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For many northerners, the New Year to fry the New Year, but also steamed steamed buns, steamed buns, fried New Year's goods today will not be said, let's talk about steamed steamed buns, steamed buns are actually the same method, today to steamed steamed buns as an example, to share with you the method.
I remember the first two times I made noodles, I didn't have any skills at all, and the steamed buns I made turned out to be soft and collapsed as soon as they came out of the pan, and they didn't look good. It's not soft to eat, it's not fragrant, and it turns out to be a simple steamed bun, but in fact, it also contains a lot of tips.
First of all, steamed steamed buns, the choice of flour is also very important, if you use low-gluten flour, the noodles will be particularly bad, no toughness, taste bad, high-gluten flour gluten is enough, but the fluffy effect is relatively poor, so we use the most ordinary all-purpose flour, put the flour in a pound of flour on the plate and put 5 grams of yeast powder, 3 grams of baking powder, 5 grams of sugar, 1 spoon of lard, with about 45 degrees of warm water to mix the noodles.
Adding yeast powder can make it ferment quickly, baking powder and yeast powder reaction will make the pasta more fluffy, adding sugar can speed up the fermentation of yeast, and adding lard can make the dough more white and moisturized after kneading, and the pasta will not become hard even if it is cool.
The ratio of flour and water is according to a pound of flour and half a pound of water to live, a small amount of water is added many times, first stirred into a larger dough, and then kneaded into a smooth dough, the basin is sealed with a plastic wrap to prevent the surface from drying out in the process of fermentation, and then put it in a warm place, ferment for half an hour, many people will slow down in winter, you can find a larger basin, add half a basin of warm water to the basin, the water temperature is about 50 degrees, and then put the basin into warm water, which can accelerate the fermentation.
Another way is to preheat the oven to 70 degrees, preheat it for about 5 minutes and then put the basin directly into the oven, the temperature in the oven is about 60 degrees, so that the fermentation can be full for about half an hour.
Half an hour later, we uncovered the plastic wrap and there was a lot of water vapor in it. The dough has risen to twice the size of its previous size, tearing open the honeycomb inside the dough, and there is a slight sour smell after fermentation. This state is very good, pull the dough to the cutting board, add two handfuls of dry flour and knead vigorously, not only to drain all the carbon dioxide gas in the dough, but also to add dry flour to knead, but also to make the dough more tough, and the steamed bread is more sweet.
Mixing dry flour into it and kneading it is called choking. Northern steamed buns are just such a recipe. The whole process needs to be mixed with about one or two sides, that is, 1/10 of the original flour, so that after kneading, the dough is also harder than before, knead the dough evenly and smooth, and then go back, drag and rub, after kneading into long strips, divide into evenly sized dough, and then put each dough on the board to knead round.
After that, the hand from both sides of the knead it a little higher, so that the good steamed bread will not collapse, kneaded into the steaming drawer, the second fermentation for 20 minutes, after the second fermentation, the dough will become fluttering, again back to the previous volume of 1.5 times the size, and then put it in the steamer to steam for 15~20 minutes, this time should be determined according to the size of your dough, steamed bread is larger for a while, steamed bread is smaller for a while.
After steaming, many people directly remove the lid, but in this way, the steamed bun will shrink after being cold, you can turn off the heat first, cover the lid, don't be bored, and then remove the lid after 5 minutes, so that the steamed bun will not shrink.
The steamed buns are smooth and white, sweet and delicious, fluffy and soft, put it in the hand and pinch it hard to shrink into a ball, let go and return to the original appearance, the fragrance of the flour is particularly strong, with the dishes, or a little sauce and a little meat are very delicious, if you do more at one time, you can vacuum and put it in the freezer for preservation, and the preservation time can reach about three months.
The next time you eat the remaining steamed buns, you can put them in the steamer, steam them for a few minutes, or you can slice them, then wrap them in egg liquid, and fry them in the pan, and my favorite method is to cut the steamed buns into thin slices, and then brush the sauce and bake them in the oven.