How to make beautiful steamed bun(ru he zuo chu piao liang de bao zi man tou shou gong rou mian yao dian )

How to make beautiful steamed bun

Introduction:

"Steamed bread and steamed buns are common pasta in our life. It seems very simple, but there are still many details to pay attention to. Want to make the finished product has a smooth, delicate skin, which with knead noodles, hair noodles, and steaming have a lot to do. Recently, I have made a little too much pasta and sent several comments. In the comments, I received many relatives who said that their steamed bread was not smooth enough, or collapsed or pockmarked, and asked me what the problem was. To be honest, it's not clear that you can reply in a few words in the comments. So I sorted out the detailed process of kneading noodles. As long as the dough knead in place, not far from making a beautiful steamed bread. If the dough is well kneaded, the steamed buns will be very beautiful. Otherwise, if the dough is rough, the skin of the finished product will be rough. The picture is the dough I just kneaded, not steamed bread. As can be seen from the picture, the dough skin is quite delicate. I usually mix the dough and knead it for about 8 to 10 minutes each time. More notes (steamed noodles, steamed noodles, etc.) can be found in the log

Production steps:

Step 1: put the flour into the bowl.

Step 2: first use warm water to boil the sugar (if you don't put sugar, this step can be omitted).

Step 3: add 3 G yeast

Step 4: let it stand for a while.

Step 5: add salt into flour and mix well, then slowly add yeast water into flour and stir with chopsticks (if the yeast water is not enough, add warm water directly). Stir until the basin is full of flocculent dough, no dry powder, just right (as shown in the picture).

Step 6: knead the flocculent dough together to form a preliminary dough. At this time, the dough is quite rough. (as shown in the picture)

Step 7: move the dough to the operating platform (because the operating platform must be more convenient than kneading in the basin), use the strength of the wrist, press on the dough, and push the dough forward.

Step 8: pull the dough back with four fingers, and then push it out again with the strength of your wrist.

Step 9: knead out after the dough will become longer, and then finger back to pull.

Step 10: pull to the end of the dough near you.

Step 11: push on and pull back.

Step 12: let go of the ball after the appearance, is a horizontal strip.

Step 13: change the dough to straight.

Step 14: start rubbing from the other end of the body and push the dough out with the strength of the wrist.

Step 15: continue to pull back after pushing out.

Step 16: pull to the top half of the roll and continue to push out.

Step 17: rub like this all the time.

Step 18: until the dough is smooth and delicate. The whole process is actually like rubbing clothes on the washboard when washing clothes. There are steps here, so it seems to be very fixed. When kneading, it is actually a series of actions.

Step 19: put the kneaded dough into a large container and cover it with plastic wrap.

Step 20: ferment to twice the size of the original dough, the volume of the fermented dough becomes larger, but the surface is still very smooth. If there are a lot of bubbles on the surface, it must have been fermented too much.

Step 21: dip a little dry powder into the fermented dough with your fingers and poke a hole. The hole will not wrinkle, shrink or collapse.

Step 22: take out the fermented dough, exhaust, and knead it back to the size of the original dough. At this time, the dough can start shaping and making steamed bread.

Materials required:

Flour: 300g

Warm water: 150g

Yeast: 3 G

Salt: 1 / 4 teaspoon

Sugar: right amount

Note: the heart of the poem phrase: 1: compared with the dough making steamed bread and steamed bun, the dough making steamed bread should be harder, while the steamed bun should be softer. 2: Don't use the warm water when soaking yeast into boiling water, it will scald the yeast, so it can't play the role of fermentation. Warm water is generally about 30 to 35 degrees. You can also use cold water directly in summer, but I like to use warm water to ferment a little faster. 3: When the steamed bread embryo is put on the steaming rack, a proper distance should be left in the middle, because the steamed bread after fermentation and steaming will become larger. (remember to brush a thin layer of oil on the steaming rack to prevent the steamed bread from sticking) 4: after steaming the steamed bread, turn off the fire, keep on stuffing for about three minutes before boiling, and do not drop water on the steamed bread when removing the lid. 5: I suggest that when you first learn how to make steamed bread, you'd better make white flour steamed bread without stuffing and shape. When you can make beautiful white flour steamed bread, you can make other kinds of steamed bread, so that you can keep the same. 6: Ordinary flour is generally divided into high flour, medium flour and low flour. Medium flour is usually used to make steamed bread. (high flour is also OK.)

Production difficulty: ordinary

Craft: Skills

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ru He Zuo Chu Piao Liang De Bao Zi Man Tou Shou Gong Rou Mian Yao Dian