How to make hairy steamed buns with edible lye?

Question 1: How to make hairy steamed buns with edible lye First of all, to use the last steamed buns reserved for the dough hairy, the purpose is to use the yeast within these dough to grow and decompose the organic matter within the dough. The purpose is to utilize the yeast within these doughs to grow and break down the organic matter within the dough. The hairy dough is just like the noodles, but it should be slightly thinner, and if the dough is harder, you should add some water appropriately.

Second, fermentation, which is a longer process, generally based on the temperature to determine the temperature is higher, to 5 hours, when the temperature is lower, to more than ten hours. Until the hair of the noodle virtual up, than the hair of the noodle to be a lot bigger out. Or you will see some bubbles, stirred by hand, and immediately collapsed.

Third, the lye water, generally available lukewarm water to lye water, the purpose of which is to let the lye noodles quickly dissolve. If and the amount of noodles is not large, lye should be appropriate less, generally steamed 20-30 steamed bread required lye amount of about 10-20 grams, but also according to the degree of the face open, high and low temperatures and lye placed on the length of time to determine the synthesis. If the noodle is thin, you can also put the lye noodles directly into the hairy noodle. This is a key step, the final steamed buns whether alkali big or sour depends on this step.

Fourth, and noodles. According to the amount of flour used in the development of the amount of flour, into an equal or slightly more dry flour, mixed with alkaline water and noodles, and until all the noodles into a ball, and the surface of the basin is smoother until

Fifth, wake up. And the good noodles can not be immediately steamed on the pot, to be slightly placed for a period of time, this process is called wake up. Wake up the process is generally based on the temperature to determine the high and low temperatures, high temperatures, generally twenty minutes can be, if the temperature is low, you can also use hot water (not boiling water) under the basin and warm up a little. At the end of the wake-up call, the dough is soft, and when you tear the dough, the bottom is weak.

Sixth, knead the dough on the counter, to knead the dough several times, if the dough is good, the dough will break at the side wall when kneading. The dough should be smooth at the end of kneading, and when you cut it with a knife, there will be smaller round holes inside.

Finally, shape the dough and steam it in a pot over high heat. It usually takes about 25 minutes after the water boils to steam.

If you find that the lye is too big in the middle, you can use vinegar at home to blend into the dough, and then and. Flour one kilogram, lye 20 a 30 grams

Question 2: do steamed bread inside the role of putting alkali steamed buns

I grew up in the north, we steamed bread as a staple food, in our hometowns called steamed bread for buns or weekly buns or rolls and so on.

Here are the techniques I learned from my elders, I hope it will inspire and help you.

1. Wash your hands and the dough bowl.

2. Put two to three small bowls of water in the basin, more or less as needed.

3: Add yeast to the mixing bowl and mix well with your hands.

4: Use a ladle to scoop a large scoop of white flour, you can also add a little cornmeal, while pouring into the basin, while using the other hand to stir into the pasta cob.

5. Hold the edge of the basin with your hand and rub the edge of the basin with the back of your hand until there is no sticky noodle on the edge of the basin.

6. Rub your hands together until there is no sticky surface on both hands.

7. Squeeze the noodle block with the force of wrist pressure, and pour repeatedly until the block is soft and smooth.

8, cover the basin to prevent the top from drying out.

9, placed in a sunny or warm place for three or four hours to be used, and later time can do other chores. (The above is the process of pasta, pay attention to the three light: basin light, hand light, face light, 15 minutes can be done.)

10, organize the panel, flat, clean and dry, put the surface puff, that is, the bottom of the case.

11, the hair of the noodles with the basin together on the panel, pour the noodles on the case, with a hand to grab a small amount of dry noodles rubbing the inside bottom of the basin until clean, rub down the noodles and large pieces of noodles together.

12, knead the noodles into a long strip, the left hand to the right end of the block of noodles, hand four fingers and disturb the width of the standard, left hand left, chopped down a piece, in turn, left, do not hurt the hand.

13, yards of a block of noodles, this time has become the appearance of steamed bread, pay attention to cover with a cloth, placed two or three minutes.

14, in the wake of the steamed bread at the same time, you can do the organization of the pot. Such as in the pot into the right amount of cold water, cast wicker or slippery cloth, slippery cloth flat on the wicker and so on.

15, put the buns into the organized wicker, cover the pot.

16, on the fire, according to the size of the steamed buns, master time 25 minutes or 30 minutes.

17, turn off the fire, wait a little while, you can open the pot.

The steamed bread is delicious, but do the trouble. I'm afraid of hand-sticky noodles, often go to my mom's place to bring over to eat ready-made.

