How to make steamed bread smooth and beautiful? For people in different regions, the eating habits are naturally very different, so for northerners, the temptation of pasta will be even greater, and they like to eat pasta such as steamed bread. So how to make steamed bread smooth and beautiful?

How to make smooth and beautiful steamed bread 1 smooth, white and chewy hard-faced big steamed bread (choking steamed bread)

First, yeast and sugar are dissolved in water at 30-40 degrees.

Medium-gluten flour 1 kg, pour yeast water, stir it into a flocculent shape, and then knead it into a ball.

Relax for 5 minutes, and then knead into a smooth dough.

Cover and ferment to twice the size.

The fermented dough is full of air, which makes it pop.

Take him out and put him on the chopping board to rub and exhaust.

Because it is a hard-faced steamed bread, our water content is relatively soft, so we need to knead some dry flour in it when kneading the dough to make the dough harder and more layered.

The specific method is to pound the noodles with your fist, pour them open, sprinkle with flour, roll them up and knead them into the noodles.

In order to save effort, you can roll it with a rolling pin.

Roll out the dough with a rolling pin, sprinkle with dry flour, roll it up and knead the flour into dough.

Repeat several times until the dough reaches the appropriate hardness, which is based on the fact that you can knead it.

I always put about 80 grams of dry powder in it.

Don't knead the dough by hand after it reaches hardness.

Because the dough is hard, the gluten texture is easy to break when it is kneaded, and the more it is kneaded, the less smooth it becomes. And it takes a lot of effort to pinch.

We also operate with a rolling pin, press it out with a rolling pin, fold it directly without spreading dry powder, and roll it out again, and so on until the dough becomes smooth.

Finally, roll out the dough, roll it into strips and cut it into ten noodles of the same size.

Let's make steamed bread. First, turn the dough over on the chopping board and knead it smooth and round.

This step is very important. If the dough in front is not kneaded well, you can make up for it with the dough kneaded in this step.

Moreover, the steamed bread that has been kneaded will be smoother and whiter, which can be compared with that that has not been kneaded.

Knead the dough into a circle with both hands, and then roll it on the chopping board several times to make it taller.

Be sure to be higher, so the steamed bread will look better. If you make it into a circle directly, your steamed bread will be flat and unsightly.

Put the shaped steamed bread into a steamer and ferment it at room temperature of 20 degrees for 20 minutes.

Time is just a reference, but it depends on the state.

After fermentation to hand pressure, it immediately bounces back and can be steamed.

After SAIC, steam for 30 minutes and stew for 2 minutes.

The steaming time is also a reference. My steamed bread is hard and big, wrapped tightly and folded, so it takes a long time to steam.

If you don't know how long it will take to steam, just remember the principle that "longer is better than shorter". Because steamed buns are more fragrant and delicious, and they don't stick to hands, steamed buns are not easy to smoke when cooked.

As for whether boiling water or cold water should be put in the pot, I think it's all right, but steamed bread in cold water is bigger because it takes longer to ferment in the pot.

Steamed steamed bread can be restored to its original state quickly if it is pinched by hand, which is a good steamed bread.

If you don't rebound or recover slowly, it means that your steamed bread is not very ripe.

skill

The main points of making steamed bread:

(1) Fat determines whether steamed bread is soft and delicious.

Kneading determines whether steamed bread is smooth, white and chewy.

3 plastic shaping determines whether the shape of steamed bread looks good.

4 steaming determines whether steamed bread is delicious and not sticky.

If the lid drips, wrap the lid with a piece of cotton cloth and steam it, so that the water will be absorbed by the cotton cloth and will not drip on the steamed bread.

If you steam, try to choose a steamer, which is very easy to use.

How to make steamed bread smooth and beautiful II. Teach you how to make super simple and perfect steamed bread.

Prepare materials ~

Pour water+sugar+yeast into a basin and stir until the sugar and yeast melt ~

What it looks like after it completely melts ~

Add flour and start stirring until there is no dry powder ~

After this state, add coconut oil and start kneading into dough by hand ~

It's easy to get into a ball ~ wipe the basin with dough, and your hands are clean ~

Attach a video of kneading dough until the surface is smooth and free of pores ~

This step is very, very important No matter what kneading method, you should knead the dough into a particularly smooth and delicate dough for about 5 minutes, fully knead it and exhaust it ~

A dough of ~ ~60g, or a dough of 43g, can be divided into 7 dough pieces ~

Group video ~ you can refer to it

Add fruit and vegetable powder into a dough and knead well. After kneading by hand, you must pile it higher, because the height will drop after fermentation, and the steamed bread will be round and fat ~

Pink is cactus fruit powder, and the girl's heart has wood ~

After all the dough is kneaded, enter the fermentation stage ~ put water (35 ~ 40 degrees) in a small bowl in the middle of the dough and cover it ~

When it is fermented to 1, 5 ~ 2 times the size, it will look like this. When the dough is pressed gently, it will bounce, become lighter when weighing, and its volume will increase obviously ~

Take out the small bowl and start steaming. After the water boils, put it on the pot 15 minutes, then simmer for 3 minutes and gently open the lid ~

Out of the pot ~

Why is one missing? My baby took it away ~ I can't stop it. I want to beat him (●-●)

The old white steamed bread ~

The taste is rich in wheat, slightly thick and smooth ~

skill

1. Flour I use Zhongyu original flour, and other brands can adjust their water consumption according to different water absorption ~ The fruit and vegetable powder is Taiwan Province Caihong powder.

2, oil can be replaced, vegetable oil, lard, butter can be ~ or not ~

3, be sure to knead evenly, fully exhaust, and the dough surface is smooth and delicate after molding ~

4, I use a steamer, the lid will not drip, glass or stainless steel, please cover it with absorbent cloth ~

5. After boiling water on the pot, turn to low heat, don't turn it on when it is turned on, and gently move it from left to right ~

How to Make Smooth and Beautiful Steamed Bread 3 White Steamed Bread/Smooth Steamed Bread-Hand-Pinched Version (Novices can also succeed 100%)

Get all the materials ready

Mix yeast and water evenly, put the remaining ingredients, sugar and oil into a cooking pot, add yeast water while stirring the flour until it is flocculent, and then knead it into a ball! Push it out and take it back. Knead until the surface is smooth!

Divide the whole dough into 2 long dough pieces, and each dough piece is divided into 3 equal parts.

Scrap can harvest smooth steamed bread.

Fermentation at 28 degrees is about 1 hour, which is twice as big! If there is no fermentation box, you can put it in the oven foam box and add a bowl of hot water. Remember to cover the surface with a wet cloth!

Put cold water on the pot and steam over high fire 12 minutes.

Final result

skill

If the steamed bread is not concave, kneading dough is the key.