steamed buns are a kind of noodles that most people in the north love, and with the development of logistics transactions, many southern partners are now in love with the fragrant big steamed buns. Some steamed buns have fluffy and soft tissues, and some have finely layered tissues, such as large noodle steamed buns, but without exception, they are white and fat, with a smooth appearance and full of wheat flavor. As an authentic northerner, I am used to eating noodles since Xiaoshanhai, and I especially like to eat steamed buns. I can eat two steamed buns just out of the pot. It feels that the more chewy, the sweeter.
we eat the bigger one, and the younger one eats
because they love to eat and also love to study and eat, so since I was a child, I like to watch my mother cook, and slowly start helping my mother make it, and we can use it when we are twelve or thirteen. In the summer, I independently made buns, flatbreads and other pasta at home. After so many years of pasta, I can be regarded as more experienced. Let’s share the authentic methods of Dabai Mantou.
[Ingredients needed]
500 grams of all-purpose flour, 220 grams of water, 30 grams of warm water, and 5 grams of dry yeast.
[Production process]
Step 1: Add dry yeast to warm water and stir to melt.
Key point: Yeast can be melted in advance to better stimulate its activity.
The second step: add yeast water to the flour, take a pair of chopsticks while pouring the water while stirring with chopsticks, first stir it into a flocculent shape, and then knead it into a smooth dough. Cover the dough with plastic wrap or place it in a warm place for fermentation.
Key point: If the house is too cold, you can borrow a fermentation machine, or boil some warm water slightly warmer than your hands in the pot, and put the basin in and cover the pot for fermentation.
The third step: fermented dough expands to twice the original volume, pull up the dough to see that the inside is filled with honeycomb holes, and fermentation is complete.
Step 4: Take out the dough and place it on a panel sprinkled with dry powder, press to exhaust, and after exhaust, roll the dough into strips, and then lay down the same size agent.
Step 5: round the small agent, then close the bottom tightly, and wrap the dough in an arc with the palms facing down. Rotate the dough against the panel, and the raw steamed bun can be formed. After all the ingredients are prepared one by one, put the raw embryos in the steamer, and cover the lid for secondary fermentation.
Key point: When the dough is exhausted, knead for a while, and the small agent should be fully kneaded to make it smooth, so that the final product will have a smooth skin.
Step 6: is fermented for the second time until the raw embryo becomes about 1.5 times the original size. Hold it in the palm of your hand and feel light and light, and you can steam it in the pot. In a hot pot on cold water, heat until SAIC turns to medium heat and continue to steam for 15 minutes.
Step 7: Turn off the fire when is up, and let it stand for 5-10 minutes before starting.
Key point: Don't start the pot as soon as the fire is turned off. Thermal expansion and contraction can easily cause the steamed bread to collapse and shrink.
Making steamed buns is actually a relatively simple type of noodles, but many of the first attempts and some southern partners often encounter various problems, and they are not very successful. The following is a detailed analysis of the reasons for the failure of the steamed bun.
First: The dough is not developed or the fermentation is not good.
(1) No baking powder (yeast) is used. The dough cannot be fermented without yeast, and there are no holes, so it will not expand or enlarge. But some friends say that baking powder or baking soda can also be used to make noodles. Theoretically speaking, adding baking soda or baking powder can indeed expand the dough, but baking powder and baking soda are chemical substances. They cause the dough to expand because the sodium bicarbonate and other substances contained in it will react when heated to produce carbon dioxide gas. As a result, holes are formed in the dough to cause expansion, but because the carbon dioxide gas produced is not much, the dough does not rise very well. Yeast is still recommended.
(2) put leavenMother powder but the yeast is inactivated. If you confirm that the dough does not rise even after you put the yeast powder, it may be that the yeast has lost its activity. The principle of yeast dough is that the yeast reproduces and produces gas under certain temperature and humidity conditions to promote dough expansion. When the yeast multiplies and converts the starch in the flour into sugar and consumes it, it will release carbon dioxide gas, and the volume of the dough will be enlarged and fermented. If you are not sure whether the yeast you bought is fresh, you can test the yeast activity yourself.
Method: Take half a bowl of warm water below 37 degrees, sprinkle some dry yeast, stir it, and let stand for 15-30 minutes. If there are many small bubbles on the water surface, it means that the yeast is active. If there are not many or no small bubbles, then It means that the yeast is inactivated, and the inactive yeast cannot ferment the dough.
(3) Put the yeast but the noodles are not well fermented, and the operation starts. Under the condition of ensuring the activity of yeast, if the steamed buns are still not made, it may be because the dough is not fermented in place. Generally, it takes about 2 hours for the dough to be fermented at room temperature above 20 degrees after mixing the noodles, and it takes longer for the dough below 20 degrees. The fermentation temperature should not exceed 40 degrees, which will heat the yeast. If you are not sure that the dough is not coming out when the time is up, you can first see if the volume of the dough has expanded to more than twice the original size, and then pull the dough to see if the inside is full of honeycomb-like holes. If both points are Satisfied, the dough is fermented, and then raw embryos can be made.
