Yeast fermentation only needs to master four points to ensure that you can not only steam steamed bread, but also make steamed bread into patterns. Let me take two kinds of steamed bread as examples to introduce how to steam steamed bread!
Because steamed bread is made by ourselves, we can use fruit and vegetable juice instead of water and flour, which not only tastes delicious but also increases nutrition.
Prepare ingredients
Pumpkin dough:
300g steamed pumpkin puree.
500 grams flour
Yeast 2.5g
Proper amount of sugar
Spinach dough:
175g spinach puree
300 grams flour
Yeast 1.5g
Proper amount of sugar
manufacturing method
1: First, add 2.5g yeast powder and appropriate amount of white sugar into 300g pumpkin dough and steamed pumpkin puree, and stir until the white sugar yeast melts. Then according to the water content of pumpkin and the water absorption of flour, add about 50g of flour, stir while adding it until there is no dry flour, and then knead it into dough and put it in a bag for proofing 10 minute.
Then mix with spinach dough. Take spinach leaves, blanch them and cool them. Without adding water, directly squeeze into juice of about 175g, then add 1.5g yeast powder, add appropriate amount of white sugar and stir until the sugar and yeast melt. According to the water content of spinach juice and the water absorption of flour, add about 300g of flour, mix flour, and bag it for proofing 10 minute.
2. After the dough wakes up, take it out and knead it thoroughly, and you can start modeling. Let's make corn-shaped steamed bread first. First grab a piece of yellow dough and knead it evenly, then knead it into water drops, and then use the back of the knife to press even marks on the surface. Then press the mark vertically with three chopsticks, squeeze the three chopsticks in by hand, take out the chopsticks, arrange them, and then take a piece of green dough, knead it carefully in the middle and knead the two sides into drops.
In this way, the corn-shaped steamed bread is ready. Isn't it simple? Be sure to cover the fermentation after it is done.
Next, let's share the ham steamed bread. Knead the yellow dough evenly and roll it into rectangular slices with a rolling pin. Then take out the dough and knead it evenly, and roll it into rectangular slices with a rolling pin. Line up two pieces of dough, roll them out with a rolling pin and cut them in the middle. Then cut one side into equal strips with a knife and screw each strip into a screw shape.
Put a ham sausage on the other side and roll it to the other end, so that the spring ham steamed bread is ready.
4. Finished steamed bread,
Be sure to wake up, it feels very light. When the volume is obviously enlarged, it can be steamed for 15 minutes.
This beautiful and soft steamed bread is ready, isn't it very simple? As we said before, if you want to steam steamed bread, you should pay attention to four points.
Key points of production
1: Pay attention to whether to use water or puree when mixing noodles. When adding flour, you must not add a lot of flour at a time. We should add or subtract flour according to its water absorption. If we make modeling steamed bread, we will stir the dough a little harder, so that the shaped steamed bread is not easy to deform.
2. Pay attention when fermenting. When steamed bread is fermented, it depends on the amount of yeast you use, which has little to do with the temperature and time of your surrounding environment. Yeast is used a lot, and the fermentation time at high temperature is short. If yeast is used less, the fermentation time at low temperature will be longer. Therefore, when we make modeling steamed bread, we use less yeast and directly use good flour for modeling. After modeling, fermentation is almost the same. Only one fermentation is needed, no secondary fermentation is needed!
3. Why do novices use a fermentation method to make modeling steamed bread? This is because if the dough is fermented, it is difficult for a novice to knead it without a honeycomb inside, so the steamed bread of that shape is not smooth and uneven.
Generally, we steam steamed bread with fermented water. How can a novice steamed bun judge whether it can be steamed? How to avoid steaming into a dead knot, or the steamed bread suddenly retracts? The first steamed bread with good shape must be covered with fermentation to prevent it from drying out. Cracks will appear on the surface of the steamed bread after drying, and the second steamed bread will be steamed into a dead knot, that is, there is no fermentation, or the water is boiling when steaming, and the outside temperature is very low. After being put into a steamer, the steamed bread will suddenly steam to death from a low temperature environment to a high temperature environment if it is covered too tightly. At this time, if it is fermented steamed bread, we can cook it in water until it is warm, or steam it in a pot with cold water. We can start from the time when the water boils, or we can change the lid into a lid with air holes. That's settled. Don't open the lid in a hurry after steaming, stew for two minutes and open the lid.