It takes several hours to make dough at home. How is the steamed stuffed bun shop made?

Introduction of this issue: It takes several hours to make dough at home. How is the steamed stuffed bun shop made? Hello, I'm Qian Weishan Cuisine, and I'm glad to answer this question! Many people will wonder how the buns in the buns shop are made into dough. Why are the buns in the buns shop especially delicious when they are cold, soft but not hard? Recently, I have cooked all the staple foods at home this month, and one of them is steamed buns. I am a professional chef, so I answered all my production experience and experience, hoping to help you!

Using dough to make steamed stuffed buns has to mention dough, which is the most critical factor in making steamed stuffed buns. Speaking of dough, to sum up briefly, there are two kinds of dough made by steamed stuffed bun shops:

One: old noodles

Old dough is the most traditional dough making method. Old dough refers to the dough that has been fermented after the last dough making, and dough starter is used to make old dough. Dough starter is a special dough after natural fermentation, which can only be used as starter for fermented dough. In fact, probiotics are produced after fermentation, thus playing a role in fermentation.

Generally, there are many old breads. The reason is that noodles are easy to store, have a strong taste, do not need secondary proofing, and save time. After all, it is not suitable to make steamed buns with old noodles at home, and the production cycle is long. Just get to know it.

Second: yeast dough

This kind of dough is relatively simple to make, and it is also a common method for making dough in many families. Many bun shops also use this method to make dough, because it is not necessary to make dough a few hours in advance, usually 60 to 30 minutes in advance. They can make steamed buns by getting up more than an hour in advance in the morning, which can realize the process of complete awakening. If you don't make them, you need a second awakening to make them. Next I will teach you how to make them at home.

The above are two common methods of making steamed stuffed bun dough. If you want to make it at home, you need to master some skills. You don't need to wake it up twice. Let's share the process of making steamed stuffed buns with yeast dough. Look carefully!

Tips for checking the dough: At first glance, it means that the dough is twice the size. If the dough is not properly proofed, this effect will not be achieved; One pull refers to the state of spinning, which means that the surface is awakened when spinning. If you can't reach this state, it means that you haven't woken up well and need to wake up again!

Let me take a look at my renderings first:

Ingredients: 500g flour, 5g yeast powder, 5g baking powder, 5g sugar and 350g warm water.

Steamed buns: carrot 1 root, 2 eggs, chopped green onion 10g, 20g salad oil, 50g dried wild vegetables.

Production method:

One: Mix noodles

First, weigh 5 grams of yeast powder, 5 grams of sugar, 5 grams of baking powder and 350 grams of warm water into a bowl and let it stand for about 5 minutes! Tip: Yeast and sugar need to be completely melted before dough can be mixed with flour more easily! Otherwise, particles will appear. Put 500 grams of flour into a basin, stir with chopsticks, pour in the prepared yeast water, stir into a flocculent dough, let it stand for about 5 minutes, knead it again, seal it with plastic wrap, and wake it up for about 60 minutes!

Two: mixing stuffing

Peel carrots, shred them, wash wild vegetables with boiling water, chop them with a knife, break eggs, stir-fry and let them cool for later use, and cut onions into chopped green onions, so put the ingredients in a pot, heat them with oil, add chopped green onions, stir-fry until fragrant, and pour them into the pot to taste with salt. It is recommended to blanch carrots with water, and then squeeze the water by hand to prevent radishes from coming out of the water, so it is not easy to wrap them!

Three: Bao steamed stuffed bun

To check whether the dough is thoroughly proofed, it must be thoroughly proofed. This is the key to making steamed buns. After wake-up, directly knead the dough and exhaust, then knead it into small doses, roll it into dough pieces with a rolling pin, and directly put the stuffing on the steamed bun skin and knead the dough clockwise to make steamed buns. It is best not to expose the stuffing.

Four: steamed bread

This is very important. My method is to steam in a steamer for 20 minutes, without secondary proofing like a steamed bun shop. The reason is: it is no problem to use the proportion and production method I gave. My personal production experience, when steaming, pay attention to: be sure to steam with cold water, which is equivalent to the second awakening effect of boiling water at this time.

Summary of the main points of making steamed buns in steamed bun shop;

The above is the making method of steamed stuffed bun, and no secondary proofing is needed. The prerequisite is that the first proofing must be in place, and it needs to be done according to my proportion, so as to ensure that the steamed buns made are soft, delicious and not deformed.

