How can steamed buns be fluffy and soft, and the skin is not hard after cooling? Help?

How can steamed buns be fluffy and soft? Isn't the skin hard after cooling? My steamed bread is fluffy and soft in the refrigerator. The secret is that I added eggs to the dough. I have thought that the fluffy cake I bought must be based on the principle of adding eggs. So, when I make dough, I add two eggs, yeast powder, salt and sometimes milk. Now the dough is ready in less than two hours in summer. I knead the dough, add baking soda or alkali to make it into an unfashionable shape, and it will double in less than half an hour. I started making steamed bread. After the steamed stuffed bun is formed, it will be cooked for half an hour.

I woke up less than half an hour for the second time, and it was twice as big. Start making buns. After the steamed bread is formed, it is awakened for half an hour and steamed in cold water 15 minutes. Turn off the fire and don't move, because heat expands and contracts. Just turn off the fire, the steamed stuffed bun has not yet formed, so it will be removed immediately. Wait 5 to 10 minutes after the flameout.

Everyone is familiar with steamed stuffed buns, especially in the north-central part of China. They may be inseparable from steamed bread and steamed buns every day, and it is not difficult to do it. However, many people still can't steam well. If they want to be fluffy and soft, they need to pay attention to the following points: mixing noodles, doing hair, and mixing noodles.

Nowadays, steamed stuffed bun is not only the food of northerners, but also popular in breakfast shops all over the country. Steamed bread is delicious. The key is nutrition and health. Both adults and children like to eat. As long as my family eats steamed buns, they are steamed immediately, basically every day. Let me share my cooking skills.

1. Steaming steamed bread steps 1. Prepare raw materials.

500g of common flour, 300g of warm water, 3g of salt, 5g of sugar, 5g of yeast, and 0g of lard 10.

Description: Adding sugar can promote yeast fermentation, adding salt can increase dough gluten, and adding lard can make bread whiter and more layered.

Step 2 mix the dough

Pour flour, yeast and sugar into a basin, slowly add water, stir while adding, stir until the flour is flocculent, add salt and lard, and knead the flour until smooth.

3. Hair loss

After the dough is kneaded evenly, it is sealed with plastic wrap and baked in a warm place until the baking volume doubles and a large number of honeycombs appear inside.

Point: Baking is very important. Many people can't bake normally. In fact, the temperature control is not good. When the temperature is about 35 degrees, the yeast has the strongest activity, the highest baking efficiency and good effect. So be sure to put the dough in such a temperature environment and let it bake.

About this temperature: if it is spring and autumn, it can be placed in the sun at sunny noon; If it is summer, hot days can be placed directly at room temperature; If it is very cold in winter, we should create this temperature environment. We can put it in the oven and adjust the temperature to about 40 degrees. We can also boil some water in the pot and put the washbasin in it. If the water gets cold halfway, it is convenient to continue heating.

Step 4 knead dough

After the dough is steamed, put it on the chopping board and knead it for at least 5 minutes. Only when the dough is fully kneaded, the gluten tissue will be richer and the steamed buns will be more fluffy and soft. After kneading, cut the dough with a knife and look at the cross section. If only there were no pores.

Step 5 make steamed buns

After the dough is kneaded, it is divided into several small flour, and rolled into buns one by one. The middle is thicker and the edges are thinner, so it is enough to wrap the buns.

6.steamed bread

After the steamed buns are wrapped, it is best to put them directly into the cage for secondary steaming, so it is more convenient to move them later. Put it in, cover it and steam 15 minutes. After steaming, the steamed buns are obviously bigger and lighter, and the steamed buns skin will rebound immediately when pressed, which means that it is enough.

Let's steam steamed bread with a big fire. After SAIC, steam 15 minutes. Time is up, turn off the torch and put the steamed stuffed bun in the cage for 5 minutes, then take it out of the pot. This is very important to prevent steamed bread from shrinking in cold air.

Second, the buns tips 1, the ratio of noodles to water is 5: 3. Steamed bread and noodles are softer than steamed bread, so steamed bread is fluffy and soft and tastes better.

2, the dough is the most important, it must be steamed twice before steaming. Make sure the dough is in place.

3, the dough should also be in place, at least five minutes, the dough is fully kneaded, so that the internal gluten tissue is fully integrated, so that the buns will be more fluffy and whiter.

4, don't immediately after steaming, be sure to turn off the fire without opening the lid, and simmer in the cage for five minutes, otherwise it will easily shrink due to the principle of thermal expansion and contraction.

Summary: The above is the skill of steaming steamed buns. Steaming steamed bread is very simple, but it takes a little skill to steam a fluffy, soft and delicious steamed bread that is not hard when it is cold. Without certain practice and experience accumulation, it is impossible to steam delicious steamed buns. You can try. Be sure to do it according to the above method to ensure your success once.

If you want steamed bread to be soft and elastic, it won't be hard when it's cold.

1. The correct proportion of dough mixing, one catty of flour and half a catty of water, 5g of yeast, 3g of baking powder and 8g of lard.

(soak this gauze in water)

I wish you a delicious steamed stuffed bun with soft skin ~

I'm Zhu Ling, and I'm glad to share with you how to make homemade buns.

1, choose flour

Generally, the flour used for making steamed buns is medium-high gluten flour, that is, the protein content is 16%- 18%, which is written in the table of nutritional components of flour bags.

2, and the formula

500 grams of flour, 3 grams of baking powder, about 260 grams of warm water (the water temperature should not exceed 40 degrees, and the amount of water should be increased or decreased according to the weather, with more in winter and less in summer), 5 grams of sugar and 5 grams of yeast (the weather is too cold, so it can be added appropriately).

