I have always thought that the steamed buns in Henan are the most delicious, full of wheat flavor, torn and eaten by hand layer by layer, and chewy and fragrant. From snacks to large, a day can not be less, especially the hot steamed buns that have just come out of the pot are really not enough to eat.
I have also lived in the south for nearly 20 years, and the steamed buns in the south are too soft and sweet, and I have always felt unaccustomed to eating them. In those years, when I wanted to eat steamed steamed buns, I steamed a pot at home and could eat it for a few days.
How can steamed steamed steamed buns be fluffy and soft and not easy to collapse? Is it cold water on the pot or hot water on the pot? Are there any tips when making noodles? Let's discuss it today.
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Steamed steamed steamed bread is made of ordinary medium gluten flour, and noodles are best used in warm water, do not care whether summer or winter, with warm water surface mass fermentation fast, summer water temperature in about 30 degrees is the most suitable. The water temperature of the noodles is slightly higher when it is cold, and it is best to be around 40 degrees. The temperature is low and the water is cool fast.
When making noodles, it is better to add only yeast, but also to put some sugar to accelerate fermentation.
Steamed white-noodle steamed buns
When it is hot, the fermentation time is generally 1 hour, and the fermentation time is longer when it is cold, and the time is 2 to 3 hours. The ambient temperature is relatively low, and the fermentation time should be extended. Keep the noodles in a warm place.
Many years ago, there should have been no yeast at that time, and my grandmother used old noodles to make steamed buns.
What is the old noodles: I think it is (the last time and the noodles left a little noodles, keep the next steamed buns, each steamed steamed bun leaves a little noodles), with the old noodles for a long time. After the dough is fermented, you should add some alkali noodles to synthesize the sour taste of the steamed buns, otherwise the steamed steamed buns are a little sour.
The steamed bun wants to be shaped and layered, feel solid, eat it in the mouth, and the dough should be a little harder. And soft and then fermented and steamed out of the steamed bun is not like the look.
This is a pumpkin bun
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What kind of dough is fermented well?
From the outside, the dough swelled and became larger, and when you open the dough with your hand, you can look at it, and it is full of dense holes inside, proving that the dough has been fermented.
Take the dough out of the basin, put it on the board and knead the air inside the dough, and knead the dough to smooth it.
If you use the noodles of the old noodles, when the plate surface is also sprinkled with alkali noodles, use the alkali noodles to synthesize the sour taste, and make it hard to plate it, and the steamed steamed steamed bun tastes good.
Roll the plated noodles into thick dough, use your hands to form an equal dough blank, start shaping, and knead into a bun.
This is a white-faced bun
In the kneading process, a part of the raw flour is added, and the dough is squeezed and kneaded, which requires secondary fermentation. It will be more fluffy and soft.
Don't rush to steam the finished steamed buns, cover the kneaded buns with a fine cloth and ferment them for secondary fermentation.
The second fermentation gives more time, it is best to ferment for 10 to 20 minutes, and when it is cold in winter, the awakening time is longer.
The dough that woke up was bigger, whiter, smoother, and lighter than when it was just kneaded. You can steam it on the pot.
This is my steamed pumpkin bun
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Steamed steamed with cold water, and steamed with hot water, which method is right?
I also tried steaming in cold water, the second awakening time is short, just steaming in cold water, using the time when the water is boiling, I can win some fermentation time for the steamed buns.
Steamed steamed steamed
The time for the second awakening is sufficient, the awakening is good, and it is best to steam in hot water.
Steam the steamed buns for 15 to 20 minutes and cook. That is to say, the small noodles are steamed for 15 minutes, and the steamed buns are relatively large, so they are steamed for 20 minutes.
I still feel that the steamed buns steamed in cold water do not have the soft taste of steamed buns steamed on hot water.
Last time I steamed a pot of steamed buns with cold water, after steaming out, the skin of the steamed buns withered and withered, which was really not good-looking.
I don't know if everyone steamed steamed steamed steamed That kind of steaming is even more fluffy and delicious.
【Steamed bun pot】
The last step is also very important, that is, the steamed buns are steamed, don't rush to open the lid of the pot, turn off the heat and wait for 2 to 3 minutes.
In our hometown dialect, it is to make the steamed buns angry.
If you are in a hurry to open the lid of the pot, the air conditioner will come in in an instant, and the steamed bun will shrink when it is cold, and you will see a pot of beautiful and shiny steamed buns suddenly collapse like a deflated balloon.
"Details determine success or failure" This phrase is used in steamed steamed steamed
Hello everyone, I'm Ah Fei, steamed steamed buns I'm still groping. A few days ago a cold, my pot of large steamed buns do not know why, hot water on the pot steamed, wake up time is long enough, out of the pot and soft and delicious, is not only looking not only twisted, has not found the reason.
Show you the picture, the pot is like this.
Steamed buns in cold water, the skin withered and withered
Look at our article is there no older aunts, Gong also to teach us some experience.