One: Now we make steamed bread with dough, and the most commonly used is dry yeast. The fermentation effect of dry yeast is relatively stable. Generally, the ratio of flour to flour in winter is 100: 1, that is, 100 g of flour, and 1 g of dry yeast should be added. You can put less in summer. And ensure that the dry yeast is still effective.
Two: the hardness of dough should be moderate, and the surface of steamed bread must not be too soft.
Three: the fermentation of dough, which is the key. We can use 1 fermentation method or twice fermentation method. In any case, the judgment of fermentation is very important. Take secondary fermentation as an example. After we put the dough in a warm place, it is the first fermentation. The judgment after fermentation is that the dough is about twice as big as the original. Dip your finger in a little powder and poke a hole in it. The hole around the hole does not collapse or shrink rapidly, which is the fermentation state. Collapse has occurred, but it has not yet been fermented in place. Then the shaped fermentation is secondary fermentation. Judging from this, the shape of steamed bread is obviously enlarged, and the skin is relatively smooth. Touching the surface is very elastic, and it can rebound slowly with a light press, that is, the secondary fermentation is completed. Steam again at this time.
Four: the steamer should choose a pot with a tight lid, otherwise it will easily cause cold air to enter and drip into the steamed bread, causing yeast failure. It is easy to become a state of asking questions.
Five: In the process of re-steaming, boiling is not allowed, especially when the weather is cold, which is particularly easy to cause steamed bread to expand with heat and contract with cold, resulting in steamed bread becoming smaller and darker.
Six: It's cold. After steaming, you can simmer for about 5 minutes before boiling.
According to the above production, you can make smooth and soft steamed bread. If you can't do it well at 6 o'clock, it's easy to get a small, black and hard steamed bread.
Steamed bread is the staple food of northerners. Generally, northern families will do it themselves. For us southerners, it is less to make steamed bread at home. And I like Shandong steamed bread very much. Generally, the steamed bread sold here is soft, so I learned to make it myself. It looks ok!
Let's talk about why steamed bread shrinks after it is uncovered.
(1) The dough is not kneaded enough.
② The second awakening time is not enough.
(3) After steaming, the steamed bread should be uncovered for three to five minutes to prevent cold air from entering directly, and the steamed bread will shrink when it is cold.
Then let me tell you how my steamed bread is made.
material
① 500 grams of flour
② 250g of water.
③ 20 grams of sugar
④ Yeast powder 5g.
Production steps
① Pour 35-degree warm water into the bowl, add yeast powder and sugar, stir and let stand for ten minutes.
(2) Put the flour into the basin, slowly pour in the yeast water, and stir it into a flocculent shape with chopsticks.
(3) Knead the flour into dough by hand and continue to knead it into smooth dough.
④ Cover with plastic wrap and wake up in a warm place for one to two hours, depending on the weather and temperature. I fermented in the oven for 80 minutes.
⑤ When the dough is fermented to the size of 1.5 to 2 times, poke a hole in the middle with flour. The dough is fermented without shrinking, and then the dough is taken out and vented.
6. You can add some flour and knead it. Knead as long as possible in this step to make a smooth dough.
⑦ Knead the dough into long strips and divide it into ten portions of flour.
Take a dough, knead it with your palm toward the center, and knead it into a round dough with your palm. Every steamed bread should be kneaded for more than 100 times, and the dough will be smoother and softer.
Pet-name ruby pinched his mouth a few times and rolled a layer of flour on the dough.
Attending the mouth down, rub your hands back and forth to make the steamed bread more round. This steamed bread blank is finished.
(1) (1) Put water in the pot, heat the water to about 40℃ and turn off the fire. Put the steamed bread on the pot and cover the pot to sober up. Get up for 30 minutes in winter and 0/5 minutes in summer.
① ② Steam steamed bread with cold water after waking up, and turn off the fire after boiling 15.
① ③ Don't worry about uncovering the lid after steaming, wait for three or five minutes before uncovering it.
Every family has different methods. Welcome to leave a comment and discuss.
Steamed bread is the staple food of northerners. Although steamed bread is troublesome, many people still try to make it at home, but there are many ways to make steamed bread, and there are certain stresses on kneading dough and fermentation. It is easy for people who make steamed bread for the first time to encounter various problems. There are usually the following reasons for the problems encountered by the landlord:
1, the dough is not in place or has been kneaded. The steamed bread will be fine when it is in the pot. When the lid is opened, part of it shrinks into small black pieces, which usually happens at the moment when the lid is opened. Many people may knead the dough unevenly. Gluten is kneaded well in some places and not well in some places. Where the kneading is not good, the wrapping force is not good, and it shrinks quickly after encountering temperature difference. This is one of the reasons why some are good and some are black and hard.
2. Overfermentation. Because steamed bread is shaped in sequence, some steamed bread may be rounded first, and some steamed bread may be over-fermented. However, the strength of over-fermented steamed bread dough will be a little drained, and it will shrink quickly when it encounters air conditioning when it is out of the pot. Even if the steamed bread after fermentation shrinks, its surface is only pitted, and there will be no problem of shrinking and blackening.
3, the degree of awakening is not enough. The degree of proofing is not enough, the internal dough fails to form a soft and bulky structure, and the volume of steamed bread will also shrink after cooking.
4. The acidity of the dough is not suitable. Too much acid in the dough can also cause this shrinkage. When steaming, too much firepower and too long steaming time will also cause this problem. Large firepower will soon burn the yeast to death, and it will also cause the problem of shrinking the pot.
Your dough is not cooked well! Slowly explore the ratio of baking powder to flour, and the fermentation time and temperature are different, and the time should be adjusted accordingly. There is no coincidence, just do more!
After the steamed bread is cooked, due to the high temperature inside, there are many small holes in the steamed bread, which are full of hot air; Suddenly the pot is boiled, the temperature drops suddenly, and the air pressure changes suddenly, which causes the external atmospheric pressure to compress the steamed bread instantly, resulting in the steamed bread becoming smaller and harder when cooking. The correct way is not to open the pot after turning off the fire, and then open the pot when the temperature in the pot slowly decreases, so that the steamed bread will not retract.
Hello everyone! I'm Xiao Wei. Gourmet says! Pay attention to the following points when the steamed bread does not retract:
1, the dough is well fermented, and there should be a uniform and dense hornet's nest.
2, the steaming time should be controlled, and it must be steamed.
Don't open the lid after turning off the fire, and simmer for another two or three minutes.
In this way, the steamed bread is white and fat, so you can pay attention to Xiao Wei cuisine by making detailed videos!
First, the ratio of alkaline noodles to noodles is out of balance! Steamed bread is not only sour, but also shrinks and hardens!
Second, the lid is not tight, and steam comes out.
! It is suggested that the next time you steam, wet the rag and wring out the water, and cover it on the edge of the pot cover!
Third, put cold water on the pot and steam it over high fire. After the steam comes out of the pot cover, steam on high fire for 10 minute, and then steam on medium fire for 8 to 10 minute! Turn off the fire! Don't lift the lid at this time! But let it stew for another 3 minutes before taking out the steamed bread!
My flower roll making process, you can refer to people who have been making steamed bread and flower rolls for a long time and understand it at a glance!
It's still early to boil! Commonly known as "cover for a while and fall down." Wait ten or twenty minutes after turning off the fire before uncovering the lid.
Two is not enough,
Not enough friction.