Question 1: What flour does steamed bread usually use? Just use ordinary flour. In fact, it is not entirely correct to say ordinary. You have to buy it and try it. Because our family often steam steamed bread and make pasta, sometimes the noodles we buy are just right, and sometimes the steamed bread made from bad noodles is not delicious and strong. Secondly, what do you use for fermentation, old fat or yeast powder? If you use yeast powder, you must master the proportion, then add a small amount of edible alkali, and you must knead it evenly. Then grab a little from a big piece of dough that you have kneaded, knead it into a ball, put it in the microwave for 30 seconds, and take it out to ask if it is sour. If it's not sour, it means that your noodles are very good and you can start steaming. If it is a little sour, add alkali and repeat the previous actions until it is not sour. After the noodles are alive, they are made into steamed bread, dried on a steamer, or fermented on a hot pot for the second time. After half an hour, the pot can be steamed, and a pot of delicious steamed buns will be steamed. I hope it works for you.

Question 2: Do you use high-gluten flour or low-gluten flour for steamed bread? Is steamed bread ordinary flour with medium gluten?

Question 3: What kind of flour is used for steamed bread? Ordinary flour usually used at home, that is, medium gluten flour.

Noodles and jiaozi are made of high-gluten flour.

Steamed bread, steamed buns and cakes are all low-gluten flour.

Wow, but not so strict. You can make do with ordinary flour. If you really want low gluten, mix some starch, but after mixing the starch, be sure to use warm water and flour.

Question 4: What kind of flour is used to make steamed bread? 1, high and low gluten flour.

Flour is divided into high gluten flour, medium gluten flour and low gluten flour. According to the protein contained in the flour. The higher the content of protein, the closer it is to high-gluten flour. Compared with low gluten flour, high gluten flour is more suitable for steamed bread. Not to mention the higher nutritional value of steamed bread made of high-gluten flour, it is said that steamed bread made of high-gluten flour is more chewy and delicious than steamed bread made of low-gluten flour.

2, medium gluten flour is good

In fact, whether it is high gluten powder, medium gluten powder or bottom gluten powder, it can be used to make steamed bread, but the taste will be different. There will be more medium-gluten flour when making steamed bread. First, the nutritional value of medium gluten flour is not very low. Second, it will be easier to operate if you make steamed bread with medium gluten flour. When medium gluten flour is used as steamed bread, the ratio of flour to water can be simply controlled to be 2: 1, while high gluten flour has strong toughness and is difficult to operate with water addition.

3. Warm reminder

When using high-gluten flour to make steamed bread, because high-gluten flour has strong water absorption, it is advisable to put more water, more than 55%; The water absorption capacity of low-gluten flour is relatively weak, so when making steamed bread with low-gluten flour, don't put too much water, preferably not more than 50%. In addition, not only the types of flour will affect the taste of steamed bread, but also the leavening and steaming stages of steamed bread are very important, so we should master them as accurately as possible.

Question 5: What kind of flour is used for steamed bread? The most important thing for steamed bread is to make noodles. Here's how to dig out a proper amount of flour (slightly less than 200-400g) according to the population, buy a bag of Angel Xiao Mu, and according to the instructions, pour it into the basin with warm water (30 degrees Celsius) to make the noodles smooth. It is best to use 0.4 kg of water for one kilogram of noodles. Then add dry noodles (mixed with soft edges) to the funeral noodles until the noodles are tough (as the saying goes, soft jiaozi hard noodles = jiaozi noodles are slightly softer, and the noodles used for handmade noodles are harder). Our instant noodles are harder than jiaozi noodles, so we don't touch them with our hands any more. At this time, prepare a pot, put a proper amount of water in the pot, put a steamer on it, knead the noodles into steamed buns or steamed buns, then cover the pot and don't light it in the pot for 25 minutes (the noodles can wake up in 30-35 minutes), then light it, and steam it when the steam comes up from the vent 13- 15 minutes. ! ! ! !

Question 6: How to make steamed bread with flour? Ordinary flour will do. Heat the dough at room temperature for more than an hour with angel's baking powder. Add proper amount of baking soda according to the acidity, knead well, and steam steamed bread for half an hour after waking up.

Question 7: What kind of flour is good for making steamed bread? Medium gluten flour (also known as standard flour, or all-round flour)! Wheat flour is made of wheat grains (which can be divided into spring wheat and winter wheat, the former with heavier gluten and the latter with lighter gluten). According to its thickness and protein content, it can be divided into (1) high-gluten flour (also called high-gluten flour or heavy-gluten flour), which has the highest gluten and is suitable for making noodles. All kinds of noodles and raw water contain more gluten. (2) Medium gluten flour (also known as standard flour or whole flour) has moderate gluten and is suitable for making all kinds of steamed bread, flower rolls, whole flour and steamed food. (3) Low-gluten flour (also known as ordinary flour or cake powder) has the lowest gluten and is suitable for making various cakes, biscuits and mixed cakes.

Question 8: What kind of flour is used to make steamed bread from old dough?

Materials: low gluten flour 150g, medium gluten flour 50g, dry yeast 2g, salt 0.5g, ice water 100ML (warm water in winter).

Practice: add all the dry materials into water and mix them into dough, and knead them until they are stiff and smooth (about 5~ 10 minutes). Put the dough in a large bowl, cover it with plastic wrap and let it ferment to twice its size, about 45~50 minutes (the fermentation time will be prolonged in cold weather, so it can be kept warm in a microwave oven).

Hair dough

Materials:

A. 100g of medium-gluten flour, 50g of low-gluten flour, 2 tablespoons of sugar, 90ML of iced milk (or ice water, which can be warmed in winter), 3g of dry yeast, and 0.5g of baking soda (used to neutralize the acidity of dough, unnecessary).

B.35g old dough

C. 1 tbsp cream (or salad oil)

Exercise:

1. Knead the material A into a ball, cover it with plastic wrap and let it stand for three minutes until the gluten becomes soft, then add the old dough B and knead it into gluten, and then add the cream C to knead it into a smooth and gluten-free dough.

2. After the dough is slightly loose, shape it, put it into a steamer for fermentation for 30-35 minutes, and then steam it on medium heat 13 minutes until it is cooked.

Question 9: What kind of flour is the best for making milk steamed bread?

Milk steamed bread is exquisite and white, fluffy and layered, and soft.

Raw materials: refined powder 250g, sugar 25g, active dry yeast 2.5g, fresh milk 100g and clean water 50g.

Method:

1. Add 50g of warm water into the yeast, stir it evenly, and let it stand for use;

2. Sieve the flour, put it into a basin, add sugar, fresh milk, yeast and water to form dough, cover it with a wet cloth after kneading thoroughly, and let it stand at a temperature of about 30 degrees for half an hour;

3. Knead the dough evenly, then roll it repeatedly for three or four times with a rolling pin, and finally roll it into a rectangle with a length of 30 cm and a width of 20 cm, roll it into a round roll with a diameter of about 3 cm, cut it into miniature steamed buns, put it in a steamer, keep the temperature at about 30 degrees and let it stand for half an hour;

4. When the volume of raw steamed bread expands to 1.5 times of the original volume, it can be steamed with big fire.

Tips for steaming steamed bread

(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough, pour a proper amount of white wine, and wait 10 minutes, and the dough will be deformed.

(2) If there is no yeast in the dough, honey can be used instead, and 15-20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell.

(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and soft.