What is added to the steamed buns sold outside to make them big and soft?

I open a steamed bun shop, that is, sell steamed buns outside. I can say with my conscience and responsibly that the steamed bun seller did not add anything. In fact, the steamed buns sold are large and soft, and there are tricks to the steaming process.

Tip 1: If you use old-fashioned fermentation, 500 grams of flour + 80 grams of old noodles + 260 grams of warm water + 4 grams of edible baking soda; if you use yeast to make dough, 500 grams of flour + 5 grams of yeast + 20 gram white sugar + 250 grams warm water. Note that the yeast powder should be melted with warm water at 25-30 degrees first for better results.

Tip 2: If the weather is cold, use fresh yeast and baking powder together, which can not only ferment faster, but also make the steamed buns more fluffy. The ratio is 500 grams of flour + 5 grams of yeast + 20 grams of baking powder + 260 grams of warm water to ferment the best noodles.

Tip 3: Add a little lard oil when kneading the dough. The steamed buns will be fragrant, whiter, soft and "big".

Tip 4: Add a little white sugar when kneading the dough, especially in winter, it can shorten the rising time.

Tip 5: The dough will inevitably not ferment properly. At this time, you can press a small hole in the middle of the dough, pour one or two cups of white wine, cover with plastic wrap, and leave it for up to 3 hours. It will make your face look better. You know, good dough is a prerequisite for steaming large and soft steamed buns.

Tip 6: If the dough is made from old dough, you need to add an appropriate amount of soda ash water (no need to add it to dough made with yeast powder). Knead carefully for a few minutes to knead the alkaline water evenly and squeeze out some of the air in the dough, so that the steamed buns will be delicious and soft.

Tip 7: Don’t rush to put the kneaded steamed buns into the pot for steaming. Instead, preheat the steamer on a hot pan and let it sit for about 30 minutes to allow the steamed buns to rise naturally. When the volume of the steamed bun embryo is about 1.5 times its original size, place it in the pan and start steaming.

Tip 8: When steaming the proofed steamed buns, be sure to use very warm water (it will feel hot to the touch). Do not use cold water, and do not use boiling water to steam the steamed buns to prevent steaming of the top layer. , and also avoids scalding the surface of the lowest layer of steamed buns, or steaming "raw steamed buns". What's more important is to use high-temperature water to steam the steamed buns. The process of heating and enlarging the steamed buns is the process of "secondary awakening" of the steamed buns, so as to completely ensure that large and soft steamed buns are steamed.

Tip 9: Do not use low-gluten flour for steamed steamed buns. It is best to use medium-gluten flour. This is a necessary condition for the steamed buns to be large and soft.

Steaming steamed buns is a craft, and technology is the key. Steamed buns are ready-to-eat food, food safety is very important, and opening a steamed bun shop is a big responsibility. Each town and town has a Food and Drug Administration, which conducts random inspections at any time, and random inspections. No one who opens a steamed bun shop will take the risk of adding food additives that are not allowed by the national food control.

@为生活与气

As a staple food, steamed buns are indispensable in daily life, but making steamed buns is indeed a very labor-intensive task. Many times, after working for a long time, the steamed buns end up steaming. The steamed buns came out unsatisfactory. Either they didn't rise well or they weren't white enough when steamed.

There are many steamed bun shops outside that specialize in making steamed buns. The steamed buns they make are white and soft, with a smooth surface and a little sweet taste. Did they add anything?

Nowadays, people attach great importance to food safety and hygiene, and the Food Hygiene Bureau conducts very strict inspections of stores that specialize in food. It is a small business, and no one would risk jail time by illegally adding additives.

In fact, the steamed bun shop does not add anything special. The materials used in the steamed buns sold outside are similar to those used in home-made steamed buns. The key lies in quantifying standard formulas, production processes, and mature technologies, such as using yeast. The dough is very sensitive to temperature, and the formula needs to be adjusted appropriately at different temperatures. These are the experiences that can only be mastered by making steamed buns for a long time.

Selection of flour

Commonly used flours are divided into high, medium and low-gluten. When making steamed buns, medium-gluten flour is generally selected. The steamed buns are moderately soft and hard, elastic, and soft when soaked. .

There are two commonly used dough-making methods, one is to ferment with old flour, and the other is to ferment with yeast powder. Let’s share the method of yeast powder fermentation.

