Guide to this issue: Can you make steamed bread with yeast and sugar?

What should I pay attention to? Everyone likes white, big, soft and delicious buns, but the buns made by some friends are small and heavy, which are similar to the taste of dead noodles, and have a certain relationship with dough, exhaust and steaming.

The water temperature of the dough is very important. Yeast is a unicellular fungus, and fungi are naturally afraid of high temperature. If the water temperature of dough is too high, the yeast will lose its activity and the dough will not grow. So we should control the water temperature of the dough at about 35 degrees. In the process of dough fermentation, pay attention to the temperature around the basin. It is not that the higher the temperature, the faster the dough will be made, and it may not be made.

Exhaust is also a very critical step. After the first fermentation, there will be a lot of gas in the dough, which will make the dough swell. At this time, it is necessary to knead out all the gas in the dough and reunite the flour and yeast. The volume of dough after venting should be similar to that before fermentation. After venting, it is reshaped and reshaped, and the buns are beautiful in appearance. After steaming, the skin is smooth and there are no bubbles.

Under what conditions can steamed buns be steamed? The second awakening of steamed stuffed bun embryo should be about twice as much as the original. After gently pressing the epidermis, the pressed place will immediately rebound. When it feels light in your hand, you can steam it in the pot. Raw stuffed buns with meat can be steamed in cold water, and the steaming time can be appropriately extended. Steamed buns with vegetarian stuffing or cooked meat stuffing can be steamed with boiling water, and the steaming time can be shortened appropriately. Don't boil the pot immediately after turning off the fire. Be sure to wait three to five minutes. The soda in the pot will slide down the lid and then open the lid. At this time, the steamed stuffed bun will not collapse.

Let's share the specific methods of ordinary steamed stuffed bun skin. Stuffing can be prepared according to personal preference, so I won't introduce it in detail here.

Ingredients of steamed stuffed bun skin: flour, yeast, sugar, warm water and lard.

Step 1: Pour 5g yeast and 10g sugar into 250ml warm water, let it stand for two minutes and then stir it evenly.

Step 2: 5. Pour100g medium-gluten flour into a basin, pour yeast and white sugar water several times, and stir while pouring it by the water. Stir the flour into a flocculent shape, knead it into a smooth dough, cover it with plastic wrap and put it in a warm place for fermentation.

Step 3: Double the dough volume, poke a hole in the middle of the dough, so that the winter mouth does not shrink or collapse, and the first fermentation is completed. Sprinkle some dry flour on the panel, take out the cooked dough, add 10g lard, knead the dough for air discharge, and knead the dough repeatedly until the dough is cut without air holes and its volume is similar to that before fermentation.

Step 4: Arrange the exhausted dough into long strips, cut it into uniform dosage forms, sprinkle some dry flour on the dosage forms, knead it into a circle, flatten it, and roll it into a dough sheet with a thick middle and a thin edge with a rolling pin.

Step 5: Take a piece of dough, add a proper amount of stuffing, and wrap it into a shape that you like and are good at. Brush the steamer with oil, put the steamed bread into the embryo, and cover it for secondary fermentation.

Step 6: when the green embryo doubles in volume and feels lighter, steam it on the fire, and the time depends on the filling. Turn off the fire and stew for another three minutes, and it will be cooked.

Tip: The dough is soft and easy to digest. In order to prevent the steamed bread from cracking and hardening, adding proper amount of lard or cooked oil when exhausting can avoid these situations, and the steamed bread with lard at home will be whiter and softer.

Hello, I'm Xima Kitchen, and I'm glad to answer this question:

Just for this question, my answer is: no, because we need medium gluten flour and flour, water or milk and flour, yeast fermentation and stuffing for steamed buns, and sugar is second to none. However, sugar still has a certain effect. Adding proper amount of sugar can promote dough fermentation and make steamed stuffed bun dough taste sweeter. But if too much sugar is added, the effect will be counterproductive, because ordinary yeast is not suitable for high sugar environment, and the fermentation effect will be affected in this environment. Therefore, you should master the proportion of sugar:

If only white sugar is needed to promote yeast fermentation, 1 00g white sugar can be added to100g flour. If the steamed stuffed bun tastes sweet, the proportion of white sugar can be appropriately increased, but it should not exceed 8 grams.

