Reading guide: I love to eat big steamed buns, I remember when I was a child, as long as there were steamed buns sold at the entrance of the village, I would secretly scoop a bowl of wheat, and then exchange it for big steamed buns to eat. Not to mention, the big steamed buns I ate when I was a child are really big, soft and fragrant, and they are the best steamed buns I have ever tasted. And with this group of people walking the streets and alleys aging, I have slowly grown up, so many years, I have also learned a lot of pastry practices, such as my favorite big steamed buns, I can steam out the taste of childhood memories, every year during the New Year's holidays, relatives and friends at home want me to steam a big pot of steamed buns together, to recall the taste of childhood!
And every year, many fans ask me why the steamed buns I steam at home are always not fragrant or soft, and they are not delicious at all, whether when steaming the steamed buns, I need to put some additives to make the steamed buns bigger, soft and fragrant. In fact, when steaming steamed bread, there is no need to add any additives, if your steamed bread is not successful, it probably has something to do with your recipe and method. For example, when many people steam steamed steamed bread, they only know how to put flour, but in fact, when steaming steamed bread, it is most taboo to only put yeast! You must remember to add these 2 things to make the steamed buns big, soft and fragrant. Next, I will share the detailed method of steaming steamed buns with you, according to my method, the whole family will rush to eat after the pot, it is so fragrant!
[Ingredients preparation]: 500 grams of all-purpose flour, 3 grams of yeast, 2 grams of salt, 2 grams of baking soda, 25 grams of sugar, 250ml of water.
【Method】:
Step 1: First put the yeast, sugar, and water (35 degrees water in winter) into a bowl, then stir them well, and then let the fermentation water stand for 5-10 minutes, which can better activate the activity of the yeast.
Step 2: Put the prepared flour, salt, and baking soda into the basin and stir well, then put the fermented water into the basin little by little, and then stir slowly until the water and noodles are combined together, stir into a dough flocculent, and the water should not be poured into the basin at one time, so that the stirred noodles are not very fluffy.
Step 3: Knead the dough repeatedly, knead the dough into a dough, and then continue to knead the dough to knead the dough and basin light. How to judge whether the noodles are kneaded well, you can tear the kneaded noodles, if you can tear them as thin as the mask, it means that the noodles have been kneaded.
Step 4: Put the kneaded noodles into a basin, then put a bowl on the surface of the basin and ferment the noodles for 3-4 hours until the noodles are twice as large as when they were not fermented. If the temperature is relatively low, you can wrap the dough in a pot and let it ferment for 5-6 hours, and the dough can also rise well. The dough is not fermented successfully, and the steamed buns are not soft to eat.
Step 5: Put the fermented dough into the panel, then knead the dough continuously, knead the dough smoothly again and roll it into a dough, then cut the dough into 45-65 grams of agents, and then knead the small agents into a steamed bun shape.
Step 6: Put an appropriate amount of cold water in the steamer, put a layer of gauze on the steaming grid, then put all the steamed bread on the gauze, then cover the pot, ferment the steamed bread again for 20 minutes, then turn on the high heat, steam the steamed bread for 15 minutes to turn off the fire, and finally simmer the steamed bread for 10 minutes to eat.
[Lao Hu has something to say]:
1. When steaming steamed bread, you must remember to add a little salt and baking soda, salt can increase the toughness of the noodles, make the steamed bread softer and fluffier, and a little salt can lead to the sweetness of the noodles, so that the steamed bread tastes more fragrant and sweeter. Baking soda is an alkaline substance, which can make the dough fermented more fluffy, so that the steamed steamed bun is a little softer.
2. After the steamed bread is kneaded, do not steam it immediately, it must go through secondary fermentation, and there are some pores in the dough during the second fermentation, which can make the steamed bread eat more fluffy.
3. The steamed steamed bun can not be opened immediately, because the air in the steamer and the air pressure outside are not the same, directly open the lid, the steamed bun will collapse immediately, and wait for the steam in the steamer to dissipate, and then open the lid, which can prevent the steamed bun from collapsing.
When steaming steamed buns, it is most taboo to put only yeast! Add more "salt, baking soda" these 2 things, the steamed bun is big and soft, the whole family has to rush to eat it out of the pot, it is too fragrant! If today's article is helpful to you, please follow and like, this is my greatest support. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.