Is steaming steamed bread good for a big fire or a small fire? Why?

In fact, whether it is a big fire or a small fire, it is inaccurate. This is why some people have made steamed bread many times, but they are still not satisfied after steaming. For example, when steamed bread is cold, the skin becomes hard.

There is also the most common ~ it looks white and fat when it is just steamed, and it will shrink or collapse after a while.

If you want to make a steamed bread that can bounce quickly when your nails are pressed, it will be very soft and fluffy. The last step, "steaming steamed bread", is also the core, otherwise, even if the previous procedures such as dough mixing are done well, it is a pity.

Three main points of steamed bread

With a pinch of fingers, I think many people are more accustomed to steaming steamed buns after boiling water. There seems to be no question and answer. However, I personally recommend this operation. After all, most steamed bread is made of yeast. If you boil and then steam, there are two disadvantages.

(1), easy to cause dead noodles: the best fermentation temperature of yeast is between 28-40 degrees! This is why we should melt the yeast with warm water first, and then mix the dough. Therefore, it is necessary to steam with cold water to play a buffering role. During the period of gradual warming, yeast can continue to ferment and steamed bread will continue to grow.

If you're not sure? It doesn't matter. The next time you steam steamed bread, use a glass cover for easy observation. So you can't steam after the water is boiled, otherwise the yeast will lose its activity immediately when it meets high temperature. Steamed steamed bread not only looks different, but also tastes different. Even if the early fermentation is not very good, it is easy to die.

(2) There is a risk of pinching hands: if you are making white steamed bread, it is easy to cause uneven heating after cooking, and the probability of pinching steamed bread is greatly increased.

Maybe you want to say, "I always steam after the water is boiled. There is no such problem." What's going on here?

Answer: Obviously, the steamed bread you made is made by the traditional method, that is, the old flour fermentation method. Further, the old noodle refers to a small piece of steamed bread left over from the last steamed bread. When making steamed bread again, crush it and mix it with flour for fermentation, which is the so-called "old noodles". In different regions, dialect names are slightly different, such as "introduction", "noodle fat" and "noodle head".

Why is traditional steamed bread unrestricted and can be steamed after boiling? It is precisely because of the old noodle method that alkali must be added to neutralize the sour taste. But cold water steaming will run away alkali, so it should be steamed with boiling water.

Secondly, I wonder if you have noticed that the traditional steamed bread tastes solid, chewy and has a special flavor! In fact, it is because the steamed bread is not fully fermented (no way, the old noodles do not have the stability of yeast fermentation). To put it bluntly, it is "half-dead noodles", which are mixed with the taste and taste of alkali and can be steamed with boiling water.

The correct way to steam steamed bread is to turn to medium heat for 20 minutes after the water is boiled, instead of a big fire or a small fire.

There are two other reasons:

1. Steaming on medium heat can make the steamed bread heated evenly inside and outside at the same time, and it will not be cooked outside but hard inside.

(2) From putting cold water in to steaming on medium fire, during this period, steamed bread is equivalent to secondary fermentation. After steaming, it is big and white, soft and palatable. If you steam with fire and suddenly encounter high temperature, the yeast will die and the effect will be poor.

In the process of steaming, attention should be paid to:

Time is up, don't rush to open the lid. A watched pot never boils. You should wait a while. The time is about 3~5 minutes. The principle is: the temperature drops too fast when the lid is opened immediately, and the steamed bread will shrink, shrink or collapse when heated.

However, if it is steamed cloth, there is no need to cover it, otherwise it will easily stick to the cloth! Instead, after uncovering the lid, continue to steam for two minutes on medium heat, and then lift the four corners of the cloth and pour it out, which is very convenient.

Want to know the specific practices and tips of steamed bread, click on my home page, the top first article-what can make steamed bread white and rich? It has been recognized by nearly 20 thousand people and shared in detail, so I won't go into details here.

