How to make steamed bread
How to make the main ingredients of steamed bread 1
500g flour, 250g water and 6g yeast.
condiments
Proper amount of sugar
step
1. Prepare 500g flour, 250g clear water, 6g yeast and proper amount of sugar.
2. Put the flour into a large plate, add sugar and 6g yeast, stir well, pour water and stir into a flocculent shape.
3. Knead by hand until the surface is smooth
4. After kneading, the cover is fermented to twice the size.
5. Take out the fermented noodles, knead them evenly and degas them, and knead them into strips.
6. Cut into noodles of equal size.
7. Take the dough inward by hand to make a round steamed bread dough blank.
8. Let the steamed bread dough stand 15-20 minutes.
9. Fill the pot with cold water, put the fermented steamed bread dough into a steamer, steam 15-20 minutes after the water boils, turn off the fire, and take it out after 2-4 minutes.
How to make steamed bread 2 The proportion of yeast: dry yeast powder is usually100:1; For example, 500g flour needs 5g dry yeast powder.
Water quantity: the ratio of flour to water is usually 2:1; Different flours have different water absorption rates, which should be adjusted according to the actual situation of dough.
Water temperature: the water temperature is controlled at about 30 degrees. Too high water temperature will destroy the activity of yeast and affect fermentation. It is enough to use clean water at normal temperature in summer and warm water when the temperature is low in winter.
Dough: the dough of steamed bread should be fully kneaded, and the dough should be dry but not sticky to make the surface smooth.
Steaming: Steaming steamed bread with cold water. Don't boil the pot in a hurry after steaming. Let the steamed bread stew in the pot for a few minutes. Because the steamed bread suddenly gets cold, it will lead to retraction.
It is not difficult to make steamed bread at home. Share five kinds of steamed bread practices and skills, only need to ferment once, and will not fail.
First course: rye knife cut steamed bread.
Rye flour is made from black wheat. Its nutrition is much better than that of white-flour steamed bread, and its wheat flavor is stronger.
[Ingredients]: 400g white flour, rye flour 100g, 5g dry yeast and 260-280g clean water.
[exercise]:
1. Pour the white flour and rye flour into a large bowl, add a teaspoon of water to dry the yeast and mix it evenly, and pour it into the flour.
2. Then pour a proper amount of water into the flour and stir it several times.
3. Knead the dough for a few more minutes, so that the two kinds of flour are fully mixed and kneaded into a smooth and non-sticky dough.
4. Cover with plastic wrap, ferment at room temperature for about 40 minutes, and poke the dough with your fingers dipped in flour. If you can pull out the honeycomb, the fermentation is successful.
5. After fermentation, knead repeatedly by hand, exhaust the dough, put the dough directly on the non-stick board and knead it into long strips, and cut it into small squares with equal parts.
6. Brush a thin layer of cooking oil on the steamer and place the formed steamed bread on the steamer at intervals.
7. Cover and wake up naturally 15 minutes. The steamed bread after waking up is particularly soft and delicious.
8. Add enough water to the steamer, and steam for about 10 minutes after SAIC. Don't open the lid in a hurry after turning off the fire, stew for 5 minutes before opening the lid.
The second course: sweet potato steamed bread
Sweet potato is a common ingredient in daily life. In addition to baking, it can also be made into small steamed bread, which is soft and sweet and delicious than bread.
[Material]: 200g of sweet potato, 300g of flour, 20g of sugar, 3g of yeast, proper amount of milk and a little butter.
[exercise]:
1. Peel and slice the sweet potato, and steam for about 10- 15 minutes.
2. Then pour the milk into the sweet potato, add yeast and sugar and stir well.
3. Pour ordinary flour into a large bowl and stir it into a flocculent shape with chopsticks.
4. Then knead the dough into a non-sticky dough.
5. Cover with plastic wrap and ferment for about 1 hour.
6. Take out the dough and exhaust it, and roll it into dough with a thickness of about 1 cm. Cut into small squares, or you can use your favorite mold to press out various shapes.
7. Brush the pot with a thin layer of butter, pour the cut sweet potato buns into the pot, and bake for about 3-5 minutes on low heat until golden on both sides.
The third way: black rice steamed bread
Black rice is a very good food, rich in protein, fat, carbohydrates, B vitamins and other nutrients. Grinding black rice into flour to make steamed bread, not to mention how fragrant it is.
[Ingredients]: common flour 480g, black rice flour 120g, dry yeast 6g, water 280-300g (primary fermentation).
1. Pour the yeast into the water, stir it evenly, and let it stand for 5 minutes. Mix black rice flour and common flour for later use.
2. Slowly pour the yeast and water into the noodle bowl and stir it into a flocculent shape with chopsticks.
3. Knead the dough as evenly as possible. The thinner the dough, the thinner the skin.
4. Fermentation at room temperature in summer, about one hour.
5. Take out the dough and discharge the big bubbles generated during fermentation. Knead into raw steamed bread respectively, and the shaped raw steamed bread will wake up for about 15 minutes.
6. Steam in cold water for about 15-20 minutes, and simmer for 3-5 minutes after turning off the fire.
The fourth way: corn flour steamed bread
It is very popular to make steamed bread with white flour and corn flour, which tastes softer and sweeter.
[Ingredients]: 500g of white flour, 55g of corn flour, 5.5g of dry yeast, 0g of white sugar10g, and 260-280g of clear water.
1. Pour white flour, corn flour, dry yeast and white sugar into a basin, add appropriate amount of water, and pour a small amount of water into the flour and stir for several times until it is flocculent as shown in the figure.
2. Knead the dough into a smooth and non-sticky dough.
3. Cover with plastic wrap and ferment at room temperature for 40 minutes-1 hour. When the dough is twice as big, the fermentation is successful.
4. Take out the dough, knead it evenly and exhaust it, and divide it into equal parts.
5. Knead the dough into smooth round steamed bread, cover it with wet cloth or plastic wrap and let it stand 10- 15 minutes.
6. Place the molded steamed bread on the steamer at intervals. Steam in cold water for about 20 minutes. Don't open the lid after turning off the fire. Simmer for 5 minutes before opening the lid.
Fifth Road: Pumpkin Steamed Bread
Although this steamed bread with pumpkin has no sugar, it can make sweet, nutritious and delicious steamed bread only by relying on the sweetness of pumpkin itself.
[Material]: 220g pumpkin puree, 300g flour and 3g yeast powder.
1. Peel pumpkin, remove seeds, steam, mash pumpkin, cool and add dry yeast powder.
2. Pour in flour and knead it into a smooth dough. Observe the dough state and add a small amount of flour several times.
3. Cover the pot and ferment at room temperature for 40 minutes-1 hour until the dough is twice as big.
4. Take out the dough, manually exhaust it and knead it into steamed bread blanks.
5. Put cold water on the pot, steam on high fire 15-20 minutes, and simmer on low fire for 3-5 minutes after turning off the fire.
In summer, dough mixing is easier to succeed. Five kinds of steamed bread are soft and chewy. Eat them once a week. If you can't finish eating steamed bread, you can put it in the refrigerator. You don't need to thaw it when you eat it next time, just steam it in the pot. With these steamed buns, you don't have to worry about the staple food of three meals a day. You can have a porridge and side dishes at will.