Introduction:Steam steamed buns, don’t just add yeast, learn to add 2 whites, steamed buns are not hard when they are cold, they are soft and delicious Chewy
North of southern rice, everyone knows that the staple food of northerners’ three meals a day is steamed buns. The buns made by myself are chewy and nutritious and healthy. For convenience, many people buy quick-frozen steamed buns and put them in the refrigerator. In the morning, boil the water and eat them as soon as they are steamed, or buy some steamed steamed buns at the stalls. Although this is more convenient and quicker, I think the steamed buns made by myself are more fragrant and healthier.
Usually I like to make all kinds of noodles by myself. Sometimes I deliberately make a noodle dish. I especially enjoy the process of making it myself. In addition, the raw materials are all selected by myself, or I make it by myself. It feels that it tastes really good. It’s very fragrant, and it tastes more assured. There are many ways to make steamed buns. Everyone likes different tastes. Of course, the method of making steamed buns will be different.
Steamed buns seem to be very simple and easy to make, but it is not that simple to make delicious steamed buns, you still need to pay attention to certain skills . Many people are making steamed buns for the first time, because they are not aware of some details, so the steamed buns will appear cracking /span>, shrink, some friends steamed the steamed buns are not soft at all, like a stone. Some of them are cooked on the outside, but the noodles on the inside are still raw. I believe that there are various conditions. They don’t taste any taste at all, they are dark and wrinkled on the outside, and there is no smell of steamed buns.
also Many people only add yeast when steaming steamed buns. In fact, two more things are needed to make the steamed buns soft and delicious. Some friends said that the steamed buns in the steamed bun store are white and big. There are more steamed buns sold in the store every day. If you rely on ordinary Fermented steamed bun shops have long been closed, I think they usually put Beating the flour will make the steamed buns ferment quickly, and the taste will be fluffy and soft. However, long-term consumption of such steamed buns is not only harmful to the health of the body, and the steamed buns are hard after being cooled, even if they are heated again. Changed. If you want to eat steamed buns, make them yourself at home. You can cook more at a time and you can not finish them. freeze in the refrigerator, if you want to eat Just take it out and heat it up.
MyMother-in-law is a master of steamed buns. Under her guidance, I also successfully made delicious steamed buns. When boiling, the aroma is overflowing. Sweet. To make such delicious steamed buns, fermentation is a very important step, but my mother-in-law told me that steamed buns should not only be added with yeast, but 2 whites must be added. What is 2 whites? Let’s take a look! Have you ever done this before?
The first white is white sugar
First, let’s prepare the ingredients for steamed buns. There are flour, warm water, yeast powder, and 2 white sugar and lard, which are essential ingredients for steaming good steamed buns.
We First add 500 grams of plain flour to the basin, then add 10 grams of sugar and 6 grams of yeast powder. Use chopsticks to slowly mix these ingredients stir them evenly, then add warm water around 38 degrees, 270 grams of warm water, Remember to add warm water slowly. Do not add too much at a time. Pour warm water while stirring. Pay attention to this step to allow all the flour to absorb moisture.
The second white is lard
Many people find it strange that lard is not white, but after lard is refined and solidified, it becomes white. The pig oil I used to make steamed buns is the pork suet oil I bought at the market, and then it was slowly fried out after boiling it. This kind of lard will taste more fragrant. When the lard cools, it will turn into a white paste. I usually think that using lard fried vegetables will be particularly fragrant. The mother-in-law said that the finished steamed buns with lard would be very white and would make the buns soft and multi-layered. The lard and flour were completely blended together so that the steamed buns would not crack, turn yellow, or become dry. The steamed buns are soft even if they are left overnight, the taste is very soft, and the steamed buns will be more fragrant.
in Add a spoonful of lard to the mixed noodles, mix well, knead more to absorb the lard into the dough, one thing you must make sure not to add too much lard, put about 8 grams in 500 grams of flour Lard is enough. Some time ago I made steamed buns with lard. The steamed buns were fragrant and white, without yellowing or cracking. Not only did they have a high-value appearance but also a delicious taste. But some friends don’t like to smell the lard by nature, and they don’t like pork in normal cooking, so don’t add it, and put it according to your own taste.
Connect Kneading is about to start next time. In the process of kneading, you must be patient. There is no harm in kneading for a while. Knead the dough completely and smoothly, and finally cover the kneaded dough with a layer of plastic wrap, and leave it at room temperature to ferment to double its size. If the indoor temperature is relatively high, it will be fermented for about an hour.
Take out the dough after it is ready, you will find a lot of honeycombs, indicating that the dough is fermented Is very successful.
dough Knead to exhaust, then knead into long strips and cut into uniform size agent. Finally, knead the small agent smoothly, knead it into the shape of a bun, and let it rise again for 15 to 20 minutes.
dough The state after waking up looks chubby, lightly held in the hand.
to To prevent the steamed buns from collapsing and re-steaming, it is recommended to steam them in a cold water pot. After closing the lid, start counting the time when the smoke is coming out. Turn on the medium-high heat and steam for 15 minutes. Finally, turn off the heat and simmer for 5 minutes before opening the lid.
Finally When the fragrant steamed buns are out of the pot, the steamed buns cannot be kept in the pot all the time. Take them out as soon as possible and put them in a basket for ventilation. After the buns are completely cooled, put them in a fresh-keeping bag, and then put them in the refrigerator to freeze. The steamed buns steamed in this way have a white and fragrant skin, soft and chewy, and the buns are full of flavour and will not harden even if they are left cold.
Today’s article is shared here, When steaming steamed buns, remember to don’t just add yeast powder. Adding lard and sugar will prevent your buns from turning yellow or cracking. The taste of steamed buns will be sweet, delicious and chewy. If you think this article is helpful to you, you are welcome to forward it in the comment area and give it a lot of support. If you have better suggestions and methods, please leave a message in the comment area!