Her kitchen (finished)

The first step is to turn off the fire first. In fact, when I steam steamed bread, the second step will be to heat it up with fire. As we all know, the process of steaming steamed bread needs to be proofed twice. The first proofing was when the dough was just mixed. At this time, the dough needs to wake up to twice its original size before it can be used to make steamed bread. The steamed bread embryo is ready, and it needs to be awakened twice. At this time, I usually pour the clean water needed for steaming steamed bread into the pot in advance, and then fire it first. When the water temperature rises to about 40 degrees, turn off the fire, put the steamed bread blank into a pot with a cover, and wake it directly with warm water.

Step two, bring a big fire to boil water. Steamed steamed bread is boiled in cold water. When the steamed bread embryo wakes up, it will be on fire. First, boil the water. The fire must be turned on at this time. After boiling, steam will come out of the lid. At this time, it depends on the time to start counting, or continue to steam for ten minutes. Don't turn down the fire at this time, otherwise the steamed stuffed bun will collapse easily.

The third step is to adjust the fire. After the water boils, continue steaming for ten minutes. At this time, the fire has been on. After ten minutes, the fire can turn into a medium fire. At this time, although it was a medium fire, it always kept the state of steam coming out of the pot. If the sealing degree of the pot is not tight enough to adjust it to medium heat, you can continue steaming for ten minutes. If the sealing of the pot is good enough, it can keep the fire in the middle. You must learn to observe the state of the pot to see if there is steam coming out.

Step four, turn off the fire and steam. The steamed bread will be cooked in 20 minutes, but you can't lift the lid directly at this time. You need to turn off the fire and continue steaming for five minutes. What did a friend say about steaming for five minutes last time? In fact, virtual steaming means turning off the fire and continuing to cover the lid for five minutes, otherwise it is easy to retract the steamed bread directly.

The above is about the mastery of the heat in the whole process of steaming steamed bread. Steaming steamed bread is a technical activity, and it is not possible to steam very beautiful steamed bread once or twice. You need to practice by yourself, and you can master the heat by yourself after many attempts. In addition, the size of the heat has a great relationship with the sealing degree of the pot, the number of steamed buns and the amount of water added, so it is necessary to practice and explore more to steam soft and white steamed buns.

Dear subject, hello, anyone who mentions steaming usually uses fire, at least in the early stage, and steaming steamed bread is no exception. If you are not sure, you can make up the steaming pictures of steamed buns, steamed buns and steamed flower rolls for breakfast. In the past, carbon fires were used early and the roar of blowers made the firepower stronger!

Steaming steamed bread with fire means reaching steam with the fastest speed. Steam is used to rapidly expand, shape, mature and soften the dough shape. If you use a small fire, no matter how tall the shape of the steamed bread is, no matter how beautiful the shape of the steamed bread is, it will ruin the previous labor results. Using a small fire will not only collapse, but also make the taste loose and soft, losing the original flavor of steamed bread.

Steamed steamed bread, in the past bean straw era, when there was no blower, basically relied on pulling bellows to blow air to promote strong firepower. After the steamed bread was put on the pot, it burned for half an hour. Half an hour later, the residual fire stopped breathing for 20 minutes before opening the lid of the steamed bread, which is considered mature.

Old people often say that people should eat steamed bread to bet on their tone, which means that people should have ambition and work hard. Will is figurative. Steaming steamed bread relies on strong steam to make steamed bread mature. Only in this way can steamed bread be completed.

Therefore, steamed buns need to be tempered and served with fierce fire, especially at the beginning. It is worth mentioning that steamed bread is the same as steamed rice, so don't uncover it when steaming.

Steamed bread is a common staple food in the north. Nowadays, people may not have so many opportunities to steam steamed bread by themselves, but in my mother's generation, it is a very respectable thing for housewives who are housekeepers to steam white and soft steamed bread. I have talked about things like fermentation in detail before, and this time I will use this question to talk about the temperature of steamed bread.

