Pasta has always been the favorite of northerners, especially in Shandong, steamed buns, buns, flower rolls, baked cakes, dumplings, noodles, etc., in many pasta, steamed buns have the highest appearance rate, almost every day, will appear on the table, steamed buns or steamed well, especially the old noodle steamed buns, without yeast powder, unfortunately people try to save trouble, has long been eliminated, our family's steamed buns, has been steamed, rarely bought outside, steamed for so many years of steamed steam But always fail, some people say trouble, but a lot of people have succeeded, steamed steamed buns is a thing that makes people cry and laugh, even veterans occasionally fail, it is normal.
Yesterday someone asked me, a relatively common problem, want to learn steamed steamed Today, let's talk about the difference between the three kinds of flour, which one is the most suitable for steamed steamed buns?
<h1 class="pgc-h-arrow-right" data-track="3" > low gluten flour</h1>
Low gluten flour, also known as low flour, its crude protein content is only 8.5%, easy to grasp into a ball, making cakes is the most suitable, such as cakes, biscuits, pastries, mung bean cake, fluffy and soft taste, because its tendon strength is very low, the cake made is soft, bulky, easy to form, some places also put low gluten flour, called "cake powder", the general cake room is a lot, rarely used in the family, so to say, low gluten is not suitable for steaming steamed buns.
<h1 class="pgc-h-arrow-right" data-track="8" > gluten flour</h1>
The protein content of medium gluten flour, between 9.5%-12%, is very in line with the needs of steamed steamed steamed buns, its range of uses is very large, buns, steamed buns, flower rolls, fritters, etc., the general supermarket flour, are all medium gluten flour, is also the most commonly used by the public.
<h1 class="pgc-h-arrow-right" data-track="9" > high gluten flour</h1>
The protein content of high gluten flour, between 12.5%-13.5%, is often used to make elastic bread, noodles, etc. The color of high gluten flour is very dark, and the feel is smoother, because of the high protein content and strong tendon strength, so it is said that high gluten is not suitable for steaming steamed buns.
<h1 class="pgc-h-arrow-right" data-track="15" > steamed buns</h1>
Ingredients: flour, yeast powder, warm water
Seasoning: White sugar
1, prepare 260 grams of warm water, pour in 5 grams of yeast powder, 7 grams of white sugar, stir and melt, in the basin this is 500 grams of gluten flour, stir while pouring, have been stirring out the appearance of dough.
2, start kneading the dough, knead into a basin light, face light, hand light state can be, feel soft and hard moderate, buckle a pot lid, or cover a layer of plastic wrap, wake up the noodles for about 1 hour.
3, wait for the time to come, you can open a look, the face is very successful, the middle is full of honeycomb stomata, many people always say that the noodles failed, you can compare, in the end which step is the problem.
4, sprinkle some dry flour on the board, avoid sticking, 0.7 grams of baking soda, avoid acidity, mix with flour on the line, pour out the dough, start kneading, drain the air inside, knead as much as possible, if you cut the dough, there are stomata inside, that is not kneaded in place, you need to continue kneading.
5, finally knead into a long strip, divided into equal dough, take out a dough, and then knead again, sorted into the shape of a bun, can be round, can also be said to be long.
6, at this time, do not rush to open the fire, cover the pot lid, wake up the noodles for 12 minutes, let the dough rest for a while, become light and fluttering, avoid problems such as collapse, boil the water, steam on high heat for 15 minutes, turn off the heat and simmer for 3-5 minutes.
7, why stew for a while, because this can avoid the collapse of the steamed buns, excessive cold, stewing can keep the shape of the steamed buns better, steamed steamed, you can start the pot.
8, steamed steamed in this way, really very tasty, soft and multi-layered, rich in nutrition, very suitable for the elderly and children, fermented food is also comfortable for the stomach and intestines, will not increase too much burden, there are small partners who like to eat steamed buns, there is time to try.
Many novice friends, may not have understood the use of flour, the wrong low tendon in the tendon, no wonder has been failing, the original has been doing wrong, learn the right method, which can be clever, try more times will be.
Ban plagiarism, I am a food recipe, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you.