prepare ingredientsZiyan, use 500 grams of spontaneous flour and warm waterZiyanThe ratio of 21 is 21. Kneak into dough and place the dough in an environment of about 20 degrees for 50 minutes until the volume is about doubled. Gently press the dough with your hand. If it can rebound, it means that the awakening is complete. The dough is kneaded into long strips and then cut into steamed buns. In order to add fun, you can also make a cute little hedgehog steamed bun for your daughter. The eyes are dotted with sesame seeds and the body is cut with scissors to form a hedgehog shape.
The optimal steaming time for spontaneous steamed buns is usually between 2025 minutes. The following is a detailed description of the steaming time for spontaneous steamed buns. The standard steaming time of 2025 minutes can ensure that the dough is fully fermented and the steamed buns reach a fluffy and suitable taste. If the steaming time is too long, the steamed buns may lose moisture and nutrients and become dry and hard, which affects the taste. Too short steaming time may cause the steamed buns to be undercooked.
How long does it take to steam spontaneous steamed buns before they are cooked? 1 Steaming steamed buns takes about 30 minutes to be cooked. 2 Steaming steamed buns is recommended to be steamed in cold water. During the process of gradually rising temperature, the steamed buns can have a secondary awakening process and help the steamed buns further ferment and expand. Make the steamed buns more delicious. If you steam them directly with hot water, the steamed buns will easily harden and become raw. First boil the water in the steamer over low heat, steam them over medium heat for ten minutes, and then use high heat.
The process of making steamed buns with self-contained flour is as follows: 1 If you use 500 grams of self-contained flour, about 250 grams of warm water below 40°, knead the dough into dough, let it sit and place it indoors in summer, and place it in a warm place in winter. The dough will ferment for 3050 minutes. When the group has some initiative, you can start making steamed buns or buns. 2 Don't rush to put the prepared pasta into the pan and steam, it is best to place it on a panel or drawer and continue to brew for 20 minutes.
The steaming time of steamed buns will also be adjusted according to the size of the steamed buns. Large steamed buns may take longer to spontaneously ferment. Due to the rapid fermentation of steamed buns, attention should be paid to observation during steaming. You can judge the ripeness by gently pressing the steamed buns. If the steamed buns can Rebound quickly, it is recommended to use cold water to start while steaming steamed buns, so that the steamed buns can be heated evenly and ensure that their taste and texture are above those related to spontaneous steamed buns.
It takes about 2025 minutes to steam. Under normal circumstances, the steaming time should not be too long or too short. Too long time will lead to excessive loss of water and nutrients in the steamed buns, which may become dry or too hard. If the time is too short, it will cause the steamed buns to be not ripe. It is not advisable to eat steamed buns of different sizes. You can also appropriately increase or shorten the steaming time of the steamed buns. The fermentation time of the steamed buns is very short and can be used in a short time.
Making steamed buns with self-produced flour generally requires fermentation and placed under the air conditioner. The volume reaches twice the size of the dough before it is blown out under hot air for an hour. If it is a normal winter, the room temperature is relatively low, it may take at least twice the time. According to scientific conditions, the dough is under a certain temperature and humidity. Under the conditions, the yeast is allowed to fully reproduce and produce gas, which promotes the dough to expand. When the yeast converts the starch into sugar and consumes it in an aerobic environment inside the dough, carbon dioxide gas will be released.
I grew up in the north. We eat steamed buns as our staple food. In our hometown, we call steamed buns or Zhou steamed buns or rolls. The following are the techniques I learned from my elders. I hope they will inspire and help you. 1 Wash your hands and the basin. 2 Put two to three small bowls of water in the basin. Add appropriate amount to increase or decrease as needed. 3 Put appropriate amount of yeast powder in the basin and stir evenly with your hands. 4 Use a ladle to dig a large scoop of white flour, or add a little corn flour. Pour it into the basin. Stir with the other hand to form a flour spike with 5 hands.
Generally, it takes 3050 minutes to ferment. If you use 500 grams of self-contained powder, about 250 grams of warm water below 40°, knead the dough into the dough, let it sit and place it indoors in summer. In winter, it should be placed in a warm place to facilitate the fermentation of the dough. After 3050 minutes, the meeting group started making steamed buns or buns.
Steaming steamed buns is a seemingly simple skill that requires mastering the heat. Generally speaking, the steaming time of steamed buns needs to be controlled to about 2025 minutes. This time period will neither make the steamed buns dry or hard, nor will it make the steamed buns undercooked. Of course, according to the size of the steamed buns, the steaming time can be appropriately adjusted to ensure that each steamed bun can be evenly heated to achieve the best taste. The fermentation time of spontaneous steamed buns is surprisingly short and can be achieved in a short time.
Spontaneous steamed buns are a recipe that requires adding yeast to one pound of flour and adding 5g yeast powder to be used immediately at home. 500g of gluten flour, about 260 g of water, 25g of white sugar, and 5g of yeast powder are fermented food. Eating more fermented food is very beneficial to human health. Traditional fermented food has a wide range of raw materials. There are various types of microorganisms used in fermentation. The fermentation forms mainly include liquid or solid fermentation and natural or pure-bred fermentation traditional fermented food utensils.
The method of making steamed buns with self-contained corn flour is as follows: Prepare the ingredients 400g of corn self-contained steamed buns powder at room temperature, 240ml of water at room temperature, and mix with bamboo chopsticks. Add water evenly while stirring until a flocculent is formed and there is no dry powder at the bottom of the container. Be careful not to stir directly with your hands to prevent the dough from getting too sticky and knead the dough into a ball in the container until the dough is initially formed. Sprinkle a small amount of dry powder on the cutting board, and move the dough to the cutting board, and repeat.
Raw material Ordinary flour 1000g warm water 500ml baking powder 3 teaspoons dough spreading process 1 Pour the baking powder into warm water, stir until it is mixed, and let stand for about 10 minutes. 2 Put the flour into a basin, dig a small hole in the middle of the flour, gradually Add the mixture of baking powder and warm water and stir the flour until the dough is fluffy. 3 and knead it smooth. Sprinkle a thin layer of dry flour on the basin, place the kneaded dough in the basin, and cover it with a damp cloth.
If the water is too little, you can add more water and continue to knead. If the water is too little, after you steam the steamed buns, the steamed buns will be particularly hard and will not be easy to ferment.
It still needs to ferment for a while. Don't make it too thin. Add some flour to add the flour and mix the dough with your hands. Don't make some small grains and mix the dough with a pot. Cover it with it and let it ferment for 1 to 2 hours. Hope to adopt the method to rub it out with dry noodles and put too much water. If the dough is sticky, add more flour.
Operation Method 01 First warm water to melt the self-produced flour, then need to add flour and water in a ratio of 21, slowly add 02 to make the dough, knead until the surface is relatively smooth. 03 Cover it with a damp cloth, place it in a warm place and wait for the dough to expand. 04 After the dough has woken up, knead it into long strips with a rolling pin or hand, cut it into pieces of the same size with a knife, and make it into the shape of steamed buns. 05 Before steaming in the pan, remember to place it well.
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