Dough should be made at 1 1 the night before. The colder the weather, the longer it takes. In winter, the dough should be made around noon the day before 1 1. It's best to put less water and mix the noodles together. Just add a little more, not too dry.
At 5 o'clock the next morning, put alkali, try it yourself, smell it, the acidity is not enough, the alkali taste is too much, the fragrance is just right, add less, add more vinegar, and try to steam one.
There is no rule on how much dough to put, just a little bit is enough, and open it with warm water.
Please refer to the specific dosage.
Flour 1 teaspoon 4g
Soda powder 1 teaspoon 4.7g
50 grams of old flour and 450 grams of dry flour. After the old flour and dry flour are fermented, add 5 grams of alkali. In addition, add a tablespoon of baking soda 4.7 grams and a tablespoon of baking powder 4 grams. The steamed stuffed bun made from old noodles tastes delicious.
Method for making old bread
Old bread: In summer, the dough should be fermented at 1 1 the night before. The colder the weather, the longer it takes. In winter, the dough should be fermented at noon 1 1 the day before. It's best to put less water and mix the dough together. Just add a little more, not too dry.
At 5 o'clock the next morning, put alkali, try it yourself, smell it, the acidity is not enough, the alkali taste is too much, the fragrance is just right, add less, add more vinegar, and try to steam one.
There is no rule on how much dough to put, just a little bit is enough, and open it with warm water.
Please refer to the specific dosage.
Flour 1 teaspoon 4g
Soda powder 1 teaspoon 4.7g
50 grams of old flour and 450 grams of dry flour. After the old flour and dry flour are fermented, add 5 grams of alkali. In addition, add a tablespoon of baking soda 4.7 grams and a tablespoon of baking powder 4 grams. The steamed stuffed bun made from old noodles tastes delicious.
Beijing sauce steamed stuffed bun:
Practice of Authentic Sauced Meat Steamed Buns
Ingredients: pork belly, spiced dried meat, flour.
Seasoning: soy sauce, star anise, pepper, salt, chicken essence, yeast.
Exercise:
1, blanch the pork belly with boiling water, then put it in cold water, add soy sauce, star anise, pepper, salt and chicken essence until the water is not over the meat, first boil it with high fire and then stew it with low fire 1 hour (don't stew it too badly, just cook it), then take it out and let it cool for later use.
2. Soak the dried spiced herbs in the stewed pork belly soup for half an hour, then take them out and let them cool.
Step 3 mix noodles. This step is troublesome, and the quality of noodles directly affects the taste of steamed buns. Soak the yeast in warm water and then slowly pour it into the flour. Finally, the dough will be slightly soft after stirring, so as to achieve hand light, basin light and surface light (the dough is stirred properly here), and then wait for the dough to ferment. It is best to ferment in a space of about 30 degrees, and the dough will be twice as big.
All right.
4. In the process of waiting for the dough, you can make buns. Dice the cold dried bean curd and pork belly, and the filling will be salty. You can add some salt, chicken essence and soy sauce to the braised pork water and pour it into the stuffing to make it more fragrant.
5, buns. It takes some skill to divide the dough into dough of equal size, and it also takes some skill to make a beautiful jiaozi. After the steamed stuffed bun is wrapped, the second fermentation takes about 30-45 minutes, and then it is steamed in a boiling pot for 15 minutes.
6, very authentic and authentic sauce meat buns. If you like, you can also add some sugar to the meat to make it more fragrant.
The practice of Tianjin Goubuli steamed stuffed bun Thursday, July 2008 17 16:47 The practice of Tianjin Goubuli steamed stuffed bun
Raw material formula
Dough: flour 1000g angel low-sugar yeast 5g edible alkali 4g water 480ml (depending on the water absorption of flour).
Stuffing: clean pork 500g ginger 5g soy sauce 125g clean onion 62.5g sesame oil 60g.
manufacturing method
1, the ratio of fat to thin pork is 3: 7. Remove cartilage and bone residue from the meat, and crush or chop it with a large-eye filter to make the meat of different sizes.
Diced meat. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to find a mouth (adjust the salinity) and use soy sauce.
The quantity should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, stop for a while, just like in
It's best to put it in the refrigerator for a while. If there is a stuffing mixer to stir the stuffing, the sauce meat does not need to stop, and then water can be added. Add a little water at a time, or the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well.
2. After the dough is made, divide it into 20g pills.
3. Roll the powder evenly, round it, push and pull it flat with both hands according to the rolling pin, push it to the end, and roll it evenly into a round skin with a uniform thickness and a suitable size and a diameter of 8.5 cm.