Steamed steamed bread is very common, but it is still difficult to make it well. The early kneading and fermentation process are very important, but the steaming method and process can not be ignored. For ordinary home cooking, especially for beginners, there may be some misunderstandings about steamed buns. Let's talk about it below:

Is steamed steamed bread boiled in cold water or boiled in water?

If yeast is used for fermentation, my personal suggestion is that it is best to put cold water into the pot to give steamed bread some extra time to "wake up" during the relatively slow heating process. Before the internal temperature of steamed bread reached more than 50 degrees, the yeast still had some activity, which allowed the fermentation to continue, so the steamed bread obtained was more fluffy and soft. If boiling water is put into the pot, the yeast will be killed quickly and the degree of fermentation will be slightly worse. Moreover, hot steam will quickly gelatinize the surface of steamed bread, which may limit the expansion of steamed bread (if baking powder is made under this condition, the restrictions will be less, because it is "fermented" through chemical changes, and the hotter it is, the faster the reaction will be).

If it is made by the old-fashioned method of noodles and edible alkali, there is not much difference between cold water and boiled water, and sometimes it may be better if the water is hot. Because the main purpose of adding alkali to the dough is to neutralize the sour taste produced by fermentation, and the edible alkali is more alkaline and can inhibit the fermentation microorganisms such as yeast and lactic acid bacteria in the dough, basically, the microorganisms are significantly inhibited after the alkaline noodles are fully kneaded, so there are not many microorganisms to help continue to "wake up" when cold water enters the pot. Moreover, after the edible alkali is kneaded into the dough, it is not in a stable state and will slowly decompose over time. Therefore, if it is left for too long, it may cause "dealkalization" and "alkali escape". From this point of view, old flour steamed bread is more suitable for hot water to enter the pot than yeast steamed bread.

Is steaming steamed bread a big fire or a small fire?

This question is actually very simple, so don't worry too much. I usually keep it for about 10 minutes after the fire is boiled, and then steam it for 10 to 15 minutes on medium fire, or steam it all the time on medium fire. The specific time mainly depends on the size of steamed bread. In short, it is not suitable to cook with low heat.

Because the expansion of steamed bread is the expansion of gas produced by internal fermentation, protein, starch and other substances in steamed bread dough will spread out during this expansion process and solidify at high temperature, so we get fluffy and soft steamed bread. If the firepower is particularly fierce, the temperature will rise quickly. First of all, it will quickly kill the fermentation source of gas in steamed bread, which will do more harm than good to the expansion of steamed bread to a certain extent. Secondly, if the firepower is too fierce, the boiling water will churn violently, and more water droplets will splash on the steamed bread or steamed cloth, which may cause the bottom of the steamed bread to be scalded or deformed; Finally, too much firepower may make the difference between the inside and outside of steamed bread even greater. It may be that when the inside is steamed thoroughly, the outermost layer has been steamed too much.

The firepower is too small, and the heat provided by steam is not enough. Without enough heat, the gas inside the steamed bread can't expand effectively, the dough can't be stretched completely, and the steamed bread won't be so fluffy and soft. Therefore, we generally suggest that after cold water is put into the pot, it can be started by fire or steamed by medium fire. As long as it is not a small fire burning slowly, the impact is not particularly great.

Finally, there are several tips related to steamed bread:

That's all for steamed buns this time. Welcome experts who like to eat and cook pasta to share your secrets!

Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! Steaming steamed bread should not only use big fire, but also use small fire. Only by mastering the large, medium and small flexibly can we steam fluffy and soft steamed bread. This is because:

If the whole process is steamed by fire, the firepower is relatively large and there will be a lot of steam. Too much steam will drip on the steamed bread, a pot of steamed bread will not be very round, and sometimes it will burn the steamed bread and become a "dead steamed bread".

If steamed with medium or small fire, no matter how beautiful the steamed bread blank is, how beautiful the shape is and how neat the knives are, it is difficult to generate enough steam by steaming with small fire. Steamed bread will collapse and deform, so steam it with low fire. Steamed with medium-low fire, steamed bread is not soft, but hard, which tastes dull and loses its original flavor.

