Do you want cold water or hot water when steaming steamed bread? Chef teaches you a trick, steamed bread tastes better when it is soft and fragrant.

Lead: When steaming steamed bread, is it cold water or hot water? Chef teaches you a trick, steamed bread tastes better when it is soft and fragrant.

Hello, everyone, I'm silly elder sister. I can't live up to the fact that there is only food and beauty in life. Soft and delicious big steamed bread tastes delicious. As a Shandong native, three meals a day can't be separated from steamed bread. If you don't eat some pasta, you always feel underfed. Neighbors are southerners and like to eat steamed bread after living in the north. But every time the steamed bread is not good, it is either not fluffy or not fragrant or soft. I was particularly envious when I saw my steamed buns. Come to my house for consultation. Let's share some tips on steaming steamed bread and learn to do so. Steamed bread is fragrant and white, which is more delicious than bread. Let's learn it.

Step 1: Mix dough, which is the key to steaming steamed bread. If the dough is not well made, the steamed bread will definitely not taste good. Pour a proper amount of flour into a basin, then take a bowl, pour the yeast powder into it, add warm water and stir well, then pour it into the flour and stir while pouring. Yeast can only be more active if it is melted with warm water. If it is directly poured into flour, the effect will definitely be worse, which is something that many people do not pay attention to. After adding yeast water, continue to add water until it is completely stirred into a dough, knead it into a smooth dough, and put it in a warm place to wake up to twice its size. Some people can't make dough, basically because the temperature is wrong or the yeast powder is added less. 500 grams of flour, add 5 grams of yeast powder, and so on, neither more nor less, otherwise it will directly lead to the failure of dough making.

Step 2: The dough made is obviously twice as big. When it is soft by hand, the dough is ready. Sprinkle more dry flour on the chopping board, take out the dough and rub it hard until it is exhausted. The honeycomb that can be kneaded into the dough disappears. Sure, you can rub it for a while. The longer the time, the more delicious the steamed bread, and the smoother and brighter the steamed bread skin.

Step 3: Drag the kneaded dough into dough with uniform size, then knead each dough separately, which is equivalent to waking up again, and the steamed bread will be more fluffy. Then knead the dough into steamed bread, and then close it while kneading, and the steamed bread embryo will be ready. Cover the kneaded steamed bread with a layer of gauze and wake it up for 20 minutes, or put it directly in a steamer to wake it up. This is a crucial step. If you don't wake it up, the steamed bread will be as hard as it was when you didn't wake it up. This is why the dough is well made and the steamed bread is hard.

Step 4: The key point is, should we steam steamed bread with cold water or hot water? It smells good to teach you the right way. Steam the steamed bread with cold water, add water to the pot, put it in a steamer, put the steamed bread covered with corn leaves in the steamer, cover the pot, and steam over high fire for 20 minutes. Why not steam it in hot water? Because the temperature in the pot is high, putting steamed bread will cook the noodles, and the hot noodles will become steamed bread, which is not soft and the surface of steamed bread is not smooth. On the contrary, when cold water is put on the pot and then put on the pot, it is equivalent to awakening again, and steamed bread will naturally be fluffy and delicious, so don't steam it with boiling water, which is very different. This is the experience that my chef taught me since I was a child. Basically, steamed noodles are cooked in cold water, such as steamed bread, steamed buns, flower rolls and so on. , and cooked pasta is boiled in water, such as jiaozi, noodles, wonton, must be distinguished.

Step 5: Turn off the fire and simmer for a few minutes before opening the lid, so as to avoid the surface of steamed bread collapsing and affecting the appearance. The big delicious steamed bread is out of the pot, fragrant and chewy, and you can eat one with an empty mouth. It smells so good. Steaming steamed bread is not as difficult as you think. As long as the dough is ready, pay attention to what I say to ensure that everyone can succeed.