Steamed steamed buns are also asked by universities, how to steam delicious steamed buns?

I'm from the north, and steamed bread is indispensable at the dinner table. A meal without eating half a steamed bun is like eating nothing, and your stomach is quite miserable. This is like the reason why southerners don't let them eat rice and let them eat vegetables. When I lived in the countryside as a child, I often heard from the daughters-in-law in the village that their daughters-in-law couldn't steam steamed bread or cook, and their husbands couldn't go home for dinner, so the noisy things between husband and wife spread to the whole village. So steaming steamed bread is a technique that my mother has been teaching us since childhood.

Some universities also asked how to steam delicious steamed bread. Steamed bread is a kind of food made of flour, yeast (old noodles), water or edible alkali. , mix and stir evenly, knead and steam. The finished product has a hemispherical or rectangular shape. Soft and delicious, rich in nutrition. In the north, people call it steamed bread without stuffing, while in the south, steamed bread with stuffing and without stuffing are collectively called steamed bread, which is also one of the staple foods on people's table. So how do you steam delicious steamed bread? Delicious steamed bread tastes soft and sweet, and the surface is smooth, delicate and elastic. We will elaborate from the following seven aspects.

1. What kind of flour is suitable for steaming steamed bread Flour can be divided into high gluten flour, medium gluten flour and low gluten flour, which is mainly due to the different gluten in flour, and the different gluten in flour is due to the different protein components in flour.

1, the content of protein in high gluten flour is the highest, above 13%. High gluten is suitable for making noodles, bread, etc.

2. Medium gluten flour is generally used to make Chinese cakes, just like our steamed bread, most people will choose it, because the protein content of medium gluten flour is between 8%- 12%, the gluten is moderate, and steamed bread tastes soft.

3. The protein content of low gluten flour is below 8%. It is more suitable for making cookies, cakes, cakes, etc.

Summary: Most of the flour used in our daily life is medium gluten flour, which is just suitable for making steamed bread, because it is easy to operate and tastes soft and delicious.

Second, when making steamed bread, I prefer dough fermented with yeast powder, which is particularly fluffy. Steamed steamed bread is very soft, tastes good, and has its own flour flavor, and the speed of yeast powder is also relatively fast.

Third, the ratio of flour, yeast, and water If the ratio of flour, yeast, and water is not appropriate, the dough will not wake up, and the steamed bread will taste hard and not delicious. In all seasons, the yeast can be melted with warm water of about 30 degrees, and then the dough can be prepared, which can save the dough proofing time on the one hand, and the failure to melt the yeast for the second time will affect the appearance and taste of steamed bread. Generally, 500 grams of medium gluten flour, 3-5 grams of yeast and 220 -250 grams of warm water can be slightly adjusted according to seasonal changes.

Fourth, the role of adding sugar, milk, lard and edible alkali When steaming steamed bread, adding appropriate amount of sugar, milk, lard and edible alkali will greatly improve the taste and quality of steamed bread.

1, adding a little sugar can improve yeast activity and shorten dough making time. Moreover, adding the right amount of sugar will make steamed bread have some sweetness and taste better.

2. Adding milk to flour can improve the quality of finished products and increase the nutritional value of steamed bread. Milk is white, which can make the dough white and enhance the fragrance. What's more, the fragrance of milk is very strong, so steamed bread is white and fragrant. Adding milk can also increase the protein in flour, resulting in the increase of dough gluten, which is equivalent to adding high-gluten flour, which improves the performance of flour, so the dough can be softer.

3. Lard belongs to animal oil and has the function of emulsification. When mixing flour, add proper amount of lard and stir evenly, which can expand the contact area between flour and lard and make lard evenly wrapped outside flour. The surface tension of lard can make flour stick together, and putting lard can make steamed bread white, soft and delicious.

4. In the process of dough making, microorganisms will produce acid, and the dough will turn sour after it is initiated. Adding edible alkali will react with acid to make delicious steamed bread. After mixing the noodles with alkali, you should knead them carefully for a while, so that the steamed bread made in this way is more gluten-free, soft and glutinous, and very delicious.

Fifth, the key dough that has been awakened once is exhausted and kneaded. After the dough is awakened once, it will be steamed directly without kneading, and there will be large and small pores in the middle of the steamed bread. Also, if it is not steamed in time, the skin of the steamed bread will dry thoroughly. After steaming in the pot, those pores will crack, and the steamed bread looks like a hornet's nest, which is unsightly and affects appetite. Therefore, venting is to increase the protein elasticity of gluten, so that steamed bread will taste better and its shape will be more perfect.

Sixth, the importance of secondary proofing The secondary fermentation is very important, which determines whether the size and taste of the final steamed bread are soft but not hard, so special attention should be paid. The second fermentation of steamed bread will make the dough performance better than the first proofing. Because of this, the raw embryo of steamed bread is fully fermented and the gluten is expanded and extended, thus increasing the softness and ductility of steamed bread. The second fermentation is softer and more delicate than the first fermentation, and the probability of steamed bread shrinking is much smaller. The appearance is good, the surface of steamed bread is white, smooth and bright, and the appearance is full and round. After the second proofing, let it stand for 10- 15 minutes. When the steamed bread is delivered to 1.5 to 2 times, it can be steamed.

Seven, according to the size of steamed bread to control the steaming time, how long it takes to make steamed bread is also particularly critical. If the steaming time is not well grasped, it will not only affect the maturity of steamed bread, but also affect the taste and fragrance of steamed bread. So we must grasp the time of steaming steamed bread.

Generally, it is better to put steamed bread in the pot for 20 minutes after the water is boiled. And the steaming time depends on the size of the steamed bread. The larger steamed bread takes longer, generally about 3-4 cm in diameter, and it takes about 15 minutes after boiling. You have to master the details yourself to see if the steamed bread is cooked. You can pick up a steamed bread, turn it over and press it by hand. If it bounces, it means it's cooked. If there is a pit, it means there is a lack of fire. Steam for a while to ensure that the steamed bread does not affect the soft taste.

These are the key steps and some tips for steaming delicious steamed bread. As long as we master these, we can make exquisite, sweet, soft, delicious and nutritious steamed bread.