The first step: prepare 300 grams of flour, 3 grams of yeast powder, 12 grams of white sugar, and 150 grams of warm water at 30 degrees.

Step 2: Put yeast powder and sugar in a bowl and dissolve with warm water.

The addition of sugar will further promote the rapid fermentation of the dough.

Step 3: Pour the yeast water into the flour, then pour in warm water while kneading the dough clockwise.

Step 4: Turn the flour into a dough, let it rest for 10 minutes, knead the dough repeatedly, then let it rest for another 10 minutes, repeat three times. Give the dough a certain consistency.

Put the dough into a container, cover it with a lid, and place it at about 30 degrees for half an hour. The dough will rise to about 2 times in size. At a suitable temperature, it is easy to make the dough Rising, this step is the key to making fluffy and soft steamed buns. The better the fermentation, the better the steamed buns will be. The yeast will release a lot of gas while fermenting, making the inside of the dough form a honeycomb.

Pay attention to ensure the temperature. If the temperature cannot be reached, the proofing time will be increased.

There is a lot of gas inside the risen dough, and it needs to be folded and kneaded repeatedly to expel the gas. At the same time, knead the yeast evenly into every part of the dough to prepare for the second fermentation.

Steamed bun shops will also rub some lard in for the purpose of whitening. If you make it at home, you can leave it or not.

Roll the kneaded dough into noodles, cut into equal-sized pieces, and roll into steamed bun base.

Brush the steamer grid with oil, or put a layer of gauze on it, and place the steamed buns at certain intervals. Also keep the temperature at about 30 degrees, cover the lid and let the steamed buns rise for a second time for 30 minutes. Success. After proofing, the steamed bun base will become 1.5 times its original size.

If the weather is too hot, you can use cold water to cook the pot. If the weather is cold, you can put warm water in the pot. After proofing, turn on high heat and steam for 15 minutes.

Do not open the lid of the pot immediately after steaming the steamed buns. Turn off the heat and let it cool for 5 minutes before opening the lid.

Especially in winter, there is a lot of high-temperature steam in the honeycomb-shaped pores inside the freshly steamed steamed buns. If you open the lid immediately, the cold air from outside will enter, and the hot and cold air will clash on the surface of the steamed buns, making it easy to Causes the buns to collapse.

The white and big steamed buns are ready to be steamed. The steamed buns produced in this way will not be worse than those sold outside.

Hello everyone, I am Shiwei Siji. My answer is: Steamed buns are an entry-level noodle dish. They seem simple but are difficult to make. However, we found that the steamed buns in the steamed bun shop are big and soft. The main reasons why it tastes soft and soft are: the proofing of the dough, and there are some things added to the steamed buns made outside, which is the so-called secret inside. If you master these, you can easily make them at home. Take out a pot of big white steamed buns.

There is a steamed bun shop not far from my home. The operator is an old man who is over fifty years old. At noon every day, there is always an endless stream of people in his steamed bun shop. Sometimes they arrive late. I couldn't buy any of them, so I tried to make steamed buns at home a few times on a whim. When I made them, they turned yellow, hard, and sour. So I asked my grandpa for advice, and he told me that you made steamed buns. The method of rising the dough is wrong. When making the dough, add 160 grams of water and 3 grams of yeast for every 500 grams of flour, knead for more than 15 minutes, and let it rise for 2 hours. After making the dough, cover it with a cloth and let it rise for another 20 minutes. This is one of the reasons.

The uncle told me that they need to add baking powder when making steamed buns, but how much to add is a secret. It doesn’t matter. I specifically asked others for advice. When making the dough, you can add some lard or sugar. It makes the steamed buns taste soft, look white, and have a moist texture with a sweet aftertaste, which makes them especially delicious.

1. The yeast must be dissolved in warm water and allowed to stand for 5 minutes before adding it to the flour.

2. Lard is added during the kneading process of the dough.

3. The longer the dough wakes up, the more elastic and soft the steamed buns will be.

4. After steaming the steamed buns, do not open the lid immediately. Let it sit for 2 minutes before opening.

My favorite dish for eating steamed buns is braised pork with tomatoes and eggs. Break open the steamed buns and put the cooked braised pork inside. You can finish a steamed bun in just a few bites. Tomatoes and eggs are already very appetizing, and they are perfect with steamed buns.

I am the second sister. Let me answer the question of what is added to the steamed buns sold outside to make them big and soft.

