Steamed buns are always not good? It summarizes 6 production points, full of dry goods, and you can learn it at one time

It is very simple to make steamed buns at home, master the skills of a few dough fermentations, ensure that the steamed bread is fluffy and soft, and it is not hard when cooled, even if it is a novice friend, you can learn it at one time, and you can try it if you like it!

[Ingredients] 500g flour, 250ml warm water, 5g yeast, 15g sugar;

【Directions】

1. Selection of flour;

First of all, the first point is the choice of flour, the family to make steamed buns to buy is the most common flour in the supermarket, that is, we often say all-purpose flour, family to make steamed buns, wonton noodles, all-purpose flour can meet our needs,Here I will share with you the types of flour, in addition to the all-purpose flour we often use, there are also high-gluten flour and low-gluten flour, high-gluten flour is usually toast or hand-rolled dough, the product is more gluten, of course, high-gluten flour can be used as all-purpose flour, but all-purpose flour can not be used as high-gluten flour, low-gluten flour is what we usually use to make cakes, peach cakes, etc., the product is relatively soft, no gluten, low-gluten flour can not be used as gluten or high-gluten flour;

2. The amount of yeast used and the environment in which it is used;

Fermented steamed bread and buns, families generally choose to use dry yeast fermentation, so we only need to buy the most common dry yeast in the supermarket, the amount of yeast used is generally 1% of the amount of flour, that is, 100g of flour is added to 1g of yeast, 500g of flour is 5g yeast, the temperature is relatively low in winter, you can put more appropriately, which is more conducive to fermentation;

The use environment of yeast is required, which is one of the main reasons why many friends can't get the dough up, because your yeast is likely to have been scalded to death, the suitable temperature of yeast is about 35 degrees, the temperature can not be too high, if it is too high, the yeast will be scalded to death, and the dough will not rise, the concept of 35 degrees is that your fingers stick in, feel warm, just right, there is no hot feeling, of course, there is no warm water can also be used to pick up the water at room temperature, so that the fermentation of yeast will take a little longer, It doesn't matter if it's summer, but in winter, it's a long wait, and you need a little patience.

3. How much water should be used to mix the dough;

The amount of flour and water is generally 2:1, 500g of flour is generally used with 250g of water, the water absorption of flour is not the same, you can reserve about 10g of water up and down, there is a space for adjustment, and then add yeast to the prepared water first, stir until the yeast dissolves, here you can also add 15g of white sugar to promote yeast fermentation, so that the dough can ferment better, slowly add to the flour after the yeast water is dissolved, add slowly when adding water, stir until there is no dry flour, it is almost, It can be kneaded into a dough with moderate hardness and softness;

4. The degree of dough fermentation; (Take 2 fermentation as an example)

Generally, the method of 2 fermentation is used to make steamed buns, and the taste will be better after 2 fermentation, steps: noodles - primary fermentation - exhaust - forming - secondary fermentation - steaming in the pot;

The first fermentation should wait for the volume of the dough to ferment to 2 times the size, and there are rich honeycomb holes in it to ferment, (verification method: dip your fingers in flour and poke a hole in the dough, if you don't retract or collapse, it means that the fermentation is successful, if the dough rebounds quickly, it means that it has not fermented well, if the surrounding dough will collapse, it means that the fermentation is too much; ）

5. The importance of dough kneading and exhausting;

After the fermented dough is successfully fermented at one time, it must be kneaded and exhausted again, and repeatedly kneaded and exhausted to the size before proofing, and the kneaded dough will not have large pores after cutting, and the dough after kneading and exhausting will be more chewy;

After exhausting, it is rearranged and formed, 2 times of fermentation, 2 times of fermentation is about 20 minutes to half an hour, the volume of the steamed bread after 2 times of fermentation becomes significantly larger, and it feels light and fluttering when you pick it up, so that the pores of the steamed bread after fermentation will be particularly uniform, and the steamed bread with uniform pores will make the steamed bread particularly soft;

6. The method of steaming steamed buns;

After the successful fermentation of steamed bread 2 times, it is necessary to steam in a pot on cold water, if it is steamed in a pot on boiling water, the steamed bread suddenly encounters strong heat, which will cause the steamed bread to not get up, the correct way should be steamed in a pot on cold water, as the temperature slowly rises, the steamed bread is heated evenly, and the steaming time is not the same according to the different sizes of the steamed bread, generally it is steamed for 10-15 minutes after the water is boiled, and there is also a special emphasis after steaming, not immediately boiling the pot, let the steamed bread simmer in it for about 5 minutes before boiling, Avoid collapsing and retracting when the pot lid is opened;

Pay attention to the above points, you can steam fluffy and soft steamed bread without collapsing, learn the steaming method of white steamed bread, you can change according to your own preferences, make various flavors of steamed bread, such as: brown sugar steamed bread, pumpkin steamed bread, purple potato steamed bread, whole wheat steamed bread, etc., or stuffed buns, the dough is the same, as long as the filling is prepared, wrap it in; or steamed buns of various shapes;

Summary of steamed bread recipes:

1. Use the yeast as soon as possible after opening it to avoid it becoming invalid after a long time, which may also cause you to fail to make steamed bread;

2. If you have lard, you can add 15g of lard when kneading the dough, which can make the steamed steamed buns more fluffy