1. baking powder (I used Angel's, which is not bad) is stirred with warm water (it will burn the activity if you can't use boiling water, but it won't open with cold water). It doesn't matter if baking powder is more or less, but it will affect the fermentation time. Scroll:
2. Slowly pour the mixed water into the flour and start kneading. After the fermentation water is used up, use clear water, cold water in summer and warm water in winter. Be sure to remember that the dough should not be too hard, but soft;
3. Knead the dough evenly, cover it with a piece of wet gauze (sold in pharmacies), cover it, and then put it in a warmer place for quiet fermentation.
3. Generally, summer will be very short, 4 hours; Put it next to the heater in winter night and it will be fine the next day. One more thing: make sure the dough is fermented and fat!
4. Then you can start preparing steamed buns. Take out the fermented flour and put it on the chopping board. It may be sticky and sparse at this time. It doesn't matter. Add some dry flour and start kneading. Be sure to rub it for a while! ! After that, let it wake up for a while (just leave it there). Then you can shape it, but! That's the point. After kneading the steamed bread, be sure to put it there and let it wake up for a while, so that it will be empty when steaming. After waking up, put it on the steamer, add cold water to the pot, put the steamer in and start steaming! Don't wait for the water in the pot to boil before steaming steamed bread. This is my brilliant idea! ) Bring the fire to a boil and turn to medium heat for 40 minutes.
5. ok!
One more thing, it's best to buckle a heavy bowl on the lid of the pot when steaming, so as to make him run out of gas as little as possible!
Methods (2 1):
Chopped onion rolls
Ingredients: 500g flour, onion100g, peanut oil, sesame oil and salt.
Exercise:
(1) Cut the onion, add peanut oil, sesame oil and salt, and mix into chopped green onion stuffing;
(2) When the dough is fermented and mixed with alkali, wake up a little and roll it into thin dough;
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Method (22):
Double color roll
Ingredients: 500g of flour, 75g of brown sugar, 75g of white sugar and 50g of red dates.
Exercise:
(1) Soak jujube in hot water, remove the core and shred;
(2) After the dough is fermented and treated with alkali, it is divided into two pieces with equal size, one piece is added with white sugar and the other with brown sugar, and kneaded thoroughly until the sugar and the dough are evenly mixed together;
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Method (23):
Steamed bread (1)
Materials:
12 cup flour, 5 cups warm milk, 2 tablespoons oil, 12 tablespoons sugar, a little salt, 1 tablespoon yeast, and half a cup warm water.
Exercise:
Stir half a cup of warm water with a little sugar yeast.
Put 12 cup of flour into a large basin, add milk, oil, salt, sugar and prepared (1) water, wake up, knead evenly for about 10 to 15 minutes, knead into strips, cut into pieces, and defend into a circle (medium thickness, thin edge).
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Method (24):
Steamed bread (2)
Material: 40g each 12 pieces.
High gluten flour 150g, low gluten flour 150g, sugar 15g, water 150g, and yeast 7g.
Maturity: steam on medium fire for about 10- 12 minutes.
Exercise:
The yeast is mixed with water until the yeast is completely dissolved.
Add sugar and stir until the sugar is completely dissolved.
Pour in high-gluten flour and low-gluten flour, and stir into dough.
Stir it into dough, then move it to the dining table and knead it back and forth to make dough.
Knead the dough until the surface is smooth. After rolling the dough into a ball
Put the dough in a steel basin, cover it with plastic wrap and ferment for 30 minutes.
After fermentation, the dough expands about 2-3 times.
Squeeze the fermented dough with a bench press.
Press the surface until it is smooth. If there is no dough press, you can use a rolling pin instead.
Press the dough into a rectangle with a rolling pin.
Roll the dough from bottom to top.
When the dough is rolled up, it must be compacted without leaving any gaps.
Divide the dough into about 40 grams with a knife.
Ferment in a steamer for 30-40 minutes at a fermentation temperature of about 30℃ and steam for 10- 12 minutes on medium fire.
Tip:
1. When yeast is mixed with water, flour can only be added and stirred after yeast is completely dissolved.
Slice the steamed bread, wrap it in eggs, fry it in oil, and eat it with pepper and salt.
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Method (25):
Knife-cut steamed bread
Ingredients: 500 grams of wheat flour.