4. Left-handed skin support, right-handed 15g stuffing, and 15 ~ 16 pieces. When pinching the bag, the thumb is forward, and the thumb and forefinger are folded at the same time. When closing the bag, press it well, don't open your mouth, don't top it, and the steamed stuffed bun can't have pimples on its mouth.
5. The steamed bread on the drawer. It usually takes 4 ~ 5 minutes to use boiler hard gas; It takes 5 minutes to steam the stove with bituminous coal; Make a fire with domestic briquettes. The drawer is full, the fire is booming and the water is boiling. It takes 6 minutes to steam. If it is overheated, it will be full and oily, not good-looking and delicious. No fire, sticky, can't eat.
This kind of cake is made of water, and it is half-baked. Noodles are tender and delicious.
Baozi with sprouts: 600g flour.
Baking powder 5g
80 grams of sprouts
500g minced meat ......
How to make steamed buns with old flour?
My family makes old bread. First of all, make old noodles, mix them with warm water and a catty of rotten noodles and put them in a warm place. After a day or two, we can knead the noodles with water and add flour to make them hard. The old bread soup is well filled, and there will be a delicious soup when baked. Choose the most common pork.
Pour the flour into the basin, and mix the yeast powder or baking powder into the water (neither too cold nor too hot) and stir well, so that the dough will be faster. 2. It is very important to adjust the stuffing of steamed buns during this time, because the color and fragrance of steamed buns are all here. 3. After the dough is done, knead it, cut it into dough (I don't like eating it too big), roll it, put the stuffing in the skin and wrap it into various kinds. 4. Steam in a pot. Rub some water under the steamed bread, don't touch the bottom. Leave a gap in the middle when you put it, because steamed buns will be much bigger. 5. The vessels of steamed buns should be sealed, and it usually takes about half an hour to steam (depending on what fire is used). 6. The steamed stuffed bun will bounce up as soon as the fingerprint is pressed, and you can eat delicious steamed stuffed bun!
The process of making dough is as follows: 1. Add a little sugar and a little salt to a bowl of clear water. 2. Heat it to 30~40 degrees in the microwave oven (about one minute). 3. Add a spoonful of active dry yeast (available in the supermarket. If you can't find it, ask the clerk where the yeast is. 4. Stir well to dissolve the yeast (it looks a bit like mud soup). 5. Use this "mud soup". 6. Keep it in a warm place at 30~40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast) 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. Process it into the shape you want. If the noodles continue to grow too fast in this process, you can consider putting them in a cool place, such as 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 period of time after processing and shaping to let the yeast continue to grow. Using yeast to make dough without adding alkali can avoid the destruction of vitamin B 1 in flour and avoid the influence of adding alkali on the absorption and utilization of inorganic salts. Pure yeast is added to the dough, and at the temperature of 25℃ ~ 30℃, sugar and other substances in the dough are used for growth and reproduction, and the sugar is gradually decomposed by enzymes secreted by the yeast itself. After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced, which makes the dough swell. Steamed steamed bread is soft and fragrant. Because the yeast released from the dough has a high purity, unlike the "flour fertilizer" mixed with a large number of lactic acid bacteria and acetic acid bacteria, there is no microbial acid production process, and the dough will not be sour after being triggered, and there is no need to add alkali to neutralize it. However, if the dough is fermented for a long time and contaminated by miscellaneous bacteria, the dough will eventually turn sour. Practice has proved that dough made with yeast will not be sour for at least 4 hours, especially when the temperature does not exceed 30℃, which is beneficial to yeast reproduction, but not conducive to the growth and reproduction of miscellaneous bacteria. Because the optimum temperature for the growth and reproduction of lactic acid bacteria is 37℃, and the optimum temperature for acetic acid bacteria is 35℃. Therefore, when the fermentation temperature does not exceed 30℃, the souring of dough will be limited and the souring time will be delayed. Yeast can quickly restore vitality, accelerate growth and reproduction, which is conducive to the generation of a large amount of carbon dioxide, making dough swollen, porous and elastic. You must pay attention to the following points when mixing dough: use yeast and add a little sugar to the dough. Because, if you want to give full play to the role of yeast, you must provide it with adequate nutrition. When yeast is used to make dough, a small amount of sugar can be added as nutrition when yeast is activated. However, the addition of sugar should not be excessive. Exceeding a certain concentration will inhibit the growth and reproduction of yeast, which is not conducive to dough expansion. Generally, the ratio of sugar to yeast is 1: 1, or the sugar is a little less. The amount of yeast should be appropriate. When the addition of yeast is 65438+ 0.5% ~ 2% of the weight of flour, its fermentation ability is the best. Using active dry yeast to make dough is more convenient and efficient. Dough containing more oil cannot be made with yeast. If there is too much grease in the yeast dough, the grease will form an oil film around the starch particles, which will make it difficult for the starch to be decomposed into sugar, and the propagation of yeast will be limited, which will affect the fermentation speed of the dough. The first big dough making skill: choose the right starter. 1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding. 2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. this is ......
