What can be put in steamed bread to make it white and hairy?

Steamed steamed bread successfully once in recent days, which is very good. It's really soft, delicious and hard. I used two spoonfuls of flour, about a catty or a catty and a half, a catty of goat's milk, two eggs and two spoonfuls of sugar. A bowl of yeast is only a few grams. Melt with water. First, put the sugar into the flour and stir it. Then open the eggs. Boil goat milk and let it cool. About 60-70 degrees, put the goat's milk, eggs and yeast into the flour and mix well, then knead the flour, and put it in the sun for two and a half hours after kneading. Take out the noodles, put a little dry powder, and knead out bubbles. Then knead it into round dough, keep it for 20 minutes, steam it in a pot, turn off the heat after cooking for 15 minutes, and then cook it when steaming stops. Look at this big steamed bread. I have an appetite. Eat one.

It is important to save time. If it takes too long, it will not be sent. Not too short, the steamed bread is not soft enough. I see many holes in the dough. Dough is dough when it is made, and flat when it is made. It's best not to exceed three hours.

This is the question and answer time of Uncle Bodhi. I am in Qingdao, Shandong. Northerners generally give priority to pasta, and steamed bread is basically food made by every household! In fact, the more famous steamed bread in the north is the thousand-layer hard-faced steamed bread, as well as the local Wanggezhuang steamed bread in Qingdao (but now it is industrialized and there are many fakes). In fact, steamed bread doesn't have to be as white as possible, because we usually leave some wheat bran when grinding noodles here, which increases the supplement of crude fiber! It is very important to knead the dough if you want to make the steamed bread white. The more times you knead, the whiter and stronger the steamed bread will be.

About steamed bread, my family has a history of 30 years. I have always had a little dream that one day when the time is ripe, I must open a steamed bread factory. I believe too many friends haven't eaten for many years.

First, put the yeast into warm water to melt the dough. Be sure to use warm water. Too cold or too hot water will affect yeast fermentation. You can add sugar, egg white (the yolk will look yellow and taste similar together) and milk, stir well, add wheat flour produced by farmers, and knead repeatedly.

Then ferment! After fermentation, knead it again for secondary fermentation. Fermentation time is very important, otherwise it is easy to sour.

After the second fermentation, it is a key step. Start cooking the dough and knead the flour to increase the hardness of the dough. The steamed bread made in this way is chewy and beautiful in shape. If it takes about fifteen minutes to knead the dough by hand, it will be more labor-saving if there is a machine, and kneading the dough is the most tiring.

It will be kneaded in 20 minutes. Let's get started! Divide the dough into several parts with a knife. The size depends! Of course, you should continue to knead until the dough is smooth and shaped into ordinary steamed bread. Don't steam the steamed bread when it is ready. Wake up in the pot for 10 minutes. After ten minutes, you will find that your steamed bread will be more shiny and round! Then start steaming! The steaming time is generally 25-30 minutes, depending on the specific situation.

This is the iron pot steamed bread in Qingdao! Want to eat?

Speaking of this, I remembered the taste of my own steamed bread, unforgettable taste and feeling!

Steamed bread looks like the simplest pasta, but it is full of knowledge, otherwise some people can't make steamed bread well after many years. Either it collapses and the steamed bread turns yellow, or it becomes sour, hard, sticky, deformed and so on.

So how to solve it?

It doesn't mean that adding something can be done once and for all. For example, "adding a little lard" can really make steamed bread whiter, but this is only a step. To make high-quality steamed bread, the contribution of skill+experience is far greater than the so-called formula!

Because I encountered all kinds of problems when I first learned to make steamed bread, I searched the online tutorials and asked my northern friends who are good at making steamed bread. Of course, I didn't grasp it right away. I couldn't do it well the first time. What's the problem? Steamed bread is a little yellow, too small and not soft enough, thinking about how to improve it next time.

The second time is better. Knowing that it is necessary to "make dough twice", steamed bread is bigger, looser and softer, and it is much more delicious than the first time. Although the appearance is still not good-looking, I have improved, increased my self-confidence and felt very comfortable all day.

The third steamed stuffed bun is obviously smoother and fatter than the previous two times, and the taste is improved by a grade. When I cooked it for the fourth time, it was basically the same as the steamed bread in the steamed bun shop. I found that I can do well without additives such as baking powder and steamed bread improver. As long as you are not discouraged, you can make perfect steamed bread by groping slowly.