Some people may ask, is it too sticky to put 350 grams of water?

Yes, it must be soft. In fact, the reason why the production does not need secondary proofing is also related to the proportion of water. The surface with plenty of water will be soft and thoroughly proofed, and the outer surface is not easy to proofe, and the inner surface is not easy to proofe. This is the most important key without secondary proofing. If there is less moisture, the surface will be hard and the inner surface will not be easy to sample, so it takes time to extend the sampling process and achieve complete sampling!

Another key to dough making is temperature, which determines the time of proofing. If the temperature does not reach the proofing time for a long time, it will be useless. The best temperature is about 35 degrees. There is a thermostat or fermentation box at home, which can be put into the accelerated proofing. If not, you can put 50-degree water in a basin, and putting a good basin into water will have the same effect!

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Reprint personal original graphic questions and answers, please indicate the source! Hello, I'm Kuo, the food creator, and I'm glad to answer your question.

How to make steamed bun dough? According to the general experience and habits in the industry at present, most of them use yeast as the main raw material of dough. Because the pursuit of taste and color, each has its own secret recipe. Then some methods I am familiar with are as follows:

First, soak the yeast powder in warm water, and the water temperature must be controlled. If the temperature is too high, the noodles will be scalded to death and the yeast will lose its fermentation function. Pour the evenly stirred yeast into the flour and knead it while stirring, and gradually add warm water to knead it into a complete dough.

Second, the kneaded dough should be put into the pot, covered tightly with plastic wrap, and fermented in an environment with a temperature slightly higher than room temperature until the dough is fermented to two or three times the original. See if the dough has honeycomb holes. If there is, it needs to be kneaded and fermented again. Add some flour when kneading dough to avoid touching hands or chopping boards. The secondary fermentation volume will not be enlarged, and the purpose is only to remove bubbles.

Third, after all the above steps are completed, you can make buns and wake up. After waking up, put it on the steamer, cover it and let it stand for half an hour (at this time, you will find that the wrapped steamed bread will be much fatter than before, as if it were inflated, indicating that everything in front is correct). The cold water pot began to burn, and the steamer that burned to the top was all inflated, and the timing began; Because there is meat in the steamed stuffed bun, if it is a big steamed stuffed bun or a small steamed stuffed bun, the time after SAIC is about 15-25 minutes, and the ceasefire can be stopped. After the ceasefire, don't open the lid in a hurry. Let it stand for more than ten minutes before opening the lid.

Summary: When steaming steamed bread, it is best to put cold water on the pot, so that the steamed bread will be soft and sweet, and there will be no uneven hardness.

It takes several hours to make dough at home. How is the steamed stuffed bun shop made?

I'm basically a domestic cook, and I often make papers and steamed buns at home. Now I make my own dough at home. Basically I use yeast powder to make dough, and I also use old fat dough. However, using old fat dough to make dough, it is difficult to master edible alkali in the later stage, which should be an experience and technical activity.

Let's talk about making dough with yeast powder first. It usually takes less than a few hours to master the ratio of flour to yeast powder, the temperature of water and the temperature of the season.

In addition, how does the steamed stuffed bun shop make noodles?

The buns bought in the buns shop are all white and fat, and they always feel poor. I think, first, people are professionals, and practice every day makes perfect. The ratio of flour, yeast and water has been determined. Second, people have professional equipment and dough mixing machines, and the time and intensity of kneading are sometimes not as good as that of their own steamed stuffed bun shop. The key bag is covered by a thermostat. How long does it take for the finished steamed buns to be steamed in the drawer after they are awakened in the incubator? My family doesn't have this condition.

If you make steamed buns at home and try to improve the conditions, the steamed buns you make should be much more delicious than those you buy at the steamed bun shop. Why? One is not to put baking powder, and the other is to make whatever stuffing you want, which is big.

Let's talk about the steamed stuffed bun I made yesterday. I'm excited myself. Because I often look pale, too

Angel yeast used in my hair is about a catty of white flour. I used 7.5g of yeast powder, a packet of 15g bought in the supermarket, put it in a bowl, add a spoonful of sugar, stir it with lukewarm water and dissolve it completely before entering the noodles. The dough must not be soft or hard. It is better to make the steamed stuffed bun noodles soft. It won't break when you wrap it.

It takes 90 minutes to wake up, and the dough is less than twice as big.