Our family usually uses 200 grams of ordinary flour, 100 grams to 1 10 grams of warm water, 2 grams of yeast and 2 grams of sugar to make steamed buns. Steamed buns have various fillings, including meat buns and vegetarian buns.

Let's share the specific methods of making steamed buns, all of which are meat steamed buns, and see what ingredients to use for dough. Here's how:

Required ingredients and ingredients:

Dough: 200g medium gluten flour, 0/00g warm water/kloc (35 degrees, not enough), 2g yeast, 2g sugar.

Stuffing: 200g pork, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, appropriate amount of chives, 10g cooking oil, 2 tablespoons starch.

Specific process:

Step 1: Pour 200 grams of medium gluten flour into a basin for later use. Medium gluten flour is also common flour. Flour in bulk in supermarkets is generally medium gluten flour, which is suitable for making steamed buns and steamed buns.

Step 2: Prepare another small bowl, and put100g of warm water between 30 and 40 degrees into it. At the time of the test, the temperature was similar to the body temperature. If the temperature is too high, the yeast will be burnt and the noodles will not grow. The water temperature in this range can promote fermentation. Pour 2g yeast into warm water and stir until it melts.

Step 3: While pouring yeast water into the flour, stir with chopsticks, and then knead the flour into smooth dough by hand. If you feel too dry, you can add a little warm water to knead it evenly, so that your face, hands and basin are all slippery. The "light" here means "slippery".

Step 4: Cover the pot and put it in an environment of about 30 degrees for fermentation for about 50 minutes. I put the dough in the oven and fermented it with the fermentation function. Without these tools, I can put the basin in a pot full of hot water for fermentation in winter. The temperature of hot water in the pot is about 45 degrees, which is not too high.

Step 5: When the dough is fermented, let's mix the meat stuffing, 200g of pork, preferably fat and thin, and chop it into meat stuffing. Add 2 tbsps of soy sauce, 1 tbsps of soy sauce, 1 tbsps of oyster sauce, an appropriate amount of chopped green onion, 2 tbsps of starch and10g of cooking oil, and stir evenly in one direction with chopsticks.

Step 6: Take out the fermented dough, and the volume of the dough has obviously expanded by 2 times. When the dough is uncovered and the inside is a fine honeycomb, it means that the dough is fermented. Sprinkle a layer of dry flour on the chopping board to prevent sticking, knead the dough on the chopping board to exhaust the gas inside, so that the dough can be reduced to the size before fermentation. If the dough is too sticky, be sure to sprinkle some dry flour, which should be even and thin. Adding too thick dry flour will not ferment. Adding dry flour can not only prevent sticking, but also make dough smoother and steamed buns look better. )

Step 7: Knead the dough into long strips, divide it into small pieces with uniform size, roll one of the pieces into a round piece with a thin edge in the middle, spoon 1 spoon of meat in the middle, turn around and knead it into wrinkles, and finally wrap it. (-The skin of steamed buns is thicker than that of dumplings. If it is too thin, it is easy to leak the stuffing. Dumplings are thicker in the middle and can be filled with meat, while the edges are thinner because the edges are pinched together. )

Step 8: After all the steamed bread is wrapped, put enough cold water in the steamer, then put the drawer and anti-sticking cloth on it, put the steamed bread on it, leave a certain gap in the middle, cover it and let it wake up for 20 minutes. (-Because steamed buns need to be proofed twice, they will swell, so in order to prevent them from sticking together, there should be a certain gap between them. )

Step 9: After the steamed stuffed bun is awakened for the second time, gently press it with your hand and feel the Q bullet of the steamed stuffed bun, which means it is ready. Turn on medium heat, steam 10~20 minutes according to the size of steamed buns, turn off the heat and stew for 3 minutes, then open the lid. (-Don't open the lid immediately after turning off the fire, lest the steamed stuffed bun get cold and collapse, which will make the steamed stuffed bun look bad. )

In addition to meat stuffing, you can also match other stuffed buns, such as purple potato stuffing and bean paste stuffing. The steps of dough mixing and dough mixing are the same.

(1) Actually, you don't need to add too much polysaccharide to make steamed buns and noodles. In addition to inhibiting fermentation, a heavy proportion of sugar will make the steamed bread skin too sweet to eat, but it will rob the stuffing of steamed bread.