I'm not a pastry chef.

Steamed buns how to know cooked

Steamed buns to determine cooked have the following methods:

(1) hand pat steamed buns, elasticity that is cooked;

(2) tear a piece of steamed buns skin, such as can be uncovered skin that is cooked, otherwise uncooked;

(3) finger gently pressed steamed buns, the pit quickly recovered for cooked buns, the pit went down and not recovered, indicating that it is not cooked. The first step is to make sure that they are not cooked.

There are three key aspects to making steamed buns: First, the dough should be good, the ratio of yeast to flour should be done in accordance with the instructions, and it is best to buy a piece of flour to do a fire as yeast. Secondly, the flour should be fermented long enough. The yeast should rise for more than 2 hours. For wet yeast, it should take more than 4 hours. The third is the heat of steaming. Steaming should be done when the water is boiling. The undeveloped noodles should be steamed with cool water. Fourth, the steaming time should be well controlled. Generally more than 30 minutes. In the middle can not open the lid of the pot. Buns compete for a breath, the gas runs off not easy to make the bun mature.

Soft and fluffy buns

The key to making buns is fermentation. Yeast can make the starch of the dough undergo a chemical change to produce sugar, alcohol, acid, etc., and release carbon dioxide gas. However, if the heating method is not appropriate, such as directly on the pot, due to uneven heating, can only become hard skin inside soft "baked cake"; to get warm and fluffy buns, you must ask the high-temperature steam to help. When people kneaded the raw buns into the steamer, high-temperature steam quickly surrounded the buns, from all sides to the buns evenly heated. The carbon dioxide gas inside the steamed bread is heated and expanded, but it is not easy to come out, but only in the inside of the drill around, so it will be swollen out of many small air bubbles, so that the steamed bread and fluffy and warm. If you put some sugar in the surface, fermentation, high steam temperature, steam and fierce, you can steam the surface of the cracked "blossom" steamed bread. This kind of steamed bread, elastic, eat sweet and savory.

Steamed bread is a staple food in the north. The production process of steamed bread: flour, alkali kneading, shape and steamed on the drawer.

1, flour:

In the ordinary flour into the appropriate amount of baking powder to flour, water and well, kneaded to the hands of the non-stick to the dough in the basin to cover, so that the fermentation. The temperature is below 10 degrees Celsius, and should be placed next to the fireplace.

2, alkali kneading:

When the face swells up, tearing was honeycomb and slightly sour, then you can take out the face on the panel with the right amount of edible alkali plus kneading while adding, and so do not smell sour, tear a piece of dough on the side of the stove baked, broken, such as non-yellow, no sour smell that is suitable for the application of alkali, it is necessary to make the shape. If it is yellow, it is too much alkali, can be put for a while, and then a hair, then ...... >>

Question 3: How to use cooking soda to make buns? The first step: cultivate yeast take 37-39C warm water (try with your hand, a little bit of the temperature of the child's breath is good), put a spoonful of sugar, put a teaspoon of

