When steaming steamed bread, there is a big difference between "steaming with boiling water" and "cooking with cold water", so it is very important to use the right method.

When steaming steamed bread, there is a big difference between "steaming with boiling water" and "cooking with cold water". It is very important to use the right method. Steamed buns are fluffy and soft, and they are all delicious.

Recently, I have made persistent efforts to steam one steamed bun after another. I have mastered the skill of steaming steamed bread, and now I don't want to eat steamed bread sold outside. If I want to eat something, I will make noodles at home right away.

Winter is different from summer. In summer, when the temperature is high, you usually cook noodles and steam them for an hour. It's cold now. I cook noodles in the morning and steam them at noon.

One: How to make noodles quickly in winter

Now the dough at home is all yeast powder, and old dough is rarely used. Just say how much yeast powder should be used.

I use 3 to 5 grams of yeast powder for a catty of flour. First, I melt the yeast powder with warm water of about 40 degrees. If the water temperature is too low, it will soon cool down. If the water temperature is too high, yeast will die. The water temperature is 40 degrees in winter.

You can also put about 10 g of white sugar, which can help the yeast to ferment quickly and taste sweeter.

I don't like putting sugar in steamed bread. I'll put some lard in it. First, it doesn't stick to hands. Second, the color of steamed stuffed bun is beautiful and it tastes fluffy.

The dough should not be too soft. If the dough is too soft, it will become softer after fermentation, although it is fluffy and delicious. It is too soft. Whether it's steamed buns or steamed buns, they don't look good unless they stand up.

The fermentation time will be prolonged in cold weather, so let's find a warmer place.

My method is to boil some warm water in the pot first and put the basin on the pot. Usually it will ferment in 2 to 3 hours.

Second, the fermentation process

Let's look at the cooked noodles first. From the outside, the dough is obviously fluffy and grown up. Then I opened it with my hand, and it was full of honeycomb eyes. This side is fermented.

Don't rush to make steamed buns at this time, first put the noodles on the chopping board and rub them hard.

Rub the plate, knead the air out of the dough, and knead the porcelain until it is smooth and twisted. Rub it into thick strips and drag it into small noodles, and you can make steamed buns.

Make buns at home, and pack whatever you can. The key point is to roll the skin thicker in the middle and thinner around. This way, the steamed stuffed bun won't run away and tastes good.

Three: When steaming steamed buns, which is better, "boiling water on the pot" or "cold water on the pot"?

It is wrong to steam steamed buns directly after they are wrapped.

If the steamed stuffed bun wants to be fluffy, soft and delicious, don't hurry to cook it, it needs a second awakening.

How long will it last? To what extent?

Generally speaking, like the current indoor temperature 10, it takes more than 20 minutes.

Careful observation shows that this steamed stuffed bun is obviously bigger than when it was just made. If you really can't hold it well, you can also try it in your hand. If it feels light, you can steam it on the pot.

So is it "cold water on the pot" or "boiling water on the pot"?

1. Let's start with steaming in a pot with cold water:

It is hot in summer, and it takes a short time for the dough to rise again. I really don't want to waste time. You can also put cold water on the pot. Don't get angry when cold water is on the pot. Put it in a pot for a while, and then boil water over high heat. There is still some time for the water to boil. You can use this time to make the dough rise again.

But this time is relatively short, and it can't rise to the state we want, so the steamed bread in cold water is hard and not delicious.

It is not recommended to steam cold water on the pot in cold winter.

2. Steam hot water on the pot:

After the second fermentation, put water directly into the pot. Under the action of rapid high temperature, steamed bread will quickly preheat and expand, and steamed bread will become soft.

The second stroke is very important, and this step cannot be omitted.

Fourth, open the pot.

Steamed buns have many details to pay attention to. Steaming steamed bread takes less time than steaming steamed bread. It usually takes 20 minutes from the time the steamed stuffed bun is put into the pot. The steamed stuffed bun is thin, 15 medium cooked.

15 minutes is up. Don't lift the lid in a hurry. Stop for 3 to 5 minutes and let the steamed stuffed bun suffer. Steamed bread will shrink and collapse when it is cold. After a few minutes of stewing, they will suddenly open the lid and give up easily.