In the final analysis, there are five steps in making steamed bread: ① kneading dough, ② fermenting dough, ③ kneading dough twice, ④ proofing dough, and ⑤ steaming steamed bread tips.

First, dough mixing: the ratio of flour to water is 2: 1, or it doesn't matter if it is less than this. The water added to different flours is slightly different. If it's a family of three, 500 grams of flour will do.

Key points:

(1) First, the yeast (5g) and sugar (20g) were dissolved in warm water and allowed to stand for 10 minutes for activation. Note that the water temperature should not be too high, and it should be similar to our body temperature, which is 37 degrees. If the temperature is too high, the yeast will lose its activity and cannot be started.

(2) The purpose of adding sugar is to enhance yeast fermentation, so there is no need to worry that steamed bread with sugar will become sweet, after all, only a little is added. Of course, you can do without it. Weigh it yourself!

(3) Or add 2 grams of edible salt, and the steamed bread has tendons and toughness. You can also add a small amount of lard to make steamed bread white and fragrant!

Add yeast water to flour, stir it with chopsticks, and knead it by hand when it becomes flocculent, that is, flour and water are almost mixed. Fold the dough continuously and knead it with your palm until the dough is smooth, there is no flour at the bottom of the basin and no sticky surface on your hands. The so-called "three lights" prevailed.

Second, dough: the temperature is different in winter and summer, and the fermentation time should be flexible. For example, if the weather is cold, you should seal the dough with plastic wrap, or cover it with cloth and pot cover, and then put it in a warm place for an hour. Usually I put the basin on warm water, because yeast likes to be warm and ferment quickly.

After the time is up, the dough can be fermented to twice the size, and the fingers are soft and do not rebound. The torn dough is drawn, indicating that the dough is ready.

Third, the second kneading: mainly to remove the air from the dough. If the dough is not kneaded again, the steamed bread will be small but not soft. Don't underestimate this step. Most people don't do well in steamed bread, but they ignore this step. Key points: The more evenly kneaded, the more delicious steamed bread. How long will it last? Knead the dough to the required size before fermentation.

4. Dough (proofing): Divide the dough into dough, knead it into steamed bread, steam it first, let it be proofed for the second time, and put it in a warm place 10 minute, for example, put it in a pot with warm water and cover it. This step directly determines the size and taste of the finished steamed bread. Over time, the steamed bread embryo has doubled in size, so a certain space should be reserved when it is placed.

5. Steamed steamed bread: it must be steamed in cold water, and heated evenly inside and outside. It won't be steamed outside, and the inner core is not cooked yet, which will lead to dry and hard skin, and the steamed bread steamed in cold water will be full. After the water boils, turn to medium heat and steam for 20 minutes, and the big white steamed bread for 30 minutes. And don't uncover it immediately after steaming, wait for 3 or 5 minutes, because the sudden drop in temperature will lead to the deformation and contraction of steamed bread!

It's actually quite simple to make steamed bread white and hairy. I believe that many pastry chefs can make steamed bread white and hairy with only one recipe. There is no need to put anything special. Today, I will tell you about my making process and steamed bread formula for your reference.

Five kilograms of flour, twenty-five grams of yeast, twenty-five grams of baking powder, three sugars and about 2.5 kilograms of water.

Method of making ~ Put the flour into a pot, add baking powder and sugar, stir well, then add yeast into the flour with water, add water to make dough, stir for five minutes, knead the dough evenly, add the amount, put the steamed bread into a steamer, stir 1.5 times, and steam for fifteen minutes.

Why not wait until the noodles are ready to make steamed bread?

Answer ... I'm not a big alkali steamed bread, but an ordinary white steamed bread, which is the process of making steamed bread first and then waking it up. The steamed bread that comes out is basically white.

Why is the formula so simple?

A ... the recipe of steamed bread is simpler than you think. Even if only flour, yeast and water can make steamed bread, the effect is different.

Is there any defect in your practice?

Answer ... yes, this practice is a test of a person's control over the degree of steamed bread awakening. For example, if it is small, the steamed bread will be hard, and the surface collapse will not look good. If it is large, the surface collapse of steamed bread will easily peel off.

Is this the only way to make steamed bread?

A ... there are several ways.