Around the yeast mix well, if your oven has the function of the dough, put it in for about 15 minutes, you will find that the surface of the water began to have bubbles. This means that the yeast has come to life. Use this water and noodles; Step 2: and noodles to take the flour, put a relatively large container, my experience is that non-stick pan is particularly good, the volume ratio of flour and water is 1:3. Put the yeast water into it, get a chopstick to stir until there is no sludge, and then put it on a relatively low (about 1 meter high) tables or platforms, knead underhand. The trick is to use all 100 pounds of your body weight so that the dough comes out al dente. Knead until the batter sticks back to your hands, the pot is clean, and the surface of the dough is moist but not sticky, referred to as your hands, the pot, and the dough, and the dough feels very elastic, which means it's ready. Cover the container - if you use a non-stick pan, your lid will come in handy. Put it in a warm place to ferment, about 2-3 hours the volume should be doubled, then you can make buns Step 3: Make buns. This step you look after yourself, I guess you can always do it; Step 4: Steam buns. Steamed buns do, yards to the steamer, first put a while to let them ferment again, about 30 minutes. The fermented buns should make an empty sound when you pat them with your hand. At this point, put the steamer on high heat - do not forget to put enough water, if your steamer is a flat top or metal top, it is best to put a piece of towel or something on top to keep warm, so as to prevent the condensation of water vapor in the top of the inner wall of the pot dripping onto the steamed buns, the buns will be dead. After opening the pot and then steamed for 20 minutes should be cooked. Microwave the noodles as follows: 1. a bowl of water with a little sugar and a little salt 2. microwave heating to 30 ~ 40 degrees (about a minute) 3. put a flat tablespoon of active dry yeast (supermarkets sell) 4. mix well to dissolve the yeast (look a little like puree soup) 5. with the "puree soup" and the noodles, until the feel of the hand comfortable. 6. put in a warm place for 30 ~ 40 minutes, and the noodles should be ready. 6. Place the dough in a warm place at 30~40 degrees Celsius (not more than 70 degrees Celsius, otherwise the live yeast will turn into dead yeast) 7. Wait for 15~20 minutes. After the dough has risen, press a hole with your finger without bouncing. 8. Add a little dry flour to adjust the feel of the dough. 9. Shape the dough into the shape you want. If the dough continues to rise too quickly during that process, consider placing it in a cool place, such as a window opening. Yeast stops growing at low temperatures, but does not die. 9.5 If you feel that the dough is not rising satisfactorily, you can wait a few moments after the process has been shaped to allow the yeast to continue to grow. Quick Rising Method What if you want to eat buns and have not risen the dough yet? There is a way you can try: add 50 ml of vinegar and 350 ml of warm water to 500 grams of flour, mix the flour and molasses for 10 minutes, then add 5 grams of baking soda or lye, and knead vigorously until there is no sour taste, and the steamed buns will be soft and fluffy as usual. ┆ ┆ ┆ ┆ Questioner's comment on the answer: Thanks to Rose's wonderful answer Other Answers Answer: jxyaokaifeng Level: Scholar May 30, 21:38 How to do when the noodles are not well developed on the undeveloped dough to dig a pit, add some white wine and then and a little bit, can be shaped on the drawer; in the undeveloped dough to add a little bit of baking soda or soda flakes, and then can be kneaded well; such as the day is cold to develop a good noodle, the noodles in the face of the put a little bit of If it is cold, put a little sugar in the dough, not only rise fast, and steamed bread is delicious. The dough fermentation, general housewives will do, but the face "hair" phenomenon are often encountered, what is the magic method? There are several methods of fermentation, each with its own characteristics, which should be determined according to the variety of pasta made. The common way to make pasta at home is to use the old fermentation method, i.e., to use a piece of old fermented noodles (also known as "old fat", "noodle head", "lead", etc.) and flour mixed together to form a dough at a certain temperature, depending on the dough, the dough will not be able to rise. Under certain temperature conditions, depending on the dough is full of many and dense holes, the volume of expansion, the fermented noodles will be successful. The following three points of operation should be mastered. 1. To control the temperature of the fermentation, break the old fertilizer into several small pieces and add water to mix with the flour, use cold water in summer, spring and autumn with about 40C warm water, and in winter, use 60-70cC hot water to adjust the dough, cover with a damp cloth, and place in a warm place for its fermentation. If there is little old fertilizer, you can use warm water and fertilizer to make a thick paste, and then mix it with more flour to make a dough for fermentation after the paste foams. The best temperature for the dough to rise is 27 ~ 30C, as long as you can maintain this condition, the dough can be fermented successfully in 2 ~ 3 hours. 2. To master the degree of fermentation, such as the dough is not well developed, made of pasta texture plate, gray color, eat sticky teeth; such as the dough hair too much, made of pasta surface is easy ...... >>

Question 4: How to steam buns with flour alkali 1 floor

How to make good buns, there is a lot of learning here. -

When making steamed buns, if you knead a small piece of lard in the flour, steamed buns are not only white, fluffy, and flavorful. -

Steaming steamed buns mixed with a little orange peel silk, can make the steamed buns increase the fragrance. -

Steaming steamed buns put more alkali yellow, such as in the original steamer water with vinegar 2 to 3 tablespoons, and then steamed for 10 to 15 minutes can become white. -

Steamed buns of the surface must be kneaded evenly, put the right amount of baking powder, and so it hair after the shape, the shape can not be immediately into the pot steam, but also to let him wake up about half an hour before steaming. -

What are the tips for steaming good steamed buns? -

(1) steamed buns, if the face seems to be hair non-development, you can dig a small pit in the middle of the dough, pour into two small cups of white wine, stop 10 minutes, the face on the hair open. -

(2) hair flour if there is no yeast, can be replaced by honey, every 500 grams of flour with 15-20 grams of honey. After the dough is kneaded soft, cover with a damp cloth for 4-6 hours to launch. The steamed buns steamed with honey are fluffy and fragrant, and sweet in the mouth. -

