How to make steamed bread is the easiest.

1\ Mix flour and baking powder evenly,

2\ Dissolve yeast with a small amount of water and two or three grains of sugar. The term is activated yeast, but not too much sugar, otherwise the yeast will die due to osmosis.

3\ Other water-soluble sugars. The water temperature should not be too low, just about 30 degrees.

Mix 4 ~+0 and 2, add 3 and knead into dough, preferably with a blender. If you use your hands, you will be very tired. Try to spread the flour gluten completely.

5\ Let the dough stand 10 minute, and shape.

6\ Wake-up time is about 60 minutes, and it should be carried out in the wake-up box if possible, that is, the humidity is 75% and the temperature is about 37. It is best not to let the surface dry.

Steam after boiling 15 minutes.

Hair surface:

Ingredients: flour, 2 cups of active dry yeast (1 spoon of blue milk +0 cups of blue sugar +0 spoon.

Making:

1. Kneading: Warm milk heated to about 30 degrees in the microwave oven, dissolved with sugar, and then added with dry yeast. After standing at room temperature for 10 minute, mix with flour evenly to form dough with moderate hardness (a small amount of flour or milk can be added as appropriate) to achieve "three lights" (that is, hand light and flour).

2. Fermentation: put the dough into the pot, cover it, and keep the temperature at about 30℃ for 2~3 hours. When the head of the face is 2~3 times the original size, it means that the dough is ready.

3. Forming: Knead the dough again before use. After making steamed bread, steamed buns and other finished products, it should be put on hold for 15~20 minutes, which is called proofing and steaming.

4. Steaming: Boil the water and steam for 12~ 15 minutes. Let the finished product cool for about 5 minutes after the flameout, then open the lid and take out the finished product.

note:

1. The first step of "kneading dough" is not simply mixing and stirring all the materials, but mainly kneading dough as much as possible. The main function and purpose of dough mixing is to make protein in flour fully absorb water, form gluten, prevent the loss of carbon dioxide produced during fermentation, and make dough loose and porous. Therefore, kneading dough is very important and must not be sloppy. Be sure to wipe it thoroughly.

2. The optimal temperature of the hair surface. The optimum breeding temperature of yeast is 30~40℃. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, yeast will be burned to death. Therefore, the optimum temperature of dough is about 30 degrees Celsius. At this temperature, the dough can be fermented successfully within 2~3 hours. In order to reach this temperature, the dough can be put into the oven in winter, but it does not need to be heated.

When steaming steamed bread, people are used to boiling the water in the pot before putting steamed bread. In this way, the steamed bread is heated violently, and the outside is heated first, which is easy to pinch the steamed bread. My practice is to put the steamed bread on the drawer, let it stand for 20 minutes, and then steam it with fire to let the temperature rise slowly, which not only makes the steamed bread evenly heated and easy to steam, but also makes up for the lack of dough fermentation. After steaming, don't suddenly open the lid as soon as you turn off the fire because you want to see the effect earlier, or you will see that the white fat steamed bread that you have finally made suddenly shrinks and the skin is wrinkled.

4, the dough is very fat, but the steamed bread is not white and not big, and there are bubbles on the surface like dead noodles. This is because the dough is overcooked and the yeast has no stamina. You can knead some flour before the dough is formed.

5. When the steamed bread is put into the steamer, the steamer cloth should be wet, and the steamed bread and the steamer cloth stick together. This is because the steamer cloth is too dry.

Description:

1, using dry yeast to make dough without alkali neutralization. In the past, the common method of making pasta at home was to mix flour with old yeast, that is, to mix an old yeast (also called "old fat", "dough head" and "starter") with flour and ferment it. Using old yeast to make dough is often easy to mix with miscellaneous bacteria. Dough tends to turn sour after being triggered, so it needs to be neutralized with alkali. If you don't eat pasta often, old yeast is not easy to preserve. Now, the dry yeast produced by the factory is used for fermentation. Because the dry yeast is made of pure culture bacteria, unlike the flour fertilizer mixed with a large number of lactic acid bacteria and acetic acid bacteria, there will be no microbial acidification process, and the dough will not be sour after it is initiated, and it does not need to be neutralized with alkali. However, if the dough is fermented for a long time, some bacteria contaminated on the surface of flour, water and pots will grow faster than yeast, and the dough will still turn sour. Practice has proved that fresh yeast will not turn sour for at least four hours, especially when the temperature does not exceed 30℃, which is beneficial to the reproduction of yeast, but not to the reproduction of bacteria.

2. Domestic households use water to make pasta, and only high-grade western-style cakes use milk to make pasta. I think this is because domestic milk used to be expensive. In the United States, the price of milk is similar to that of water, and yeast does not have to consider losing weight. Drinking more milk and sugar is helpful to its reproduction and growth.