I can't knead the dough, so I take out the small dough and roll the bread buns. Roll out the dough in the middle and back, so that the steamed stuffed bun won't break the bottom after waking up.

Wake up for at least 20 minutes after wrapping.

The indoor temperature is not high. The solution is to close the kitchen doors and windows and burn the steamer in advance. Indoor temperature is as high as 25 degrees. Before steaming in the drawer, touching the steamed bread with your hand feels like a bang, and it should be right after steaming.

I steamed Shandong steamed buns with chunks of meat and diced cabbage, so I boiled them and steamed them for 16 minutes. Turn off the heat. Don't open the lid in a hurry, wait for a minute or two in hot air before opening it.

not bad

I mixed steamed buns.

I have been a breakfast shop for many years, and steamed buns are one of the breakfast foods that must be sold every day. The steamed buns we make need to be served the night before and then used to make steamed buns the next morning, which will save a lot of time.

Steamed steamed buns are basically old fat, not yeast. When we say steamed bun shop here, we don't mean steamed buns and soup packets. After all, steamed buns and soup packets don't need fully fermented dough. Only ordinary steamed bread will use fully fermented dough. And this kind of steamed stuffed bun shop, they basically use the most primitive fermentation method, which is the "old yeast" fermentation method. That's what we call old fat noodles. Using old fat hair noodles to make steamed buns, one is that the skin of steamed buns is elastic, and the other is to save fermentation costs. After all, the price of yeast is not low, and if it is used in large quantities every day, it is also a big expense.

Before closing every day, the steamed bun shop will ferment the flour needed for the next day, and the stuffing of steamed buns will be pickled in advance, so that the dough will be fermented and the stuffing of steamed buns will be delicious at the beginning of the next day. Only by fermenting flour with old fertilizer can this requirement be achieved. Because it takes at least eight hours for Laofei to ferment flour. If the temperature is slightly lowered, it can be fermented for about ten hours.

When the steamed stuffed bun shop fermented the dough with old fat the next day, it would not treat all the dough with alkali at one time. Instead, the fermented dough is gradually treated with alkali at the sales speed of steamed bread, which saves a lot of time. No alkali escapes from the fermented dough. This is also a way of operating a steamed bun shop, which is different from the way we steam steamed buns at home. I won't ferment flour to make steamed buns on the spot. I think everyone can understand this question?

Lead: How many hours does it take to make dough at home? How is the steamed stuffed bun shop made? Hello, I'm Ma Bao Private House 7788, and I'll answer this question.

As a person between Jianghuai and Jianghuai, there are not many kinds of flour to eat, but steamed buns, steamed buns, flower rolls and so on are indispensable. It really takes us a long time to make dough at home, but the steamed stuffed bun shop opens early in the morning to welcome guests. How do they make dough?

There is a great demand in the steamed stuffed bun shop opposite, and many noodles will be cooked at a time. The trick is not much better than ordinary people. It's just a little experience in time control and how to do it. You said that the buns in the buns shop are delicious, soft and not collapse, and we can make them at home ourselves. Today, Ma Bao will share how to make good noodles and a pot of steamed bread in a short time.

How to shorten the time? 1: How to choose flour?

Flour is generally divided into three types: high gluten flour, medium gluten flour and low gluten flour. It is enough to choose medium gluten flour for steamed buns.

2: How to mix noodles?

Prepare 500 grams of flour, 3 grams of baking powder, eggs/kloc-0 each, and a little salt (sugar and oil can be added in moderation, but it is not necessary to make buns).

Key step

Put the flour into a bowl, add baking powder and stir evenly with chopsticks (baking powder is not dissolved in water first, but directly mixed into the flour).

Add eggs and salt, stir well with chopsticks again, then add warm water (warm milk can be used, and the water temperature can be warmed by hand), add water while stirring, and knead it into smooth dough by hand when it is stirred into a flocculent shape (baking powder will ferment faster in it for a long time).

Cover with plastic wrap and ferment in a warm place for 2-3 hours in winter and 40-60 minutes in summer. If you want to ferment faster, put the plate with dough in the pot, add water to the pot and simmer for a while, and the dough will ferment faster.

After the flour is fermented, divide it into small portions of the same size, add the stuffing and stir-fry for a while (or put it in a pot and stir-fry it with warm water without fire, and steam it until the dough embryo of the steamed stuffed bun becomes shallow).

