In fact, I have tried both methods. To tell the truth, I personally feel that there is not much difference, mainly because the steps of steaming steamed bread in the early stage should be done well, because if the dough is not prepared and kneaded improperly, neither cold water nor boiled water can steam delicious steamed bread. The buns in the buns shop are all soft and white, and the skin has a film. The skin of steamed bread is shiny, beautiful and delicious.
What is the difference between primary fermentation (proofing) and secondary fermentation?
The different fermentation methods of steamed bread are closely related to whether steamed bread is cooked in cold water or boiled water. After the first fermentation, the steamed bread is shaped with acid, and the second fermentation helps the finished product to be soft. The effects of the two kinds of fermentation are roughly the same. The dough swelled to twice its size for the first time. This step is the same. The fermented dough is kneaded and vented, and then shaped. At this time, put cold water on the pot to start steaming, and some people like to make the shaped steamed bread twice the size again and then steam it in boiling water. Those who favor direct steaming with cold water think that slow heating with cold water is a secondary fermentation process, which is more convenient to steam, and the steamed bread is still soft and white. When steaming steamed bread in winter, is it better to use cold water or boiled water? It's quite controversial Don't make a mistake next time.
In fact, if you want to steam steamed bread well, you can't just look at cold water or boiled water. You should grasp these four key points. Whether it is cold water or boiled water, all soft and white steamed bread can be steamed, and there is no possibility of collapse, and it tastes good. Let's take a look together.
Of course, the first step of steaming steamed bread is to mix flour, prepared flour, yeast, some favorite ingredients with a little sugar and oil to help flour ferment (optional). The ratio of yeast to flour is about 1: 100, that is, 3-5 grams of yeast can be used for one catty of flour. The temperature in winter is relatively low, so yeast fermentation needs to be carried out at a suitable temperature.
You can melt the yeast with warm water first, then pour it into the flour, and then add warm water several times (the temperature of water is about 30-35 degrees, which will help the flour to ferment better). While pouring warm water, stir with chopsticks or shovel to make the flour flocculent. This method is better, because different flours have different water absorption rates, and the specific ratio of water to flour is difficult to control. It's better to add flour floc several times. Then knead it into a ball with your hands. It doesn't take too long to knead it here.
Mixing dough is a very important step. If the dough is not ready, the previous and subsequent steps are not important, especially in the low temperature environment in winter, and the time for making dough is much longer than that in summer. The optimum temperature for making dough is about 35-38 degrees. Too high or too low will affect the time and effect of kneading. Cover the kneaded dough with a layer of wet cloth or plastic wrap to prevent the dough surface from air-drying and hardening, and then put the dough in a warmer environment, either next to a hot stove or on a pot of hot water for heat preservation and fermentation, and put it in a heated room or warm bed. The important index to judge the good fermentation of dough is that the dough is twice as big as before, and it will ferment well if you insert your finger into a hole without shrinking.
The dough needs to be kneaded and vented, which is also very important. Whether the steamed bread surface is smooth and delicate, even the pores and softness inside the steamed bread are related to this step. If the exhaust kneading dough is not in place, the pore size in steamed bread will be different, and the appearance and taste will be discounted. Fully exhaust the dough, knead the dough for a long time until it is soft, and sprinkle some dry flour when kneading the dough to make the surface of steamed bread smoother and brighter, forming a layer of steamed bread film. Steamed bread with full ribs, without seven small arches in the section. Divide into small pieces, then knead them into smooth steamed buns, and rub and sprinkle dry flour repeatedly with the strength of wrist and palm joints to make the surface smooth. Here, the key step of steaming steamed bread is to make the surface creamy and smooth.
Cold water steaming
The shaped steamed bread can be round or knife-cut, and the shape can be according to your own preferences. The bottom of steamed bread can be covered with a layer of steamed bread paper to prevent it from sticking to the pot. This step can be done by putting cold water on the pot, steaming slowly with fire, heating with cold water, slowly fermenting steamed bread with strong fire for about 20 minutes, then turning off the fire for 3-5 minutes, and then uncovering the lid, so that it can be steamed out.
Boiling water (boiling water) is steamed in the pot.
Another method is to steam steamed bread with boiling water, which is also the method chosen by many people. First, put the molded steamed bread into a steamer, cover it and keep it simmered, and continue to ferment for about 10 minute until the steamed bread is visible to the naked eye and twice the size of the second fermentation, and then take it out. Boil the water and steam it out first, then put the steamed bread in the pot and steam it over high fire.
To sum up, in fact, no matter whether it is cold water or hot water, steamed buns can actually be soft, white, fat and delicious. As long as you master the steps, the dough is in place, and steaming steamed buns for a long time can't be wrong. This truth is similar to what many people say that fish soup is boiled in boiling water and cooked in cold water. In fact, as long as it is cooked for a long time, the fish will turn milky white after being emulsified with frying oil. So if you master the above four key skills, you can also steam delicious steamed bread.