mix medium-gluten and low-gluten flour, fine sugar and dry yeast, and mix soda powder evenly. Add ice water and fresh milk and knead into dough. Cover with plastic wrap and let stand for three minutes. Then add "old dough" to knead the dough. Then add the cream and knead it into a smooth dough. 2. Divide the dough into two halves. Half of the dough is wrapped in plastic wrap to relax a little. Add four to five tablespoons of black sesame powder and one tablespoon of water to another dough. Knead sesame powder into the dough for about three minutes. Just relax。 Third, gently flatten the fresh milk dough with a stick (about twice), then press it to a thickness of 0.3 cm, cover it with plastic wrap and relax for three minutes. At this time, you can pry the other half of sesame dough in the same way. ) Roll the fresh milk dough into a stick. Tighten the seam. Stretch it a little. Divide it into four or five parts. Put the separated dough on wax paper. Put it in a steamer. Ferment for 30 to 35 minutes. Be careful not to let the surface dry. If you make steamed buns, divide the dough into 20 grams. Ferment for 25 minutes. ) Divide the other half of sesame dough into four to five parts in the same way. 4. Boil the water. Boil the water early. Don't wait for the steamed bread to ferment before heating the hot water. ) Turn to medium heat, put in a steamer and steam for about 10- 13 minutes. After turning off the fire, keep it stuffy for 2-3 minutes before opening the lid. This way, the skin is smooth and will not be dripped by steam, and the appearance is relatively straight. (The book says that 20 g steamed bread 10 minutes. If you use a microwave oven, drain the water from the bottom and steam for 4 minutes). Don't leave them in the steamer for too long. Steamed bread will change. 4.5g of powdered sugar, egg 1 piece, 2.2g of baking soda, low-gluten flour 1 gram, 50g of white bean paste and 50g of chestnuts. Methods: 1. First, sift the low-gluten flour with baking soda and add the powdered sugar. 2. Add red bean paste and watercress to water and boil. 3. Add eggs and condensed milk and mix well to form dough. 4. Paste the white bean paste into dough. First, mix baking powder (I used Angel's, which is not bad) with warm water (if you can't use boiled water, it will burn off the activity, and if you use cold water, it will not boil). It doesn't matter if baking powder is more or less, but it will affect the fermentation time. Roll: Second, slowly pour the mixed water into the flour and start kneading. After using fermented water, use clear water and cold water in summer and warm water in winter. Be sure to remember that the dough should not be too hard, but soft; 3. Knead the dough evenly, cover it with a piece of wet gauze (sold in pharmacies), cover it, and then put it in a warmer place for quiet fermentation. Third, summer is usually very short, four hours; Put it next to the heater in winter night and it will be fine the next day. One more thing: make sure the dough is fermented and fat! Fourth, then you can start preparing steamed buns. Take out the fermented noodles and put them on the chopping board. At this time, they may be sticky and thin. It doesn't matter. Add some dry flour and start kneading. Be sure to rub it for a while! ! After that, let it wake up for a while (just leave it there). Then you can shape it, but! That's the point. After kneading the steamed bread, be sure to put it there and let it wake up for a while, so that it will be empty when steaming. After waking up, put it on the steamer, add cold water to the pot, put the steamer in and start steaming! Don't wait for the water in the pot to boil before steaming steamed bread. This is my brilliant idea! ) Bring the fire to a boil and turn to medium heat for 40 minutes. 5. all right! One more thing, it's best to buckle a heavy bowl on the lid of the pot when steaming, so as to make him run out of gas as little as possible.