Bai Ji steamed bun is not good, fermentation is the key, there is a trick that tells you the production of semi-fermented white ji bun off-topic: marinated meat stew [three three have something to say] pasta is delicious is also one of the daily staple foods, to make cakes and make steamed bread Fermentation method is completely different, so I still need to say a few words:

When I was in college, there were two small stalls at the entrance of the school that made meat sandwich steamed buns, and the cloth banners of both families were written "Authentic Shaanxi Meat Sandwich Steamed Buns", but one of them had a line of small characters on the banners of "the most delicious White Ji Steamed Buns", just because "the best white Ji Steamed Buns" Sansan has been eating this one, and sometimes you can eat both of them in one go without meat.

Maybe it is because I have loved pasta since I was a child, I always want to inquire about the method of encountering delicious pasta, it is estimated that I will not rob them of business for the sake of being a regular customer, and the couple who sell meat sandwich steamed buns secretly tell me that their steamed buns are delicious because of fermentation skills, and their "white ji steamed buns" are soft and soft, and dry eating will not block the throat. On the other hand, the other one sells meat sandwich steamed buns, and there is no difference between the two meats, that is, some of the steamed buns are dry and not soft and it is impossible to eat dry.

Sansan asked again, and the couple looked at each other and smiled and only said one sentence: "Our family steamed bun is made by semi-fermentation." It was really interlaced like a mountain, and insiders could reverse the profit and loss of the business just by listening to this sentence, and Sansan at that time could not understand the true meaning of this sentence.

After many years, Sansan became more and more fond of studying food from foodies, and it was also common to make it by hand, and looking back at what the couple said at that time, I had an epiphany.

Fully fermented dough to make buns, steamed buns are naturally delicious, but we rarely use fermented dough to make cakes, with hot noodles, semi-hot noodles to make cakes, even fermented dough cakes will not be fermented for several hours like buns and steamed buns.

At most, after putting yeast into a dough, the fermentation cake is allowed to sit for a while under certain temperature conditions and start making, which is called semi-fermentation.

This method is all based on experience passed on to future generations, how long does it take to stand still or how long does it take to wake up? It is estimated that it is all personal experience. Because the temperature and water absorption of flour are not easy to control, in fact, what kind of state the dough reaches is semi-fermented, which is not easy for novices to get started.

Today, Sansan will share another fermentation method, making it easier for you to get the semi-fermented dough needed to make "Bai Ji Bun".

<h1 class= "pgc-h-arrow-right" > the production of semi-fermented white yoshi</h1> buns

【Raw materials】: 500 grams of ordinary flour, 5 grams of yeast, 260 grams of warm water

【Production】: The raw materials of Bai Ji Feng are very simple, and no other additives are used, and all the focus is on fermentation.

Step 1: Add 5 grams of yeast powder to 260 grams of warm water, stir evenly (the temperature of the water is not hot as the standard, a friend asks sansan what yeast powder is used, here the unified answer sansan to do All the Chinese noodles use angel yeast) Pour the mixed yeast water into 500 grams of flour, stir into a flocculent kneading into a smooth dough.

Step 2: Three or three knock on the blackboard, the fermentation key is coming!

In order for The Baiji steamed bun to be delicious, it must be semi-fermented, which is the method of making cakes or steamed buns from incompletely fermented noodles.

What is full fermentation and semi-fermentation, three three with two pictures so that everyone can see more intuitively:

"Half-fermented dough"

"Fully fermented dough"

From the two pictures using 500 grams of ordinary flour kneaded dough, it is easy to find:

Picture 1 is that the "semi-fermented dough" is not fluffy to twice as large, and the honeycomb is not obvious!

The second picture is that the "full fermented dough" is very fluffy and the surface also forms a honeycomb-like tissue!

The kneaded dough is covered with plastic wrap and fermented for 30 minutes at room temperature of not less than 25!!!

Remember 25 ° fermentation for 30 minutes this is semi-fermentation, what if the indoor temperature reaches 30 °? Then just let it sit for 20 minutes. (High temperature shortens the standing time)

The cake is fermented in this way, which is both soft and chewy, and will not be hard when baked.

The fully fermented dough is too fluffy and will dry and hard after being burned in a pan!

Step 3: 500 grams of flour can be made into 10 to 12 steamed buns, cut the dough into small agents and roll it into oval dough, fold the dough in half and roll it up.

Step 4: Roll all the dough into such a roll, cover with plastic wrap and let stand for 15 minutes before pressing the pancake.

Step 5: Roll out slightly after pressing, do not roll too thin, too thin to affect the taste. Yellowed on both sides.

Authentic Shaanxi Baiji bun is ready, whether it is sandwich meat or egg you see yourself like.

<h1 class="pgc-h-arrow-right" > off-topic: marinated meat stew</h1>

Pork belly plus the following picture seasoning and then release raw soy sauce, old soy sauce, rock sugar stew into a total chopsticks can be easily pierced.

<h1 class= "pgc-h-arrow-right" > [three three have something to say] pasta is delicious and is also one of the daily staple foods, to make cakes and make steamed bread fermentation methods are completely different, so I still need to say a few words:</h1>

1. Full fermented dough for making steamed buns, semi-fermented dough for making cakes;

2. The semi-fermentation temperature is about 25 ° for about 30 minutes, the fermentation time is inversely proportional to the temperature, and the fermentation time is shortened at high temperature;

3, semi-fermented cake is both soft and chewy, which is the effect that full fermented dough cannot achieve;

5, after the small agent is rolled into a ball, you must wake up for another 15 minutes so that the inside of the cake will be soft.

I am three-three! A pasta lover, in addition to liking to eat, also likes to study eating.

If you have any ideas, please feel free to leave me a message, let's study together!

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