Is it better to put the steamed rolls in a hot pot or a cold pot?

Old noodle method: The traditional Chinese fermentation method uses biological fermentation. Leave a small piece of old noodle at a time, pack it in a plastic bag, and usually store it on the upper shelf of the refrigerator. Dry yeast: Introduced from the West The fermentation method also uses biological fermentation. The ratio is two small bowls of ordinary flour to 1 teaspoon of yeast (a little more yeast is fine). First use 1 cup of warm water to dissolve the yeast, add some sugar, and soak for four or five minutes. Let the yeast multiply, and then enter the normal dough mixing process. After fermentation for an hour, the dough has doubled in size. Take it out and knead it to drive away the air inside (you don’t need to knead it too hard, just drive away the big air bubbles) ), when you see that the shape has shrunk again (the air has escaped), separate them into steamed buns or flatbreads. After making them, leave them there to continue fermenting for 1 hour. The shape begins to grow again, and you can see that they are almost the same size. It can be steamed or baked in a pot. The fermented dough in this way is best for making pancakes and pies. If it is used for making steamed buns, it may not have enough stamina and will collapse after steaming or become hard the next day. Soaking large flour: it is chemistry Fermentation method, soaked rice noodles are divided into two types: fast-acting and slow-acting. The fast-acting one reacts when it encounters water and releases bubbles, while the slow-acting one slowly releases bubbles when it is heated during the cooking process. There are two types on the market. Mixing means that certain bubbles will be produced when it comes into contact with water, and the bubbles will be slowly released when heated in a pot. This chemical fermentation method, because the size of the released bubbles is very uniform, is often used to ferment Western-style snacks and cakes. But when making Chinese food For pasta, just using soaked rice flour will not produce good results. When making steamed buns and flower rolls, mix 1 teaspoon of soaked rice flour into 4 bowls of flour, and then mix the noodles with warm yeast water. The procedure is the same as above. This way The steamed buns made in this way are very good and very delicate inside. However, the steamed buns made in this way will still become hard the next day. There are additives in the steamed buns bought from outside, and they will become soft after being stored for two days. To solve this problem, just Tang Zhong is served. Tang Zhong is a method of Western-style pasta. The word itself is Japanese and means flour soaked in hot springs. As the name suggests, it is to put a little flour in water, heat it to 60 degrees, let the flour gelatinize, and then cover it and put it Freeze it in the refrigerator for 1 day. When making bread the next day, add it to the flour. The bread will be softer and not very hard after being stored for two days. Later I discovered that this so-called soup is actually similar to the batter we used to make. , the principle is to use flour to add water and heat it up to become sticky and expand, so that it can combine with more water. The more water, the softer the pasta will be and the more moist it will be. Use this method to make Chinese steamed buns. , the effect is very good, the taste of the steamed buns and flowers is better, and after cooling, it is softer than ordinary steamed buns. There are many experts in the forum about the specific methods and pictures, so everyone has searched a lot. If you don’t know how to take pictures, I won’t show my timidity. . Author: Chu Gongzi’s Cat Reply Date: 2008-4-29 2:17:00 Do you need to add yeast when using the soup? Author: stallar Reply Date: 2008-4-29 2:38:00 Quack, The 3-in-1 flower roll with soup stock + yeast + soaked rice flour came out of the pot. It was noisy and soft. The effect was so good. I was just hungry, so I ate one and continued to steam the second pot. Author: stallar Reply date: 2008-4 -29 3:00:00 Author: Chu Gongzi’s Cat Reply Date: 2008-4-29 2:17:00 Do you need to add yeast when using the soup? 1. Make the soup on the first day. (See the specific method. Tangtang’s post: /techforum/content/96/559837.shtml Very detailed) 2. The next day, use 1 large cup of warm water and add 1 tablespoon of dry yeast (I heard that Anqi brand yeast is very good, but here I have (No, just ordinary dry yeast), 1 spoon of sugar, stir with a spoon and let it sit for 5 minutes. 3. Use a large basin and put 4 bowls of ordinary flour (the cheapest kind of flour in the vegetable market, which is probably low-gluten flour) ), soak half a teaspoon of large flour (this does not need to be too much), and stir it with your hands. 4. Put the soup into the flour 3, then pour an appropriate amount of water 2, and knead it into a ball with your hands. Cover it with a damp cloth and put 1 In about an hour, wait until it doubles in size. 5. Take it out and knead it on a dough board. Don’t knead it too hard, otherwise the air bubbles will be squeezed out and the dough will shrink in size. Knead it into a long strip on the dough board. , use a knife to cut it into the size of a child's fist. This is the steamed bun. To make it more delicious, you can make it into a flower roll (how to make the shape, many experts here have posted it, you can refer to it.

Sister Hua’s post). OK, put it on a large plate, cover it with a damp cloth, and leave it for 50 minutes to 1 hour. The effect will be better if it takes longer, so that there will be more bubbles inside and the flower rolls will be soft and soft. It feels a bit sticky when you pinch it with your hands, and it is best when it deforms as soon as it is removed. But too much is not enough, and it is not delicious if it is too hot. 6. Pour 1/2 cold water into the steamer, add the flower rolls, turn on the heat, use medium heat and cold water Start steaming for about 20 minutes (my flower rolls are larger, so the time is longer). Turn off the heat, continue to cover for 10 minutes, take it out and eat. 7. The pasta made in this way will be soft if left for two more days. If it is longer, To save time, put it in a plastic bag and put it in the freezer of the refrigerator. The hotel’s bread (staple bread, French croquettes) are all stored in the freezer. When you heat it when you eat it, it will be exactly the same as new. It will be no problem after two weeks. ps: When making Hanaki, apply some oil on it to make it delicious. Applying lard is the best.