(1) For example, if you make steamed bread after making the dough bigger, the dough is often sour, so you will use some alkali or baking soda to synthesize the sour taste in the dough, but the amount of alkali will also affect the finished steamed bread. If it is not done well, it will often not turn yellow. It just smells.

(2) Another method is to make the dough half cooked. For example, if the dough is not sour, knead it evenly by hand and then knead the steamed bread with a dose. Usually steam in a steamer for eight minutes. The advantage is simple proofing, but the disadvantage is that the surface is easy and not smooth.

What else can be put in the steamed bread formula?

Putting soda and baking soda is big soda steamed bread.

Putting milk, milk powder or cream is milk-flavored steamed bread.

Putting corn flour is corn flour steamed bread.

To sum up, we should use it flexibly. Different seasonings and different methods have changed the taste and color of steamed bread, but the same is the basis of steamed bread.

Hello, I'm Guan Lin, and my answer is: Everything in steamed bread is basically the same, but if you want to make steamed bread big and white, then the skills of making steamed bread are far greater than the materials.

"Steamed bread" is one of the most traditional pasta in China. It is said that the person who invented steamed bread is also called Zhuge Liang, alias Kong Ming. Although steamed bread is made of simple materials and mainly flour, it is still one of people's favorite pasta today, because it tastes fragrant and soft, and the more you chew it, the sweeter it becomes. Let's enter our favorite teaching time.

Material: 500g medium gluten flour.

Seasoning: warm water, yeast powder 5g, sugar 20g.

Start cooking—

"Step 1:" The skill of kneading dough "

(1) Traditional dough mixing: Traditional handmade steamed bread is fermented with "old dough". The dough mentioned here is the dough left over from the last steamed bread. It is made by melting dough by hand, adding alkali and then adding flour. Generally, 500 grams of flour, 80 grams of dough and 5 grams of alkali are used.

(2) Teaching dough: This time, it is mainly to teach everyone to make steamed bread at home, without the traditional dough mixing method. We only need 5 grams of yeast and 20 grams of sugar to teach 500 grams of flour. We shouldn't add yeast powder directly into flour. We should first pour 5g of yeast powder into a small bowl, and add 50ml of warm water of about 40 degrees to stimulate the activity of yeast, so that the activated yeast powder can be added into flour to make the dough better.

Step 2: "Kneading skills"

Pour 500 grams of medium-gluten flour into the pot, add 20 grams of white sugar and stir evenly with chopsticks, then add activated yeast water and appropriate amount of warm water to knead the dough, and add warm water several times until it is kneaded into dough.

(1) Water for kneading dough: The most suitable temperature for kneading dough is about 30-40 degrees, so warm water must be used for kneading dough, and warm water of about 40 degrees is more suitable. If it is winter, the water temperature can be raised appropriately. The ratio of flour to water is generally 2: 1, that is, 500 grams of flour uses 250 ml of warm water, which can be added or subtracted according to the situation.

(2) The role of dialysis and flour feeding: If you want to make the steamed bread whiter and more fragrant, you can add a small amount of lard appropriately; If you want to make the dough rise faster, you can add the right amount of sugar; If you want to make steamed bread more chewy, you need to add a little salt, and adding a little salt dough is even harder to get.

Step 3: "Wake-up Skills"

Knead the dough until it is smooth, cover it with plastic wrap and make it wake up for about 1 hour, so that the dough will wake up to 2.5 times its original size, and then pick it into balls and knead it into steamed bread.

Tip: If the dough doesn't seem to wake up, you can dig a small hole in the dough, pour 15 ml white wine and let it stand for about 10 minutes, and the dough will continue to wake up.

Step 4: "Skills of Steaming Steamed Bread"

(1) Secondary fermentation: After the steamed bread is put into the steamer, don't steam it in a hurry, and continue to stand for 30 minutes to allow the steamed bread to undergo secondary fermentation.

(2) Cold water cooking: after fermentation, steam with cold water and strong fire for 15 minutes.

—— Summary of contents—

1, steamed buns must be cooked in cold water and steamed over high fire. Steaming steamed bread with hot water is easy to be cooked first on the surface and not cooked in the steamed bread, which leads to hard and unpalatable steamed bread. With the increase of water temperature, steamed bread can be completely steamed from the outside to the inside, and because of uniform heating, steamed bread will be bigger and softer.

