How to bake steamed bread?

Steamed bread, a staple food with a long history, is also a staple food commonly used in northern China. It is made by fermenting and steaming dough. After steaming and cooling, put it in the oven before eating to produce a brown hard shell, which is soft outside and sweet when chewed. This is a reserved variety of famous restaurants in China.

raw material

900g of refined flour, 0/00g of yeast/kloc-0, and proper amount of alkali powder (according to different seasons, the producer can master it).

manufacture

1. Add leavened flour and appropriate amount of water, knead into dough, ferment until 100% opens, add appropriate amount of alkali powder, knead with the dough, remove acid, knead into 10 dough pieces, knead into semi-circular steamed bread blanks one by one, and simmer for 15 minutes.

2. Boil the water in the pot, put the raw steamed bread in a steamer, steam for 20 minutes, and take it out to cool.

3. Put the cold steamed bread in the baking tray, put it in the oven, bake the steamed bread until it is brown, and take it out.

pay attention to

1. The water surface ratio is about 4:10 when mixing dough; When kneading dough, you can add a little dry flour to make it choke; The dough should be fermented enough, but not too much. It is very important to grasp the timing.

2. The steamed bread must be green for a period of time, which can make the steamed bread swell.

Xiaochangjin Korea Kao mantou

Xiaochangjin Korean-style baked steamed bread is an innovative food based on absorbing the advantages of China traditional steamed bread and western-style bread. And traditional steamed bread are two concepts, which are baked directly with raw flour and ingredients without steaming. Baked steamed bread, the top is red copper color, the middle is honeycomb milky white, and the bottom is golden yellow. It tastes crisp on the top and soft on the bottom, and it tastes delicious after eating. Set steamed bread, bread, cakes in one, whether hot or cold food, can be used as the main auxiliary or leisure food for consumers in the morning, evening and evening, with excellent taste. According to different regions, it can be made into sweet, fragrant, salty and other flavors, which can be used as staple food or snack. You don't need to heat it when you eat it. Men, women and children like it.

Bake steamed bread slices in the microwave oven.

Ingredients: steamed bread (1 piece), sesame paste, refined salt.

Methods: Cut the steamed bread into 4 pieces, then spread the prepared sesame sauce (salt) on the cut steamed bread pieces, only one side, and then put it in the microwave oven for 50-60 seconds (the time can be controlled according to your own soft and hard preferences).

Friends who like spicy food can also use Chili or Chili sauce as seasoning to eat together.

Delicious, fragrant and simple.

With milk or juice in the morning, it can be a good breakfast, so don't worry about not having enough to eat!

Baked steamed bread

Material: steamed bread (500g)

Accessories: maltose (50g)

manufacturing process

1. maltose is dissolved in water for later use.

2. Apply a layer of caramel water on the surface of steamed bread and spread it evenly.

3. Put the steamed bread coated with caramel water into a baking tray and an oven (oven temperature 150- 180 degrees), and bake for 5-8 minutes until the steamed bread skin is crisp and colored, and then serve.

Korea Koukouxiang Baked Steamed Bread 1. Product Features Korean crispy baked steamed bread is an innovative specialty food which perfectly combines China traditional steamed bread with western-style bread, and it is two concepts with traditional steamed bread. No need to steam, just bake with raw noodles and ingredients. This baked steamed bread is golden yellow at the bottom, yellow at the top and milky white in the middle. Crispy, fragrant, very sweet, suitable for both hot and cold; It can be used as a staple food or a snack. You don't need to heat it when you eat it, and you don't need to pack it when you sell it. Men, women and children like it.

[Proportion of 320 steamed buns]

1:Grade A bread flour 5. 5 kg, white sand 3 kg, Meishan yeast 8 yuan to 1 2, Youli bread improver 6 yuan, salt less than 5 yuan, cyclamate less than 2 yuan, 5 eggs, 4 liang of cream and 3.6 kg of water.

2. Technology:

Ingredients-mixing-molding-fermentation-baking

3; Specific operating procedures:

① Pour 5.5 kg of bread flour and 5.5 kg of gluten into a dough mixer, add 3 kg of white sugar, Meishan yeast, bread improver, salt and sodium cyclamate, start the dough mixer and stir evenly, then beat in eggs, add cream and 3.6 kg of water and stir16 for 20 minutes until the gluten is well beaten.

