A list of the contents of this article:

How to steam steamed bread

1. Steaming in a big fire. Steamed bread must be big fire, the fire can ensure that there is enough steam, steam is not enough steamed bread surface is easy to collapse, crack, not smooth, steamed bread surface has blisters, taste is not soft. Time to steam steamed bread. Steamed bread time is indispensable, generally in more than 30 minutes, the so-called "bun fight for a breath" is to give enough steamed bread gas, in the middle must not open the lid to see, to add enough water to avoid the dry pot.

2. Five tips for steaming steamed bread: yeast must be active, yeast must be activated, mixed noodles should be added with lard, steamed bread should be fermented twice and steamed bread should be steamed with boiling water. Yeast must be active for friends who do not often steam steamed bread, it takes several times to buy a bag of yeast, sometimes only once every few months, so the yeast may lose its activity.

3. Temperature of fermentation. Good noodles can not be put directly on the balcony, the steamed bread is bound to have a sour taste. Cover the noodles with a layer of plastic wrap to ensure that the whole basin can be wrapped, and then leave it in a warm position for more than two hours in winter. The way to make steamed bread.

4. First, when steaming steamed bread, how do you see if the noodles are ready? You can dig a small hole in the middle of the dough to two small cups of liquor, stop for about ten minutes, and the noodles will be ready. If there is no yeast in the dough, honey can be used instead. When the dough is soft, it can be covered with wet cloth for about four to six hours, and the steamed bread made with honey is soft and fragrant.

How to steam steamed bread

1, the alkali check method: if you want to make the steamed bread white and big, whether the alkali is suitable is very important. After mixing the alkali, pull the dough and smell it, put it on the tip of the tongue and add it. If it is sour, it is less alkaline; if it is astringent, it is too alkaline. All two halves of the dough, the cross section of the honeycomb is broad bean eye-shaped, less alkali; sesame eye-like alkali. Cold water drawer method: after putting cold water in the steamer, you can put raw steamed bread on the top drawer.

2, flour is also divided into many kinds, high gluten flour, medium gluten flour, low gluten flour. Steamed buns usually choose gluten flour, which is ordinary flour for making dumplings. The dough should not be too dry. if you feel the dough is sticky, you can add the right amount of corn oil. At the same time, avoid that the dough is too dry, otherwise the steamed bread tastes hard. Steamed buns are steamed after waking up for half an hour.

3. When steaming steamed bread, if the dough looks like hair, dig a small hole in the middle of the dough and pour in two small cups of spirits. After stopping for 10 minutes, the noodles will be ready. (2) if there is no yeast, honey can be used instead of honey for every 500 grams of flour. After kneading the dough, cover the wet cloth with 4muri for 6 hours. The steamed bread steamed with honey noodles is soft and fragrant, and the entrance is sweet.

How to steam steamed bread

Add yeast to lukewarm water and ferment it faster with lukewarm water, not hot. Add flour, sugar, oil and salt. Knead the dough into a smooth dough, knead it as carefully as possible, and cover it with cling film. Add hot water to the steamer and ferment the dough to twice its size.

Give birth to the embryos of the shaped steamed buns, put them in a steamer one by one, and finally wake up for 15-20 minutes.

When fermenting, put the dough in a warm, moist place and let it ferment to about twice its original size. This can ensure that the steamed bread is softer and more delicious and will not collapse. At the same time, the dough can be rubbed properly in the process of fermentation to discharge the gas and make the steamed bread more uniform and full.

When steaming steamed bread, if the dough looks like hair, dig a small hole in the middle of the dough, pour in two small cups of liquor, stop for 10 minutes, and the noodles will be ready. (2) if there is no yeast, honey can be used instead of honey for every 500 grams of flour. After kneading the dough, cover the wet cloth with 4muri for 6 hours. The steamed bread steamed with honey noodles is soft and fragrant, and the entrance is sweet.

How to steam steamed bread quickly

Fermentation time. The flour is fat and soft, the temperature is high, it is fast, the time is short; the noodle is less fat and hard, the temperature is low, the fermentation is slow, the time is long. Add quilts to keep warm in winter. Identify the degree of dough fermentation. Press the dough with the hand, strong, elastic; touch with the hand, soft and smooth; slap hard, bang; cut the dough, many holes, fragrant, the dough, just right.

Fire steaming: steamed bread must be heated to ensure enough steam. If the steam is not enough, the surface of steamed bread is easy to collapse, crack and not smooth. The surface of steamed bread is blistered and the taste is not soft. Steamed bread time: steamed bread time is indispensable, generally in more than 30 minutes, the so-called "bun fight for a breath" is to give enough steamed bread gas, in the middle must not open the lid to see, to add enough water to avoid dry pot.

The first step in steaming steamed bread is to mix noodles first. Steamed buns made from dough cannot be steamed immediately at this time. You have to wait for the noodles to wake up for a while before you can steam them in hot pot. You can steam them in the pot for about half an hour.

The fermented dough is kneaded smooth with some dry flour, cut into small preparations and rolled into steamed bread germs. Do not steam directly into the pot, put into the steamer and carry out secondary fermentation, so that the steamed bread is more puffy and softer. Steamed bread to boiled water steamed steamed bread, many people are cold water began to steam, there is no steam in the pot, the temperature is low, steamed bread can not expand rapidly, the taste is harder, the size is also small. The correct way is to steam in boiling water.