How can I make steamed buns white and big?

Steamed bread is a traditional pasta in China. I prefer to eat them and cook them every few days. It is not difficult to make white and big buns. Just master the following points.

Take 500 grams of flour as an example. I use high-gluten flour, because only when the flour is white can the steamed stuffed bun be white and big.

The first step is to prepare 500g of flour, 300g of yeast10g of water and 2g of baking soda, which can be stirred with warm water, so that the fermentation time will be shortened. Pour the flour and yeast into a basin and mix well. Pour in water, stir vigorously, knead into smooth dough, then cover and ferment.

Step 2: When the dough is twice as big, put proper amount of dry flour on the chopping board, add baking soda and mix well, then pour the dough on the chopping board and knead well. Pay attention to this, the dough must be kneaded for a long time to make the steamed stuffed bun white and big. Steamed bread shops use machines to make dough. If you work hard, steamed bread will be white and slippery. We should also knead the dough by hand to make it firm, so that the gluten network can be expanded.

In the third step, we can take the dosage, roll the skin and wrap the stuffing we like. This step is the most critical. Here are some points. The filling should not be too soft. Wrap the steamed bread immediately after rolling the dough, and then wake the wrapped steamed bread for about 15 minutes, which takes longer in winter. Or visually observe that the surface of the steamed stuffed bun is smooth and the steamed stuffed bun will wake up.

Step 4: When the water is boiling, you can steam it. This step is to master the time, usually steaming for fifteen to twenty minutes. Over time, it will collapse. We can put 2.5 grams of improver in a catty of noodles, which can reduce this kind of noodle cracking problem.

You can master the above steps flexibly. I hope you can make white and big buns.

How can I make steamed buns white and big? I don't know the identity of the subject, but as a housewife, I think the simpler the better. The simpler it is, the dough, not to mention those who use old dough to make fat dough. Everyone knows that old dough tastes best. If you can't make fat noodles with old noodles, use yeast! Although aluminum-free baking powder is a legal food additive and proved to be harmless to the body, many housewives should have the same mentality as me. Can you just let it go? The steamed bread made of yeast dough is as fluffy and soft.

How to make steamed buns delicious without baking powder? The choice of flour is very important. The most suitable flour for making steamed buns should be medium gluten flour, which is usually marked on the outer packaging bag of flour. Adding proper amount of sugar to the dough can also improve the taste. Adding proper amount of lard after fermentation can make the steamed stuffed bun skin softer and fluffy. Share how the steamed stuffed bun skin is made:

Step 1: Pour 500 grams of medium gluten flour into a basin, add 5 grams of sugar to the flour and mix well. Pour 5g yeast into 250ml warm water, and after two minutes, stir with chopsticks until the yeast dissolves.

Step 2: Slowly pour the melted yeast water into the flour, stir it with chopsticks until the flour is all flocculent, knead it into smooth dough, cover it with plastic wrap and put it aside for fermentation.

Step 3: Observe that when the volume of the dough doubles, poke a hole with a little flour in the middle of the dough with your finger. If the dough around the hole does not retract, it means that the dough is ready.

Step 3: Take out the cooked dough, add 10g lard, knead the dough evenly, then arrange the dough into long strips, and cut off the evenly sized agent.

Step 4: Sprinkle some dry flour on the dough, flatten it by hand, then roll it into a dough with a thick middle and a thin edge with a rolling pin, take a proper amount of stuffing, and cover the steamed stuffed bun embryo with plastic wrap for secondary proofing.

Step 5: The steamer is heated by injecting a proper amount of clean water, and the steamed bread with large volume and light handle is placed on the steamer. After the water is boiled, the steamed bread is turned to medium heat, steamed for/kloc-0.5 to 20 minutes, turned off the heat, and steamed for three minutes, and then the steamed bread is taken out for eating.

A good steamed stuffed bun depends on the technique of kneading dough. To make dough well, you need to know the formula and have some experience and skills. Of course, the quality of steamed bread mainly depends on the yeast used and the temperature and humidity of the dough. Let's first understand the principle of dough making.

Fermentation: The process of fermentation is the process of dough expansion. Uniform gas is filled into the gluten tissue of dough, and the shape of fermented dough is maintained with the support of gluten. When cooked, it is a fat fermented food.

Fermentation: the process of yeast propagation and growth in dough, and the discharged carbon dioxide is distributed in gluten tissue. Of course, fermenting dough with yeast is the healthiest method, which belongs to biological fermentation process. Using baking powder or baking soda to ferment is to aerate dough by chemical principle. Many people will use yeast and baking powder together in order to get better fermentation effect.

Dough proportion: It is best to use medium gluten flour as steamed bread, the proportion of flour and water should be controlled at 2: 1, the proportion of yeast is 1-3%, and the proportion of sugar is 3%. It is best to melt the yeast with warm water at 40℃, and then melt the yeast with water to mix the dough.

Secondary fermentation: the production of steamed buns needs to master secondary fermentation. After the first fermentation, the dough will generally be 2-3 times the original dough volume. At this time, do not steam the steamed bread directly, but fold the dough, flush all the formed gas into the dough, and then wake it for 30 minutes. Let the dough inflate again. This process is secondary fermentation. The purpose is to make the bubbles in the dough even and delicate. Only when the bubbles in the dough are uniform will the buns made later be big and well made.

