How can we make steamed bread big and white?

The secret of making steamed bread: how to make white, loose, fragrant and big steamed bread

There is also a lot of knowledge about how to make steamed bread well.

1, adding a little orange peel when steaming steamed bread can make steamed bread more fragrant.

2. Too much alkali is used to steam steamed bread, such as adding 2 ~ 3 tablespoons vinegar to the original boiler water and steaming for 10 ~ 15 minutes.

Turn white.

3. Steamed steamed bread must be kneaded evenly and added with appropriate baking powder. After you make it, you have to finalize the design.

After that, you can't steam in the pot immediately, but let him "wake up" for about half an hour before steaming.

What's 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, pour two small cups of white wine, and stop for 10 minute, and the dough will be deformed.

2. If there is no yeast in the dough, 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, you can shorten the time of making dough.

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 smells bad, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in the pot for 10- 15 minutes, and 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 announced.

How can steamed bread be soft and strong? The trick is as follows:

1. Mix flour with cold water in summer and warm water in winter. It is 1 ~ 2 hours earlier in winter than in summer. Be careful when adding water to the dough.

2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate.

3, when the noodles have risen, we must master the degree of fermentation. If the dough is honeycomb-shaped and has many small holes, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.

Before steamed bread is cooked in a cage, it must pass through noodles. Winter is about 15 ~ 20 hours, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned up, and the atmosphere should be seen for 10 minutes.

5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot.

6. When steaming steamed bread, the pot must be heated with cold water and gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands.

How to make dough with Angel Yeast?

1, according to the instructions, the amount can be slightly more in winter.

2. Put the yeast into a bowl, add a spoonful of sugar and melt it with warm water. Pour into the flour and knead until the flour is slightly soft.

Cover it with a damp cloth and put it in a warm place. When the volume becomes larger and there are a lot of small bubbles on the surface, it will be fine.

3. Cover the steamed bread with a dry towel and let it stand for 20 minutes.

4, water into the steamer, steaming 15 minutes -20 minutes.

Boiled water or cold water for steaming steamed bread?

Pay special attention to the process of cooking in the pot, be sure to use cold water in the pot, and don't say it without warning. If you boil water as usual, you are sure to get dead noodles.

Don't steam steamed bread with hot water.

Many people like to steam steamed buns with hot water or boiled water, thinking that it will drive fast. Actually, this is unscientific. Because cold steamed bread suddenly meets hot air and the surface is bonded, it is easy to make steamed bread sandwich.

The correct way is to add cold water to the pot, put the steamed bread in it, and then heat it, so that the steamed bread is evenly heated, soft and delicious.

How do you know when the steamed bread is cooked?

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 a piece of steamed bread skin. 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 soon calm down the mature steamed bread. If the pits have not recovered, it means that they have not been steamed.

It's cooked

How to steam steamed bread?

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. 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.

How to make dough loose and big?

There are many ways to make steamed bread, and it is also important to choose flour. Can't choose flour with too high gluten. For example, flour used for making bread cannot be used for making steamed bread.

Southern steamed bread: (sweet) use low-gluten flour. Generally, when buying flour, the flour bags are marked with pastry powder. The making method of the steamed bread is as follows:

Formula: 100% flour, 10-20% sugar, about 42% water, 0.8- 1% yeast, 1% baking powder (5% milk powder or 5% oil).

Note: you can add it in brackets or not, which tastes much better.

Exercise:

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 sugar, the water temperature can not be too low, just about 30 degrees.

4, 1 and 2 mix, add 3 kneading dough, it is best to use a blender, if you are tired by hand, try to fully expand the flour gluten.

5. Let the dough stand for 10 minute to form.

6, about 60 minutes, conditional in the proofing box, that is, the humidity is 75%, the temperature is about 37, it is best not to let the surface dry.

7. Steam after boiling 15 minutes.

How to change your face quickly?

1, the amount of yeast is appropriately increased, which is 2% of flour. Before use, soak it in warm water of 5 times over 30 degrees for 10 minute to activate it.

2, the temperature is the most important, about 30 degrees is the best, even higher, although the dough quality will decline. Knead the noodles evenly and add some sugar appropriately. 3, temperature control can use the steamer to heat water, heating, fermentation box, microwave oven to heat water, oven to heat water, the temperature remains basically stable, but also to ensure the necessary humidity.

Fermented dough

Ingredients: flour, 2 cups yeast sugar, 1 tablespoon.

Making:

1. Kneading: After water is dissolved with sugar, add dry yeast. After standing at room temperature for 10 minute, mix the dough with flour and knead it into a dough with moderate hardness to achieve "three lights" (i.e. hand light, face light and basin light).

