4hw.com.cn: for many people, they don't like the steamed bread sold on the market, so they often choose to steam the steamed bread at home. The steamed bread is soft and delicious, so although it's troublesome to make, some people are willing to try. Here's how to make the steamed bread at home with Xiaobian.
In the home to do the main pasta, the more common is to use yeast powder to make pasta, why use yeast powder to make pasta?
It's more convenient to make noodles with yeast powder than with old flour fertilizer. It's easy to make noodles with yeast powder. Yeast powder (active dry yeast) is a kind of natural yeast extract. The pasta made by fermentation has a soft taste and rich nutrition. Yeast powder is rich in vitamins and minerals, but also can protect the vitamins in the flour. In addition, yeast can also increase the content of B vitamins in dough in the process of reproduction. Therefore, the fermented pasta is several times more nutritious than the unfermented pasta. Also, it's easy to buy. Usually in the supermarket, you can buy a bag of yeast powder for one or two yuan, which is very affordable. I often use Yanshan and angel. Therefore, using yeast powder is an ideal method.
How to use yeast powder?
Dosage ratio: usually 4-5g dry yeast powder is almost enough for 500g flour. What if we put more? It doesn't matter, because yeast powder is a natural substance, and it won't have a bad effect. However, less use will affect the fermentation effect.
Water temperature: usually about 30 degrees of warm water is the most appropriate. If the water temperature is too high, it is not suitable for yeast reproduction, thus affecting the fermentation effect.
Usage: you can mix yeast with flour, then pour in some warm water, and make dough with smooth surface. If you are a novice, it is more recommended to melt the yeast powder with warm water, let it stand for a while, and then pour it into the flour and knead it well, so the effect is better.
The dough should be well kneaded and the surface should be smooth. In addition, the amount of water should not be too much or too little. Too much dough is easy to stick, not easy to operate. Too little easy to make dough too hard, affecting the fermentation effect.
In addition, adding a little sugar can improve the activity of yeast and shorten the time of dough. Add a little milk to enrich the taste and improve the quality of the finished product. Add a little egg liquid, can increase nutrition. Add a small piece of lard, the steamed pasta will be white, soft and taste better.
During fermentation, the optimum temperature is between 30-35 ℃, and it is better not to exceed 40 ℃. The humidity is between 60-75%. Personally, I prefer to cover with plastic wrap and put the bowl in a sunny place. Usually it will be ready in about an hour.
You can also put about 50-60 degrees of hot water in a large steamer, and then put the basin into the pot (the basin can not contact with hot water), cover the lid of the steamer to ferment. Of course, if the oven and microwave oven have noodle making function, it is also a good choice.
Secondary fermentation is key
When the dough is kneaded, it can be put on the steamer to ferment again for a while. The second fermentation has a great effect on the softness of the finished product. Therefore, this step must not be omitted.
Cold water pot
Take steamed bread for example. After the bread is kneaded, it should be cooked in cold water. Because the cold steamed bread suddenly meets the hot gas, it is easy to make the steamed bread hair unable to rise. The correct way is to add cold water into the pot, then put on the steamed bread, and then heat it up, which can make the steamed bread evenly heated, soft and delicious.
Don't take the lid off the pot after steaming
Many friends said that when steamed, the steamed bread looked very good, but it changed as soon as it was uncovered. This is because the steamed bread suddenly cold, leading to the retraction. So, the right way is, after steaming, do not hurry to uncover the cover, let the steamed bread stew in the pot for a few minutes.
In the actual production, if it fails, don't give up and sum up more experience. Next time it will be better than this one. Come on. Next, I sorted out 8 common ways of making noodles, hoping to be useful to you.
The first way: cutting bread with knife
Often eat the steamed bread bought outside, you will miss the kind of steamed bread you ate when you were a child. Especially just out of the pot, a white fat white fat, looking at all greedy. Take one while it's hot. It's loose and soft. Take a bite, it's all wheat. Now, I can't eat the steamed bread I bought outside.
Specific production method
Main ingredients: 500g ordinary flour and 5g yeast powder.
Step 1: put the yeast powder into a bowl, pour in a proper amount of clear water, stir evenly, and let stand for 10 minutes (the temperature of the water must not exceed 40 degrees, otherwise it will affect the fermentation of the dough)
Step 2: slowly pour the yeast water into the flour, mix with chopsticks while pouring, and stir into the basin without any extra dry flour. Then, knead into a smooth dough. (the dough for cutting steamed bread with knife is a little harder than that of common steamed bread. )
Step 3: cover with plastic wrap and put it in a warm place for 1 hour.
Step 4: the dough can be fermented to twice its size. (at this time, you can see that there are n honeycomb holes in the dough. )
Step 5: remove the dough from the bowl and knead until the surface is smooth. (be sure to rub it for a while, don't be afraid to use your strength ~)
Step 6: roll out the dough and make it into a 0.5cm thick pancake, as shown in the picture.
Step 7: start rolling at one end, while rolling, pinch the dough a little, as shown in the figure.
Step 8: use a knife to cut equal sized dosage, as shown in the picture.
Step 9: put the cut steamed bread on the steamer (put some oil or oil paper on the steamer in advance), and then wake up for the second time (about 20 minutes). Start steaming after waking up. Heat up until the steamer is steaming, turn to medium heat and steam for another 15 minutes. After steaming, put it for a few minutes, then remove the lid of the pot (to prevent the skin of the steamed bun from retracting when it suddenly gets cold).
1. You can put some milk and sugar in the dough, so that the taste is better and the nutrition is rich.