How to make old bread steamed bread?
Old dough refers to dough that has been fermented for a long time. It contains yeast, which can ferment dough and make it have pores, so that soft steamed bread comes out.
The method of making flour fertilizer from old noodles: take a piece of dough fermented on the same day, melt it with water, add a proper amount of flour, knead it evenly, put it in a medium pot for natural fermentation, and it will become flour fertilizer the next day.
Make steamed bread with dough;
Ingredients: a. 100g medium-gluten flour, 50g low-gluten flour, 2 tablespoons sugar, 90ML ice milk (or ice water, which can be warmed in winter), 3g dry yeast, 0.5g baking soda (used to neutralize the acidity of dough, unnecessary). B. 35g of old dough. C. 65438+ cream (or salad oil).
Practice: 1. Knead the material A into dough, cover it with plastic wrap and let it stand for three minutes until the gluten becomes soft, then add the old dough B to knead it into dough to get stiffness, and then add the cream C to knead it into smooth and stiff dough. 2. After the dough is slightly loose, shape it, put it into a steamer for fermentation for 30-35 minutes, and then steam it on medium heat 13 minutes until it is cooked.
Help the process of making old bread!
I've been studying old bread these days and it's very successful. However, if you want to prepare an electronic scale for the kitchen, I bought it from Taobao. It's only 19 yuan, and it works very well. The following is the formula that has been studied many times: flour (generally flour can be used) 450g flour alkali 4g old flour 50g sugar 25g warm water 250g salt 5g. First of all, it is ok to put the old noodles (not put them), but it takes a long time to ferment. Next time, leave some cooked noodles as old noodles. If there is no dough, you need to dissolve flour and sugar in warm water, then stir the dough and drain it bit by bit. After the dough is mixed, put some water to prevent it from drying, and cover it with plastic wrap. Now the temperature in the northeast is low, so I put a quilt on the electric blanket, which takes 8-9 hours (using old noodles). When I see a bubble on the surface, it will be made. At this time, put the alkaline noodles in a little warm water to melt, and it must be melted or there will be alkaline spots. Put the alkaline water on the cooked noodles, soften them for 20 minutes, and then put some noodles in the steamer to try the size of the alkali. Knead for a while and began to pack. After wrapping it, I covered it with plastic wrap and woke up for 20 minutes. This part is very important. I was in a hurry for the first time and didn't wake up. As a result, I can't afford to steam steamed bread. The trick to wake up by watching steamed buns or steamed buns is to press them with your hands and they will bounce, that's all. Cover the lid with a cloth to prevent air leakage. I only use alkali in this method, and I don't need other baking powder. I think there will be many bubbles on the surface of baking powder. The filling of 25g steamed stuffed bun flour is 20g. We are still studying how to make steamed buns look good.
How to soften old bread?
1. First, I want an old noodle the size of a fist. After the dough is recovered, add a little water and flour to make a moist dough as shown in the figure. Because of the weather. This kind of dough can be kept for about five days at room temperature.
2. After the dough is made, add water and flour (about 30 kg here) to make a slightly hard dough as shown in the figure. Look at the size of the basin, is there so much dough? When fermenting later, the dough will pull more.
3. Then in the countryside, there is no other heating measures, just put it on the bed. Cover two beds and prepare for fermentation. Once the dough is fermented, you can't start making steamed buns. It is also necessary to neutralize the sourness of dough with alkaline water according to the ratio of one to two alkalis in 10 kilograms of flour. The kneaded dough should be fermented twice. Fermentation will take place once in the morning. Fermentation until two o'clock in the afternoon. Then cover the quilt for the second fermentation. The second fermentation will take about four o'clock in the afternoon.
4. Don't be idle during fermentation. Make stuffing. The stuffing is mainly made of fresh pork and bacon from pigs. It is about the ratio of 1: 1. The stuffing made in this way can be made without salt. Add the right amount of chopped green onion and water. Add water according to the situation. If there is too little water, the meat will be hard and not delicious. If there is too much water, the filling is too wet to wrap. So, why is this filling popular? The amount of making steamed buns at a time is relatively large. Eat at room temperature from the year before to the year after. If other fillers are used, it is not conducive to preservation.
