Teach you how to steam steamed buns

！！！ In the past two days, I have seen some friends say that the dough has not been successful, remind everyone, after the yeast is stirred evenly in the warm sugar water and let it stand for 10 minutes, we must observe whether there is a cappuccino-like foam on the water surface, if there is no foam, it is not activated, and it is seriously suspected that the yeast has expired, it is recommended to go to the supermarket to buy a new pack of fresh noodles with the production date, otherwise a pot of noodles may be delayed!! If the new one is not yet foamy, then you have to reflect on yourself, which step is wrong, is the water temperature 36 degrees? You don't need a thermometer to taste cold or hot with your mouth, and add sugar? Is there enough time to rest? Is it not stirred well? However, some people have tried to make dough without foam, and it may have been that the stirring action was too gentle at the time. If you are confident that the yeast is fresh and has not expired, continue to use it. The steamed steamed buns at home, with good flour, do not add messy things, eat safe and healthy, the thick fragrance of the noodles evokes the stomach that has just woken up in the morning, come on, breakfast steamed buns. My recipe is made according to 12 steamed buns, just steam one pot, 70 grams of each steamed bun. In fact, after you are familiar with it, you don't have to weigh it every time, this is regular, almost two bowls of noodles and a bowl of water (a bowl of about 250 grams), the ratio of noodles and water is basically 2 to 1, and according to the actual situation Appropriate adjustment, usually a little more water, with the dough soft and hard as the standard. Then there is half a bag of Angel baking powder (one bag is 13 grams), which is ordinary Angel baking powder, not a high-sugar tolerant one, and I don't know how to use high-sugar resistant baking powder. A small spoon of white sugar is a small spoon for personal soup. The sugar is put in 36 degrees of warm water, dissolved and then put the baking powder and stir evenly, this sugar is not used to add sweetness to the steamed bread, but also used to promote fermentation, the baking powder can be well activated in the sugar water environment. You don't need to take a thermometer for 36 degrees of warm water, just taste it with your mouth and it's not cold or hot, because the body temperature of a normal person is a little more than 36 degrees! When the noodles are taken out and kneaded, a small pinch of baking soda is added to neutralize the sourness caused by the fermentation of the dough, and then the steamed steamed buns will have a strong noodle fragrance! Let's steam together, and a better life is thriving! There is also a recipe "teach you how to make dumplings", which has detailed instructions for mixing filling, these two recipes are combined, you can make fragrant buns, I am too lazy to open the bun recipe now, you can play on your own first.

Ingredients

Flour(all-purposeflour) 550 gram

36degreesCelsiuswarmwater(tastethetemperaturewithyourmouth) 290 gram

Bakingpowder(notresistanttohighsugar) 6.5 gram

Bakingsoda(asmallpinch) 0.7 gram

Sugar(1teaspoon) 8 gram

Cooking Instructions

Stir a teaspoon of sugar into 290g of 36Â°C warm water, then stir and dissolve the baking powder, and let it stand for 10 minutes or longer until a dense layer of foam is formed on the surface of the water, like a cappuccino, which means that the yeast has been fully activated.
Add the activated water to the flour and stir while adding until the flour is flocculent and there is no dry flour. The amount of water absorbed by each flour is slightly different, and the amount of water can be adjusted appropriately.
Knead into a smooth dough with moderate firmness and softness.
Cover the lid, proofing at room temperature, the temperature is high and the hair is fast, about half an hour, the temperature is low, it is slow, an hour or even longer, if you want to accurately control the proofing time, you can sit in this basin of warm water at 36 degrees, the water bath is proofed, usually half an hour will be good.
The dough is poked into a hole, and the volume is also much larger.
Sprinkle an appropriate amount of dry flour on the cutting board, pour the dough from the basin onto the cutting board, the inside of the dough is full of honeycomb-like dense pores, very bulky. At this time, when you smell it, there is a sour smell.
Use your index finger and thumb to pinch a small pinch of baking soda, you have to ask the specific amount is 0.7 grams, if you don't weigh it, rely on it, put it on the cutting board, knead it evenly into the dough, and neutralize the sour taste produced by the dough fermentation.

Don't put too much baking soda, too much will turn yellow; And it should be kneaded well, otherwise there will be small yellow spots.

You can steam steamed buns without baking soda, but they have a sour taste and are not delicious.

How much dry flour do you put in the kneading process? If you strictly follow the ratio of noodles and water in this recipe, a small handful of dry flour is enough, if the water is too much and thin, you should put more dry flour, and finally take the soft and hard dough as the standard!
During the kneading process, you can cut open to see the pores inside the dough, if it is still large, it means that it has not been kneaded yet, continue to knead.

ï¼ï¼ï¼ How can you knead smooth? Knead for a while, cut the dough and vent it, then continue kneading until there are no more air holes left in the cut!
This stomata is already very small, knead it almost, knead it for a while and then cut it, and it will be fine if there are no stomatae.

If the air is not emptied, the steamed bun will be too fluffy and the internal pores will be large.
Divide the above-mentioned kneaded dough into 12 equal parts, knead out the air for each part, knead it into a round and strong steamed bun in a circle, pay attention to the sealing must be pinched firmly, otherwise the air enters the steamed bread when steaming, and the surface of the steamed bread is not smooth and round, and the lunar surface will be formed, and the potholes will be formed.

You can't even knead round steamed buns, you can knead the dough well, knead a long strip, and then cut it with a knife.
Put cold water in the pot, brush a thin layer of salad oil (for anti-sticking) on the steaming curtain, put the steamed buns, leave a good gap, cover it, let it stand for about 10-20 minutes, and wait for the second fermentation. If the room temperature is low, it may take 30 minutes or even longer for the second shot, and the final time is subject to the delivery in place.

The steamed buns that are in place will grow a circle, and when you hold it in your hand, you will feel that the inside is inflated, and there is a feeling of becoming lighter. At this time, cover the pot and turn on medium heat to steam, start the timer after seeing the steam come out, steam for 15 minutes, turn off the fire, can not start the pot immediately, the steamed bun will shrink when it is suddenly cold, and it should be stuffed for another 3-5 minutes and slowly cooled.
After suffocating, the fragrant steamed buns make a gorgeous appearance. . .

After the steamed buns are steamed, they can't be put in the pot like this, they will be wet, and they should be taken out if they can't be eaten, put them in a dry container, cover them well, and prevent the steamed buns from drying out.