Steamed buns can be said to be the simplest pasta, and it can also be said to be one of the most difficult pasta.
No, a search on the headlines, you will find that people often ask "why do steamed steamed steamed buns collapse as soon as the pot is opened, or there are one or two ghost dead noodles", "Steamed steamed steamed buns have no elasticity", "Steamed steamed buns are yellow and not white", "Steamed in cold water or steamed under water?" Big fire or small fire"...
Such questions, so to make a commendable bun, there is a lot of knowledge and skill. When I first started making steamed buns, I also encountered various problems, but I was not discouraged, but I thought about which link was wrong, and how to improve it? Slowly accumulating experience, self-realization made steamed buns are better than those sold outside.
Until I traveled to the north, I refreshed my cognition, the steamed bun made in the north has a solid taste, with a looming wheat flavor, and the southern steamed bun is two different feelings, the main reason is that the kneading of the dough has been done hard.
And when I got to Shandong, I once asked the waiter if he had rice after ordering? He returned to the staple food only steamed buns, and when it was served on the table, I was stunned! This steamed bun is bigger than a slap, the skin of the steamed bun can be torn open, but it is rich in layering and super delicious to eat! Later, I learned that this kind of big white steamed bun is called "Rao", and some are called "Steamed Bun", and the method is also different, adding sugar, lard and so on.
At that time, I couldn't help but sigh that the motherland was really big and rich, and the small steamed buns could make all kinds of tricks and colorful! After many times of practice, to make a good steamed bun, there are 3 key points, as well as a few small details, and then comprehensively introduce the method of steamed buns.
<h1 class="pgc-h-arrow-right">馒头的做法</h1>
1. Which kind of flour is used? Depending on which flavor of steamed bun you like to eat, low-gluten flour is suitable for making Cantonese-style steamed buns with a soft texture, and steamed buns made of ordinary flour (medium gluten flour) have a solid taste and are suitable as a staple food.
2, take 500 grams of ordinary flour as an example, warm water is 250 grams (winter can put a little more water) or so, put in 4 grams of yeast (5 grams in winter) stirred and boiled, let stand for about 10 minutes, the advantage is to let the yeast "active" in advance, is conducive to the subsequent fermentation of the dough.
3, flour add 20 grams of sugar, can speed up the fermentation of the dough. The principle is very simple, yeast absorbs nutrients such as sugar in flour, so that it multiplies in large quantities to produce alcohol to release carbon dioxide and make the dough swell up.
Therefore, adding an appropriate amount of white sugar can speed up the propagation of yeast, and the noodles will naturally become faster! Adding white sugar can also enrich the taste of steamed buns, there is a hint of sweetness is not suitable, if you like the original taste of flour, you can add less or no sugar.
Yeast water is poured into the flour in small quantities many times, while stirring with chopsticks, pay attention to the water is not poured at one time, while pouring while stirring can make the flour and water blend evenly, as a large flocculent, you can carry out the next operation.
4, knead the flocculent dough to the initial shape, and then move it to the board, more convenient and easier to knead smooth. Many people think that kneading dough is very tired, in fact, the technique is not right, the reasonable way is to use ingenuity, use the back of the palm to knead the dough, and the direction of kneading is the root of the palm to let the dough push out.
This process is very important, it is always good to knead a little more, when the dough becomes smooth and soft, pot light, hand light, it is fine.
5: Seal the dough with plastic wrap or cover with a cloth and leave it to ferment in a warm place for about an hour, such as in the oven, or in the pot with warm water. The level of temperature is directly related to the fermentation time, the temperature is high, the fermentation is fast, the appropriate temperature is about 30 to 37 degrees, and vice versa is slow.
6. How to consider fermentation good? First look at the volume of the dough, it becomes 1.5 times larger than before fermentation, suitable for Cantonese steamed buns, twice as large as it is suitable for making northern steamed buns, followed by fingers dipped in flour in the dough without rebounding, or pulling open the dough to look inside, showing a honeycomb network to indicate that the fermentation is complete.
7, the fermented dough, the second kneading, and the second kneading of the dough must be kneaded repeatedly, kneaded through the steamed steamed steamed bun to taste good. Then divide into potions, knead each agent individually for a while, and knead well into a steamed bun embryo.
It is best to knead the steamed bun embryo into an oval shape, and it will slowly descend and become round during the second shot.
8, put water in the steamer to boil until the water temperature is more than 30 or 40 degrees, touch the warm hand, put in the steamed bun on the pot lid, and wake up the noodles for 10 minutes.
Finally, boil the water and turn to medium heat, start steaming for 15 minutes (depending on the size of the steamed buns, flexibly adjust the time), turn off the heat and simmer for 3 to 4 minutes and then take out the steamed buns and finish.