How to make steamed buns with dough, share it here. I hope you will like it.

There are many kinds of hair noodles. Usually, baking powder is the most common, and the water temperature is about 35 degrees, otherwise the yeast will be scalded to death because of the high temperature, and the yeast will not be well activated because of the low temperature. Its advantage is fast fermentation speed, but its disadvantage is that noodles are not very fragrant, which is commonly known as no noodle flavor; The second kind is old noodles, that is, the remaining noodles used to make steamed buns are called old noodles, which will be sour, so add baking soda to neutralize its sour taste when cooking. Its advantage is fragrant noodles, but its disadvantage is that the dosage of baking soda is not easy to master. Too many noodles will turn yellow, astringent and sour. Another practice in my hometown is to cook glutinous rice into rice porridge, take out glutinous rice grains, crush them, add wheat bran and distiller's grains, and let it ferment like wine. When it is fermented, use it to make dough. Its advantage is that noodles are fragrant and slightly sweet to eat, but its disadvantage is trouble. Steamed buns should be white and soft, and nothing else is needed. Just put some lard in the dough and it will become soft and white.

How to make steamed buns white and big?

Well, that's a good question. Eating steamed buns is more convenient than eating vegetables, and dolls are also comfortable to eat. I have summed up a few points, please give me your advice.

First of all, flour is the key. Be sure to make flour, and you can add baking powder when mixing flour. The amount of baking powder put in this flour has a great relationship with the amount of flour.

Secondly, the temperature is also related to the temperature of flour at that time. Low temperature directly determines the fermentation time and yeast quantity.

Third, time is the length of fermentation time. If the temperature is low, the corresponding fermentation time will be longer. If the temperature is high, the time for baking powder can be appropriately reduced.

To sum up, ha, well, seeing the dough getting bigger means that the fermentation is good. At this time, you can cut a face with a knife and observe the cross section of the incision. The more pores, the better the hair.

Ok, you're done, and the noodles are ready.

Why is the dough of steamed stuffed bun white and soft? Teach you a few tips for making thin-skinned stuffed buns.

Nowadays, many people like to eat steamed stuffed buns for breakfast, which is also an ancient traditional pasta. Although steamed stuffed bun has a long history, its position in the food industry is absolutely irreplaceable. As breakfast, it is also the best choice for people. Even when I go to work in the morning and have no time to get up and cook, I will go to the roadside snack bar to buy some steamed buns. And I always choose steamed stuffed bun, even if there are other fried dough sticks, cakes and the like, I will still choose steamed stuffed bun, after all, I am a steamed stuffed bun control! In fact, I sometimes make steamed buns for myself, but I seldom do them because I have no time at work. Once I have time, I will cook a lot, then put it in the refrigerator and take it out when I want to eat.

Today I'm going to teach you how to make some simple steamed buns, but there are also some tips. As long as you master these tricks, you can make them more delicious than those outside. First, prepare the materials, including flour, pork, celery, jiaozi powder, onion and ginger, and then prepare some seasonings, including salt and sugar, soy sauce, soy sauce, spiced powder and cooking wine. The first step is to stir the dough. We need to put the yeast powder in an empty bowl, then add a spoonful of sugar, then add warm water of about 35 degrees, and then stir it evenly with chopsticks. At this time, you need to pay attention. If it is a catty of flour, you need to add 4 to 5 grams of yeast powder. The water we add is about 250 ml, and the water temperature is about 30 to 35 degrees.

Moreover, yeast likes sweetness, so you can put a spoonful of sugar, which is beneficial to fermentation. Then we pour the melted yeast water into the flour. When we arrive, we should pay attention. Pour less each time, and then pour several times. Be sure to remember to stir while pouring and stir into dough. Next, we need to knead the dough into smooth dough by hand, then cover it with plastic wrap to wake it up. We can make stuffed buns when the dough wakes up. We wash the car to make pork paste first, then add salt, soy sauce, soy sauce, cooking wine, minced onion and ginger, and spiced powder, and then we will use chopsticks to stir in one direction and stir evenly, so that we can flavor and color the meat stuffing.

Next, we wash the vegetables, then remove the leaves and slice them, then put the cut celery and minced meat together, and add a little cooking oil and salt. At this time, we still have to stir the stuffing evenly in one direction. Then we look at our dough, and the dough will wake up to twice the size at the beginning, which is the best state. At this time, we take out the dough and knead it until the surface is smooth. Then we knead the dough into strips and cut it into small pieces of uniform size.

Next, we roll these small doses into dough, and pay attention to the edge of the dough when rolling, and the middle should be thick. Then we wrap the stuffing into buns as usual. Next, we put the wrapped buns on the steamer. We can put a layer of oiled paper or oil on the steamer, and then let him make a second proofing. The proofing process takes about 10 to 15 minutes. After that, you can start steaming steamed bread. We will open the fire until the steamed hat becomes medium fire, and then steam it for 15 minutes. Don't take it out when the back door is steaming, then stew it in the pot for five minutes and then take it out. Steamed buns will be much more delicious than those cooked outside.

If you want to make steamed bread white and big, you need to ferment it with yeast to steam it out.

Flour blending is the key.