Seasoning: yeast 5g baking powder 5g sugar 5g ordinary water 250g each.
Making:
1. Mix flour, dry yeast powder, baking powder and white sugar evenly in a container, add 250 ml of water, stir them into blocks, knead them by hand, and knead them repeatedly on the chopping board until the dough is smooth.
2. Sprinkle a layer of dry flour on the chopping board, put the fermented dough on it, knead the fermented dough into a 3 cm thick strip, and then cut the strip into sections about 3 cm wide.
3. Sprinkle dry flour on another container, put the raw embryos of the steamed bread one by one, and put them in a warmer place for 20 minutes.
4. Steamed food in the usual way.
Tip:
1. steaming: It should be noted that the water in the steamer is preferably 60% to 80% full. At the same time, the water must be boiled and covered, and then steamed with full steam. Remember not to uncover the middle, in order to steam out full and thick steamed buns and buns. Steaming can be divided into steamer steaming and steamer steaming.
A. steaming in a steamer:
(1) put gauze on the steamer; (2) putting the green embryo after proofing on a steamer; (3) The fire is steaming fiercely (generally 12).
B. steaming in a steamer:
(1) Put the proofed green embryo on a boiling steamer; (2) Steam over high fire (usually 12 minutes).
2. Knitting steamed bread is the most basic form of steamed bread. If you want to make fluffy and soft knife-cut steamed bread, you should pay attention to the fact that you should not knead the dough too much to avoid destroying the activity of yeast and making the finished product not bulky enough. In addition, remember to put the raw embryo in a warm place to wake up.
Features:
White and smooth, rich in fragrance, warm and soft.
Nutrition:
Wheat flour: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It has the effects of tonifying heart and kidney, strengthening intestine, clearing away heat and quenching thirst, and is mainly used for treating constipation, vexation and thirst, diarrhea, carbuncle, traumatic hemorrhage and scald.
Making:
Knife cutting steamed bread is the most basic form of steamed bread. If you want to make fluffy and soft knife-cut steamed bread, you should pay attention to avoid excessive kneading when kneading dough, so as not to destroy the activity of yeast and make the finished product not bulky enough.
In addition, remember to put the raw embryo in a warm place to wake up.
1. Sprinkle a layer of dry flour on the chopping board and put the fermented dough on it.
2. Knead the fermented dough into strips with a thickness of 3 cm.
3. Cut the strip into sections about 3 cm wide.
4. Sprinkle dry flour on another container.
5. Put the raw embryos of the knife-cut steamed bread in one by one.
6. Wake up in a warmer place for 20 minutes.
Making:
1. Mix flour, dry yeast powder, baking powder and white sugar evenly in a container, add 250 ml of water, stir them into blocks, knead them by hand, and knead them repeatedly on the chopping board until the dough is smooth.
2. Sprinkle a layer of dry flour on the chopping board, put the fermented dough on it, knead the fermented dough into a 3 cm thick strip, and then cut the strip into sections about 3 cm wide.
3. Sprinkle dry flour on another container, put the raw embryos of the steamed bread one by one, and put them in a warmer place for 20 minutes.
4. Steamed food in the usual way.
Tip:
1. Steam:
It should be noted that the water in the steamer is preferably 60% to 80% full. At the same time, the water must be boiled to cover the cage cover, and then steamed with full steam. Remember not to uncover the middle lid and steam out full and fluffy steamed buns and buns. Steaming can be divided into steamer steaming and steamer steaming.
A. steaming in a steamer:
(1) put gauze on the steamer;
(2) putting the green embryo after proofing on a steamer;
(3) The fire is steaming fiercely (generally 12).
B. steaming in a steamer:
(1) Put the proofed green embryo on a boiling steamer;
(2) Steam over high fire (usually 12 minutes).
2. Knitting steamed bread is the most basic form of steamed bread. If you want to make fluffy and soft knife-cut steamed bread, you should pay attention to the fact that you should not knead the dough too much to avoid destroying the activity of yeast and making the finished product not bulky enough. In addition, remember to put the raw embryo in a warm place to wake up.
Features:
White and smooth, rich in fragrance, warm and soft.