(3) In winter, the indoor temperature is low, and it takes a long time to make the noodles, if you put some sugar in the noodles during fermentation, you can shorten the time of making the noodles. -

(4) In the fermented dough, people often need to put the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate. -

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed buns in the water add vinegar 100-160 grams, the steamed buns have been steamed and then put into the pot to steam for 10-15 minutes, the buns can be white, and no alkali flavor. -

(6) steamed buns, put a little salt water in the flour, can promote fermentation, steamed buns and white and declared -

How to steam steamed buns both fluffy and sinewy? -

Tips are as follows: -

1, summer and cold water and noodles, winter and warm water and noodles, winter and noodles, noodles should be 1 ~ 2 hours earlier than the summer. The water should be added cautiously when mixing. -

2, and the dough should be rubbed a few times, to promote the starch and protein in the flour to fully absorb the water, the table into the gluten genuinely good. And good dough to maintain a certain temperature to 30 ℃ is appropriate. -

3, when the face has risen, to master the degree of fermentation. If you see the dough has been honeycomb, there are many small also, that has been fermented. The larger the eye of the honeycomb-shaped body of the dough, the older the fermentation, or even to send over the top. -

4, steamed bread on the cage before steaming, after molasses. Winter molasses about 15 to 20 he clock, summer is shorter. Buns on the cage, the pot of water must be wide open, 10 minutes to see the atmosphere. -

5, the cage drawer and the mouth of the pot can not leak, there are leaks must be plugged with a wet cloth. Steaming with aluminum pot lid to cover tightly. -

6, steamed buns, the pot must be heated with cold water, gradually warming up, so that the buns billet evenly heated. Do not try to fast at the beginning of the hot water or boiling water steamed buns, because this steamed buns are easy to pinch. -

How to use Angie's yeast? -

1, according to the instructions of the dosage, winter can be a little more. -

2. Put the yeast in a bowl, add a small spoon of sugar and melt it with warm water. Pour into the flour and knead well, the face is slightly soft. Covered with a damp cloth and put in a warm place to rest. Waiting for the volume to become large, there are a lot of small bubbles in the face when you can do it. -

3, do a good job after the buns covered with a dry towel, let stand for 20 minutes. -

4, water boiling into the steamer, high heat steaming 15 minutes - 20 minutes. -

Steaming buns with boiling water or cold water? -

Special attention is on the pot to open the steam this process, be sure to medium heat, the pot to use cold water, do not say that the words do not predict. If the water is boiled on high heat as usual, the dough will be dead. The practice of boiling water on high heat only applies to the fermentation of noodles with fertilizer -

2 floor

Steaming steamed buns do not use hot water -

Many people love to use hot water or boiling water to steam steamed buns, thinking that this open fast. In fact, this is not scientific. Because the cold steamed buns suddenly encountered heat, the surface bonding, easy to make the steamed buns sandwich. -

The correct method should be in the pot ...... >>

Question 5: Do I still need to put alkali when I use Angie's yeast to make flour and steam the buns? Angie's yeast accounted for 1% of the weight of the flour, add half the weight of the flour 30 degrees of water to dissolve the yeast, into the flour kneaded into a ball, the dough should be kneaded through, shaped, 30-35 degrees of hair 1-2 hours, steaming for 20 minutes, 5 minutes after the opening of the lid, white fat fragrant steamed bread ah. With yeast hair, do not need to add alkali.

Question 6: How to use the flour alkali flour? Handmade lye bread

Ingredients: 200 grams of flour, 5 grams of lye, the right amount of water

Accessories: 1500 grams of flour, 11.5 grams of lye, the right amount of water

Steps:

1, the first production of leavening, 200 grams of flour and lye mix, pour the right amount of warm water and mix into a softer dough, put at room temperature or refrigerated for at least a day! In winter, when it is cold, it is best to keep the live flour paste in a warm place, and in summer, you need to put it in the refrigerator!

2, after the fermentation of the fermented noodles, pour into the appropriate amount of warm water to rest for a while, and then pour off the fermented noodles of the acidic water. Then pour in the right amount of warm water, feel not hot on it, too hot fermented noodles are scalded to death! The lye is not put, first pour into the flour mix, knead into a slightly softer dough! Do not be too hard, too hard to do out of the steamed bread is not fluffy!

