A list of the contents of this article:

How to make steamed bread with fresh corn

1. Prepare 350 grams of flour, 125 grams of corn flour, 25 grams of milk powder, 6 grams of dry yeast, 300 grams of water and the right amount of corn kernels.

2. Break off the corn kernels from the bought fresh corn, beat it into corn pulp with a cooking machine, pour 2 dozen corn pulp at random into a basin, add about 2 grams of yeast, put a little sugar in the spare 3 corn pulp for 12 minutes, then add the flour, stir well, then slowly add the milk, knead it into a medium soft and hard.

3. Fermentation: place the kneaded dough in a warm place (about 30 ℃) and cover with a wet cloth to prevent drying. It takes about 30-40 minutes for the dough to ferment, when the dough is twice its original size. Add corn kernels: mix fresh corn kernels into the fermented dough and knead well again. Shaping: divide the dough into 12 small dough, make the shape of steamed bread, then put it in a steamer and let it stand for 20-30 minutes for secondary fermentation.

4. Prepare all materials. Put cornmeal and flour in a bowl at 1:2, then add 7g yeast powder, 1 tablespoon sugar and 1 tablespoon salt. Add the right amount of warm water and stir into batter; knead the batter into a smooth dough, then put it into a small basin and stir in a steamer filled with hot water.

5. Choose good cornmeal: to choose good quality cornmeal, it is best to use coarse-grained cornmeal ground from fresh corn. The steamed bread made in this way tastes better. Add the right amount of flour: in order to increase the softness of corn steamed bread, we can add some ordinary flour or low-gluten flour to the corn flour. The addition of flour will increase the gluten of the dough and make the steamed bread more soft and waxy.

6. preparation materials: first of all, you need to prepare fresh corn flour and high-gluten wheat flour, as well as the right amount of yeast powder, warm water and a small amount of sugar. The ratio of corn flour to wheat flour is about 1:3, which can not only ensure the softness of steamed bread, but also fully reflect the flavor of corn. Mixed noodles: mix the yeast powder and sugar in warm water and let the yeast activate for 5 minutes.

How to make steamed bread soft and delicious

If you want our steamed bread to be soft and delicious, you must exhaust it after the dough is fermented, that is, knead the steamed bread repeatedly, otherwise the steamed bread will be very hard. Second, we can't steam the dough in a pot as soon as it is fermented. The correct way is to cut the dough into preparations, then cover them with a wet drawer cloth and leave them for about 20 minutes.

How to make steamed bread soft and delicious flour choice: first of all, before making steamed bread, we need to choose suitable flour. The better flour for making steamed bread is sand flour, which is better because the steamed bread made from this flour is more delicious. Of course, if you buy ordinary refined points in the supermarket to make steamed bread, the steamed bread tastes good.

The noodles that make steamed bread must be noodles, and the steamed bread must be fermented enough to ensure that the steamed bread is soft and delicious. If we only add yeast, the activity of the dough is not too strong, and the fermentation effect will be relatively poor. Adding a few drops of white vinegar will make the dough ferment better.

When mixing noodles, add a little lard to make the steamed bread softer. When mixing noodles, add part of the dry starch. Knead the noodles until they are smooth and non-sticky before fermenting. After one fermentation, add a little dry starch and 1/3 teaspoons of baking powder to knead the dough into a smooth dough again. After cutting the steamed bread billet, it is best to ferment for about 15 minutes before putting it into the pot.

In the process of making steamed bread, the noodles should be rubbed more so that the surface of the steamed bread is smooth and the interior is fluffy and tough. You need to put the dough down and relax before steaming. The steamed bread made in this way is very fluffy. Put cold water in the pot, let the steamed bread embryo slowly heat, will not affect the steamed bread steamed quality because of the sudden heat. Steaming and braising for 5 minutes is to prevent the newly baked steamed bread from shrinking in cold air.

I want to eat sweet steamed bread and guide my friends on how to make it!

If you gently pat the steamed bread with your hand, it will be cooked when it is elastic; (2) if you tear off the skin of a piece of steamed bread, it will be cooked, otherwise it will not be ripe; (3) after gently pressing the steamed bread with your fingers, the pit will soon be flattened into cooked steamed bread, which means it has not been steamed yet. There are three key links in making steamed bread: first, the noodles should be reconciled, the ratio of yeast to flour should be done in accordance with the instructions, and it is best to buy a piece of burning noodles to make yeast. Second, the time to make dough should be long enough.

First of all, you need to prepare a large basin, pour all the flour into the bowl, then prepare a separate bowl, pour the yeast and sugar into the bowl, then put the right amount of warm water into the bowl, and then pour them into the flour several times after they melt.

When making steamed bread, if a small piece of lard is kneaded into the hair noodles, the steamed bread is not only white and soft, but also tastes fragrant. When steaming steamed bread, add a little shredded orange peel to increase the fragrance of steamed bread. Steamed buns are yellowed with too much alkali, such as adding 2-3 tablespoons vinegar to the original steamer water and then steaming for 10-15 minutes to whiten.

If you want steamed bread to taste sweeter, you can add some milk or honey when mixing noodles, because adding milk will enrich the taste of steamed bread. You can taste a kind of milk flavor when eating steamed bread.

How to make steamed bread loose and soft

1, the correct way should be to add cold water in the pot, put into the steamed bread, and then heat up, so that the steamed bread is evenly heated, soft and delicious.

2. To make loose and soft steamed bread, we need to pay attention to the following points: flour should be made with high gluten flour, so that the steamed bread will be chewy. Fermentation time should be sufficient, can be fermented in a warm place for 2-3 hours, until the dough is twice as large. Knead the dough until the dough is shiny, so that the steamed bread will be elastic.