Usually we see that the steamed buns sold in noodle shops are really big and very soft. After we buy them from outside and compare them with the noodles we make ourselves, we can see some differences. , so we will also have questions, why are the ones we make at home not as soft as those sold outside? It's not that it's too hard, but it feels bland and not as soft and delicious as the ones made outside. So what is the difference between the steamed buns sold outside and the steamed buns we make ourselves? Then the second sister will briefly talk to you.

When we usually make steamed buns at home, we often add yeast powder. In the past, the older generation used yeast powder when making dough, whether it was used at home or bought from outside. They are all made with baking soda. My second sister often calls this baking powder baking soda. In the past, the pasta that was made from dough had a very strong soda smell. This smell is still preferred by the older generation. I like to use baking soda to make noodles, and we can always enjoy the taste of this method. This taste is still very unique, so the second sister feels that the taste has always been retained.

Later on, we gradually used yeast powder, which is more reliable for fermentation. The second sister of yeast powder fermentation felt that it would be more stable than baking soda, and the success rate of fermentation would be better. Therefore, the second sister thinks that the frequency of fermentation with yeast powder is still very high, and the second sister thinks that the effect of fermentation with yeast will be better and simpler, because baking soda still takes longer to ferment than yeast. Yeast-raised dough is slightly sour, but the dough can be fluffy and porous. However, this is only a steamed bun made under the influence of baking powder. If we compare the large steamed buns we made with the outside, it still does not feel so soft. , because baking soda is added to it. After adding baking soda or baking powder, baking soda or baking powder will not affect the fermentation effect of the yeast itself, and because most of the ingredients in the baking powder are also baking soda, and baking soda can neutralize the acidity in the yeast. Function, so that the dough we make has better fermentation effect and is more relaxed and porous. In addition, the steamed buns sold outside are generally made by master chefs with better skills, so the water ratio is better controlled, so the delicious big steamed buns will look white and soft. And the reason why the steamed buns here are larger is because of the better fermentation effect. If we use the same weight of dough and the same size, then the dough with better fermentation effect will of course look larger. This is also the reason why the steamed buns sold outside are made. A more ideal reason.

If we make big steamed buns at home, we can also add a little baking soda or baking powder to it. This will make the taste very delicious and make the dough more effective. It's better, but the second sister suggests that everyone should still pay attention to the fermentation time and the ratio of water when making steamed buns, which is more conducive to making big, white steamed buns.

The above is the answer written by the second sister about what should be added to the steamed buns sold outside to make them big and soft.

Who has led the development of science and technology in recent years: the steamed buns that people eat every day are getting bigger, better-looking and brighter. In the past, ordinary people and small shops used baking powder to ferment steamed buns. Nowadays, it is different. In order to cater to people's psychology, the steamed buns are big and beautiful. They add an "aluminum powder" to the flour and add baking powder to make steamed buns. . Such steamed buns are big, soft and beautiful when made. The ultimate goal is to save materials (flour), so that the bosses can make more money and reduce costs, but the common people suffer. Is the health of the people unsafe? Just imagine, can ordinary people eat "aluminum powder"? Therefore, relevant state departments must increase their efforts to investigate!

The steamed buns I make at home are always not as plump and soft as those outside. In fact, when making steamed buns outside, in addition to yeast and baking powder, most of them add flour improvers. What are flour improvers? It is a food additive. The flour improver can improve the extensibility of the dough and has strong water retention, so that the water can be evenly maintained in the dough and prevent drying. The surface of the steamed buns added with the flour improver is smooth and shiny, and the taste is more fluffy and delicate.

Not only steamed buns, but also breads, cakes and other foods outside, some also have flour improvers added.

So if you want to eat pasta, it is still safe to make it at home. You only need to add some yeast, which is safe and hygienic. Made with real ingredients, delicious and affordable. Shredded radish and shepherd's purse buns, a bun that I really like.

Traditionally, it is believed that flour is called wheat flour. The bread made from this flour has a small yellow color, which is correct. But there are other names in society: Wang rice noodles are called corn flour, and wood noodles are called Deng noodles. Of course, there are many more, so can what you buy be the whole wheat flour?

The individual steamed buns in our market are white and fragrant. I dare not buy it. The white color is as white as lime, while the steamed buns steamed in the workplace canteen and at home are a little yellowish. Why is the fragrance so good? Extraordinary.

