Knowing that I can cook a little, my friend made an appointment to go to his house to show my skills. So I went to his house excitedly. Unexpectedly, he actually prepared flour and wanted to eat my steamed bread. I was dumbfounded at that time. When I was an apprentice in Sichuan, I learned a red case, that is, cooking and cooking, but pasta is not at all.
As a young man, I was proud of my face and had to bite the bullet. I briefly recalled my father's process of making steamed bread at home and rolled up his sleeves.
Although it is not difficult to make steamed bread, there are only a few steps, but each step is exquisite. As the saying goes, a full bottle of water does not sway, half a can of Water jingle. I am the kind of person who knows a little about cooking and talks big everywhere.
However, reality slapped me hard. When the steamed bread was cooked, I opened the lid and found a pile of dead pimples in the pot.
I was red in the face, and I was really embarrassed. Fortunately, my friend is very helpful. After repeated exhortations, he couldn't even steam out this pimple. Later, it was said that after I left, the whole pot of steamed bread was fed to the dog.
Many years later, when I was chatting with a friend in Henan, I told this embarrassing story. You should know that the staple food of Henan people is steamed bread. It can be said that everyone in their family can make steamed bread. He told me how to make delicious white steamed bread.
The first point: when kneading dough, stir the yeast evenly and knead the dough until the surface is smooth, so that the yeast can fully play its role in every part of the dough.
The second point: after waking up, you must put the dough in a warm place of about 30 degrees to let the yeast ferment quickly. And putting a little sugar will make the yeast work at a high level. Not until it becomes twice the size of dough.
The third point: when you wake up and knead the dough, you must knead it repeatedly to knead all the air in the dough.
The fourth point: after the steamed bread blank is made, put it into the pot, keep the water temperature at about 40 degrees, make it wake up for about half an hour, make the steamed bread blank rise to about 1.5 times, and then steam the steamed bread.
Fifth: Don't open the lid of the steamed bread at once. Once hot and cold air are hedged, the surface of steamed bread is easy to collapse under the action of thermal expansion and cold contraction.
As a staple food in the north, the production steps of steamed bread are not very complicated, but every step should be done well.
Steamed steamed bread tastes soft, tastes very good, and is a little sweet, sweet and delicious, with endless aftertaste. This is why you can never get tired of eating steamed bread.
Speaking of steamed bread, I can steam steamed bread at the age of sixteen. My hometown is the north, and northerners live on steamed bread. In the afternoon, they must eat steamed bread, otherwise they won't be full. I have been steaming steamed bread for almost 20 years. Let me explain to you why steamed bread is good to death.
Before steaming steamed bread and dough at home, old dough was used as starter. After boiling, noodles were added and kneaded with alkaline water. After the noodles are cooked, you can make steamed bread. Since there is yeast powder, melt it directly with warm water, and put about 5 grams of yeast powder according to the ratio of 1 kg flour, and warm water of about 30 degrees is enough. Mix the dough, cover it with plastic wrap, and cover it to make steamed bread. When mixing dough, it should be noted that the dough is hard in summer and soft in winter, which is the so-called principle of "expansion with heat and contraction with cold".
After the dough is made, the steamed bread should be fermented for the second time. Cover with plastic wrap and continue fermentation 10 minute. After fermentation, put it on the pot. Many people boil water and steam steamed bread, which is easy to burn yeast and form dead noodles. You can put cold water on the pot to give the steamed bread a fermentation time.
Steaming steamed bread takes at least 40 minutes. Steamed bread can be a little shorter, and sometimes it will die. After the steamed bread is turned off, don't open the lid directly. The temperature difference between the inside and outside of the pot will cause the steamed bread skin to shrink and lead to dead skin. Be sure to steam and stew for five minutes before taking out the pot. There will be no dead face phenomenon.
Although steaming steamed bread is a simple matter, we must pay attention to the details in order to be perfect. This is my experience in making steamed buns at home. I hope I can help you!
The dough is good, but the steamed bread is dead? If this problem occurs, first of all, it depends on whether your fermented flour is too strong. If the flour is fermented too much, the steamed bread will die and not swell. If there is no problem with flour fermentation, it is caused by several reasons, such as uneven kneading of flour or insufficient steaming time. Let me answer this question in detail.
The dough is good, but the steamed bread is dead. The reasons for this phenomenon are as follows. First of all. The flour fermentation method is wrong.
Now we all use yeast to ferment flour, and basically there is little phenomenon of poor fermentation. If the old fat dough is used and the steamed bread dies, then we can directly judge whether the alkali is wrong. Because the old fat flour needs to be neutralized with flour alkali, if I use too light alkali, the steamed bread will die and taste sticky. But fermenting flour with yeast will not happen unless the flour is over-fermented.