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 yeast does not need to consider losing weight. Adding more sugar is helpful to the reproduction and growth of yeast.

How to make flour fertilizer?

1, add some wine to warm water, add some flour and mix well, put it in a porcelain basin, cover it, and put it in a high temperature place for 5-6 hours before use;

2. Add water to a small bowl of flour and make it into soft dough. Put it in a high temperature place and use it after 10 hour.

What is the secret of fermentation?

Add a proper amount of flour fertilizer, and you can add more homemade flour fertilizer. Add about 80 grams of flour fertilizer to every 500 grams of flour. If fresh yeast is used, add 5 5- 10/0g to every 500g of flour.

If you use fresh yeast, you can melt it with warm water, then add flour to neutralize it evenly and put it in a warm place for fermentation. If flour fertilizer is used, it can be carried out in two steps. Knead evenly with half a bowl of flour and flour fertilizer for about 3-4 hours, and then knead with other flour for 2-3 hours. If time is limited, these two steps can be combined.

Flour has more fertilizer, high ambient temperature and fast fermentation, on the contrary, slow fermentation;

You can add a little salt when kneading dough, which can promote yeast to reproduce faster and produce more carbon dioxide. Steamed steamed bread is soft and firm, sweet and delicious, and beer can also be added for better effect.

How to identify the degree of fermentation?

The dough pressed by hand is firm and elastic, indicating that the fermentation is good. If the holes are small and few after the dough is cut, and the sour and sweet taste are not obvious, it means that the dough is not fermented enough and needs to be fermented continuously;

Pressing the dough hard is elastic, slightly concave and has a certain strength. When I patted it hard, the dough went bang. When you cut the dough, there are many holes and a wine aroma, which means the dough is just right;

Touch the dough by hand, and the dough will sink immediately after being pushed out, and the strength of the dough is poor. The cut dough looks like cotton wool, with large and dense holes and heavy sour taste, indicating excessive fermentation. At this time, you should put alkali or add some flour. The amount of dough added depends on the degree of fermentation.

What should I do if the noodles are unevenly divided?

Add a little baking soda or soda slices to the dough that is not ready, and knead well. For example, when the dough is cold, put a little sugar in the dough, which will not only make the dough rise quickly, but also make the steamed bread delicious.

How to master the dosage of alkali?

If the taste and bitterness are increased, the pasta will not swell, and the color will not look good. If the taste is reduced, it will be sour and hard. Under normal circumstances, for every 500 grams of flour, about 80 grams of flour fertilizer and 4-5 grams of alkali are appropriate;

The addition of alkali should be flexibly controlled according to the age, tenderness and temperature of yeast. For example, the temperature is high, the flour is rich, and the yeast is easy to reproduce, so it can be more; Cold weather, less flour and fertilizer, less; If it is not used in time, the yeast in the dough will multiply and the dough will be acidic, so it should be neutralized with alkali.

1 How?

1, baking powder is soaked in warm water, and the water temperature is preferably around 35 degrees.

2. Knead the dough with warm water soaked in baking powder 15 minutes. Then put it in a warm and humid place for fermentation. If the room temperature is low, you can put it in a large pot filled with warm water with a bowl full of dough and cover it. The fermentation time should not be less than 1.5 hours, preferably 2 hours.

3. Knead the fermented dough to be soft, then mix it with flour and knead it evenly, knead and shape it, and ferment it twice, that is, put the molded dough into a test tray or steamer for not less than half an hour. Only in this way can the hairy surface be magnificent. I usually cook bread for at least 2 hours in summer and 4 hours in winter.

How to make faces 2.

The process of fermentation is the process of cultivating yeast. Its mechanism is that a small amount of polysaccharide is decomposed into water and carbon dioxide by breeding yeast. These small carbon dioxide particles in the dough will expand when steaming or baking, thus making the dough white and soft.

The process is as follows:

1, a bowl of cold water with a little sugar and a little salt.

2, microwave heating to 30~40 degrees (about one minute)

3. Put in a flat spoon of active dry yeast (it is sold in the supermarket, if you can't find it, ask the clerk where it is).

4. Stir well to make the yeast dissolve (it looks a bit like mud soup)

Mix the dough with this "mud soup" until it feels comfortable.

6. Keep it in a warm place at 30~40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast and will not work.

).

7. Wait 15~20 minutes. Pressing a hole with your finger after facial hair will not rebound.

8. Add a little dried noodles to adjust the feel.

9. Make it into the shape you want. If your face continues to grow too fast during the process, you can consider putting it away.

Go to a cool place, like a window. Yeast stops growing at low temperature, but it will not die.

10. If you feel that the dough is not ideal, you can wait for a while after processing and shaping to let the yeast continue to grow.