3. Yeast fermentation: yeast fermentation can make steamed bread softer. Use the right amount of yeast powder to ferment the dough for enough time to fill it with air, thus making the steamed bread taste softer. Add baking powder: baking powder is a natural starter that can make steamed bread expand and soften during cooking. However, we should pay attention to the addition of appropriate amount, too much will lead to sour steamed bread.

4. So let's teach you how to make the steamed bread loose and soft.

5. To make steamed bread loose and soft, you can start from the following aspects: prepare the dough: mix the flour and yeast evenly, add the right amount of warm water to knead the dough. The kneaded dough should wake up for at least 1 hour until the dough is twice as large. Kneading dough: flatten the dough, knead it into a smooth dough, and then wake up again for 30 minutes. Cut: cut the awakened dough into small dough of uniform size.

6. Prepare 2 jin of flour in a loose and soft way, add 1 piece of fresh yeast, prepare an appropriate amount of warm water and 100 grams of white sugar, wet the fresh yeast and sugar and set aside. Pour the yeast water and sugar water into the flour and stir well, then knead the wet flour into a dough, wrap it with a quilt, let it warm and ferment, generally ferment for 2 hours, and see that there are many stomata in the dough.

How do you make a bun in a bun that is crispy and crispy?

1. Main materials: 400 grams of flour, 240 grams of warm water, vegetable oil (lard). First prepare 400 grams of flour into a larger bowl, then prepare 240 grams of warm water, pour into the flour, pour and stir. There is no need to add any additives here, it can be stirred into this kind of noodle catkins.

2. Soldering time: keep medium heat in the process of soldering, turn several times to ensure that both sides are evenly heated, until the surface of the bun is golden and crisp. Preheat the bun in the oven: to make the bun more crisp, put the baked bun in an oven preheated to 200 ℃ and bake for another 5-10 minutes. Observe the change: the color change of the bun should be closely observed in the baking process to prevent excessive scorching.

3. Bake: turn on medium heat and fry the dough in a pan. When frying, we should pay attention to the heat, not too big, so as to avoid external coke and internal health. Fry until one side is golden and crisp, then turn over and continue to fry the other side. Pan-fry both sides until golden and crisp. Out of the pan: take the fried bun out of the pan and put it on the shelf to cool slightly to keep it crisp. Cut and pick up meat: cut a hole in the cool bun, but don't cut it.

4. Baking: first brush both sides of the cake with thin lard, then put the cake in the oven to bake and color, wait for a uniform golden color, and the cake can be taken out after rising. Finally, cut the hot bun from the middle, do not cut it, put the cool minced meat into the bun, and the delicious crispy meat is finished.

5. Develop the yeast powder with warm hydration, pour it into the flour, mix it into a soft and hard dough by hand, cover with a cloth, wake up for 40 to 50 minutes, and wait for the dough to completely expand. Cut the dough into 6 pieces, each flattened and rolled round. First heat the cake bell without oil; put the cake in and stick nine small holes with a toothpick on both sides. Then cover the pot, be careful not to burn it, and turn it over for a few minutes.

6. When making crispy meat in a bun, you need to refine oil first. Cut the suet into thin shreds and slowly melt over low heat. Next, mixing noodles is an important task. Stir the refined high gluten flour, warm water and alkali noodles into a dough and wake up for half an hour. Then, take the right amount of dough, knead it into strips, roll it into thin patches, and spread lard evenly.

What is the red dot of steamed buns?

1. The red dots of steamed buns are edible pigments, such as carmine. Red dot is to pour the edible pigment into the bowl, then dip it with chopsticks, and then point it on the soon-to-mature steamed bread to show good luck and good luck. Steamed buns with red dots is a custom in the north during the Spring Festival. Usually on the 29th of the twelfth lunar month, the steamed buns are steamed out after careful preparation, and they have to exchange with their blind neighbors to express their gratitude and celebrate the New year together.

2. The red on the steamed bun is an edible pigment, such as carmine. Food pigment is a kind of pigment, which can be eaten properly and can change the original color of food to a certain extent. Red dots on steamed buns are a folk custom in many parts of China. People always like to steam steamed buns with red dots or print the words "happy" and "longevity" on them during the Spring Festival, festivals, marriages, birthdays and other happy events, which implies happiness, health and longevity.

3. The red on the steamed bun is an edible pigment. The red on the steamed bun is some natural pigments extracted from plants, which are edible and have no harm to the human body. in addition to extracting pigments from plants, they will also be extracted from animals, such as cochineal pigment, and pigments will be made from microorganisms, such as Monascus pigments, which are harmless to the human body, so they can be used on steamed buns. The red on the steamed bun is an edible pigment.

4. The red spots on steamed buns are usually made of edible pigments such as carmine. The traditional practice of red dots is to pour the pigment into a thick silver bowl and dip it into the steamed bun with chopsticks, symbolizing good luck and good luck.

5. The red spot of steamed buns is an edible pigment. Food pigment is a kind of pigment, that is, food additives that can be eaten properly can change the original color of food to a certain extent. Like food flavors, food pigments are divided into natural and synthetic ones. Steamed bun generally refers to steamed bread, one of the traditional Chinese pasta, it is a kind of food steamed with fermented noodles. Steamed bread, which uses wheat flour as the main raw material, is one of the daily staples of the Chinese people.

6. The red on the steamed bun is an edible pigment. A little red on the steamed bun represents joy, and the other is to facilitate the distinction between other steamed bread stuffing and steaming steamed bread with many kinds of stuffing, which can be distinguished from other steamed buns, such as Steamed Bun Stuffed with Red Bean Paste, or stick a small red jujube directly to the top of the steamed bread without red dots. This is a kind of folk custom in most parts of our country, especially in the north.