2, water quantity: the question of how much water is used for flour, in fact, this can be put in several times, it is best to ferment with warm water faster. Steamed bread noodles should be mixed hard. Normal is 500 grams of flour and 250 grams of water. The noodles of meat buns are a little bit more Microsoft, which is easy to seal after being stuffed; It was not easy to knead dough at first. You can knead the dough, cover it and let it stand for 10 minute, and then knead it after the water and flour are fully mixed. It's easy to knead into smooth dough!
3. Then talk about dough, primary fermentation: put the kneaded dough into the pot, cover the pot or plastic wrap, and conduct primary fermentation. Dough is easy to ferment in hot weather. Usually it can be fermented to twice the size of the original dough.
4. Molding: Pour the dough on the panel, knead it for a while, and let out more air inside. After the dough is cut, the smaller and more uniform the holes in the section, the smoother the steamed bread, and the smoother the steamed bread surface. The same is true of steamed buns. Then, you can make steamed bread or steamed buns and put them in a steamer.
5. Secondary fermentation: It is best to conduct secondary fermentation before steaming, and let the blank stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed bread after secondary fermentation will definitely be better than that without this step. The weather is hot, and the steamer is filled with cold water, because high temperature is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.
6. Finally, talk about steaming. The amount of water put into the steamer is just between the steamer curtain and the bottom of the steamer or slightly higher. Too much water can easily cause the bottom of the lower layer of steamed bread to be scalded and sticky. Too little water and steam will dry the steamer and the steamed bread will die. Before putting the steam curtain into the blank, pour some oil on it and wipe it off by hand or brush. The whole process is steamed by fire, and the time is counted after the pot is taken out. Generally, steam 15~20 minutes according to the size of pasta. After steaming, wait 2-3 minutes before opening the lid.
7. I want to steam a successful steamed bread and sum up three points:
(1) Knead the dough thoroughly, we need a smooth dough;
(2) Fermentation-it is really important that the primary and secondary fermentation must be fully in place;
(3) Steaming-the pasta needs to be steamed with fire after it is put into the pot. The steaming time must be sufficient, and the length of time depends on the size of the pasta. Be sure to steam for three to five minutes after turning off the fire, and don't cook immediately.
8. Take the step of steaming meat buns as an example:
(1) First, dissolve the yeast in warm water and let it stand for 5 minutes;
(2) Pour flour, sugar, salt and yeast water into a basin, add water, stir with chopsticks, and knead the flour by hand when there is no dry powder;
(3) the smooth dough is fermented once, to twice the size (about 1 hour);
(4) preparing meat stuffing; (Example: Chop the pork (the front leg is 7 points thinner and 3 points fatter), add soy sauce, salt, chicken powder and chopped green onion, and stir well);
(5) divide that air discharged from the dough into small dough, rolling the dough into a dough sheet with a thick middle and a thin edge with a rolling pin, and wrapping the dough with meat stuffing;
(6) firstly, adding water into the steamer, and then putting the raw steamed bread into the steamer for secondary fermentation (about 20 minutes);
(7) Steam on high fire for 20 minutes; Turn off the fire and let it run for 3 minutes!