How to make steamed bread is delicious?
The dough for making steamed bread should be properly hard, so that steamed bread is delicious. And you can put two eggs, or simply use milk to make dough, which not only makes the steamed bread taste good, but also increases the stability of dough and the nutrition of steamed bread.
After the dough is stirred, put it in a warm place for fermentation. Generally, the optimum fermentation temperature is 30-35 degrees, and it is best not to exceed 40 degrees. If the temperature is too low, the activity of yeast will be weakened, which will slow down the fermentation speed. If the temperature is too high, the fermentation time will be too fast, so the amount of yeast should be increased or decreased in winter and summer.
The fermented dough should be kneaded again to expel the gas from the dough. When kneading dough, you can put more dry flour, so that dry flour can be kneaded more, so that the taste of steamed bread is better. Then the fermented dough. There may be many reasons for the unexpected fermentation of dough. Everyone knows that fermented dough will be a little sour. It doesn't matter. Just add a little baking soda when kneading dough.
Don't forget the second fermentation after steaming the steamed bread. After the steamed bread is kneaded and shaped, the air in the dough has been exhausted and it is no longer fluffy. The steamed bread must be fermented for the second time before steaming, because it has been fermented once before, and the second fermentation time will not be long, about 10-20 minutes. So what is good fermentation? When you pick up steamed bread, you will feel that it is light in your hand, not heavy.
After the second fermentation, the steamed bread is steamed. When steaming steamed bread, many people like to steam steamed bread with hot water or boiled water, thinking that it will cook faster. In fact, this is also a score. If it has been fermented for the second time, it can be steamed directly with hot water. If the fermentation is just right, or slightly bad, it is necessary to put cold water on the pot, so that after the fire, the steamed bread will wake up with the temperature rising, so that the steamed bread will be heated more evenly. In short, it is best to steam steamed bread with cold water or warm water.
Don't lift the lid of the steamed bread when steaming, and don't lift the lid in a hurry after steaming. Stew for 5 minutes and then lift it to prevent the steamed bread from collapsing. Moreover, when steaming steamed bread, the joint between the pot cover and the pot mouth should be tightly covered to avoid air leakage. If there is air leakage, be sure to block it tightly with wet skin.
To make steamed bread, the first thing is to make dough. We usually use dry yeast powder to make dough. It is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. So when we usually make steamed bread, don't be afraid that too much yeast is bad for our health. There is nothing to worry about. Especially for beginners, you can use more when making steamed bread. When using dry yeast to mix flour, you must first melt the yeast with warm water, and then pour it into the flour to neutralize the flour. Only by melting the yeast first can we give full play to the active fermentation of yeast.
The dough for making steamed bread should be properly hard, so that steamed bread is delicious. And you can put two eggs, or simply use milk to make dough, which not only makes the steamed bread taste good, but also increases the stability of dough and the nutrition of steamed bread.
After the dough is stirred, put it in a warm place for fermentation. Generally, the optimum fermentation temperature is 30-35 degrees, and it is best not to exceed 40 degrees. If the temperature is too low, the activity of yeast will be weakened, which will slow down the fermentation speed. If the temperature is too high, the fermentation time will be too fast, so the amount of yeast should be increased or decreased in winter and summer.
The fermented dough should be kneaded again to expel the gas from the dough. When kneading dough, you can put more dry flour, so that dry flour can be kneaded more, so that the taste of steamed bread is better. Then the fermented dough. There may be many reasons for the unexpected fermentation of dough. Everyone knows that fermented dough will be a little sour. It doesn't matter. Just add a little baking soda when kneading dough.
Don't forget the second fermentation after steaming the steamed bread. After the steamed bread is kneaded and shaped, the air in the dough has been exhausted and it is no longer fluffy. The steamed bread must be fermented for the second time before steaming, because it has been fermented once before, and the second fermentation time will not be long, about 10-20 minutes. So what is good fermentation? When you pick up steamed bread, you will feel that it is light in your hand, not heavy.
After the second fermentation, the steamed bread is steamed. When steaming steamed bread, many people like to steam steamed bread with hot water or boiled water, thinking that it will cook faster. In fact, this is also a score. If it has been fermented for the second time, it can be steamed directly with hot water. If the fermentation is just right, or slightly bad, it is necessary to put cold water on the pot, so that after the fire, the steamed bread will wake up with the temperature rising, so that the steamed bread will be heated more evenly. In short, it is best to steam steamed bread with cold water or warm water.
Don't lift the lid of the steamed bread when steaming, and don't lift the lid in a hurry after steaming. Stew for 5 minutes and then lift it to prevent the steamed bread from collapsing. Moreover, when steaming steamed bread, the joint between the pot cover and the pot mouth should be tightly covered to avoid air leakage. If there is air leakage, be sure to block it tightly with wet skin.