I grew up in the north. We take steamed bread as our staple food. In our hometown, we call steamed bread steamed buns, steamed buns or paper.

The following are the techniques I learned from my elders, hoping to inspire and help you.

1. Wash hands and wash basin.

2. put two or three small bowls of water into the basin, which can be increased or decreased as needed.

3. Put a proper amount of yeast powder into the dough basin and mix it evenly by hand.

4. Dig a large ladle of white flour with a ladle, or add a little corn flour, pour it into the basin, and stir it with the other hand into a spike shape.

5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand with one hand until there is no adhesive surface on the edge of the basin.

6. Rub your hands until there is no sticking surface.

7. Squeeze the dough block with both hands by pressing the wrist, and invert it repeatedly until the dough block is soft and smooth.

8. Cover the washbasin to prevent the top surface from drying.

9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the dough mixing process, pay attention to the three lights: basin light, hand light and surface light, which can be done in 15 minutes. )

1. Tidy up the panel, make it flat, clean and dry, and put it on your face, which is the bottom of the case.

11. Put the prepared noodles together with the basin on the panel, pour the noodles on the case, and rub the bottom of the basin with a small amount of dry noodles until it is clean, and put the rubbed noodles together with the big ones.

12. Knead the dough into a long strip. Put the dough on the right with your left hand, depending on the width of the four fingers of your hand. Move your left hand to the left, chop off a piece, and move it to the left in turn, so as not to hurt your hand.

13. code the pieces of dough. At this time, they look like steamed bread. Please cover them with cloth and leave them for two or three minutes.

14. While waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in the reed or slip the cloth, and put the slip on the reed evenly.

15. Put the steamed bread on the sorted reed and cover the pot.

16, the fire, according to the size of the steamed bread, master the time for 25 minutes or 3 minutes.

17. Turn off the fire, wait a little while, and you can boil the pot.

steamed bread is delicious, but it is troublesome to make. I'm afraid my hands will stick to my noodles, so I often go to my mother's to bring them over for ready-made food.

I'm not a pastry chef.

How do you know the cooked steamed bread?

There are several ways to judge the cooked steamed bread:

(1) pat the steamed bread with your hand, and it will be cooked if it is elastic;

(2) Tear the skin of a piece of steamed bread, and it will be cooked if the skin can be uncovered, otherwise it will be immature;

(3) After lightly pressing the steamed bread with your fingers, the pits will soon be leveled off into cooked steamed bread. If the pits are not recovered, it means that they have not been steamed.

there are three key links in making steamed bread: first, the flour should be mixed, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of baked flour to make yeast. Second, the time to make dough should be long enough. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and noodles should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Uncooked noodles should be steamed with cold water. Fourth, the steaming time should be well grasped. It usually takes more than 3 minutes. Do not open the lid in the middle. The steamed bun struggles for breath, and it is not easy to make the steamed bun mature when the breath runs away.

Xuan song's steamed bread

The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is not appropriate, for example, it can only become a "baked cake" with hard skin and soft inside due to uneven heating; If you want to get Xuan Song's steamed bread, you must ask high-temperature steam for help. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles are inflated, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface. Such steamed bread is elastic and tastes sweet and delicious.

steamed bread is the staple food in the north. The production process of steamed bread includes: leavening, kneading with alkali, shaping and steaming.

1. Flour making:

Add a proper amount of baking powder to ordinary flour to make dough, mix it evenly with water, knead it until it doesn't touch your hands, cover the dough in a pot and let it ferment. The temperature is below 1 degrees Celsius, so keep it by the fire.

2. Knead the dough with alkali:

When the dough is swollen and slightly sour when it is torn, you can take the dough out and put it on the panel, add a proper amount of edible alkali and knead it. When the sour taste is not smelled, tear a piece of dough with the index finger and bake it by the stove, and break it. If it is yellow and the nose smells sour, it will be shaped. If it is yellow, it means there is too much alkali. You can leave it for a while, send it again, and then steam it. If you smell sour taste, there is less alkali, and you need to apply a little alkali to shape.

3. Shaping:

Knead the dough into round strips according to the size of the steamer, and then cut it into squares with a knife, which is the square steamed bread. If you cover the panel with your hand and rotate and gently knead the dough, you can make round steamed bread.