The correct way to make steamed bread is to ferment the dough and carefully knead it on the chopping board, so that the air in the fermented dough can be completely exhausted, which can also make steamed bread firm and soft. Knead the steamed bread blank into a ball, put cold water into a steamer, cover it twice, and wake it up 15 minutes. Turn on the fire, wait for the cold water to boil, and when you hear the clatter of the air holes in the cage cover after inflation, steam on the fire for 10 minute, then switch to medium and small fire, and wait for 10 minute. Switch to a small fire five minutes before the ceasefire. Never half-open the cage cover.

Don't open the lid in a hurry after the ceasefire. Use the remaining temperature in the pot to stew for 5 minutes before opening the lid, so that the steamed bread is big, white, soft and delicious, and will not harden and collapse.

Specializing in soda steamed bread, scones and steaming (baking), I am willing to answer your questions.

I used yeast to make dough and steamed bread twice, then added cold water and put it in a steamer. The pot is a two-drawer Bai Gang steamer. Why did you introduce these first? Because I think these are the conditions for choosing the size of firepower. Ferment with old noodles, or steamer, I haven't tried it, so I can't give fire and time.

My method is to bring the fire to a boil (because it takes a while for cold water to boil), turn the pot to medium fire (the fire must be set to a state where the pot is still steaming, but the top of the pot can't steam, even if it is too small), and turn off the fire for 15 minutes. If the firepower is too big and there is steam dripping on the steamed bread, then at least the whole pot will not be full of round white fat people.

I am Shaanxi Lengwa, and I love to eat.

Is steaming steamed bread good for a big fire or a small fire? Why? Indeed, when steaming steamed bread, the softness of steamed bread is the key. The degree of control over steamed bread determines whether you can steam delicious steamed bread.

When steaming steamed bread in my hometown, I used an iron pot stove, and then steamed it in an aluminum or bamboo steamer that could be built very high, layer by layer, rising into the sky. The steamed bread steamed by this steamer is soft, tender and fluffy, and the old steamed bread with soda ash is the favorite of the old family. At weddings, funerals and weddings, this kind of steamed bread is indispensable to entertain guests. In daily life, this kind of steamed bread is an indispensable staple food for breakfast. Big white steamed bread, oily and spicy for two people. When you meet that kind of thin labor, it is not a problem to eat seven or eight at a time.

Steam steamed bread with big fire or small fire? It depends on which link. Here I will give you a detailed explanation of how to control the temperature in all aspects of steamed bread.

When the steamed bread is put into the pot, all the flour and dough are kneaded into raw steamed bread, all of which are put on the steamer, and the water in the steamer must be boiled. At this time, put all the steamers in the steamer and turn on the fire. Be sure to boil the water so that the hot steam can overflow at one time. There is enough air in the steamer, and enough hot steam can make steamed bread expand and set quickly. When steamed bread enters the pot, if the air is not enough for the first time, it may steam out dead steamed bread, which will turn yellow, sour and shrink.

After the first inflation, the steamer for steaming steamed bread is inflated for the first time and overflows. After the steamer is heated by fire, the steamer can't deflate, which constantly gives the steamed bread heat energy for better fermentation and setting. In this way, fluffy steamed buns with honeycomb holes can be steamed.

Turn the heat down before cooking, and make sure there is still hot steam in the steamer, so that the steamed bread can be softer and tender. If you continue to steam with high fire, no matter whether there is enough water in the steamer, the steamed bread skin will be very thick, which will affect the taste of steamed bread.

To sum up, when steamed bread is put into the pot, it will be aerated on the big fire first, then heated continuously on the small fire, and then kept warm on the small fire. The steam will never be cut off in the steamer, and the steamed bread can be cooked in about 45 minutes. There is absolutely no problem to control the heat in this way, and you can be satisfied with the steamed bread.