2. If the steamed bread turns yellow due to too much alkali after steaming, you can add 130ml vinegar to the water in the steamer, and put the yellow steamed bread in the steamer again to continue steaming for10min, so that the steamed bread will turn white again and have no alkali smell.

3. When mixing dough, if there is no yeast at home, honey can be used instead. The addition amount of honey is 0/5-20g per 500g flour/kloc. First, knead flour, warm water and honey into dough, then cover it with a wet cloth, and it will be ready in about 5 hours. Steamed steamed bread with honey dough has a soft and fragrant taste, sweet taste and endless aftertaste.

The hot steamed bread is out of the pot, and the family is sitting at the dinner table with big white steamed bread in their hands. What a pleasant life. As the staple food of northerners, steamed bread has evolved for hundreds of years, and it is fat in vain.

How can you make steamed bread white and big?

1. The whiteness of flour determines the whiteness of steamed bread. When we process flour, we often see that it has been processed many times. The more processing times, the less wheat husk and the whiter flour. This is natural white flour without additives.

2. The choice of fermentation ingredients is very important, and yeast powder is generally selected for fermentation. When I was a child, I remember that I liked to use old noodles at home. Every time I steam steamed bread, I will leave a piece. It often turns sour in summer, so the old people will add alkaline noodles to neutralize it, so the steamed bread will be yellow and dirty. Some Manjuya will use baking soda to make dough, which is extremely unstable. If the dosage is not well controlled, it will turn yellow easily, and the steamed bread is not long. Yeast is a national food additive with stable fermentation activity.

3. Appropriate amount of steamed bread improver can be added. Steamed bread improver is different from whitening agent. Chemical brighteners are not good for human health. The principle of steamed bread improver and whitening agent is different. The effective components of steamed bread improver are bioactive enzyme preparation, emulsifier and other substances, which can increase the fullness of steamed bread, improve the brightness of steamed bread skin, improve the fine density of steamed bread internal tissue and increase the reflectivity of light, thus whitening steamed bread, which is a comprehensive effect of biological whitening and physical whitening.

Salt and milk can be added to flour. Once I had dinner at my aunt's house, I saw how milky the steamed buns were, and they smelled milky. It turned out to be with milk. Friends you like can add milk. Not only makes steamed bread white and fragrant

5. Kneading skills and kneading skills, pay attention to kneading the dough repeatedly when kneading the dough by hand, so that the gluten of the dough is fully expanded and the dough is wrapped in air to the maximum extent.

What do you think of these five suggestions? In fact, every family has its own way of making steamed bread, which is big and white. Now everyone likes to buy steamed bread outside. But what worries us is the whiteness of steamed bread outside, because it is often said that they add too much whitening agent, which is harmful to health.

When I was a child, my mother steamed steamed steamed bread by hand and made dough one night in advance. In winter, she puts the dough by the fire. When she presses it by hand in the morning, she will hear her mother say: the dough is well done this time. Do you have such an experience?

Do you steam steamed bread at home or go out to buy it? Do you have any experience that steamed bread is not long? You can share it. Please give me more advice and support. One of your actions encouraged me the most.

Yeast powder or milk powder and milk can be added.

The most important part of steamed bread is dough, and the quality of dough directly affects the taste of steamed bread. You can put some dry yeast in the dough, then mix the dough with warm water and wake it for 3-4 hours.

What can be put in steamed bread to make it white and hairy?

The standard of steamed bread is white and soft, so what can be put in steamed bread to make it white and soft?

Pay attention to several aspects.

1, the choice of flour, want to eat white steamed bread to buy refined flour. The more times the white powder is processed, the whiter the flour will be.

2. The fermented liquid does not need water to put milk. Steamed bread with milk is not only white, but also tastes like milk. The addition of milk also increases the content of protein, which is delicious and nutritious.

3. The fermented dough should be thoroughly kneaded. Friends who often make steamed buns find that if you knead for a long time and the dough is smooth, the steamed buns will be big and white, and your intentions will be rewarded.

The steamed bread you want to make is white and fat. Some friends also said that a small amount of lard should be added when meeting. I have never tried this method. After all, friends who eat too much lard and are worried about unhealthy health and obesity can try this method.

The most classic is to add milk powder. Steamed bread is white and hairy, and it smells like milk, which can increase the nutritional value.

I. Materials

500g of flour, 50g of sugar, 5g of yeast, 3g of baking powder, 0g of milk powder10g, and 225g of water.