4. Steaming in the upper drawer:

Put the kneaded steamed bread in the steamer in order, leaving a certain interval. After the water in the pot boils, put it into the drawer and start steaming. The water in the pot should always be in a boiling state, and the steaming drawer should not leak, so that the steamed head is loud and delicious. The steaming time depends on the size of the steamed bread. Generally, steamed bread needs 1 hour to be cooked, and then the drawer can be deflated. If you don't eat at that time, you should take the steamed bread out of the steamer in time to prevent it from sticking to the bottom.

there are 1. dry yeast (convenient, easy to operate and rich in nutrition) and 2. fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is inconvenient to store for a long time! ), 3. Old flour (not easy to master, it will damage nutrients when neutralized by alkali), and 4. Spontaneous flour (it takes a short time to make flour, and it can be made in 3 minutes. Generally, supermarkets will sell them). Why don't you try it? Wish you success! !

1. Making dough:

There are two ways to make dough

1. Make dough with flour fat (usually called big alkali making dough)

Soak the flour fat in water first, then pour the flour into it and mix it evenly. After waking for 8 hours, the dough will be twice as strong as before, and then it will not be sour to the face of alkali but slightly alkaline.

After waking for half an hour, you can put some vinegar in the pot when steaming. Be sure to put the steamed stuffed bun in cold water before electrifying it.

2. Use filial piety to make dough (usually the method of quick dough making)

a Ingredients: 5g of flour, 3g of dry yeast, 5g of baking powder, 1liang of soybean oil,

warm water (25g-3g), 2g of sugar according to the water consumption of flour.

Practice.

Mix well. Scrape the pit.

2. Add warm water and soybean oil to the pit. Copy and knead the dough.

Wake up for about 1 hour.

3. When the noodles wake up, make the steamed buns you want, and slow down. Flower rolls.

4. Put the prepared green body into the drawer. Put cold water into the pot. Just steam for 13 minutes when the power is plugged in. (If the steamed bread lasts about 3 minutes-4 minutes, steam the flower rolls for 17 minutes)

Common problems in making steamed bread

Common problems in making steamed bread and their solutions

1. The surface is easy to collapse. It can reduce the fermentation temperature of dough

③ The steam is not strong, but it can be steamed rapidly

④ The yeast has insufficient stamina, and Angel yeast can be used to make dough

⑤ The flour quality is poor, and the gluten is not enough, and the medium gluten flour can be used

2. The steamed bread is too swollen and fluffy

① The proofing time is too long, which can shorten the proofing time

② The gluten with strong gluten can be used. The amount of yeast can be appropriately reduced

3. The surface of steamed bread is not white

① The quality of flour is poor, and good quality medium gluten flour and Angel yeast companion can be used

② The dough surface is not well formed, and the dough surface should be kept smooth when forming, and some dry powder can be properly pressed

4. The skin is dull, wrinkled or cracked

① The proofing speed is too fast, which can reduce the fermentation temperature

. It can be calendered for 3-4 times with a dough press

④ The gluten content is low, and medium-gluten flour and Angel Yeast Companion can be used

5. The finished product is easy to age, harden and fall off slag

① The flour quality is poor, so medium-gluten flour can be used, and Angel Yeast Companion can be used to form steamed bread with insufficient moisture, so that proper water can be used

③ stirring can be insufficient, so that gluten can form a network. Angel yeast with strong fermentation ability can be selected

6. The internal structure is rough

① The quality of flour is poor, so medium gluten flour can be used instead. With Angel yeast companion

② The dough fermentation time is too long and the temperature is high, which can shorten the fermentation time and reduce the fermentation temperature

③ Too much flour can be dropped when stirring

7. Slow fermentation

① Less yeast or vitality.

② The dough temperature is low when mixing, and warm water can be used when the proofing temperature is not enough

③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt

8. The skin is blistered

① The proofing humidity is too high, which can reduce the proofing humidity

② There are bubbles during forming, and the bubbles can be driven out as much as possible during steaming

③ Water droplets are in the air. Medium-gluten flour can be used instead

② The amount of yeast is not enough, which can increase the amount

③ The fermentation time is not enough, which can prolong the fermentation time

1. The skin is wrinkled and shrunk

① The flour is too strong

② The dough is not loose

11. The steamed bread does not rise, and the dough temperature is too high.

(Generally, curtain is not used, but salad oil is coated on stainless steel steamer! )

the proportion of ingredients should be correct! It's best to buy a family scale, which is very cheap and convenient!

