First of all, when mixing dough, in addition to adding yeast powder, if a few drops of white vinegar are dropped, white vinegar and yeast powder will react chemically, releasing a lot of bubbles, which can make the dough ferment better, and at the same time, the fermented dough will be fluffy and the steamed bread will be soft.

Tip 2: The temperature of getting up should not be too low.

After kneading the dough, the next step is to proofe the dough. Most people wrap the dough in plastic wrap and put it on the chopping board at room temperature. There is nothing wrong with this, but it is not the best way. The best way is not to raise the temperature too low, and it is best to raise the dough at about 50 degrees. This way will have a good effect.

Trick 3: Don't steam for too long.

The time for steaming steamed bread should not be too long. If the time is too long, it will not be fragrant, soft or delicious, which will seriously affect the taste. Generally, the time for steaming steamed bread is 15 minutes after the steamed bread is put into the pot and boiled. In the process of steaming, you can touch the steamed bread with your hands, as long as the surface of the steamed bread does not stick to your hands, it means that it is steamed. Of course, after turning off the fire, don't rush out of the pot. After stewing for 5 minutes, the taste will be more fragrant, softer and more delicious.

When making steamed bread, it is wrong to add yeast only. Remember three tips, steamed bread is soft and delicious.

There are many ways to make steamed bread. Choosing flour is also very important. Can't choose flour with too high gluten.

For example, flour used to make bread cannot be used to make steamed bread.

Southern steamed bread (with a sweet taste) uses low-gluten flour, which is usually marked on the flour bag when buying flour.

It's pastry powder. The making method of the steamed bread comprises the following steps:

Formula: 100% flour, 10~20% sugar, about 42% water, 0.8~ 1% yeast, 1% baking powder, (milk

5% powder or 5% oil)

Note: brackets can be added or not, which will taste much better.

Practice: 1\ Mix flour and baking powder evenly.

2\ Dissolve yeast with a small amount of water and two or three grains of sugar. This term is called active yeast, but there may not be too much sugar.

Otherwise, yeast will die by osmosis.

3\ Other water-soluble sugars. The water temperature should not be too low, just about 30 degrees.

Mix 4 ~+0 and 2, add 3 and knead into dough. Better use a blender. If you use your hands, you will be very tired. Make as much dough as possible.

Flour gluten is fully expanded.

5\ Let the dough stand 10 minute, and shape.

6\ Wake up for about 60 minutes, and wake up conditionally in the wake-up box, that is, 75% humidity and temperature.

The optimum temperature is around 37. It is best not to let the surface dry.

Steam after boiling 15 minutes.

Fermented dough

Ingredients: 2 cups of flour.

Active dry yeast 1 tablespoon.

Milk 1 cup

Sugar 1 teaspoon

Making:

1. Kneading: Heat the milk in the microwave oven to warm milk of about 30 degrees, and dissolve it with sugar.

Add dry yeast, leave it at room temperature for 10 minute, and wait for the surface to generate floating foam and enter the surface.

In flour, stir well and knead into a dough with moderate hardness (a small amount of flour or milk can be added as appropriate).

And achieve "three lights" (that is, hand light, surface light, basin light).

2. Fermentation: put the dough into the pot, cover it and keep the temperature at about 30℃ for 2~3 hours, as shown in the figure.

When the dough rises to 2~3 times its original size, it means that the dough is ready.

3. Forming: Knead the dough again before use. Make into steamed bread, steamed bread, etc.

Leave the product for 15~20 minutes after it is finished, and then steam it when you wake up.

4. Steaming: Boil the water and steam for 12~ 15 minutes. Let the finished product cool for about 5 minutes after flameout.

, then open the lid and take out the finished product.

note:

1. The first step of "kneading dough" is not simply to mix and stir all the materials, but mainly to

Friction, as much friction as possible. The main function and purpose of kneading dough is to make the protein in flour sufficient.

Gluten is formed after water absorption, which can prevent carbon dioxide produced during fermentation.

Loss makes the dough loose and porous, so kneading is very important and must not be done.

You can be sloppy. Knead for 3-5 minutes.

2. The optimal temperature of the hair surface. The optimum breeding temperature of yeast is 30~40℃.

. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, it will

Yeast will be burned to death. Therefore, the optimum temperature of dough is about 30 degrees Celsius. The dough is at this temperature.

Fermentation at 0℃ for 2~3 hours can be successful. In order to reach this temperature, noodles can be used in winter.

Put the dough in the oven, but don't heat it.

When steaming steamed bread, people are used to boiling the water in the pot before putting steamed bread. In this way,

Steamed bread is heated violently, and the outside is heated first, which is easy to make steamed bread raw. What I do is, steamed bread.

When finished, put it on the drawer, let it stand for 20 minutes, and then steam it on the fire, so that the temperature will rise slowly.

L, not only steamed bread is heated evenly and easy to steam, but also can make up for dough fermentation.

Feet. After steaming, don't masturbate as soon as you turn off the fire because you want to see the effect early.

Open the lid, or you will see the white fat steamed bread suddenly shrink and wrinkle.

Yes

The dough is very fat, but the steamed bread is not white and not big, and the surface looks like a dead face.

Soak up. This is because the dough is overcooked and the yeast has no stamina. Can be added before molding.

Rub some flour into the dough.

5. Steamed steamed bread sticks to the steamer cloth because the steamer cloth is too dry.