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When making steamed buns, you can't just add yeast and sugar! Key 2 flavoring, the dough is fast and white
Pasta is indispensable in daily life, especially pasta food, such as steamed buns, steamed buns, pies, etc., which are very fluffy and easy to digest, especially suitable for the elderly and children. But many people's steamed steamed buns are not soft at all, they taste very hard, and they are as difficult to digest as dead noodles, why is this?
It's mainly a matter of making noodles!
Many people only know how to add yeast powder when they make noodles, and some people will add some white sugar, which can promote fermentation, but the fermentation effect is not good, and there is no movement for several hours. Today I will share with you the skills of dough making to ensure that a large pot is filled in half an hour.
【Dough】
The dough is made by the respiration of yeast, which produces enough carbon dioxide to make the dough puffy. Therefore, if you want to make noodles quickly, you only need to produce enough carbon dioxide. Therefore, don't just add yeast and sugar, but also add 2 more things, that is, baking soda and white vinegar. Baking soda is alkaline and white vinegar is acidic and can undergo a neutralization reaction, producing carbon dioxide.
Many people say that adding baijiu can ferment, but this is wrong. Baijiu has no effect on fermentation, so don't make a mistake in the future.
Let's share with you the specific method of steaming steamed buns.
【Milky steamed buns】
Prepare gluten flour, yeast powder, sugar, baking soda, and white vinegar.
1. Pour 500 grams of high-gluten flour into the basin and steam the steamed buns with high-gluten flour, the taste is more chewy than the all-purpose flour, just like bread. Add 5 grams of yeast powder and 20 grams of sugar to a bowl and stir well with chopsticks.
2. A box of 250ml of pure milk, pour it into a bowl and put it in the microwave for 1 minute, some warm can be fine, pour in yeast and sugar, stir well with chopsticks, and let stand for 10 minutes. Using warm milk activates the activity of the yeast, resulting in a quick dough rise.
3. Wait until the yeast milk produces a lot of bubbles, pour the milk into the high-gluten flour, stir constantly with chopsticks, and stir into a dough. Then add 5 grams of baking soda, 10 grams of white vinegar, and then hand and form into a smooth and soft dough.
4. Add an appropriate amount of water to the steamer, boil on high heat for 2 minutes, turn off the heat when it feels a little hot, put the dough into the steamer, cover the lid and ferment for half an hour, and wait until the dough becomes twice as big.
5. Put the dough on the cutting board, add some dry flour, and knead it by hand for 10 minutes. If you want the steamed buns to be soft and chewy, you must knead more to knead the gluten to taste good. Roll the dough into long strips, cut it into small pieces, and knead it by hand into a steamed bun embryo.
6. Put an anti-stick pad in the steamer, put the steamed bread embryo on the anti-stick pad, cover the lid, and continue to ferment for 20 minutes. It is necessary to carry out a second fermentation to refill the steamed bread embryo with gas, so that the gas will begin to expand after heating after being put on the pot, making the steamed bread large and bulky.
7. Wait until the steamed bread embryo becomes larger, and if it is very light in your hand, you can start steaming. Add water to the steamer and bring to a boil, put the steamed bun embryo into the pot, cover the lid, and steam on high heat for 15 minutes to turn off the heat. Don't open the lid directly, turn off the heat and simmer for 5 minutes before it comes out.
The steamed buns steamed in this way are all white, big and soft, and they have a strong milky flavor and a particularly chewy taste, so let's try it.
【Skill Summary】
1. Mix the noodles with hot water or hot milk, which can quickly activate the yeast.
2. You can't just add yeast and sugar, but also add 2 more samples, that is, baking soda and white vinegar, which can produce carbon dioxide.
3. The dough should be placed in a warm place, such as near a steamer, oven, or radiator, and 40°C is the best for fermentation.
4. The steamed bread embryo should be fermented twice, and the steamed steamed bread will not collapse, soft and delicious.
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