Four skills of making dough and cakes

It's getting cold. Make something hot for your family. If you like to make cakes, you can steam steamed buns, cakes, steamed buns, steamed buns and bean buns.

Four skills of making dough and cakes

1. If the dough is fermented with yeast powder, then baking powder must be added, so that the dough will be steamed, and the amount of baking powder is half that of yeast powder.

2. It is better to add some milk when kneading dough, but the dough with milk will be softer and a little sticky than ordinary dough. It doesn't matter. When you stick your hands, put some water on your hands and rub them so that your hands won't stick to your hands.

In order to put out the fire, friends, you can put down the pot and steam it in the pot. If the distance between noodles is too close to be afraid of adhesion, you can brush a little oil where it may contact.

According to the size of the cake, the steaming time is long or short. You can turn the pot to low heat and press it by hand to judge whether it is cooked or not, and then turn it up. But don't open the pot cover many times, and don't open the pot immediately after turning off the fire, so the cakes are easy to retract. Open the lid and take it out after two or three minutes.

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With pure flour as the main ingredient, our ancestors left a splendid pasta culture such as steamed bread, steamed buns, jiaozi, wonton and noodles.

The most outstanding thing about making steamed buns is its chewiness. Medium gluten flour with high elasticity Q is the only choice, and other flours are not good. Soybean flour is ground from natural soybeans. Its function is to whiten the dough and make the steamed stuffed bun more nutritious. Add a little salad oil to the dough to make it soft and non-sticky.

The hardness of dough depends on the amount of water, which is about 40 ~ 45% of that of flour. If there is too little water, the dough will be dry and hard. If there is too much water, the dough will become wet and sticky, and flour must be added.

If you want to change some patterns, you can also use liquid vegetable juice instead of water, which will surprise you in color and taste. The fermentation time depends on the size of dough, the climate and humidity at that time, and the time is about 30 ~ 40 minutes (about 50 ~ 60 minutes in winter). You can always pay attention to the swelling degree of dough. Steamed steamed bread or steamed bread must be taken out of the steamer, otherwise it will stick to the cloth after cooling.

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