<h1 class="pgc-h-arrow-right">蒸馒头的3大关键点</h1>
1. Knead the dough twice.
This is a very critical step, not only determines the taste, but also affects the appearance, such as after the steamed bun out of the pot, there is a surface that is not smooth, or collapsed, or the surface is blistered, which is closely related to the second kneading of the dough.
There are two ways to knead the dough twice, one is to do not choke the noodles, and the taste of the product is fluffy. The other is to add dry flour to carry the noodles, the advantage is that it can fill the fermentation pores, so that the steamed bun tissue is more delicate, and the final taste is layered and solid.
I'll talk about the second specific method, prepare 40 to 50 grams of flour (for noodles).
Take out the initial fermentation of the dough and knead it repeatedly, after exhausting, press the dough into a flat rectangle, sprinkle a little dry flour, and then fold the ends of the dough inward, press flat, and so on several times, until the dry flour is used up. It is then divided into potions and kneaded into steamed bun embryos.
2. Secondary awakening.
Steamed bun embryos can not be rushed to the pot steaming, the second awakening noodles is an indispensable step, at least to use more than 10 minutes to wake up the noodles, steamed bun embryos are also to be placed in a warm place for two hairs, in winter to be placed in the oven or put in hot water.
Some people have reported that when placed in a hot water pot, distilled water will drip down, causing dead noodles. If you do not grasp the water temperature, or the time of the second shot, then do not put it in the pot, cover the steamed bun with gauze to prevent air drying and cracking, especially in the north, there is heating in winter, and indoor drying is more important.
To what extent is the second hair better? Note that winter and summer are different, the humidity is also different, so the time is not static, mainly look at the state of the steamed bun embryo, the second hair to the steamed mantou embryo is slightly expanded, with the finger lightly pressed elastic, or held in the hand to tap the feeling of emptiness, you can steam.
3. Is it good to steam in hot water or cold water?
I recommend putting cold or warm water into the steamed bun embryo, in the process of gradual heating, the steamed bun embryo will continue to ferment, and the heating is more stable. The boiling underwater pot will affect the hair of the steamed bun embryo, and even after steaming, it will be sandwiched.
Some people may want to ask: Why are the shops outside steamed under water? Is there also a steamed bun made with old noodles (noodle fat) that is also steamed?
(1) The steamed bun shop is steamed in boiling water, because the noodles are kneaded well, and it is good to wake up, if you are fully sure that the steamed buns are awake, they can be steamed in hot water.
(2) Old noodle steamed buns, because the alkali noodles are added to neutralize the sour taste, cold water steaming will run alkali, so it is necessary to boil water to steam.
Another point: is it better to steam over a large fire or a small fire?
A friend of mine has been making steamed buns for 30 years and has been in the shop for 13 years. He said: We are steaming non-stop throughout the day, the fire is related to the cost of the problem, the fire is well controlled, and several cans of gas are saved every month.
The reasonable approach is: after the gas is on, the gas is full of gas, and then the heat is large, the temperature in the pot is also certain, so after the gas is full, adjust the heat to ensure that there is a small gas coming out, as long as the air is vented outward, the temperature in the pot will not change.
In addition, the time is not fixed, different altitudes in different regions, different winter and summer, different times, if it is steamed multi-layer steamed buns, the bottom and top layers are also different, try more times to have experience.
<h1 class="pgc-h-arrow-right">总的来说</h1>
To make a good steamed bun, we must pay attention to the 3 key points mentioned above. In addition, we must also grasp the details to achieve more with less! Here are a few more examples:
(1), a shot is not the longer the better, wake up for too long will be sour.
(2) Add a little salt, 500 grams of flour and the ratio of 2 grams of salt, which can make the steamed bun more chewy.
(3), add a little lard and noodles, steamed steamed steamed steamed buns are more sweet, not easy to crack, because the lard itself contains a variety of aromatic substances, but also has an emulsifying effect.
(4), the pot lid with that kind of straw or bamboo woven pot lid is better, can prevent dripping water from scalding the bun.
(5), do not come out of the pot immediately after steaming the steamed buns, to prevent the phenomenon of hot expansion and contraction of sudden cold, but also can not be stuffy for too long, because too long distilled water accumulation will drip down, so 3 to 4 minutes can be.
(6) When the steamed bun is not hot, it can be packed in a crisper box or a plastic bag, so that even if the steamed bun is cold, it will not be dry and hard.
Master all the above points, I believe that the steamed bun you made is smooth and flat skin, elastic and solid tissue, smells of wheat, cold is not stiff and not dry, in short, cold eat hot eat have flavor!
Private School Brother (End)
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