Excuse me, who can make steamed bread? What is it?

13 illustration of steamed bread, flower rolls and steamed bread

1, wash hands and wash basins.

2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed.

3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.

4. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into the basin, and stir it into spikes with the other hand.

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

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

7. Squeeze the dough with the force of pressing the wrist with both hands and turn it over repeatedly until the dough becomes soft and smooth.

8. Cover the basin to prevent the surface from drying out.

9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )

10. Arrange the panels, level them, dry them, and put them on the surface, which is the bottom of the box.

1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles with your hands to the bottom of the basin, and put the rubbed noodles together with the big ones.

12. Knead the dough into strips, and put the dough on the head on the right with the left hand, depending on the width of the four fingers of the hand. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand.

13, the dough is wrapped in pieces, and now it looks like steamed bread. Pay attention to cover it with cloth and leave it for two or three minutes.

14, while waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in reeds or cloth strips, and put the cloth strips evenly on the reeds.

15. Put the steamed bread on the arranged reeds and cover the pot.

16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes.

17, turn off the fire, wait a little while, and the pot can be boiled.

Steamed bread is delicious, but it is very troublesome to make. I'm afraid my hands will stick to my face, so I often go to my mother's house to get ready-made food.

I am not a pastry chef.

How do you know how to make steamed bread?

There are several ways to judge raw steamed bread and cooked steamed bread:

(1) pat the steamed bread by hand, and it will be cooked if it is elastic;

(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;

(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.

There are three key links in making steamed bread: first, noodles should be blended, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of cooked noodles as yeast. Second, make dough for a long time. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and flour should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Raw noodles should be steamed in cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Don't open the lid in the middle. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away.

Xuansongde mantou

The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is improper, such as uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get Xuansong's steamed bread, you must turn to high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracks on the surface. Such steamed bread is elastic and tastes sweet and delicious.

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Tips for steaming steamed bread

(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed.

(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell.

(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation. Steamed bread is white.

How do you know how to make steamed buns? There are several ways to judge whether steamed bread is ripe or not:

(1) pat the steamed bread by hand, and it will be cooked if it is elastic;

(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;

(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed. Milk steamed bread is exquisite and white, fluffy and layered, and soft.

Raw materials: 250g of refined powder, 25g of sugar and 2 active dry yeasts. 5g, fresh milk100g and water 50g.

Method:

1. Add 50g of warm water into the yeast, stir it evenly, and let it stand for use;

2. Sieve the flour, put it in a large bowl, add sugar, fresh milk, yeast and water to make dough, cover it with a wet cloth, and let it stand at a temperature of about 30 degrees for half an hour;

3. Knead the dough evenly, then roll it repeatedly for three or four times with a rolling pin, and finally roll it into a rectangle with a length of 30 cm and a width of 20 cm, roll it into a round roll with a diameter of about 3 cm, cut it into miniature steamed buns, put it in a steamer, keep the temperature at about 30 degrees and let it stand for half an hour;

The volume of raw steamed bread is expanded to the original 1. Five times can be steamed on high fire.

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There's another way.

Materials]: flour1000g, angel yeast10g, sugar 80g, salt 4g, milk 430g, sodium cyclamate1.5g.

[Method]:

(1) Stir all the above dry ingredients evenly, add milk and stir slowly.

(2) Stir the dough at a medium speed, stop and take it out, and press the dough 10- 15 times.

(3) Roll up the pressed dough sheet, then cut it with a knife according to the corresponding weight, put it in a steamer, wake it for half an hour, and steam it for 15 minutes.

(4) Steamed bread milk has rich fragrance, good taste and moderate sweetness.

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The practice of ordinary milk steamed bread

If it is made by simply adding milk.

Except for better taste and texture, there is no milk fragrance.

The reason is that the milk ester content in the general market is insufficient, even for freshly squeezed milk.

So to make a good milk steamed bread, you need to add quite a lot of accessories.

There are condensed milk powder, milk essence, butter and milk in it, but remember not to add sodium cyclamate, which will spoil the taste.

After doing this, it is possible to have a finished product with taste and milk fragrance.