I am a western pastry chef, for reference only!

sesame/fresh milk steamed bread

material:

a medium gluten flour 2g

b low gluten flour 1g

c fine sugar 3g

d ice water 4g (warm water is available in winter)

e cream 5g

f dry yeast 5g

g alkaline powder .5g (baking soda can be used instead. Or

h 14g of full-fat fresh milk

I 7g of old dough (use the above 7g of old dough and freeze the rest)

j 4-5 tablespoons of black sesame powder. (Stir-fry black sesame seeds and grind them with a coffee machine or grinder)

Practice: (slightly modified)

1. Mix medium-gluten and low-gluten flour, fine sugar and dry yeast. Mix the soda powder evenly. Add ice water and fresh milk and knead it into dough. Cover it with plastic wrap and let it stand for three minutes until the gluten softens. Then add the "old dough" and knead it into a smooth dough.

2. Divide the dough into two halves. Half of the dough is covered with plastic wrap and slightly loosened. Add 4~5 tablespoons of black sesame powder and 1 teaspoon of water to the other half. Fully knead the sesame powder into the dough. Relax a little.

3. Gently flatten the fresh milk dough with a stick (about 6 times), then press it to a thickness of .3 cm, cover it with plastic wrap and relax for three minutes. (At this time, you can lever the other half of sesame dough in the same way.) Roll the fresh milk dough into a stick shape. Tighten the seams. Slightly lengthen it. Divide it into 4-5 portions. Put the divided dough on wax paper. Put it in a steamer. Ferment for 3-35 minutes. Be careful not to let the surface air dry. (If you make a small steamed bun, divide the dough into 2g portions. Ferment for 25 minutes.) Divide the other half of sesame dough into 4-5 portions in the same way.

4. Boil the water. (Boil the water early. Don't wait for the steamed bread to ferment before heating the hot water.) Turn to medium heat, put it in a steamer, steam for about 1~13 minutes, and then close it for 2~3 minutes before opening the lid. This way, the skin is smooth, and it won't be dripped by steam, and the appearance is more upright. (The book says that 2g steamed buns are steamed for 1 minutes. If you use a microwave oven, drain water from the bottom, and steam for 4 minutes). Don't steam them in a steamer/ If you are bored for too long, the steamed bread will turn yellow.

Japanese steamed bread method

Ingredients:

9g of condensed milk, 45g of powdered sugar, 1 egg, 2.2g of baking soda, 188g of low-gluten flour, 25g of white bean paste and 25g of chestnuts

Method:

1. Rod into a piece of dough

4. Mix the white bean paste and chestnuts evenly

5. Put the dough bag into the stuffing 2 grams, brush it with egg water for about 15~2 minutes, heat it at 18 degrees and heat it at 15 degrees

Don't use baking powder, it will change its taste and it won't taste good.

1. Stir the baking powder (I use Angel's, which is not bad) with warm water (boiling water will burn its activity, cold water will not work, and it won't open). It doesn't matter if there is more or less baking powder, but it will only affect the fermentation time: roll:

2. Pour the mixed water into the flour slowly and start kneading. After using the fermented water, use clear water. Be sure to remember, don't mix the noodles too hard, but be soft;

3. Knead the dough until it is smooth, cover it with a piece of wet gauze (sold in pharmacies), and add a lid, and then put it in a warmer place for quiet fermentation.

3. Generally, summer is very short, four hours; I put it by the heater in winter night and it will be fine the next day. One more thing: make sure the dough is fermented and fat!

4. Then you can start preparing steamed buns. Take out the fermented noodles and put them on the chopping board. At this time, they may be sticky and sparse. It doesn't matter. Add some dry flour a little and start kneading. Be sure to knead for a while! ! After that, let it wake up for a while (just leave it there). Then you can shape it, but! This is the key point. After kneading the steamed bread, you must put it there and let it wake up for a while, so that it will be empty when steamed. After waking up, put it on the steamer, add cold water to the pot, put the steamer in and start steaming! Don't wait for the water in the pot to boil before steaming the steamed bread. This is my wonderful idea! ) bring the fire to a boil, turn to medium heat and steam for 4 minutes

5. ok!

one more thing, when steaming, it's best to buckle a heavy bowl on the lid of the pot, so as not to let him lose his breath as much as possible!