(2) Mastering the formula of dough mixing, mixing the dough according to the correct method, and controlling the water temperature and fermentation temperature of the dough will make the dough ferment successfully, thus making soft and delicious buns.

The above is what Xima should pay attention to when putting yeast and sugar in steamed buns. To sum up, only by controlling the proportion of flour, yeast and sugar in the dough for making steamed buns can we make steamed buns with better taste. The ratio of flour, yeast and sugar is 100: 1: 1.

Can steamed bread only be steamed with yeast and sugar?

Look at your question, probably want to know how steamed bread is made into dough. Let's talk about the steps of making dough first.

The first step is to prepare raw materials.

The materials needed for dough mixing are: flour, yeast, sugar and appropriate amount of water.

Briefly explain two points

1, sugar is used to help fermentation, you can not put it.

2, it is best to choose warm water, the water temperature should not exceed 40 degrees, the temperature is too high, the yeast will be burned to death, and the noodles will not get up.

Step two, mix the dough.

Mix the above raw materials together, stir while adding water, and knead into dough by hand.

The third step is to mix noodles.

Seal the dough with plastic wrap, or cover it and start making dough. How long it takes depends on the temperature, one or two hours in summer and three or four hours in winter.

There are two signs to see if the dough is ready. One is that the dough does not retract by poking a hole with your finger, and the other is that there is a honeycomb structure inside the dough after it is pulled open.

The above is the process of making dough. After the dough is ready, you can start steaming steamed bread by kneading the dough and exhausting it!

Of course.

I usually only put yeast in my hair. If the indoor temperature is low or I want to shorten my hair time, I will add some sugar.

After adding sugar to dough, yeast can reproduce faster, release carbon dioxide gas faster, and the volume of gas will also increase, thus shortening dough time.

Proper amount of sugar can also adjust the taste. Noodles taste better, but you can't add too much, otherwise you will lose the original noodle flavor.

If baking powder is added to the dough, there is no need to add sugar. I don't like baking powder. Steamed food tastes bad.

Sugar should be added at the same time as yeast, so that sugar can be melted better.

Hair treatment:

-500g flour, 5g yeast (melted in warm water), sugar 10g (directly put into flour), and a small amount of warm water is added gradually and repeatedly, and the flour is stirred into a flocculent shape, kneaded into a smooth dough, and covered in a basin to make it twice as large. Just rub a hole with your fingers, without retracting.

Second, fully knead the dough, let the gas in the dough out, and then make all kinds of pasta (steamed stuffed bun in my picture).

Third, put it in the pot for the second time, about 20 minutes.

Fourth, the fire is boiled, steamed out, changed to medium fire for fifteen minutes, and then turned off the fire after five minutes.

Food is the most important thing for people. Make your own food when you have time. It's hygienic and delicious. [yi tooth]

Steamed bread is one of the most popular staple foods. I usually cook some steamed bread at home. Steamed bread is a fermented staple food, in other words, making steamed bread requires a starter (yeast is a kind of starter).

As for your question, my understanding is that you should ask how steamed buns are made. What problems should I pay attention to when making noodles?

Steamed bread is the staple food of fermentation. Then you need to use a starter. Then flour fertilizer is a kind of starter. Using flour fertilizer, that is, old flour and a certain proportion of alkaline flour can be made into steamed bread, which requires a lot of experience. The easiest way is to use baking powder, water and flour. This is the easiest way.

The sugar mentioned in the question needs to be understood here. Why do you add sugar? What is the function of sugar? Adding sugar, 1 can promote yeast activity and rapid fermentation, and 2 can increase the flavor of steamed bread. It should be noted that adding a proper amount of sugar can promote fermentation, but if it is added too much, it will inhibit fermentation and even the dough will not rise. Generally, the amount of sugar is110 of flour, that is to say, 50 grams of white sugar can be used for 500 grams of flour, and this amount cannot be exceeded.

The ratio of steamed bread to noodles

500 grams of flour, 5 grams of baking powder and 250 grams of water.

1. First dissolve the baking powder with water, then slowly pour it into the flour and stir it left and right to make the flour look like cotton wool.

2. Knead the flour wadding into dough, cover it and wake it for 30-60 minutes (the wake-up time will be different at different temperatures).

