Detailed steps of steamed bread and flour mixing

The detailed steps of making steamed stuffed buns and noodles are as follows:

1. Put a tablespoon of baking powder (sold in the supermarket) into half a bowl of warm water and stir well until it looks like "mud soup".

2. Mix the noodles with the above "mud soup" until you feel comfortable. (The degree of kneading dough is the "three-light policy", that is, face light, hand light and basin light. )

3. Ferment in a warm place. After a while, you can grab a piece of dough and look at it. If there are many holes in the dough, it means it is ready.

The detailed video is as follows: Baidu experience-the dough mixing method of authentic steamed bread

Extended data:

Matters needing attention in dough making:

1, dough, adding some sugar, can shorten the fermentation time; If you add a little salt water or beer (half beer and half water), the steamed bread will be particularly soft.

2. The optimum temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, the temperature of dough water can be adjusted appropriately according to climate change.

Changzhou steamed buns

The modern form of steamed buns originated from Changzhou House in Daoguang period of Qing Dynasty (refer to Changzhou Local Records). In ancient times, there were thousands of flowers, and in modern times, there were welcoming Guangxi. Today, everyone in Changzhou knows that eating steamed stuffed buns should be "welcome to Guangxi" (welcome to Guangxi steamed stuffed buns).

Guiying Teahouse was established in 19 1 1. It is well-known for its good management and quality, and is deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, crab fragrance, fat but not greasy, juicy and fresh meat".

Supplemented with balsamic vinegar and tender ginger, it has a better flavor and is a must in Changzhou. 1985 was rated as the city's high-quality product, which was listed in Jiangsu Snack Menu, and 1990 was listed as one of the top ten famous spots by Changzhou Municipal People's Government.

Crab steamed stuffed bun is a traditional seasonal snack in Changzhou, which is available every year around the Mid-Autumn Festival when osmanthus flowers are in full bloom. Crab steamed buns, originally called crab steamed buns. Steamed buns were called "steamed buns" in ancient times, and Changzhou people also called them.

Steamed buns are divided into three types: attached number, inlaid pair and crab. "Whatever you like" means no crab oil, and "fried" means a cage of six steamed buns with only crab oil, and the other six with only no crab oil. "Add crab" means adding all crab oil.

A cage of steamed buns is also called a guest, so old Changzhou people often eat steamed buns like this: "two guests in a group." Or: "Ten guests with crabs, I want to take them to Shanghai." Old diners usually just order "collocation", and old diners think:

Only by eating crab buns, a crab and a flower can we fully appreciate the delicacy of crabs. If you always eat crab buns, the taste will be a bit dull, and you will not feel the umami flavor of crabs more and more. That's why the established name "anti-theft" came into being.

Baidu encyclopedia: steamed stuffed bun