Second: It is done well when the embryo is raw, it collapses, shrinks and becomes hard after steaming.
(1) The dough fermented very well, but after the raw embryo was steamed, it still did not develop. There may be no secondary fermentation.
What is secondary fermentation? is to take out the fermented dough before making the raw embryo, press and knead to exhaust, and then the dough returns to its original size. At this time, the raw embryo is made, but the air inside the dough has been pressed out at this time, so it needs to be carried out. For secondary fermentation, cover the raw embryo with plastic wrap or put it in a steamer for secondary fermentation, and ferment to about 1.5 times the original volume. Pick up the raw embryo and feel light and light, that is, the secondary fermentation is complete. Can be steamed over fire.
(2) If you are sure that the above aspects are done well, and the resulting steamed buns are still not working, then see if the following two reasons. First, the steaming time is not enough. , raw embryo cold water into the pot and start steaming. After steaming to SAIC, turn to medium heat, and need to steam for at least 15 minutes. If the steaming time is short, the steamed buns may not be able to afford. Second, over-fermentation is . If the raw embryo ferments too long and the fermentation time is too long, the dough structure will increase and spread, and the dough will lose its support. Therefore, it will easily collapse after expansion.
(3) The lid is not tight. If the lid is not tight, the cold air from the outside will continuously enter the pot, thereby reducing the temperature in the pot and causing the dough to continue to expand, or the dough that has already expanded will shrink when it is cold. This requires finding a suitable lid or covering the gap with a wet towel around the lid to prevent cold air from entering.
(4) dripped water. Reasons like generally do not cause the whole pot of steamed buns to not send out. It usually occurs on a single steamed bun, because it is impossible to drip water on every pot. Many people will find that a pot of steamed buns are mostly white, fat and good, but one or two of them are dry and solid as if they were pinched. Because the steamed buns will produce a lot of steam during the steaming process, these steams will turn into water droplets when they rise and touch the slightly colder pot cover. Therefore, it is best to use bamboo steamer and pot cover.
(5) The cooking time is wrong. Some friends of often open the lid and take the steamed buns out immediately after turning off the heat, and then suddenly all the steamed buns collapse when the lid is opened. After the steamed buns are steamed, don’t open the lid in a hurry and let them stand for 5-10 minutes. The temperature in the steamer is very high after the fire is turned off. When cold air encounters steamed buns, the steamed buns will collapse due to thermal expansion and contraction. Let it stand for a while to make the temperature in the pot drop a little bit, then the pot will not be like this.
[Mountain and sea broken thoughts]
In addition to the above common problems, there are also some individual problems.
The first point: In addition to using dry yeast to make the noodles, fresh yeast and old noodles can also be used for fermentation. , especially the steamed buns made with old noodles, are rich in fragrance and more delicious. It is strongly not recommended to use baking soda and baking powder. First, the baking effect is not good, and second, the finished product is not tasty.
Second point: Some friends questioned the problem of secondary fermentation. It is true that does not need to perform the second serve, but many novices do not look at the status, and it is easy to make the finished product unaffordable if it does not perform the second serve.
Third point: the advantages of using bamboo steamer and pot cover. glass or stainless steel steamer and lid, water vapor will easily form water droplets on it when it is cold, dripping on the steamed bread will easily cause blisters and shrinkage, and the bottom of the steamed bread will be sticky. With the use of bamboo steamer and pot cover, the bamboo wood will absorb water, and will not condense the steam into drops or gather at the bottom of the steamed buns to cause stickiness. The steamed buns will be smoother and dry.
Fourth point: This method of making noodles is suitable for many types of noodles, such as steamed buns, Hanamaki, flatbread and so on. But when making steamed buns and flower curly hair noodles, you need to add a little more water, and a little more when making flatbreads. The buns made in this way will be more fluffy and soft. The buns are easy to stretch, and the flatbread will be soft and full.
It’s not difficult to make steamed buns. The difficult thing is to sum up the experience and lessons from every failure. Everyone crosses the river by feeling the stones. Shanhai has been making pasta for nearly 20 years and has faced many failures. But as long as they are willing to sum up and study, everyone will be able to make smooth, white, soft and plump steamed buns.
I am five flavors of mountains and seas. I like to study eating after work. I always think that adding love as a condiment to meals will make the meals more delicious. I am very happy to be able to share my original food articles with you here and share my cooking experience. Your likes, collections and reposts are all great encouragement to me, and you are also welcome to leave a message if you have any questions, thank you.
