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A perfectly fluffy steamed bun.

Time:2021.07.19 Reading volume:365

For people in different regions, their eating habits are naturally very different. If southerners eat rice without rice, then for northerners, the temptation of pasta will be better, especially after cooking the dishes at noon, it will be more refreshing to eat a few steamed buns. Especially the soft and sweet steamed buns will make people's taste increase, and they will definitely have a good appetite.


Families who eat a lot of steamed buns often find it inconvenient to go out to buy them, so they also try to make them at home. There are three people in my family. I used to go to the steamed bread shop near my house to buy it, but recently I want to try it at home. After mixing the flour and adding yeast, the steamed steamed bread is actually hard and unpalatable. It's almost incomparable to a steamed bun shop, so I went to the acquaintance and asked the old master, and he finally revealed some techniques for making steamed buns. No wonder the steamed buns he made are so unpalatable.


The following Xiaodong summarizes a few tips for steaming steamed buns. The steamed buns produced in this way are fragrant, sweet, and especially soft.


【Tips for Steaming Mantou】

1. The noodles for making steamed buns must be made of dough, and the steamed buns must be fermented enough to ensure the softness and deliciousness of the steamed buns. If we only add yeast, the activity of the dough will not be too strong, and the fermentation effect will be relatively poor. . Adding a few drops of white vinegar will make the dough rise better.


2. The old noodles are actually a good treasure for fermented dough. In our hometown, we usually leave a piece of noodles when we steamed the steamed buns last time. The old noodles are used to make bacteria and start fermentation after proper preservation. The old noodles need to be used with the right amount of alkali, because it will make the dough sour.

Alkali will destroy the nutrition of flour, and the dosage is very difficult to control, so now we young people seldom use this method except mother's way of mixing noodles.


3. Pay attention to the skills when kneading the noodles. When we knead the noodles in the early stage, for better fermentation, do not directly knead the noodles with cold water, but use warm water to knead the noodles, which can not only shorten the fermentation time of the dough, but also make the dough The fermentation effect will be better.

The rising dough needs to be fermented, and generally it needs to wake up. As long as the dough is almost kneaded, we wake up for 20 minutes. This way the dough will be smoother.


4. We must grasp the temperature of steaming the dough. The steamed buns steamed on medium and small fires are almost impossible to eat. Only when the fire provides enough heat, can the steamed hair become particularly large, and the buns will not become hard.


5. The steaming time is generally about half an hour after steaming in the pot. At the same time, ensure that there is a sufficient amount of water in the pot. Do not add water in the middle. Ensuring a sufficient amount of water can make the steamed buns steamed quickly. If the water is dry, the steamed buns will have a burnt taste. Adding water in the middle will make the steamed buns hard to eat in the mouth.