How to mix noodles in steamed stuffed bun shop? Steamed bun shops and noodles are basically the same as ours, maybe not as delicious as ours, but they have many things to improve the softness and bulkiness of steamed buns.

1: Overfermented flour turned sour. Adding baking soda can improve it. Sometimes I can smell the steamed stuffed bun, which is a little sour.

2. Add steamed bread and steamed stuffed bun expansion agent. Sometimes flour does not ferment well and needs to be used urgently. Many people will add leavening agent. As the temperature rises, steamed bread will become bigger.

Conclusion: I think everything should be done according to law, otherwise various problems will arise. Like food, it is harmful to our health. Everyone follows the rules in life, and pneumonia in the past and now will not come to us. I hope everyone stays indoors, washes their hands frequently, wears masks, and * * * wins this war of resistance. Let me talk about this briefly. First, the problem of fermentation has a lot to do with temperature. The suitable growth temperature of yeast is about 30 degrees. So the higher the temperature, the faster the fermentation will be, but the temperature should not exceed 40 degrees. Then, yeast grows on sugar, so a small amount of sugar can be added to speed up fermentation. Speaking of which, you should know how to do it.

Those things about steaming steamed bread ...

If you use yeast to make steamed bread, you can put 10 gram of sugar, 5 grams of yeast and half a catty of water in one catty of noodles. Let the dough ferment in a warm place for an hour. Remember, the temperature must be below 40 degrees, otherwise the yeast will die if the temperature is too high, which will affect the normal fermentation. If the temperature is low in winter, it can be fermented in a basin of warm water.

If you make steamed bread with yeast head, you can add a little alkali to neutralize the acidity of yeast head. Remember not to add too much. Generally, two grams of flour per catty is enough. Alkali is added to make steamed bread not sour and taste better, which has no other effect. So there is no need to add alkali, because alkali belongs to additives. And yeast powder doesn't belong. Generally, the basic acidity of steamed bread can be ignored as long as it is not fermented for too long and not excessively fermented. So you don't need to add alkali.

If the steamed bread turns yellow with too much alkali, the remedy is to steam the steamed bread with white vinegar at the bottom of the pot for about ten minutes, and the steamed bread will turn white!

Finally, to sum up, sugar is used to feed yeast and speed up fermentation.

Alkali is added to neutralize the acid produced by yeast fermentation.

As long as the fermentation is just right and not over-fermented, steamed bread will basically not have sour taste, so alkali is dispensable!

So, I think everyone understands? thank you

In addition, let me talk about the time of steaming steamed bread. Generally, the fermented steamed bread is put into a cold water pot, and the fire is turned off directly 15 minutes. Fire must be the biggest fire! The steamed cloth of steamed bread should be soaked in cold water before putting steamed bread, which can prevent sticking! After turning off the fire, it will take more than ten minutes to open the lid! This step is to prevent the steamed bread from retracting!

Let's call it a day.

At home, dough takes longer to ferment. The steamed buns they sell are made of baking powder and baking powder, which will be fast and soft!

Generally, my mother cooks noodles in the old way at home, that is, with alkaline noodles. Noodles made of alkaline noodles have a long time, but they taste delicious. Stores are usually filled with yeast and baking powder, which saves time and is faster.

It doesn't take that long to do your hair at home, as long as you use the right skills. Two days ago, I studied dough to make steamed buns at home for the first time, and it was still very successful. It only took about an hour to make dough. As long as you press the following methods, the pro-test is very easy to use:

It is also said that it is fermented directly in a steamer at 40. Maybe I don't have enough time. The second dough didn't rise in the steamer at first, but later it rose in the pot. Finally, talk about the steamed stuffed bun shop. They have been making steamed bread for a long time. They should have a strict proportion, how much flour, how much water and yeast, and they should be fermented by professional large-scale equipment, large steamer and steamer. Even if it is cooked in a few hours, people can give a lot at a time!

I sent a picture of my steamed stuffed bun two days ago. It tastes good, but the shape has not been studied yet. It is not very nice, and I don't know why it is not as white as it is sold outside.

This is related to the temperature. I made buns today, and it took me about an hour to make dough.

The practice is to put the basin in a pot and spread it with warm water. You can try it soon.

There is also mixing yeast powder with sugar and a little water in advance to improve yeast activity. Use warm water instead of boiling water or the temperature is too high.