3. Methods

Put the flour into a kneading bowl, add baking powder and stir well (don't add water until the flour is soaked thoroughly).

Take a small bowl, pour warm water, add yeast and sugar, and stir with chopsticks until completely melted.

Then pour the flour moisture into the basin several times, stir while pouring, stir until there is no dry flour, and knead it into air balls (hand light, basin light and surface light).

4. wake up

Seal the kneaded noodles with plastic wrap, put them in warm water of 40-50 degrees, and cover them for about half an hour. It's twice as big to wake up.

After waking up, take it out, add a little edible alkali (not too much for about one gram), knead it evenly and exhaust it, then knead it into strips, cut it into 60 grams of mesons, roll it into thick dough with thin edges in the middle, and wrap it with your favorite stuffing.

Step 5 steam

Put a silicone pad on the steamer, brush it with cooking oil and put in steamed bread. The distance between two steamed buns should be at least as wide as two fingers. Put warm water in the steamer, cover it and let the steamed bread wake up to twice its size.

Then steam over high fire. After the water boils, steam for 15 minutes, then turn off the fire and keep it stuffy for another five minutes before opening the lid.

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Don't be impatient after turning off the fire. Be sure to stew for five minutes before opening the lid and cooking. Otherwise, the buns will collapse.

If you want to make steamed bread fluffy and soft, you must add yeast, sugar and water to the fermented flour, knead it into smooth dough, cover it with plastic wrap, put the basin in warm water or a warm place for fermentation to make the dough twice as big, then knead the dough, cut the dough, roll it out, wrap the steamed bread, and put it in a steamer for fermentation for five minutes for the second time. After steaming, don't immediately. The buns that come out like this will basically be fluffy and soft, delicious and not hard!

Everyone is familiar with their heads, especially in the north-central part of China. They may be inseparable from pasta every day, such as steamed stuffed buns and steamed buns. It's not difficult to do, but many people still can't do it well. If you want to be fluffy and soft, you need to pay attention to the following points: this is the three main aspects of making noodles, mixing noodles and kneading noodles. Nowadays, steamed heads are not only delicious for northerners, but also very popular in breakfast shops all over the country. Steamed bread is delicious. The key is nutrition and health. Adults and children like to eat. Just eat steamed buns and steam them immediately. Almost every day. Let me share my cooking skills 1. Steps of steaming steamed bread 1. Prepare 500g flour, 300g warm water, 3g salt, 5g sugar, 5g yeast and lard 10g. Description: Adding sugar can promote yeast fermentation, adding salt can increase the gluten of dough, and adding lard can make bread whiter and whiter. 3. Knead the dough evenly, seal it tightly with plastic wrap, and then put it in a warm place to harden until the volume doubles, and a large number of beehives appear inside. Point: Hair is very important. Many people can't do this. In fact, the temperature is not well controlled. When the yeast is about 35 degrees, it has the strongest activity, the highest efficiency and good effect, so you must put the dough like this. Let its hair grow in a high temperature environment. About the temperature of hair: If it is spring and autumn, you can put it in the sun at noon. If it is summer, it can be placed directly at room temperature; If it is winter and the weather is cold, it is necessary to create this temperature. When the environment gets better, you can put it in the oven to adjust the temperature to about 40 degrees, or you can boil some water in the pot, not exceeding 40 degrees, and then put it in the pool. If the water in the middle is cold, please continue to heat it, which is very convenient. 4. Knead the noodles. When the dough is ready, put it on the chopping block and knead it for at least 5 minutes. Only when the dough is fully kneaded can the gluten structure become richer and the steamed bread become fluffy and soft. After kneading, cut the dough with a knife and observe its cross section. If there are no air holes, that's good. 5. After the bun dough is kneaded into a ball, it is divided into several small noodles and rolled into bun scalp one by one. Thick in the middle, thin in the edge and thin in the head. 6. After the steamed bread is wrapped, it's better to put it in the cage directly, so it's more convenient not to move the steamed bread in the future. Put your head in, cover it, and let it stand 15 minutes. The volume is obviously increased and it is very light. Light skin will rebound immediately after being pressed, indicating good. Next, steam the steam at high temperature. After SAIC, steam 15 minutes. It is time. Turn off the heating and don't open the lid. Let the fish head cook in the cage for 5 minutes, and then it can be cooked to prevent the fish head from getting cold. Air retraction is very important. 2. steamed stuffed bun tip 1. The ratio of noodles to water when making noodles [5: 3] Steamed bread and noodles are softer than steamed heads, so steamed bread is fluffy, softer and tastes better. 2. The foaming of dough is the most important thing. Steam needs two bubbles. You must make sure that the foam is in place. 3. Knead the noodles in place. Knead the dough for at least five minutes, so that the dough is fully kneaded, so that the internal gluten tissue is completely fused, and the steamed bread head is fluffy and whiter. Don't leave the pot immediately after steaming. Be sure to turn off the fire without opening the lid, and then cook in the cage for five minutes. Otherwise, the bread will shrink due to heat expansion and cold contraction. Introduction: The above is the technology of steaming bread. Steaming steamed buns is very simple, but if you want to steam delicious, fluffy and soft heads instead of hard ones when cooling, you need a little skill. There is no specific method, but some experience is needed. If you can't make a delicious steamed head, you can try it. Please follow the above methods to ensure your first success. Thank you very much for reading and writing. It's not easy. I look forward to your praise, comments, forwarding and other encouragement. I wish you happiness every day!