The second point. Fermented dough, kneaded and vented, and failed to wake up.
Although we ferment flour well, it doesn't mean that we can steam fluffy and soft steamed bread. Because fermenting flour is only one step of steaming steamed bread, it is very important to knead the fermented dough until it is exhausted before the second proofing. I believe that many people who have experience in pasta know that dough must be kneaded evenly in order to make fermented flour food taste rich and soft. Only by kneading the dough to the highest strength can the dough be used better and the finished product effect be more ideal.
Kneading is the most important operation step. Only when the fermented dough is kneaded repeatedly, the carbon dioxide in the dough is discharged, fresh air is allowed to enter the dough, and the yeast in the dough is rearranged for fermentation, can the dough be found to be more complete and the use effect is the best.
After kneading the fermented dough until it is exhausted, it must be proofed twice. Only when the fermented dough is proofed twice, the dough will feel better, the lactic acid bacteria in the dough will be arranged more completely and the puffing effect will be better.
The third point. The steamer has good sealing performance, sufficient cooking time and sufficient cooking time.
① When we steam steamed bread at home, most of us will use stainless steel steamer as a steaming tool. Because most of the existing steamers are thin, during the steaming process, the lid of the steamer will leak because the steam in the steamer rises. It will also make the steamed bread in the pot lack steam, resulting in the steamed bread not fully bulging. So when steaming steamed bread, we can surround the lid with a wet towel, which can prevent air leakage around the lid.
(2) When steaming steamed bread, be sure to steam it with fire, so that the steam in the pot can be more sufficient, the steamed bread blank can be heated more evenly, and the steamed bread will be better. Therefore, when steaming steamed bread, we must ensure the use of Wanghuo.
(3) Due to the large size of steamed bread blank, sufficient steaming time must be ensured. Under normal circumstances, the steaming time of steamed bread is about 20 minutes to 25 minutes. If the steaming time is too short, the steamed bread will be steamed. No matter how good the dough is, the steamed bread is not soft enough.
So don't think that steamed bread will be white and soft just because the dough is well made. In fact, this aspect is only a step, and several other operation processes should be carried out in the right way. Only in this way can steamed bread be steamed successfully.
Hello, everyone, I am delicious. My answer is: There are many reasons for the death of steamed bread.
1995, and worked in the cookhouse squad for more than half a year. There are five soldiers in the cookhouse squad. I am a strong soldier. The monitor arranged for me to make dough, knead dough and steam steamed bread. At that time, there were more than 70 people in our company, steaming at least five big cages at a time. The monitor taught me how to operate, so I was more at ease and left it to me.
The dough is well made, the alkali is in place, and the dough is kneaded flexibly. I thought the steamed bread would look good and the monitor would praise me. I am looking forward to the arrival of time, waiting for the spectacular scene when the cage is opened. When I opened the cage and saw the steamed buns, all the steamed buns were black and thin like monkeys, and my head hung down. I blushed in an instant, and the sweat ran down my neck. It was over. The monitor didn't criticize me in a hurry, so he arranged the following items for emergency. Afterwards, I made an inspection in the company.
① Edible alkali has not been put in place.
Although the dough is ready, kneading with edible alkali is very important. Too much rubbing will turn yellow, and too little rubbing will turn sour. It's really not easy to master, and it needs a lot of tricks.
② The low temperature surface didn't wake up.
Although the dough is in place, it can't be made because of the low temperature. Even if steamed on a steamer, steamed bread will be very soft.
③ Rubbing steamed bread didn't wake up.
After kneading the steamed bread, don't put it on the drawer in a hurry. It must be placed on the chopping board 15 minutes to make the steamed bread grow freely.
(4) Steam steamed buns in cold water.
Steamed bread is put in a steamer, and the water in the pot is cold, which will affect steamed bread. As the temperature rises, the steamed bread is shrinking, and the steamed bread must be dead.
(5) The steamed bread didn't wait for five minutes.
After the steamed bread is cooked, if you are eager to open the lid, the steamed bread will shrink instantly and become a dead steamed bread. This is called a dead steamed bread.
6. The face is too soft.
Although the noodles are good and too soft, the steamed stuffed bun will die.
(1) The edible alkali used for steamed bread must be put in place. Only when it is rubbed on the surface can it be elastic and will not die of acid. Inspection method: cut into honeycombs with a knife, indicating that the edible alkali has been used.
(2) The temperature of cooked noodles should not be too low. You must put it in a constant temperature place to wake up slowly and put it on a steamer to start steaming.
(3) Put the kneaded steamed bread in a convenient place, cover it with gauze, wake it up for ten minutes, and steam it in a steamer, so that the steamed steamed steamed bread is delicious and won't die.