5. Then prepare the steamer. Put the steaming cloth on the steamer. This steamed cloth won't touch steamed bread. If there is gauze at home, it will stick to steamed bread if it is too thin.
6. Look, are there many good things? At this time, you can take some to steam first. Sometimes I wonder why this kind of dough can be steamed directly after it is wrapped, but the steamed bread made by yeast at home should be wrapped and steamed for a while. Well, this dough seems to have been fermented twice. So it's easy to steam when it's wrapped.
7. So what is the hardness of the dough? You can press a small hole with a light hand. This kind of dough will not be big until it is steamed. The taste is softer.
8. After taking it out, sprinkle some flour on the table. Then put the dough on it. Don't rub it anymore. Because before the second fermentation, in the process of adding alkali, it has been fully kneaded.
9. Then divide it into doses of similar size.
10. Take one of them and spread it out.
1 1. stuffing.
12. wrapped buns.
13. Then put them on the steamer one by one. Look at this steamer, isn't it?
14. After putting it away, boil enough water in the pot to steam it.
15. The first ship takes a little longer. About 25 minutes. The following time can be shorter. My mother-in-law is checking whether it is steamed. Here's the thing. Open the lid first, and then press the steamed stuffed bun by hand. I found that after the steamed stuffed bun was pressed, there was still one thing that was not restored. So I said to my father-in-law, no, steam for a while. In this way, when you press it, the steamed buns will bounce back quickly, that is, they will be steamed and pulled.
There are some problems to be solved here.
1, the bun is not round before wrapping, but the wrapped bun skin is smooth. No spots. It shows that kneading is very important when adding alkali.
2. In the process of steaming, open the pot cover, and the steamed buns will not be affected. It shows that it doesn't matter much whether the lid can be opened or not as long as it is steamed for enough time.
3. when steaming, you should have enough firepower. Why can I take it directly from the cage after steaming? Instead of what we usually say, turn off the fire and open the lid after three minutes. This is because when you open the lid, there is enough firepower below, so the steamed stuffed bun won't collapse.
16. Steamed bread should be poured into a container large enough. Then quickly turn one by one.
17. Steamed buns that have cooled for a while can be put in the basket. Then follow the following operation. 30 kg of noodles should be steamed 15 cage. So it takes three people three hours to finish this package.
The practice of steamed stuffed bun, why do people often say that they have lost their old face?
A small piece of dough, add a little salt, knead well and put it in a warm place, and it will "rise" by itself in a few hours to a day.
This is the "old face", and some places call it "face fat".
Cut the old noodles with warm water, mix the noodles well, and you can make noodles. Leave a small piece for an old face every time.
How to make old bread and noodles? Do you have anything to add?
Old noodles refer to flour seeds, which are called flour screwdrivers in the north and flour heads in some places. It's a small dough left over from steaming steamed bread, because there are many yeasts in it, which will be used as a strain next time. This kind of steamed bread made of the last fermented flour is called old flour steamed bread. In contrast, steamed bread made directly from yeast (dry noodles and fresh noodles) can't be called "old noodles". Lactic acid bacteria often exist at the same time in the preservation process of old noodles, which will have a unique sour taste after a long time, so it is necessary to add edible alkali to neutralize its sour taste when steaming steamed bread with old noodles.
The general practice is as follows:
First of all, after the first fermentation of steamed bread made of yeast powder, leave the amount about the size of an egg in a fresh-keeping box, cover it, and store it at room temperature for more than 2 hours (longer in winter), then add100g flour and a little water (more or less is ok), then continue to store it at room temperature for more than 4 hours, and then put it in the refrigerator.
Old noodles began to form here.
Old dough can be kept in the refrigerator for about half a month. If you don't want to make steamed bread within half a month, you can take the old dough out of the refrigerator in about 10 days, continue to add 50 grams or 100 grams of flour and a small amount of water, knead it evenly with the old dough, and store it at room temperature for 2 hours before putting it in the refrigerator.
By analogy, the old dough can be kept in the refrigerator for a long time and then taken out when you want to make steamed buns or steamed buns.
When making steamed bread, use old flour directly instead of yeast powder.
How to make old bread delicious?
Mix the flour one day in advance, mix it with alkali after it is cooked, make steamed bread after smelling no sour taste, and steam it in the pot for 15 minutes.
How to make steamed stuffed bun noodles?
Before face to face, you must use pure noodles, understand? Otherwise, it will get worse and worse. The water temperature should not be too hot. If it is too hot, it will be sticky and taste bad. Add as little flour fertilizer as possible, and flour fertilizer about the size of a fist is enough. Fermentation time depends on temperature, as long as it is ready.