3, fermentation to the original 2 ? times the size of the original can be, my finished dough 5 pounds, afraid of mistakes, specifically with a baking scale weighing! My dough is made at night, get up in the morning to steam, the amount of lye is just right. If it is the daytime hair of the noodles, the amount of lye moderately reduced, must be reduced a little bit haha! The simplest storage is in fact the feeling, lye with the right dough is very fluffy, but also not sticky, the dough is full of uniform honeycomb mesh pores can also be! If you are still not sure, take a little bit of dough, a little smaller than your thumb, put it in the center of the gas stove, turn on the small fire, wait for it to expand up and turn off the fire, break it open and see if it is very dense and white, if there is a big big air holes, the lye flour is not enough! If a little yellow, do not make first, placed in slack for a while, let the lye evaporate for a while, and then see if it is appropriate!

4, fermentation to the original 2 ? times the size of the original can be, my finished dough 5 pounds, for fear of mistakes, specifically with a baking scale! My dough is made at night, get up in the morning to steam, the amount of lye is just right. If it is the daytime hair of the noodles, the amount of lye moderately reduced, must be reduced a little bit haha! The simplest thing is actually the feeling, lye with the right dough is very fluffy, but not sticky, the dough is full of uniform honeycomb mesh air holes can also be! If you are still not sure, take a little bit of dough, a little smaller than your thumb, put it in the center of the gas stove, turn on the low heat, wait for it to expand up and turn off the fire, break it open and see if it is very dense and white, if there are very large air holes, the lye flour is not enough! If a little yellow, do not make first, placed in slack for a while, let the lye evaporate for a while, and then see if it is appropriate!

5, kneaded dough, made into steamed bread embryo, relax for a while, the dough will be more fluffy relax for a while. Water boiled into the pot to steam for 35 minutes on it!

Question 7: steamed buns with lye or baking soda is good First of all, you need to recognize a concept. That is, the dough only in the production of a large number of yeast, and continue to reproduce, in the growth of the same time, the release of water, heat, and a small amount of oxygen and a large amount of carbon dioxide gas, due to the dough has a tendon, resulting in the toughness of the dough, will release the material wrapped in the dough tissues, so as to make the dough to form porous holes. At this point, the dough is called leavened.

Between the above arguments, the dough, whether it is naturally fermented or artificially fermented, the conditions must be in the action of yeast to complete.

And baking soda, lye belongs to the chemical food additive raw materials, itself is not active, can not talk about the role of fermentation, baking soda can be mentioned in the role of puffing, but does not apply to the hair of the noodles. Lye itself does not have a puffing effect, only in contact with acidic substances will produce a neutralization reaction, producing a large number of carbon dioxide bubbles, to achieve puffing effect. That is to say, lye can not ferment the dough, but also hinder the fermentation of dough, steamed buns hit the lye only in the dough after fermentation, produce a sour taste can be used. Only with the fermentation of the old noodles need to be fermented in order to neutralize the sour taste and add such as soda, add the amount of more difficult to grasp, less sour taste, more buns yellow, not fluffy, a little bit of bitterness; baking soda is generally not used. Now are using dry yeast (for example, "Angie's yeast"), the face after the hair is good without adding alkali. If you don't use baking soda, you can get the same foam (CO2) with just soda ash, and you can get the same foam (CO2) with dry yeast without soda ash.

Problem 8: Steamed buns: when to put the alkali with yeast and some noodles (to the amount you want to prevail), and then placed in a warmer place to wait for the fermentation, and so on the surface of the basin of the noodles up a lot of air holes when it can be (you can use your hand in the surface of the digging down to test it), and then put the alkali noodles.

In the traditional fertilizer flour used to neutralize excess acidity, this process is called "to put alkali". The amount of alkali should be appropriate, too little is called "alkali small", the face is dead and sour, too much is called "alkali big", the bloom and yellow color. The active yeast is basically not neutralized with alkali

Question 9: Do I need to put alkali to make buns with yeast? Active dry yeast and noodles, within a day will not produce stray bacteria, made the buns will not be sour. So there is no need to put alkali. If you put a little bit less, it is certainly OK. If you use the traditional old flour fertilizer and noodles, you must put alkali, because it is easy to produce bacteria, if you do not put alkali to let it acid and alkali neutralization, then certainly the buns are sour.

Baking soda and alkali are different, in the hair of the noodles can not be replaced. (If you are deep-frying oil Gong, you can use baking soda instead, and the result is not bad.)

Question 10: steamed buns: when to put alkali? Is it to be put in the time to put the flour used to send the flour or after the flour to steam steamed buns and put in the time to put the flour? After the flour and the noodles and put, put after the face to knead well to the alkali Knead evenly, otherwise out of the steamed bread a piece of yellow a piece of yellow, and the face kneaded and cut into buns to wake up for a while, and then to the performance of the steamed buns so that steamed out of the good