When steaming buns, remember not to just add yeast. Putting yeast into the flour is a big mistake. The correct way is to add 2 samples. The buns are white, soft, fragrant and sweet.
When it comes to pasta, northerners love it most. The three main staple foods are steamed buns, buns and pancakes. As a northerner, I like to eat noodles in spring, summer, autumn and winter. Steamed buns and steamed buns are all-match staple food. You can eat steamed buns and steamed buns when you make a bowl of porridge, and you can eat steamed buns and steamed buns when you make a pot of soup.
Speaking of steamed buns, many people have a question. Why are the steamed buns in the hotel not only soft in taste, but also delicious in fillings, they taste delicious and attractive?
I will share with you a few tips for making steamed buns today. Don’t just add yeast. Keep these points in mind. The buns are soft and delicious. They won’t die or collapse, and they will succeed in one shot.
Everyone often finds that the buns in bun shops and hotels are often fluffy and soft. This is also one of the main reasons why many people like it. In fact, this is entirely due to baking powder. The buns in
bun shops and hotels use baking powder when yeast is used for fermentation, because adding baking powder (a kind of rapid expansion agent) can make the dough ferment faster.
Because the commonly used baking powder contains aluminum which is harmful to the human body, the baking powder containing aluminum is no longer used, and aluminum-free baking powder is used instead.
Baking powder should be appropriate when making buns. Although aluminum-free baking powder is harmless to the human body, this kind of baking powder cannot be used for a long time, let alone used in large quantities. The main ingredients of baking powder are chemical substances, even if the amount used is controlled No matter how good, there will be a small amount of residue in food, and the chemical composition will damage the human body after excessive intake.
The amount of baking powder used for buns is generally 2-3% of baking powder and flour. According to 500 grams (i.e. 1 kg) of flour, calculated with the ratio of 2-3% baking powder, it is 10-15 grams. You can use the white porcelain spoon (tbsp) that every family has. Generally, the spoon is full. About 8 grams, 10-15 grams is enough for a spoon and a half.
So, how to make buns at home so that they are soft and tender? The correct method is as follows:
dough: 500 grams of flour, 6 grams of yeast, 5 grams of baking powder, 10 grams of sugar
Filling: 200 grams of pork stuffing, 600 grams of grass head, 10 grams of minced green onion and ginger, 15 grams of soy sauce, salt 4 Grams, 10 grams of oyster sauce, appropriate amount of sesame oil
Method: 1. Prepare a large bowl and add about 200 grams of warm water, add 6 grams of yeast powder and 10 grams of white sugar to the warm water, the temperature of the water should not be too high, not more than 40 degrees , If you don’t have a thermometer, you can touch it with your hand, you can feel it hot. Then add yeast and white sugar to it, stir well, and let it stand for about 5 minutes. When the surface of the yeast water floats and bubbles, it means that the yeast has recovered its activity.
2, make the dough, pour about 500 grams of all-purpose flour into a clean mixing bowl. Pour the yeast water while stirring with chopsticks. After mixing the flour into a flocculent shape, start kneading the dough with both hands and live it into a smooth dough. Cover with plastic wrap and leave it in a warm place to ferment. After about 2 hours, the dough can ferment to the original shape. The dough is twice as large, and the dough is honeycomb-shaped.
3, put the pork stuffing in light soy sauce, salt, oyster sauce, sesame oil and marinate for 20 minutes
4, wash the grass heads, blanch them, and remove them.
5, chop it, put it in the meat filling, then pour the chopped ginger and green onion into the meat filling and mix well
6. After the dough is fermented, take the dough out and put it on the chopping board. Eight minutes, there must be a sufficient kneading process. The longer the kneading time, the whiter the buns will be. After the dough is kneaded, divide the dough into small pasta with the same amount of ingredients, roll out the skin, fill with the skin, and knead Into buns.
7. The raw embryo of the prepared buns needs two proofing, bunsThe raw embryo wakes up to about twice its original size, so that the buns are more fragrant and soft.
8. When steaming the buns, use a cold water pot, so that the buns will rise with the temperature of the water. After the air is steamed, the heat can be turned off after about 20 minutes. Don’t take out the buns in a hurry. Put the buns on the pot and simmer for about 5 minutes, then open the lid, and the steamed buns will not shrink, and then they can be eaten out of the pot.
To sum up: steaming buns seems simple, but in fact, there are some skills to make them. When adding water to the flour, pay attention to adding it in small portions, which is more convenient for operation.
2, steamed buns, only use yeast powder is "waste", in addition to the baking powder, you need to add 5 grams of white sugar and 5 grams of baking powder, adding a little sugar to the yeast water will help the yeast fermentation, but not too much. Too much will kill the activity of the yeast, which will cause the dough to fail. Add sugar and it will fill up in about 20 minutes.
3. Knead the dough again for seven or eight minutes after taking out the dough. There must be a sufficient kneading process. The longer the kneading time, the whiter the buns will be. The raw embryos of the buns need to wake up, so that the buns will be more fragrant and soft. .
4. When steaming buns, use a cold water pot, so that the temperature of the buns will rise with the water, and the steamed buns will be more delicious.
5. After the steamed buns are cooked, remember not to open the lid directly and continue to simmer for 5 minutes to prevent the cold air from causing the surface of the buns to collapse.