(4) When the water temperature reaches 80 degrees, put in steamed bread, so that the steamed bread will not shrink back, and the steamed bread will be big, white and hard and will not die.
(5) Steam the steamed bread for 20 minutes before the ceasefire. Don't lift the lid in a hurry at this time. Let it stand for five minutes and slowly open the lid, so that the steamed bread will not shrink or die.
(6) Only if the dough is not soft or hard, the steamed bread will not die.
Recently, I am addicted to making pasta, all kinds of steamed buns and bean bags at home; By practicing pancakes and fried buns, the skills have been improved a lot, and the problems of "old noodles", "steamed bread collapse" and "steamed bread death" that were difficult to understand in the past have been solved.
-Why did the dough look good, but the steamed bread died? -
1, no kneading. The dough was not kneaded well because of neglecting the details. It just looks like it's made with yeast. In fact, what delays things is that the steamed bread is not well kneaded, and it looks small and even "dead". I can't feel the softness and white fat of steamed bread after rubbing it.
Why do you knead the dough?
There is not enough time to eat the second bowl of noodles. Why is there no second dimension?
How to make noodles twice?
3. When steaming steamed bread, put boiling water into the pot for steaming. 4. Steamed steamed buns are opened immediately.
Because the pot was boiled early, the steamed bread steamed to death. Unfortunately, it was destroyed in the last "kilometer".
The dough is good, and the steamed bread is dead, which shows that there is something wrong with the actual operation steps. To solve these problems, we must deal with some details in the process of making steamed bread.
The flour used to make steamed bread generally adopts medium gluten flour. The leavening agents mainly include flour (old flour) and fermented grains, that is, dry yeast and fresh yeast. It used to be fermented with old flour, but it is difficult to master the acidity of fermented dough by blending with alkaline water, so it is not recommended for novices.
The first step in making steamed bread is usually to dissolve yeast in water, then gradually pour yeast water into flour, add yeast water while stirring until the flour is stirred into snowflake shape, and then knead it into uniform dough by hand.
When making steamed bread dough, the ratio of flour to water is usually 2: 1. Use warm water of 30-40 degrees in winter and cold water in summer. Most importantly, don't use hot water above 60 degrees to make dough. Hot water will burn yeast to death, resulting in poor dough fermentation. The dosage of yeast should be controlled flexibly, and it can be used more in winter and less in summer, depending on the specific situation. Generally, 4 grams of dry yeast or 6 grams of fresh yeast can be added to 500 grams of flour. When the weather gets cold or the yeast is about to expire, the dosage of yeast should be increased. Live dough should be covered or covered with a wringing wet cloth, and the dough will be twice as large as the original volume. At this time, the dough will be peeled off, and the state inside the dough is uniform honeycomb. Knead by hand until all the gas produced in the fermented dough is kneaded out. At this time, you can rub the strips, quantitatively knead them into steamed bread blanks, put them on the curtain, and cover them with wringed wet cloth for secondary proofing for 20 to 30 minutes. After the second proofing is completed, gently pressing the surface of the steamed bread blank with your hand will immediately bounce up, and it will feel lighter when you lift it, indicating that the proofing is good.
Finally, put the steamed bread blanks into the cage with cold water and wet drawer cloth, leaving a certain gap between the blanks, because the steamed bread will swell when steaming, and the gap is too small, so the steamed bread is easy to stick to each other. Cover the steamer and bring to a boil, then turn to low heat 15 for 20 minutes. Don't open the lid immediately after turning off the fire, and then open it three minutes later.
Pay attention to a few details when making steamed bread, which can prevent some mistakes. The second proofing of dough must be in place and must not be rushed.
The longer the dough is kneaded, the smoother the surface of steamed bread and finished products, and the finer and more uniform the internal structure.
When steaming steamed bread, the blank must be put into the pot with cold water and steamed with low fire immediately after boiling. If you keep steaming with a big fire, the steamed bread will be scalded to death by steam droplets formed in the pot, and the surface will be black. Don't open the lid immediately after steaming the steamed bread. After turning off the fire for three minutes, take out the steamed steamed bread when the internal and external pressures of the steamer are basically the same, and there will be no retraction.
Steaming steamed bread requires not only good dough, but also skill when steaming.
I'm glad to answer this question. I remember when I finished eating in the morning. Why did the steamed bread die when it looked good?
I'm from the south. This problem appeared when I first learned to make steamed bread at home. Obviously, when I steamed the steamed bread and opened the lid, it was all grotesque, not good-looking at all, nor delicious! Later, I made it several times and found that making steamed bread is still a bit particular!
Good flour. Why can't steamed bread be made? As we all know, the key to making steamed bread is the role of yeast. If you can't make it during fermentation, then your steamed bread will be made for nothing. When you do it for the first time, you can probably make it 1.5 times as big. It takes about 15 minutes to make it softer after the modeling is completed!