② Put the blended fabric on the chopping board and shape it by hand.

(3) sending the formed steamed bread into a fermentation box, and adjusting the temperature to 40-50 DEG C for about 2 hours.

(4) sending the formed steamed bread into an oven, and heating the upper and lower layers in the oven, wherein the upper layer temperature is controlled at 65438+/-090 DEG C, and the lower layer temperature is controlled at 240 DEG C..

⑤ About minutes, take out the baked steamed bread and rinse it with a layer of clear oil, which is the finished product.

4. Purchase and sale of equipment: oven: Simple 400-600 yuan, baking with electricity.

Gas type 2800-3000 yuan, roasted with liquefied gas.

Fermentation box 1000- 1200 yuan

Noodles 1200-2000 yuan

On a small scale or at the beginning, you don't need to buy a fermentation box and a dough mixer, you can ferment it by indigenous or natural methods. Similarly, it is only time-consuming to knead materials by hand at first.

Korean baked steamed bread is a combination of bread, steamed bread and cake. The top is crisp, the middle is soft, and the bottom is crisp. Have a long aftertaste after eating. It can be used as the main supplementary food or leisure snack for breakfast, lunch and dinner, and it tastes excellent whether it is hot or cold.

First, there are two formulas (taking 6 kg of flour as an example 192 buns).

1, natural fermentation method:

A-grade flour 1500g, gluten 1500g, Meishan yeast 48g, leavening agent 16g, aspartame 18g, milk powder 60g (for baking), white sugar 75g, fresh milk essence 30g, salt 25g, three eggs and ice water.

2. Constant temperature (fermentation box) fermentation (Formula 2)

A-grade flour 1500g, gluten 1500g, Meishan yeast 48g, leavening agent 24g, aspartame 18g, white sugar 75g, fresh milk essence 30g, salt 30g, milk powder 60g, three eggs, ice water 1350g, and white sugar.

Second, the technological process: batching-stirring-molding-fermentation-baking.

1. ingredients: (ingredients according to the above formula)

2. Stir:

After the above formula is prepared according to the amount, put it into a dough mixer and stir the dry powder evenly, then add the ice water dissolved in condensed milk and continue stirring until the flour is gluten-free. (Generally, it takes about 8-9 minutes) Inspection method: it is advisable to draw the film by hand without breaking.

3, hand molding:

Put the stirred dough on the oiled chopping board in advance and divide it into several equal parts (generally, each catty of wet dough can be divided into 10 parts to make 20 steamed buns). Then, knead the separated dough into a round strip with a diameter of about 2 cm and roll it out with a rolling pin with a thickness of about 2 cm. Roll down from the top of the dough sheet by hand to form a cylinder, and the dough sheet should be rolled tightly. Cut the rolled cylinder from the middle with a knife and divide it into two parts. Dip the mixture of sesame seeds and sugar (3: 7) in the bottom of each steamed bread, and then put it evenly in the baking tray, with 40 pieces per tray as the standard (5*8).

4. Fermentation:

Fermentation process includes natural fermentation and constant temperature.

A: Natural fermentation (formula 1)

Put the hand-shaped steamed bread into a baking tray and let it stand at room temperature for 6-8 hours (usually 6 hours is the best) for successful fermentation. Fermented steamed bread has full shape, smooth surface and no local depression. Be careful not to blow during central fermentation.

B: constant temperature fermentation:

(Formula 2) Put the formed steamed bread into a fermentation box, adjust the water temperature of the fermentation box to 40 degrees and the air temperature to 35 degrees, and ferment for 2 hours.

5, baking:

Baking can be done in an electric oven or a gas stove (gas stove is the best). First, heat the oven to the set temperature (upper temperature 160℃-190℃) and lower temperature (260-300℃), then pour a proper amount of vegetable oil into the baking tray for steamed bread to avoid sticking to the pan during baking, and the baking time is 65438+. 15 minutes later, take out the baking tray and brush a layer of salad oil on the surface to get the finished product.

note:

1, ingredients should be prepared in strict accordance with the formula.

2, regardless of the temperature, be sure to use ice water.

3. Used yeast needs to be sealed and preserved.

4. Hand-shaped steamed bread should be fast.