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How can we steam out soft and delicious steamed bread? How to make steamed bread?

Steamed bread looks very simple, but it needs some skills if you want to steam the steamed bread to be white and puffy. You need to know every step from noodle making to noodle making. Then how can steamed bread steam out soft and delicious steamed bread?

How to make a good steamed bread, there are many knowledge in it

When making steamed bread, if a small piece of lard is kneaded in the dough, the steamed bread is not only white and soft, but also fragrant.

Adding a little orange peel to steamed bread can make it more fragrant.

Add 2-3 tbsp vinegar to the water of the original steamer, and then steam for 10-15 minutes to turn white.

The steamed bread surface must be kneaded evenly, put in a proper amount of fermentation powder, and then it will be shaped after hair. After forming, it can not be steamed in the pot immediately, but also let him wake up for about half an hour before steaming.

What are the tips for steaming good steamed bread?

(1) when steaming the steamed bread, if the dough seems to be hairless, dig a small hole in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, the dough will open.

(2) if there is no yeast, honey can be used instead. Add 15-20g honey per 500g flour. After dough is soft, cover with wet cloth for 4-6 hours. Steamed bread with honey is soft and fragrant, and sweet in the mouth.

(3) in winter, the temperature in the room is low, and it takes a long time to make dough. If a little sugar is put in the dough during fermentation, the time of making dough can be shortened.

(4) in the fermented dough, people often put some alkali to remove the sour taste. Check whether the amount of alkali is appropriate. Cut the dough into one piece with a knife. If there is a hole with even size of sesame seed on it, it indicates that the amount of alkali is appropriate.

(5) if the steamed bread turns yellow due to excessive alkali, and the alkali smell is unpleasant, add 100-160g vinegar into the steamed water, and steam the steamed bread in the pot for 10-15min, and the steamed bread will turn white without alkali taste.

(6) when steaming the steamed bread, put a little salt water in the flour to promote fermentation. The steamed bread is white and Xuan.

How to steam the steamed bread to make it soft and strong?

The tips are as follows:

1. Cold water and noodles are used in summer, warm water and noodles are used in winter, and the time of noodles and noodles in winter should be 1-2 hours ahead of that in summer. Add water carefully when mixing noodles.

2. Knead the flour several times to make the starch and protein in the flour fully absorb the water, and the gluten is good. Keep a certain temperature of 30 ℃ for a good dough.

3. When the noodles have risen, the degree of fermentation should be well controlled. If the meeting group has beehived, there are many small ones, indicating that it has been fermented well. The larger the eyes of the honeycomb shaped dough, the older the fermenting hair is, and even the hair will be overgrown.

4. Before steamed bread is steamed, it needs to go through noodles. In winter, the surface is about 15-20 minutes, but in summer it is shorter. When the steamed bread is put into the cage, the water in the pot must be opened wide, and the atmosphere must be seen in 10 minutes.

5. The joint between the cage drawer and the pot mouth shall be free of air leakage, and any air leakage shall be blocked with wet cloth. Cover the aluminum pot tightly when steaming.

6. When steaming the steamed bread, the pot must be heated with cold water and gradually heated to make the steamed bread evenly heated. Do not try to steam the steamed bread with hot water or boiled water at the beginning, because the steamed steamed bread is easy to be sandwiched.

How to use Angel yeast?

1. According to the instructions, we can use more in winter.

2. Put the yeast into the bowl, add a small spoon of sugar, and boil it with warm water. Pour in the flour and knead well. Make the flour soft. Cover with a damp cloth and let stand in a warm place. It can be done when the volume becomes larger and there are a lot of small bubbles in the surface.

3. Cover the steamed bread with dry towel and leave for 20 minutes.

4. Put the water into the steamer and steam for 15 minutes to 20 minutes.

Steamed bread with boiling water or cold water?

Special attention should be paid to the process of boiling and steaming in the upper pot. It is necessary to use medium heat and cold water in the pot. If you boil the water in the fire as usual, you will get out dead dough. The method of boiling water in high fire is only applicable to the noodles fermented with flour fertilizer

Do not use hot water for steamed bread

Many people like to steam steamed buns with hot water or boiled water, thinking that they can open quickly. In fact, this is not scientific. Because the cold steamed bread suddenly meets the hot air, the surface is sticky, which is easy to make the steamed bread sandwich.

The correct way is to add cold water into the pot, put the steamed bread into the pot, and then heat it up to make the steamed bread evenly heated, soft and delicious.

How do you know how to cook steamed bread?

There are several ways to judge the quality of steamed bread:

(1) pat the steamed bread with your hand, and it will ripen when 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 not be cooked;

(3) after lightly pressing the steamed bread with your fingers, the pit will be quickly flattened into a cooked steamed bread. If the pit does not recover, it means that it is not steamed.

How to steam out Xuan song's steamed bread?

The key to making steamed bread is fermentation. Yeast can make the starch of dough change chemically, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly burning on the pot, due to the uneven heating, it can only be turned into "pancakes" with hard skin and soft inside; if you want to get Xuan song's steamed bread, you must ask high-temperature steam to help. When people put the kneaded raw steamed bread into the steamer, the high temperature steam quickly surrounded the steamed bread and evenly heated it from all around. The carbon dioxide gas in the steamed bread expands when heated, but it is not easy to come out, so it can only drill inside and out, so it expands many small bubbles, making the steamed bread loose and smooth. If some sugar is put in the flour, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, the cracked 'flowering' steamed bread on the surface can be steamed. This kind of bread, full of elasticity, tastes sweet and delicious.

How to make noodles loose and big?

There are many ways to make steamed bread. Flour selection is also crucial. You can't choose flour with high gluten. For example, flour used to make bread can't be used to make bread.