3. After proofing, the dough will become fluffy and there are many small holes inside.

When you wake up, you can take the dough out of the basin, knead it, exhaust it, knead it again, make it into several sizes, roll it into several pieces, and wrap it into buns.

When making steamed stuffed bun dough, you should also pay attention to the following points:

1. dosage of baking powder: generally 1 g baking powder is enough 100 g flour. If it is cold, or if you want the dough to ferment quickly, you can increase the amount of baking powder. My personal experience shows that 2 g 100 g flour is generally used.

2. Water temperature: Generally, in summer, spring and early autumn, you can make steamed buns with cold water and flour, and in late autumn and winter, you need warm water to make steamed buns.

3. After the steamed buns are cooked, they can't be steamed immediately, and they need to be awakened for a while, so that the steamed buns can be steamed for the second time.

Generally, yeast and sugar can be used for hair noodles! Compared with the baking powder sold outside, it will slightly prolong the fermentation time.

If you do it yourself, you can put the yeast according to the dose, don't worry. First, the most important thing is to grasp the fermentation temperature, and it is best to keep it at a minimum of 20 degrees and a maximum of 30 degrees. So you don't have to worry about getting tired or getting dry. Second, you should pay attention to the fermentation time. It takes about three or four hours to observe that it is twice as big. If you don't get up for a long time, your face will be sour!

Three: It is also very important that many people have done this step of fermentation and made a shape. Finally, the steaming was not good, that is, there was no secondary fermentation in place. After it is done, let it stand in a warm place for about 20 minutes. After seeing that the finished product is obviously bigger, steam it on high fire, and turn it to low fire for 20 to 30 minutes according to the size of the object.

You can only use yeast and sugar to make steamed buns. I often make them. Yeast is used as leaven to make dough fluffy and swell, while white sugar can be used as stuffing of steamed buns besides promoting fermentation and increasing flavor.

Steamed bread is a kind of cake with stuffing. For me who like sweets, I always like to make sweet stuffed buns. Sometimes white sugar, sometimes brown sugar. Many times I will add peanuts and fried sesame seeds to white sugar or brown sugar, and then add a little flour and melted lard. This kind of steamed stuffed bun is especially sweet. But sometimes when there are no peanuts and sesame seeds, you can just use white sugar as stuffing to make buns.

Ingredients: 200 grams of flour, 2 grams of yeast, proper amount of sugar and proper amount of warm water.

Production method:

1. Put the flour into a large bowl, add yeast and a little sugar, and then add warm water several times to make it flocculent. Then directly knead the flour into a smooth dough with moderate hardness, cover it and put it in a warm place for fermentation.

2. Put a proper amount of sugar in a small bowl, add a little flour, and then stir well.

3. When the dough is fermented to twice its original size and there are many dense pores, knead it and exhaust it, and then divide it into small portions of uniform size.

4. Roll each small dose into a round dough, scoop a spoonful of sugar and flour into the middle of the dough, and then wrap it.

5. Wipe the cooking oil on the steaming grid, put the wrapped steamed bread embryos on the steaming grid, leave a little gap between the steamed bread embryos, and put them in a warm place for secondary proofing.

6. The steamed stuffed bun embryo wakes up until it becomes obviously bigger, and steam it in cold water for 20 minutes. After the steamed bread is cooked, turn off the fire and stew for a few minutes, then open the lid and take it out.

You can only use yeast and sugar to make steamed buns. As long as it is fermented well, the steamed stuffed bun will be as fluffy and soft as before, but if only white sugar is used as stuffing, it will appear to have a single taste, although it is sweet, but it lacks fragrance. If conditions permit, adding ground peanuts, sesame seeds and cooked lard to white sugar will make steamed buns fragrant and sweet, especially delicious. Even if only a little cooked lard is added, it tastes much better than just sugar.

It is possible to make steamed stuffed buns with fat yeast and sugar.

Let me share my practice.

500 grams of flour, add 8 grams of yeast, 5 grams of sugar, add 10 grams of lard, mix the dough with warm water at 35 degrees, apply plastic wrap, and wake up to twice the size.

Take out the dough, knead it evenly, exhaust it, make it into the size you need, make it into round slices, add stuffing, 18 to 20 fold, wake it up for another 10 minutes, and then steam it in the pot.

Steamed bread is soft and shiny.