Is the cake too hard to eat? Try this method, there are many layers of crispy on the outside and soft on the inside, and it will not be hard for 3 days when cooled
It's too slow to use yeast fermentation to make steamed buns, so today I will teach you to use 2 tricks, and it only takes 10 minutes to make the dough a good way to fill the pot, which is good in winter and summer. Let's take a look.
第一招，用小苏打、白醋快速发面
1.发酵面团食材配方比例：中筋面粉500克，酵母5克，白糖3克，小苏打3克，食用白醋5克，温水250克。
2.调制面团，先用150克的温水把酵母、白糖化开，发酵5分钟左右，再把小苏打、白醋，还有剩余的100克温水放入大碗中化开，然后把苏打白醋水和酵母水分别打入面粉中，和成一个光滑的面团，封上保鲜膜，醒发10分钟。
3. The main ingredient of white vinegar is acetic acid, which is an acidic substance. The main ingredient of baking soda is sodium bicarbonate, which is a small white crystal that belongs to the alkaline substance and is soluble in water. When white vinegar, baking soda and warm water are poured into a basin, they react and produce a lot of small bubbles, which is why the dough rises so quickly.
Do you have a doubt, adding vinegar to flour is not afraid that the dough will be sour? White vinegar and baking soda acid-base neutralization do not worry about this problem, but be sure to pay attention to the dosage. Also, when preparing soda white vinegar water, be sure to use a larger basin, otherwise the bubbles produced by soda white vinegar will erupt from the small container.
第二招，温水锅中发酵面团
面团和好后，锅中倒入清水，烧至45度左右，关火，然后把面团放入锅中，盖上锅盖，醒面10分钟，面团就会发满盆的，然后大家就可以蒸制包子或馒头了。
The most suitable temperature for yeast fermentation is 40-45 degrees, the most suitable temperature for growth is 20-30 degrees, if the fermentation temperature is lower than 10 degrees or more than 45 degrees, it will affect the fermentation environment of yeast, and the activity of yeast will be greatly reduced, if the temperature is below 1-2 degrees, the yeast will stop working, and if the temperature is higher than about 60 degrees, the yeast will die. Therefore, if the dough wants to ferment quickly in winter, it is necessary to find a suitable environment for its growth, the temperature in the pot is controlled at about 45, and cadmium water puts the fermented dough into the pot, which will also speed up the fermentation of the dough.
With the above 2 tricks, the flour can be filled in 10 minutes, so let's take a look at the production process of steamed buns.
一、准备食材
面团部分：中筋面粉500克、酵母5克，白糖3克、小苏打3克、食用白醋5克、温水250克；
Fillings: pork, green onions, ginger, onions, cooking wine, salt, sesame oil, light soy sauce, oyster sauce, dark soy sauce, chicken essence, pepper, Sichuan pepper powder.
Second, the production process
The first step is to put the flour into a basin, then put 2 parts of warm water, add yeast and sugar in one portion, stir well, and let the yeast ferment for 5 minutes; Take another large bowl, add baking soda and white vinegar, pour in the remaining warm water, quickly pour in the flour, stir well with chopsticks, then pour in the fermented yeast water, stir into a flocculent, knead into a smooth dough, and seal with plastic wrap.
The second step is to pour water into the steamer, boil to about 45 degrees, turn off the heat, put the fermented basin into the cage drawer, cover the pot, and let it rise for about 10 minutes, and the dough is twice the size of the original dough.
The third step is to clean the pork, peel it, cut it into small pieces, put it in a food processor and stir it, clean the green onion and ginger, mince the green onion, mince the ginger, mince the onion, then put it in a basin with the meat, add salt, cooking wine, light soy sauce, oyster sauce, dark soy sauce, chicken essence, pepper, pepper powder, sesame oil to taste, and finally stir well.
Fourth, after the dough is ready, move it to the cutting board, sprinkle in dry flour, knead the dough to exhaust, then knead it into long strips, and then knead it into small noodles of the same size, flatten it by hand, and roll it out into a round bun skin.
The fifth step is to take a bun skin, put the meat filling in the center, then wrap it into the shape of a bun, put it in the cage drawer, continue to heat the water in the steamer to about 45 degrees, put it on the cage drawer, cover the pot, and let it rise for 20 minutes. Remember to leave a gap to avoid the moisture inside from affecting the raw embryo of the bun.
In the sixth step, when the raw embryo of the bun wakes up to 1.5 times the size, it is gently held in the hand to the state of proofing, open the fire, steam to 20 minutes on high heat, turn off the fire, simmer for 5 minutes, so that the bun is steamed.
epilogue
The fermentation time of the flour is not specific, it depends on the temperature and the way it is raised. Just like yeast dough in summer, it usually takes about 40 minutes, and in winter, it takes more than 1 hour, if you add hair ingredients, the dough will ferment very quickly, just like we add baking soda and white vinegar on top, and put it in a pot of warm water for 10 minutes. If you want to make a quick face, you might as well try this method.