Hello everyone, I am Xiangxiang Chef, and I will answer this question.

What is added to the steamed buns sold outside to make them big and soft?

When we buy steamed buns outside, we often find that the steamed buns outside are big, soft, and very noisy. However, the steamed buns made at home seem not to have such an effect, and we will question the steamed buns sold outside. What is added to the steamed buns? According to my many years of experience in making pastries, there are two reasons why commercial steamed buns are large and soft: the first is that aluminum-free baking powder is added to the recipe, and the second is caused by the production and fermentation time of commercial steamed buns.

Baking powder is a compound leavening agent. It is a white powder made from soda ash, acidic materials and corn flour as fillers. It is also called foaming powder and baking powder. Baking powder is a rapid leavening agent, mainly used in making pasta, such as steamed buns, steamed buns, steamed cakes, bread, etc., and is also used to make batter in dishes. Be sure to use aluminum-free baking powder. The amount of aluminum-free baking powder is 1% of the weight of the flour. Do not exceed this amount as it will become bitter.

First, baking powder can make the dough fluffy. The principle is acid-base neutralization. The baking powder we bought will react obviously when it encounters warm water. After being mixed with flour to form a dough, after a series of reactions, the dough will quickly become fluffy and the resulting steamed buns will be made. The buns will be softer than those without baking powder. The buns made from the same weight of dough will be larger, but they will shrink when you pinch them with your hands.

Second, baking powder can shorten the fermentation time of the dough. People dilute the baking powder with warm water and mix it with the dough, which allows the flour to ferment successfully in a short time, and the steamed buns will also taste sweet and delicious. Many commercial steamed bun making methods use yeast powder and baking powder together. After one fermentation, large and soft steamed buns can be made, which saves the time of secondary fermentation, greatly improves the production efficiency of steamed buns, and improves the quality of steamed buns. output.

Commercial steamed bun shops make steamed buns. Due to the large quantity, it is impossible to mix the dough by hand. A certain amount of flour, yeast powder and baking powder are put into the dough mixer in a certain proportion. After sufficient mixing time, the flour, yeast powder and baking powder are fully mixed, then take out the mixed dough, make it into the shape of a steamed bun, put it in the steamer to proof, and when the raw steamed bun embryo is fermented to a large enough size, put it in Steam in a steamer over high heat. Since the dough has been fully kneaded with baking powder and proofed for a long time, a small dough will rise to twice its size, so the steamed buns will look big and soft. But it will shrink back when pinched.

We have analyzed the reasons why the steamed buns we bought are big and soft. They are mainly these two. When we make steamed buns at home, we generally do not use baking powder, so we need to knead the dough. If you knead it thoroughly and then let it rise for enough time, you can also make large and soft steamed buns, but it will take longer to ferment.

The steamed buns sold outside are big and soft. It’s not that they add anything to the steamed bun dough, but that the steamed bun shop has its own set of production techniques, so the steamed buns they make are big and soft. . When we make steamed buns at home, we use a steamed bun base of the same weight. The steamed buns are not as big as those steamed in a steamed bun shop, and they are not as soft. The reason is that when making steamed buns, the fermented dough and the steamed bun base rise during the fermentation process. played a very important role.

When making steamed buns in a steamed bun shop, they are very different from how we make steamed buns at home. In particular, they have their own unique way of proofing the fermented dough.

When we make steamed buns at home, we usually knead the fermented dough until it is evenly deflated, then set it aside to rise for half an hour, and then steam the steamed buns, so that the steamed buns will be firmer. , but not very big or soft, but tastes very good.

When the steamed bun shop makes steamed buns, they will ferment the dough to make it slightly softer. During the kneading process, they will add a little dry flour, and then put the kneaded fermented dough in a special Proofing is carried out in a proofing box, because the temperature in the proofing box is relatively high, and dry flour is added to the fermented dough, it will ferment for a second time in a high-temperature proofing box.

After the second proofing and fermentation in the proofing box, the fermented dough is already very fluffy. Then they make the fermented dough into steamed bread dough and put it into the proofing box again. Let it rise in the steamer until the shape of the steamed buns has increased to 1.5 times that before being put in. Then the steamed buns will be steamed in a high-temperature steamer. The steamed buns steamed in this way will have a very large shape. Moreover, the inside is soft, and the only drawback is that it is not affordable.