Southern steamed bread (with sweet taste) is made of low gluten flour. Generally, when buying flour, the flour bag is marked with pastry powder. This method of steamed bread is as follows:

Formula: flour 100%, sugar 10-20%, water 42%, yeast 0.8-1%, fermentation powder 1% (milk powder 5% or oil 5%)

Note: the brackets can be added but not added. The taste is much better

Practice:

1. Mix flour and fermentation powder evenly.

2. Use a small amount of water to add two or three grains of Saccharomyces cerevisiae. The term is activated yeast, but the sugar can't be too much, otherwise the yeast will die due to osmosis

3. Other water dissolves sugar. The water temperature should not be too low. It's good around 30 ℃.

4. Mix 1 and 2, add 3 kneading, it's better to use blender, it's more tired with hands. Try to expand the flour and gluten as much as possible.

5. Let the dough stand for 10 minutes and shape.

6. Wake up for about 60 minutes. If possible, wake up in the wake-up box, that is, 75% humidity and 37 ℃ are the best. It's better not to let the surface dry.

7. Boil the water and steam for 15 minutes.

How to make noodles quickly?

The amount of yeast should be increased to 2% of flour. Before use, soak them in 5 times more than 30 degrees warm water for 10 minutes to activate them.

The temperature is the most important, 30 ℃ is the best, even higher, but the quality of dough will decline. Knead the noodles well and add some sugar properly.

Temperature control can use steamer with hot water, heating, fermentation tank, microwave oven with hot water, oven with hot water, keep the temperature basically stable, and ensure the necessary humidity.

What flour do you use to make steamed bread?

There are many ways to make steamed bread. Flour selection is also very important. Do not choose flour with too high gluten.

For example, flour used to make bread cannot be used to make bread.

Southern steamed bread (with sweet taste) uses flour with low gluten, which is generally marked as pastry powder when buying flour.

This kind of steamed bread is:

Formula: flour 100%, sugar 10-20%, water 42%, yeast 0.8-1%, fermentation powder 1% (milk powder 5% or oil 5%)

Note: it can be added in brackets but not in brackets. The taste is much better.

Practice:

1. Mix flour and fermentation powder evenly.

2. Add two or three grains of Saccharomyces cerevisiae with a small amount of water. The term is activated yeast. However, the amount of sugar cannot be too much, otherwise the yeast will die due to osmosis.

3. Other water dissolves sugar. The water temperature should not be too low. It's good around 30 ℃.

4. Mix 1 and 2, add 3 kneading, it's better to use blender, it's more tired with hands. Try to expand the flour and gluten as much as possible.

5. Let the dough stand for 10 minutes and shape.

6. Wake up for about 60 minutes. If possible, wake up in the wake-up box, that is, 75% humidity and 37 ℃ are the best. It's better not to let the surface dry.

7. Boil the water and steam for 15 minutes.

Noodles:

Ingredients: flour 2 cups of active dry yeast 1 spoon of blue milk 1 cup of blue sugar 1 spoon

Make:

1. Kneading: the milk is heated in the microwave oven to a warm milk of about 30oC. After it is dissolved with sugar, dry yeast is added. After it is placed at room temperature for 10 minutes, the surface of the milk is frothy. Mix it with the flour, and knead it into a dough with moderate hardness (a small amount of flour or milk may be added as appropriate), and achieve "three lights" (i.e. hand light, face light and basin light).

2. Fermentation: put the dough into a basin, cover it, keep it at about 30oC for 2-3 hours, and when the dough is 2-3 times the original size, it indicates that the dough is ready.

3. Shaping: the dough should be kneaded again before use. After making steamed bread, steamed bun and other finished products, they should be kept for 15 to 20 minutes, which is called wake up noodles, and then steamed.

4. Steaming: steam for 12-15 minutes after boiling. After flameout, let the finished product cool for about 5 minutes, then open the pot cover and take out the finished product.

Be careful:

1. The first step of "kneading" is not simply to mix and mix all materials, but mainly to knead as much as possible. The main function and purpose of kneading is to make the protein in flour absorb water and form gluten, so as to prevent the loss of carbon dioxide produced in the fermentation process and make the dough bulky and porous. Therefore, kneading is very important and must not be careless. Be sure to rub through.

2. The best temperature of hair. The most favorable temperature for yeast reproduction is 30-40 ℃. If the temperature is lower than 0 ℃, the yeast will lose its activity; if the temperature is higher than 50 ℃, the yeast will be burned to death. So the best temperature is about 30 ℃. At this temperature, the dough can be fermented successfully in 2-3 hours. To achieve this temperature, the dough can be put into the oven in winter, but it does not need to be heated.

3. When steaming the steamed bread, people are used to boil the water in the pot before putting the steamed bread. In this way, the steamed bread is heated sharply, and the outside is heated first, which is easy to make the steamed bread sandwich. My practice is that when the steamed bread is ready, it will be put on the drawer. After 20 minutes of waking up, it will be fired for steaming. In this way, the temperature will rise slowly. Not only the steamed bread is evenly heated, but also it is easy to be steamed, and it can make up for the lack of dough fermentation. After steaming, please don't open the lid of the pot as soon as you want to see the result earlier. Otherwise, you will see the white and fat steamed bread which has been finished hard. It suddenly shrinks and the skin is wrinkled.

4. The dough is fat, but the steamed steamed bread is not white and not big. There are bubble spots on the surface like dead noodles. This is because the dough is overgrown and the yeast has no stamina. You can knead some flour into the dough before forming.

5. When the steamed bread is put into the steamer, the steamer cloth should be wet. The steamed steamed bread and the steamer cloth are stuck together because the steamer cloth is too dry.