Steamed bun practice daquan

China people like to eat stuffed food, from which countless delicacies such as jiaozi, steamed buns, pies, vegetable balls and spring rolls are derived.

Squeezing vegetable juice will lose vitamins.

No matter steamed stuffed bun or jiaozi, there are only a few common fillings, among which the animal sources are pigs, cattle, mutton, eggs and shrimp; Plant sources include leek, Chinese cabbage, celery, fennel and carrot. These raw materials themselves have high nutritional value, and mutual collocation is also conducive to nutritional balance. But in reality, in order to make the stuffing fragrant and delicious, producers always put more meat stuffing and less vegetables to avoid giving people the feeling of being too "firewood". At the same time, when making vegetable raw materials, it is traditionally necessary to squeeze out vegetable juice, which will cause serious loss of soluble vitamins, potassium and other nutrients.

According to the principle of dietary acid-base balance, "acidic" meat and eggs and refined white flour should be balanced with "alkaline" vegetable raw materials. For example, when making stuffing, one portion of meat and three portions of raw vegetables can be matched reasonably without squeezing juice.

Kelp fungus is the best filling.

In order to make the stuffing soft and juicy, fat, animal oil and vegetable cream are often added to the stuffing. The meat used for stuffing is only 7 minutes thin at most, and the fat content usually exceeds 40%. Even the stuffing made of low-fat fish and shrimp should be added with animal fat to improve the taste. This will bring a lot of saturated fat and calories, which is not conducive to the health of consumers.

In order to achieve a true nutritional balance of stuffing food, we must first start with raw materials, reduce the intake of fat and animal oil, and increase the intake of vegetables.

Meat stuffing should be matched with vegetables rich in dietary fiber and minerals as much as possible, and some foods rich in soluble fiber can be added, such as mushrooms such as mushrooms, auricularia auricula and tremella, as well as algae such as kelp and Undaria pinnatifida. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipid after eating meat stuffing. Bamboo shoots and dried vegetables can also absorb fat. You can also stuff all kinds of bean products and fish instead of some meat, which is beneficial to reduce the fat content. At the same time, we should also pay attention to the fact that high-fat vegetables should not be eaten when eating these stuffed foods, and they should be accompanied by refreshing cold vegetables.

Vermicelli is not the main filling.

In contrast, vegetarian stuffing based on eggs and vegetables is healthier, in which the oil comes from vegetable oil and the proportion of vegetables is relatively large. Because there is more phosphorus in eggs, this kind of stuffing should be matched with green leafy vegetables rich in calcium, potassium and magnesium, as well as raw materials such as shrimp skin and laver to promote acid-base balance. However, pure starch raw materials such as vermicelli have low nutritional value and are not suitable as the main raw materials for stuffing.

In terms of cooking methods, fillings with more vegetables and less meat have high water content and are easy to "scatter". When cooked, they will lose a lot of nutrients and taste worse. Consider frying and steaming. Filled foods with more meat are suitable for cooking, and cooking methods such as frying and frying should be used as little as possible to avoid increasing excess fat.

A box of healthy dumpling stuffing

500 grams of green vegetables, 240 grams of pork shoulder stuffing (10% is fat meat), 0/00g of shrimp 1 egg, 0/7g of shrimp skin170g of fresh mushrooms170g of mushrooms and 22g of shallots. 700 grams of flour A small amount of water in vegetables can be absorbed by dried mushrooms and shrimp skins.

Dough strength and moderate fermentation are two important keys to making steamed bread;

-Use warm water and flour (40℃). Tap water contains bacteriostatic agent, which will inhibit yeast fermentation and should be boiled and cooled. Because microwaves can kill bacteria, please don't heat water containing yeast in the microwave oven.

-steamed buns taken out of the refrigerator can't be eaten directly, but can be fried and blended.

-Steamed buns should not be too wet, otherwise it will affect the fermentation of steamed buns and form a dead surface at the bottom.

-Grease the bottom of steamed bread or steamed stuffed bun to prevent it from sticking to the bottom.