Very long.

1 1, steamed in a steamer, and boiled for 5~ 10 minutes, depending on the size and content.

12, don't open the lid immediately after steaming, otherwise it will make the dough shrink quickly and affect the quality.

Wait three minutes.

I want to eat steamed bread, but I didn't make noodles. What should I do?

There is a way to try: according to the ratio of 500 grams of flour, 50 ml of vinegar and 350 ml of warm water, mix the noodles, bake them for 10 minute, add 5 grams of baking soda or alkaline noodles, and knead them vigorously until they are not sour, so that the buns are still soft.

This is an emergency measure, which is generally unnecessary.

How to make dough with baking soda?

The chemical name of baking soda is sodium bicarbonate, which is often used as baking powder to make steamed bread at home. However, steamed buns are often not soft, because baking soda emits little carbon dioxide gas when heated, and there are few small pores in steamed buns, which makes the dough rise badly. On the other hand, baking soda itself is an alkaline substance. If the dosage is a little more, the steamed bread will have alkaline taste, yellow color, and vitamins will be destroyed, and the effect is not ideal. If you add a certain amount of acetic acid (vinegar) to baking soda, you can make up for the above shortcomings. It can not only produce a lot of carbon dioxide gas, but also has no strong alkaline taste.

Pour 1 kg flour into a basin, add 3 ounces of baking soda and 1 ounce vinegar, immediately stir the dough by hand (add some warm water), wake up a little, make steamed bread, and steam it in a drawer for 30 minutes.

This is a lazy way, and you can use it when there is no baking powder.

How to make steamed bread soft?

1, salt water fluff. When making dough, if you put a little salt water and stir it, you can shorten the fermentation time and steam it out.

Our steamed bread is softer and more delicious.

2. In cold weather, using baking powder and adding some white sugar can shorten the fermentation time, and the effect is good.

This is an effective method.

What is the optimum temperature of dough?

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, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place.

This is a reference for professionals.

How to make noodles with old noodles?

Every time you make steamed bread, you will leave a small piece, that is, old noodles.

Add a little dough, mix it with water and put it on a hot spot (not too hot, so it becomes instant noodles). Don't forget to put the rest in the refrigerator, and put it in the dough next time. Next time, take out another piece. By the way, this kind of dough needs alkali to make pasta. If it is not sour, I don't know how much to add.

This is the traditional way.

How to detect the pH of hair surface?

After the dough is fermented, be sure to add an appropriate amount of lye and knead it evenly. The following methods can be used to detect its pH value:

1, hit. Pat the dough with your hand. If you hear a "pop" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that there is less alkali; If there is a beep, beep, it means there is too much alkali.

2. Look. When the dough is cut, if there are evenly distributed holes of sesame grain size on the cross section, it means that the alkali is put properly; If the hole is small, slender and the dough is yellow, it means there is too much alkali; If there are uneven big holes, the dough will turn black, indicating that there is less alkali.

3. Smell. Open the dough and smell it. If it is acidic, it means less alkali. If there is an alkali smell, it means there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right.

4. Hold on tight. Grasping the dough, if the dough is heavy and inelastic, indicates that there is too much alkali; If it is not sticky or heavy, it has a certain elasticity, indicating that the alkali is just right.

5. Taste. Take a little dough kneaded with lye and put it in your mouth to taste. If it is acidic, it means less alkali; If there is an astringent taste of alkali, it means there is too much alkali; If it feels sweet, it means that the alkali is put properly.

How to make dough with Angel Yeast? (usually a method of quickly fermenting dough)

Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2, warm water (250g-300g) depending on the flour.

Water consumption, 20 grams of sugar.

Exercise:

1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, mix well and scrape the pit.

2. Add warm water and soybean oil to the pit. Copy the dough and wake up a little. Approximately 1 hour.

3. When you wake up, make the buns you want to make, and bend your head slowly to roll them.

4. Put the prepared blank into the drawer. Put cold water into the pot. Then insert electric steaming 13 minutes. (If the steamed bread is big,

About 30 minutes, if the steamed flower roll is 17 minutes)

Can baking powder be used to make dough and steamed bread?

Yes The proportion of steamed bread materials: flour 10 kg, baking powder, yeast and sugar.

Method: Put the flour and baking powder into a container and stir well. Dissolve yeast and sugar in warm water, pour into flour and knead into a uniform dough. Dose, make steamed bread, wake up 15 minutes. Take a look. If you wake up, you can put it in the drawer and steam it for 30 minutes.

Can I steam steamed bread with baking powder?

I can't. Be sure to use dry yeast and baking powder (family practice). Or use old noodles (the practice of snack bars).