2. If there is no yeast in the dough, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.
3. In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.
4. In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.
5. If the steamed bread turns yellow due to too much alkali and smells bad, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in the pot for 10- 15 minutes, and the steamed bread turns white and has no alkali smell.
When it comes to steamed white-haired steamed bread, we must master two elements. The first is the choice of flour. If you use whole wheat flour or flour with bran, you will definitely not achieve the whitening effect. The second is to let the flour ferment well. If you get into the cage before the noodles are cooked, it must look lifeless. Generally, there are two kinds of raw materials for fermentation: old yeast and yeast powder. If these two conditions are met, the steamed bread you steamed must be white and hairy. Of course, if you want to make it look better, you can put some baking powder. This method is generally used by merchants or sellers.
Old noodles are one of the most traditional ways to use them. I have used it all my life, and now there are many users. There are many disadvantages in using old noodles at present. For example, using old noodles needs long alkaline noodles to neutralize, which is much longer, alkaline yellow, less long, and sour You Lan, so it is easy to draw vermicelli. It's just a matter of appearance. More importantly, the content of vitamin B in white flour itself is not high, and if alkali is added, the loss will be more. Therefore, from the perspective of nutrition, it is also harmful.
Yeast powder, yeast powder is now valued and used by more and more people. It is simple and convenient to use, the time is well controlled, and no long alkali is needed to mix noodles. Moreover, yeast powder contains vitamin B 12, which is beneficial to our health. If the dough is cooked properly in proportion, steamed bread is very delicious and soft. There will be no problem of alkaline taste or sour taste.
Baking powder is also a compound leavening agent. The main raw materials are baking soda powder and corn flour, and the products sold in the market have moderate pH values. Baking powder is generally used to process cakes, bread, steamed bread and steamed buns. After all, many people look at appearance. The amount of baking powder should also be mastered. If it is too much, it will taste bitter. Another disadvantage of baking powder is that steamed buns and steamed buns with baking powder are just white, shiny and beautiful, but they are easy to swell after distillation. Besides, we can't eat steamed bread only once. You need the next boiling. In fact, families don't need baking powder to eat steamed bread.
In short, it is better to steam steamed bread at home, consider nutrition, and don't just pay attention to appearance. As long as you choose the right noodles, spread the yeast powder, knead them evenly, wake them up for a while, and put them in a cage to ensure the heat, you can steam out the white and hairy steamed bread.
Although I am a man, I like food culture, and I am not professional in making steamed buns, but I often steam steamed buns. In order to steam white, elegant and strong quality steamed bread, experience and technology are the premise, white flour is the foundation, proofing agent is the key, secondary proofing is the key, and vigorous fire and stuffy cold are the guarantee. Whether using flour fertilizer fermented last time, yeast or baking powder, we should master the dosage, temperature and time. It is best to add a little salt, sugar, white wine, white vinegar, honey, egg white, lard, yogurt, beer, rice wine, baking soda and so on. These all have the effect of promoting hair whitening and elasticity. Firstly, according to 1% of the yeast content of flour, melt it with warm water with a body temperature of 37 degrees, add the above-mentioned auxiliary fermented food, pour flour in summer to wake up naturally, wrap it with plastic wrap for moisture preservation and heat preservation in winter, cover the small greenhouse with plastic wrap and put it in the leeward and the sun, and complete the primary fermentation in half an hour. There are various insulation methods, such as electric heating and thermos bottles. Until the dough is doubled, the cut surface is even and delicate, kneaded evenly and exhausted. After sub-coding, put it into heat preservation for secondary fermentation and proofing, and keep it warm and moist for half an hour. Then, put the SAIC motor into the pot and steam it with cold water and high fire for 10 minutes, and stop the fire for a few minutes. When the temperature dropped slightly, the steamed bread was uncovered and a white, fat and shiny sponge steamed bread was born. Salt, white wine, white vinegar, yogurt, baking soda and sugar, honey beer, etc. All contribute to the rapid fermentation of yeast. Whitening energy such as egg white, lard and fresh milk can improve the properties of protein, and one or more combinations can be selected, and the dosage of flour can be one thousandth. Secondary fermentation is the key to make steamed bread well, and stopping cooking and cooling before lifting the lid is the guarantee.