1, it won't go up when the noodles are cooked. Perhaps yeast is excessive and ineffective. When I first made it, it was too big. The steamed noodles are all dead, not fluffy at all.
2, it is the second proofing, many people just ignore the proofing and steam directly, which is actually wrong. At this time, after the dough was formed, it was steamed directly, and it was not awake, which caused the yeast to be steamed before it could play its role. This will also happen.
Individual situations are normal! Sometimes a pot is often steamed, and there are always one or two wrinkles. In fact, it is normal to encounter "ghost pinching steamed bread". I often encounter this situation myself, because steamed bread drips on steamed bread because of steam, which causes this phenomenon!
Steamed steamed buns in cold water or hot water? When steaming steamed bread, we all ignore whether to use hot water or cold water for steamed bread. The correct way is to use cold water, because when heated, the temperature rises slowly, and when the yeast is heated by the temperature, it will also make the steamed bread fluffy, so that the yeast will not fail because of the high temperature! Do you usually use cold water or hot water?
Steamed steamed bread without opening the lid! If steamed bread is cooked immediately after steaming, the water vapor on the lid will drip on it, which will shrink the surface of steamed bread and affect its appearance and taste. Wait for 3-5 minutes before you try cooking. In addition, when cooking, turn the lid a few times to let the steam flow down the edge of the pot, so that the steamed bread is not easy to retract.
steamed bread
Ingredients: 500g flour, 200g water, 5g yeast and 20g sugar.
Exercise:
1, add yeast and sugar into the flour and stir well, then slowly pour it into the water and stir while pouring.
2. After stirring until it is flocculent, knead the dough by hand until it is smooth.
3. Ferment in a warm place for about 40 minutes until the dough is 1.5 times larger.
4. Take out the dough and knead it evenly, let out air and set it.
5. Put the steamed bread in a warm place and wake it for 15 minutes.
6. Put cold water on the pot and steam it for about 13 minutes.
Tips:
1, adding sugar to help yeast ferment. You can add more sugar if you like, but not less.
2. Water should be poured according to the water absorption of flour, not all.
3. The fermentation time is about 40 minutes, and it will be longer when the temperature is low. It is recommended to put it in a warm place faster.
Don't untie the lid when steaming, so as not to shrink the steamed bread. Steam for 3 minutes before opening the lid.
I've been staying at home recently, doing nothing else, just playing with noodles. As a resident of a northern coastal city, steamed bread can be said to be the staple food that my family eats every day.
But in the past, steamed buns were rarely steamed at home, because:
Why is the dough very good, but the steamed bread is my mother-in-law's ancestral home in Shandong, and the level of steamed bread in Shandong should be the first in the country. Her old man often steamed steamed buns, and they could be steamed by him.
I have discussed steamed buns with my mother-in-law many times, and now I can steam steamed buns at home! Then the dough looks good. Why did the steamed bread die? I think it is the following reasons:
How to solve the death of steamed bread? Why are noodles good but steamed bread dying? Hello, everyone, I'm Siji. My answer is: Recently, I have always heard many friends complain to me that my face is particularly good and sober, but the steamed bread is particularly hard and I can't eat it. It's been like this for years. In fact, this problem has been bothering me for a long time. Fortunately, I finally found the problem through my own personal practice.
Misunderstanding of dough mixing When we make steamed bread, steamed buns and flower rolls, the first step is to mix dough. Most people will choose to melt yeast with cold water. Actually, this is not right. The yeast should be melted with warm water and let stand for 65,438+00 minutes, because warm water can make the yeast fully active, and then put some sugar in the yeast to promote yeast fermentation. Then, mix the dough with yeast water and knead it into a smooth dough so that the steamed bread will not be steamed.
When the dough is fermented, it is fermented. Dough fermentation is closely related to season and temperature. The suitable temperature for dough fermentation is 27-30℃, and the fermentation time needs to be longer in winter and shorter in summer. Generally, the dough is fermented to twice its original size, indicating that the dough has been fermented. Dough must be covered with plastic wrap or wet cage cloth and kept in a warm place.
Many people ignore the importance of secondary fermentation. After the dough is fermented, knead it. After adding the dosage, we should put the dough in the steamer cover and ferment it again for 15 to 25 minutes to make the dough swell and soften again. If the dose is directly added to the pot for steaming, it is very likely that there will be dead steamed bread.
Pay attention to the dough fermented twice when steaming. There should be a certain expansion space between the pots. After the water is boiled, steam it directly in the pot. The steaming time is generally about 20 minutes. Remember not to open it immediately after steaming. Instead, stew for another 5 minutes, so that the steamed buns are soft and delicious, soft and delicious.
Final summary