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Method (26)
There is only one difference between making instant steamed bread and ordinary steamed bread:
To make steamed bread with choking noodles, you need to knead the dough with dried noodles. The more dry noodles are rolled, the stronger the steamed bread will be and will not harden. When steaming steamed bread, it is best to wrap something around the steamer, such as a clean towel, so that the steamed bread will not run out. Steamed bread will be big, round and smooth.
Refer to the practice of ordinary steamed bread:
The first step is to mix the dough.
Take a proper amount of flour, put as little water as possible (it can be a small amount of warm water) and stir the dough until it is not sticky, elastic and smooth. Put it in a pot and cover it with a wet cloth or cover the pot.
The second step is fermentation.
The fermentation time is longer in winter, about a whole day, and shorter in summer. Until the dough volume increases 1 times, the internal honeycomb structure is uniform and has obvious sour taste.
The third step is neutralization.
That is, the second kneading.
Knead the fermented noodles for a while, dissolve a small amount of edible alkali (soda) in some water, and gradually add it to the kneaded noodles to neutralize the acidity generated after fermentation. Then add a proper amount of dry flour and knead it repeatedly. Be patient when kneading dough, steamed bread will taste better.
The dosage of soda ash (alkali) is mastered by experience, and it is appropriate to add soda ash or alkali. If you insert your fingers into the dough without touching your hands, cut it in the middle of the dough with a knife, and the cut section will be good, and the two sections will not stick together.
The prepared dough will have a sweet smell when you lick it with your tongue;
If soda or alkali is not enough, it will be sour; Excessive addition of alkali makes the face astringent and alkaline.
Add a tablespoon of sugar to the prepared noodles and knead them into noodles bit by bit. The steamed bread made in this way is delicious in My Sweetie.
The fourth step is molding.
Knead the dough into strips to make blanks, then make the blanks into cylindrical steamed bread blanks, and cut them with a knife (such steamed bread can be easily made into egg steamed bread slices, which is children's favorite breakfast) or knead each blank into a round steamed bread shape by hand.
Step five, do your hair.
Awakening time 15 minutes.
evaporate
When you are used to using cold water, put raw steamed bread in a steamer, boil the water and steam for about 25 minutes.
The way to check cooked steamed bread is to put your finger on the steamed bread without touching it, as long as it is elastic.
After steaming the steamed bread, you'd better stew it for a while. Don't open the lid at once. Turn off the fire for 5 minutes before uncovering the pot, so that the steamed bread will not shrink.
Unfermented dough
Generally, fermented noodles are not used. Just mix flour and water and knead well. Because of the different cold and hot water used in its modulation, it is divided into cold water surface and open water surface.
(1) water surface
Also called hot noodles. That is, noodles made of boiled water. Glutinous rice is weak, dark in color and sweet in taste. It is suitable for making hot wonton, jiaozi, steamed dumplings, pot stickers and so on. The mixing of water should be done several times. The ratio of flour to water is generally 500 grams of flour and about 350 ml of boiling water. It must be cooled before it can be made into skin.
(2) cold water surface.
Cold water surface is dough made of tap water, and some add a little salt. The color is white, and the dough has toughness and elasticity, which can be used to make various noodles, jiaozi, wonton skin, spring rolls and so on. The ratio of cold water surface is generally 500 grams of flour and 200 ~ 250 ml of water.
Qiangmian
In semi-fermented flour, a certain amount of dry flour is mixed through repeated kneading, and then steamed bread or other pasta is made.
Dough kneaded with boiling water
Knead the dough with boiling water (about 65℃ to 100℃), stir while adding water, cool it slightly, knead it into dough, and then make various foods. The principle is that gluten is softened by boiling water, and some starch is boiled and puffed, which reduces the hardness of dough. Therefore, the higher the water temperature, the more boiling water, the softer the product will be, and there will be the disadvantages of sticking teeth, hands and work boards. Therefore, the general hot noodle products are not all boiled water. According to the properties and hardness of the required products, some cold water is added to maintain its toughness. The hot noodle dough is made of medium gluten flour, because the flour above medium gluten contains more protein in quality and quantity, which can produce enough gluten as a pillar to make the pasta soft and tough and not sticky. If low-gluten flour is used, the product will be sticky because of insufficient gluten.
Generally, noodles are fried and stir-fried. There are pot stickers, scallion cakes, pies, leeks and other northern cakes.