Second, the process flow

Steamed vegetables for dough forming and fermentation

Third, the operating procedures

(1) Dough preparation: put the flour on the chopping board, dig a shallow pit in the middle, sprinkle baking powder on the flour, put the yeast, sugar and milk powder in the middle of the noodle pool, add clear water to stir the flour evenly, and knead it repeatedly into smooth dough. Milk powder can provide nutrition for yeast fermentation and make yeast ferment quickly, and the steamed bread made is white and soft.

(2) Forming: After kneading the dough, knead it into strips, seal it downward, and cut it into slightly square dosage with a kitchen knife (the shape of steamed bread can be adjusted according to personal preference, and it can also be made into strips, prototypes or even various cartoon shapes according to personal preference).

(3) Curling: put the cut raw steamed bread into an oiled steamer and let it stand or ferment for about 30 minutes in a slightly warm environment until the bottom of the raw steamed bread is honeycomb. Proofing is the key to making steamed bread, and the control of fermentation time is also the key. Time is not enough, steamed bread can't be made, and it won't taste good after a long time. )

(4) Curing: put the steamer on the pot with boiling water for about 8 minutes, then take it out and put it on a plate. Don't use boiling water to steam steamed bread, don't die halfway, and don't carry the pot. Steamed steamed bread is the best.

Fourth, the technical points

(1) According to the fermentation situation, it is necessary to add alkali to neutralize its sour taste.

(2) Generally, the fermented dough is fermented first and then shaped.

Five, the finished product quality requirements

Steamed bread is even in size, full in shape, white and tender.

Six, variety changes

Round steamed bread, buckwheat steamed bread, corn steamed bread and so on.

Have you noticed that when we buy steamed bread outside, it's all white and fluffy, but when we want to cook it at home, it's yellow and hard, and it's not as delicious as outside. In fact, this kind of steamed bread is healthier, because we didn't remove the gluten from it when sieving the powder, but the appearance and taste were slightly worse. If you prefer white fat steamed bread, mastering the following tips can help you.

1. Select finer powder, such as superfine powder, before screening. If the flour is too thick to sift at home, then no matter what you do later, it will not turn white and soft.

2. Soak the yeast powder in warm water of about 35 degrees, and let the yeast slowly recover its activity. This is a very important step. The steamed bread sold outside will use yeast, so that steamed bread can be raised and yeast can promote intestinal digestion. When we do it at home, we often don't add it because we don't understand it, so we must remember it next time we try.

3. Pour the sifted flour into the basin, sprinkle some salt, and then slowly pour in the water mixed with yeast and eggs. Egg yolk can also be used, but if it is added, the color will definitely turn yellow, so if you pursue white, use egg white.

4. Cold clear water trickled down along the edge of the basin. Don't pour a bowl of water here in a hurry, or the flour will agglomerate.

5. Knead the batter into dough by hand and knead it roughly. Then put it in a warm place and let the yeast ferment slowly in it. I remember when I was in my hometown, I slept in a pit in winter. Now, if you are in the city in winter, either put it on the floor heating or put it next to the heater, it doesn't matter in summer.

6. It usually takes three hours to ferment. At this time, you will find that the dough is covered with small holes, like a honeycomb, which is the key to the taste of steamed bread.

7. Rub the dough vigorously until the surface turns white and smooth. This step is very tired! It may be too difficult for a woman. I suggest you ask your boyfriend or husband to do it for you and exercise, haha.

8. After kneading the dough, break it into pieces of the same size, knead it for a few minutes, and then dough it into the desired shape. The most basic thing is pebbles, and everyone can play freely.

9. Don't be impatient at this time. Put a cloth on the steamer, and then put the dough into the steamer. Pay attention to leave a seat between steamed bread and steamed bread, because they will grow up.

10, then cover the lid and let the steamed bread wake up for another ten minutes. You will find that the dough surface will become particularly smooth. At this time, you can heat the steamed bread with water below. First, boil the water, and then steam it slowly over medium heat for about 30 to 40 minutes. Dear DIY steamed bread can be baked!

How about making your own steamed bread? In fact, this is just the most basic steamed bread practice. After it is successfully made, you can develop steamed bread yourself. For example, I will knead the dough into pigs, steam it, then color it with juice and decorate it with sesame seeds. Cooked children especially like to eat. Interested friends may wish to give it a try.