How long does it take to steam steamed bread with old noodles?

1, the head is usually steamed bread cooked in the pot for 20 minutes. In addition, buns come in different sizes and at different times. It takes a long time to grow bigger; Generally, the size is about 3-4 cm in diameter, and it takes about 10 minutes after boiling. You have to master it yourself to see if the steamed bread is cooked. You can pick it up, turn it over and press it by hand (the position of the drawer). If it bounces, it's ripe. If there is a pit, it means there is a lack of fire.

2. Head retraction is generally due to three reasons: First, the face is not well developed. The second is to make the alkali smaller. The third reason and the most common problem is that the lid is too tight for steam to escape. When the fire is big, love will have such problems! As long as you don't cover the lid too tightly when the fire is big and leave a gap for steam to flow out, it won't shrink into a dead steamed bun.

3. When making steamed bread, you must fully wake it up, usually for 10- 15 minutes, and then steam it in the pot.

There is a small transparent place on the head because it was drenched by the steam water on the pot cover. As long as the lid is opened immediately after steaming the steamed bread, this will not happen.

5. Wake the cooked steamed bread on the chopping board 10- 15 minutes, and then let the water out of the drawer.

6. If the cooked steamed bread has a short proofing time on the chopping board, it should be put on the drawer without boiling (the process of boiling water is also equivalent to proofing the noodles).

The trick of 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, and the steamed bread is white and fragrant.

How to judge whether steamed bread is ripe or not

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.

Method for steaming steamed bread

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1. Add flour and water to the fermented noodles (old noodles) to make dough, and put it in a pot or fermentation box for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles);

2. Take out the fermented dough, add alkali (homemade steamed bread generally does not add alkali, which will have a taste and destroy the original flavor of steamed bread) and white sugar (white sugar can be added according to your favorite taste, and northerners generally don't put sugar, only the south will appear), knead thoroughly, then knead it into strips, pull it up, put it on a steamer, and sprinkle with green and red silk. Steamed bread in the north is generally flat-bottomed dome steamed bread after long noodles are pulled into liquid medicine. Then put it on a steamer and steam it.

(Note: I don't quite agree with the second article that homemade steamed bread generally doesn't add alkali. Fermented dough is generally sour and can be neutralized by adding alkali. In addition, alkali can decompose carbon dioxide at high temperature, making steamed bread softer. The alkali mentioned here is edible alkali, which is different from soda ash used in industry. )