How to make steamed buns soft and tender, and the skills of making steamed buns.

Practical skills of steaming steamed buns dough;

1, yeast.

Yeast should be melted with warm water, especially in winter, which can accelerate the action of yeast, but not too high, otherwise the yeast will be scalded to death, and the finger will feel warm when it reaches into the water. You can also add a little sugar to add icing on the cake.

2. Mix noodles.

After pouring the yeast water, knead the dough. Knead the dough thoroughly and repeatedly until there is no excess water and no mixed dry noodles.

3, hair noodles.

Put the mixed noodles into a container, which should be large enough to provide enough space for the cooked noodles, otherwise the noodles will be propped up and stuck to the wall of the container, which will bring unnecessary trouble to cleaning. The surface can be covered with a layer of wet cage cloth, or the container can be directly covered with a pot cover. If the weather is cold, cover the sorted containers with quilts and blankets to keep them warm. There will be many meshes in the finished noodles, many of which are not too big. This degree needs to be considered in practice.

4. Knead the noodles again.

After the hair is done, the noodles need to be rubbed twice. When kneading dough, carefully squeeze out the bubbles in it, large and small, and knead the dough evenly. Start rolling noodles and making buns.

5. Wake up.

I woke up when the steamed stuffed bun was wrapped. For convenience, put the steamed stuffed bun in a steamer full of water, cover it and wake up. This is very important. Be sure to wait, don't rush to cook, or you won't get chubby buns.

5. Put cold water on the drawer. Why do you want cold water on the steamer? Because this can buy more fermentation time for yeast, and as soon as boiling water is put on the pot, yeast will die quickly. However, if you have enough confidence in the time to wake up the steamed bread, the fifth item can be ignored and cooked directly! Steamed!

6. According to the type of steamed buns (vegetarian/meat) and the size of steamed buns, the steaming time is different, so you can master it yourself. After steaming, don't put it in the pot immediately, wait for about 5 minutes, so that the steamed buns won't collapse easily after boiling.

Ten skills of dough making

The first big dough making skill: choose the right starter.

1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.

3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

The second biggest bulking skill: the amount of baking powder should be more and less.

Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing. Angel's yeast and Danbaoli's yeast, which I often use, are all bought in the supermarket, and the effect is good.

But then again, you can't pour a whole bag of yeast into a catty of noodles, can you? Hehe ~ give an approximate dosage ratio: 500g flour is about 5g dry yeast powder. But don't be too dogmatic ~ temperature, humidity, variety of flour, water temperature, etc. Can affect the fermentation time and effect, so we should adjust the application flexibly ~

The third skill of dough making: activated yeast is more important for beginners. I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact on the results of dough making. Therefore, it is suggested that novices activate yeast first: put a proper amount of yeast powder into a container and add warm water of about 30 degrees (about half of the total water consumption of dough, not too little). If you save trouble, the water will be fine. ) stir until it melts, and let it stand for 3-5 minutes before use. This is the process of activating yeast. Then pour the yeast liquid into the flour and stir well.

The fourth skill of dough making: master the water temperature of dough.

Mix the dough with warm water. The temperature is between 28 and 30 degrees. But many friends have no food at home. What should I do with a thermometer? Feel it with your hands Just don't let your hands get hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Of course, cold water can also be used. I just hope that the dough making process is as short as possible, which can save time. No, hehe ~

The fifth skill of dough mixing: the ratio of flour to water should be appropriate.

The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. What proportion is appropriate? I'll give you an approximate ratio: 500g flour, and the amount of water added should not be less than 250ml, which is roughly equal to the ratio of 2: 1. Of course, whether making steamed buns or steamed buns, you can adjust the hardness of dough according to your own needs and eating habits. At the same time, we should also pay attention to the different hygroscopicity of different flour, so we should use it flexibly ~

The sixth skill of dough mixing: the dough should be smooth.

After the flour is mixed with yeast and water, it should be fully kneaded, and the flour and water should be fully combined as far as possible. The intuitive image of dough mixing is that the dough surface is smooth and moist. Too little water can't be rubbed, too much water will get on your hands.

Seventh hair care skill: Ensuring proper temperature and humidity is the key to success.

The optimum environmental temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees. The humidity is between 70-75%. The environment under this data is the most favorable for dough fermentation. The temperature is easy to handle, and the room temperature can basically meet the needs of normal fermentation in summer. But the humidity is not easy to control. Teach a friend a method that can be used all the year round: put hot water of about 60-70 degrees in a big steamer, put the basin in a pot (the basin should not touch the hot water), and cover the steamer. The steamer has a small environment, temperature and humidity. Of course, if you are used to using a microwave oven or an oven, you can:) I am used to using a large steamer myself:)

The eighth skill of dough mixing: don't forget the second fermentation.

You can see that there are many air holes in the dough taken out of the steamer. But fermentation should not end like this. Hehe ~ ~ It's not a big mistake if it's over here, but the taste and shape of the finished dough will be different. The dough should be kneaded on the panel, the air in the dough should be kneaded out, and then it should be placed in a relatively sealed container and fermented for another 30 minutes at room temperature. Secondary fermentation plays an important role in the softness of finished dough.

The ninth skill of dough mixing: using fermentation AIDS skillfully.

1, adding a little sugar can improve yeast activity and shorten dough making time.

2. Adding a little salt can shorten the fermentation time and make the finished product softer.

3. Adding a little mash is helpful for fermentation and adds aroma to the finished product.

Adding a little honey can speed up the fermentation process.

Adding a little milk can improve the quality of finished products.

6. Add a little yogurt to make the yeast run at full speed.

7. Adding a little egg liquid can increase nutrition. ...

The tenth fermentation skill: the production date of active dry yeast is very important.

Ingredients: 750g of flour, 8g of dry yeast, 8g of white sugar, 8g of warm water and 370ml of eggs.

Hair treatment:

1, mix flour and sugar well.

2. Add the dry yeast into warm water of about 30 degrees to melt, break up the eggs and pour them into the flour (you can melt the yeast with half of the water first, let it stand for 5 minutes and then pour it into the flour several times to stir it evenly, and then pour the other half of the water into the flour after stirring it evenly with the eggs. I was lazy when I took pictures this time, hehe ~)

3. Fully knead the flour into a smooth dough.

4. Put 60-70 degree hot water and a bracket in the steamer, put the pot on the bracket (don't let the pot touch the hot water), cover it and enter the fermentation process.

5. The dough is in a good fermentation state: the volume of the dough expands to about 1.5-2 times of the original, and it has intoxicating aroma of yeast and flour. The dough is thin, transparent and bright, with holes visible, and the dough is filled with uniform honeycomb pores (how long does it take to make the dough? The speed and quality of fermentation will be different due to the amount of ingredients, operating procedures, temperature, humidity, northern and southern regions and other factors, so don't stick to time, but take the state of dough as the standard)

6. Take out the dough and let it stand on the panel for a short time, then fully knead it until it is smooth, put it in a basin, cover it with plastic wrap, and enter the secondary fermentation process at room temperature. When the inside of the dough presents uniform pores again, the whole dough making process ends.