-Steamed steamed buns should be caged in cold water (or warm water) with moderate firepower. Don't open the lid immediately after turning off the fire, let it solidify for five minutes before taking out the pot. If the steaming fire is too urgent, the center of the steamed bread can't be heated and expanded, and the gluten on the outer skin has been overheated and condensed, which is easy to cause the phenomenon that the steamed bread is uncovered and retracted.

-Use commercially available fresh yeast (such as plasticine, soft powder mud, sour taste), and be careful of invalidation, and pay attention to refrigeration (1-5℃).

-Use medium gluten flour to make steamed bread and steamed buns, with protein content of 9- 1 1%. Avoid using low-gluten flour such as cake powder and corn flour.

Fermentation heat preservation method:

The optimum growth temperature of yeast is 28-30℃, and at 40℃, yeast cells begin to be inhibited and destroyed.

-Use a professional thermostat alarm box.

-You can put the dough container on the refrigerator, near the radiator and heater.

-Dough fermentation containers can be wrapped in blankets or electric blankets.

-You can put the dough in a warm water steamer. If the temperature drops too fast in winter, you can heat it with fire (20 seconds).

-After the oven is preheated to 40℃, turn on the light to keep warm.

-When the oven is heated, turn off the fire and open the door. When the temperature drops to near body temperature, add the dough.

-or put the dough in the oven or incubator, and then put a large pot of boiling water.

-You can float the fermentation container in a warm water tank and cover the tank with flat glass.

Answer: Magic Chocolate-Senior Magician Level 6 12-28 23:35

Method of making steamed stuffed bun: Material 1: flour (4LB), sugar (1/4OZ), baking powder (1/4OZ) (instant yeast).

Production method: saccharify baking powder with warm water and mix flour (remember not to mix flour with cold water).

Pasting process: put the dough in a cool place at 90 degrees for 2 hours (remember to cover it, hee hee)

I live in FL, and the outdoor temperature is very suitable for making noodles. If the outdoor temperature is too low, you can put the mixed noodles in the oven 170 degrees, 1 hour.

Fermentation result: The fermented noodles will swell to three times the original volume. You can see that the surface of the noodles is covered with neat beehives by hand, which is successful.

Material 2: minced meat, chopped green onion, ginger, yellow wine, salt, soy sauce sesame oil, pepper and monosodium glutamate.

Production method: add yellow wine, salt and soy sauce to the meat stuffing, mix well, add water and stir, and then add ginger, sesame oil and pepper.

When using, add chopped green onion and stir (if you want to add vegetables, kill them with salt and squeeze them dry, and then wrap them when you want to use them.

Mix in the meat. If you put the vegetables into the meat too early, they will come out of the water.)

The process of wrapping: knead the dough until it is bigger than the dough that has just been made and has not yet been raised.

Then make a steamed stuffed bun skin as big as jiaozi, rub it into a circle with your right hand and wrap it up.

Cover the wrapped buns with cloth or paper and continue to send them for 20 minutes.

Put it in a steamer and steam it with boiling water for 20 minutes. After turning off the fire, wait for the steamed bread to cool before taking it out (don't open the lid immediately after turning off the fire,

Otherwise, the steamed stuffed bun will soon be flat and ugly. _)

Flower rolls: 500 grams of flour, 230 grams of warm water (according to the specific increase or decrease of flour), 5 grams of yeast, 8 grams of baking powder, 30 grams of sugar powder.

Exercise:

1. Put the flour, baking powder and sugar powder into the bread maker, stir the yeast with warm water and pour it into the bread maker;

2. Turn the bread machine to the sweet bread program (leave the rest to the bread machine, the advantage of this thing is that you don't have to knead the dough so sour yourself, hehe, thank you for inventing) to complete the whole dough kneading fermentation process;

3. Take out the fermented dough, exhaust it with a rolling pin, knead it slightly, roll it into a thin sheet about 0.2-0.3 cm thick, spread a layer of oil on it, and then evenly sprinkle chopped green onion, pepper and appropriate amount of salt;

4. Roll the dough embryo into strips and divide it equally;

5. Put them together, press them from the middle with chopsticks, then put them in a cold water drawer for secondary fermentation for about 10 minutes, and then steam them for about 20 minutes.