How to make steamed bread loose and soft?

1, wash your hands and basin first, and then put two or three small bowls of water in the basin, which can be increased or decreased as needed. Put a proper amount of yeast powder into the basin and mix it evenly by hand. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into a basin, and stir it into spikes with the other hand. ?

2. 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. Rub your hand until it doesn't stick to the surface. Squeeze the dough with the force of pressing the wrist with both hands, and turn it upside down repeatedly until the dough becomes soft and smooth. Cover the basin to prevent the upper surface from drying out. ?

Leave it in a sunny or warm place for three or four hours, and then you can do other housework. (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. ) put the panel in order, level it, clean it, dry it and put it on the surface, which is the bottom of the box. ?

4. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles to the bottom of the basin with your hands, and put the rubbed noodles together with the big ones. Knead the dough into a long strip, and put the dough piece on the right with your left hand, depending on the width of your four fingers. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand. ?

The dough sheets are all wrapped, and now they look like steamed bread. Please cover them with a cloth and let them stay for two or three minutes. While waking up the steamed bread, I made the arrangement 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. ?

5. Put the steamed bread on the sorted reed and cover it. It takes 25 minutes or 30 minutes to get angry, depending on the size of steamed bread. Turn off the fire, wait a little while, and the pot will boil. ?

There are three key links in making steamed bread:

First, noodles should be blended, and the ratio of yeast powder to flour should be done according to the instructions. You'd better buy a piece of burnt noodles to make 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.

Extended data:

Steamed bread, also known as steamed buns, is one of the traditional pasta with China characteristics. It is a kind of food fermented and steamed with flour, which is round and bulging. This is stuffed, and later it is called stuffing-free steamed bread, and stuffed steamed bread. Usually northerners choose steamed bread as their staple food.

Steamed bread, with wheat flour as the main raw material, is one of the main daily staple foods in China. However, with the improvement of living standards, people began to pay attention to the health care performance of staple foods. Nutrition-fortified health steamed bread is mainly made of natural raw materials.

Staple food steamed bread

According to the flavor and taste, it can be divided into the following categories.

(1) northern hard-faced steamed bread is a popular daily staple food in some areas of northern China, such as Shanxi, Hebei, Shandong, Henan and Shaanxi. According to different shapes, there are knife-cut steamed buns, machine-made round steamed buns, hand-kneaded long thick stick steamed buns, upright full-height piled steamed buns and so on.

(2) The northern soft steamed bread is the daily staple food in the Central Plains of China, such as Henan, Shaanxi, Anhui, Jiangsu and other places. Its shapes include handmade round steamed bread, square steamed bread and machine-made round steamed bread.

(3) Southern soft-faced steamed bread is a kind of steamed bread used by southerners in China. Most southerners take rice as their daily staple food, and steamed bread and noodles as their auxiliary staple food. Soft-faced steamed bread in the south is whiter than steamed bread in the north, and most of them have added flavors, such as sweetness, milk flavor and meat flavor. There are varieties such as hand-kneaded round steamed bread, knife-cut square steamed bread and tiny mahjong-shaped steamed bread.

Wugu mantou

Miscellaneous grains have a certain health care function. For example, sorghum can promote gastrointestinal peristalsis and prevent constipation, and buckwheat can lower blood pressure and blood lipid. Coupled with the unique flavor and taste, miscellaneous grains are very popular among consumers, such as corn flour, sorghum flour, sweet potato flour, millet flour and buckwheat flour, or steamed bread products made by adding a certain proportion of such miscellaneous grains to wheat flour.

Dim sum steamed bread

Steamed bread with soft texture and unique flavor was produced with special wheat flour such as snow pollen, gluten and cake flour as main raw materials. , and add accessories appropriately.

Such as butter steamed bread, chocolate steamed bread, flowering steamed bread, fruit steamed bread and so on. This kind of steamed bread is generally small, its flavor and taste can be comparable to that of baked fermented pasta, and it consumes less as a snack. Very popular with children, but also a variety of banquet noodles.

Fengye mantou

It is a special food in Iwashima (Miyajima) area of Hiroshima Prefecture, Japan. The characteristic of shops there is that the eaves between shops are connected in a row. Red leaf steamed bread can also be paired with green tea and coffee. Like flour, eggs and sugar, it forms a cake-like texture, and the shape of Acer truncatum leaves is modeled after the shape of Hiroshima Prefecture.

There are many changes in steamed bread stuffing, such as kidney bean stuffing, adzuki bean stuffing, white bean stuffing, matcha bean stuffing, chestnut bean stuffing, milk egg paste cream, chocolate cream and cheese.

Legend has it that during the Meiji period, when Japanese Prime Minister Hirofumi Ito visited Miyashima, he played a joke on the waitress who sent red-leaf steamed bread to Hongguye Teahouse: "These lovely hands should be delicious if baked."

Although this is only a legend, it is really like a joke played by Ito Hiroshi, who is famous for his lewdness, so it is quite popular. This short story will also be posted in many hongye steamed bread shops in Hiroshima.

Truffle steamed bread

It is a famous fruit in Jintang City, Saga Prefecture, Japan. Wrapping the bean paste stuffing with the crust of cake texture is similar to the high-grade edible truffle growing in the famous scenic spot of Jintang, hence the name.

Actually, it has nothing to do with truffles. The crust of pancakes is mostly made of kidney bean paste. Made into a spherical shape with a diameter of about 3 ~ 4 cm. Packed into a box of more than ten truffle steamed buns for sale.

Brown sugar steamed bread

Brown sugar steamed bread is a kind of steamed bread made of medium flour, whole wheat flour and brown sugar. Master Ji Wei said that brown sugar steamed bread is warm and rich in folic acid, amino acids, cellulose and other substances, which are more easily digested and absorbed by the human body and are regarded as one of the health breakfasts.

References:

Baidu encyclopedia-mantou