Steamed steamed bread, how to make steamed bread white and fragrant?

Flour is a common food in our life. It is made of wheat flour. According to different gluten, it can be divided into medium gluten flour, low gluten flour and high gluten flour, with different uses. Flour is the staple food in most parts of northern China. It can be made into many delicious foods, such as steamed buns, steamed buns, Lamian Noodles, bread, pie, jiaozi and wonton. Especially in the hands of pastry chefs, there are many kinds of designs. Both are provided and are one of the daily staple foods. When steaming steamed bread, many people always fail to handle small details, which leads to cracking and shrinkage of steamed bread. We often see steamed buns in steamed bread shops, which are fluffy, soft, white and big, and very delicious. Do you know how they do it?

When I was a child, I watched my mother steam steamed buns and gradually mastered the skills. Later, I steamed the dough by myself, and I was barely careless. My mother once told me that steamed bread should not be steamed with yeast! Add more "2 white", steamed bread is delicious, and it is not hard when it is cold. I will share these two tips with you today, which are suitable for most people. People in need can put it away for a rainy day.

Zhengqi mantou

Ingredients: flour, warm water, yeast powder

Seasoning: lard, sugar

1. Add 500 grams of medium gluten flour, 10 grams of sugar and 6 grams of yeast powder to the pot, and stir evenly with chopsticks, then use 260 grams of warm water (35) several times, while stirring.

2. Lard is a kind of white grease extracted from pig fat and water. Many friends should be familiar. Melaleuca shortcake, shortcake biscuit and shortcake are all inseparable from lard, which can make the finished product crisp and taste better. Scoop a spoonful of lard into the dough and mix well.

3. Let the flour absorb water. Never pour too much water at a time. Be patient until the dough looks like a big flocculant and the water is completely absorbed.

4. Then begin to knead the dough, as usual, for 5-8 minutes. Knead the dough patiently It doesn't hurt for a while, and it can reach the state of basin light, face light and hand light. Cover with a layer of plastic wrap, put it in a warm place and ferment it to twice its size for about an hour.

It's time, open it. The dough was very successful, with honeycomb holes in the middle. Many people always say that the dough failed. You can compare it. Which step went wrong?

"One white"

One white refers to white sugar. What does sugar do? Sugar can not only improve the taste of steamed bread, but also accelerate the proofing of dough and shorten the fermentation time. White sugar is an auxiliary tool for fermentation. Although it only appeared in recent years, the effect is still acceptable. Yeast will become extremely active when it absorbs sugar-containing flour, thus carrying out mass reproduction. The amount of sugar should be measured well. If you use too much, the yeast powder will be "full" and may even be busy. If you put it in 500 grams of flour.

"two white people"

Erbai refers to lard, which is suitable for most people to operate. If you think lard is not suitable, you can ignore this. Many pastry chefs have their own tricks. Why are the steamed buns soft, fragrant and slippery? Among them, lard, also called meat oil and big oil, is extracted from pig fat. It is a white emulsion fixative and smells with a special fragrance. Dough and oil undergo a series of kneading. The tension on the oil surface will make the dough form dough, not gluten structure, and the crisp effect will be better. Therefore, steamed bread is white and fragrant, will not yellow or crack, and will remain soft even after being left overnight. Although the food is good, it is not advisable to use too much. Generally speaking, 500 grams of flour and pig's head 10 grams are enough.

Lard is a kind of animal fat, which has emulsifying effect. It can effectively prevent the dough from cracking and drying, and make the appearance and taste of steamed bread reach the best quality. Friends who have used lard to make dough have gradually tasted the sweetness, and those who have not used it may still be waiting to see. If you have the conditions, you must try this trick, and the effect will be greatly unexpected.