When steaming steamed bread, remember not to steam it directly. Fermentation again. Is steamed bread softer, whiter and sweeter?

Why is the steamed bread cooked outside always fragrant and soft, while the steamed bread made by myself is hard? In fact, there are some tips for making steamed bread, and interested friends can learn from me: when steaming steamed bread, remember not to steam it, and ferment it once more, the steamed bread will be softer, whiter and sweeter.

In cold weather, we must pay attention to the warm water when yeast dissolves. Another skill to improve the sober-up efficiency is to add a little sugar to warm water, mix it with wheat flour after the yeast is completely melted, stir it quickly with chopsticks, and knead it evenly after floc appears.

In addition, if you want the dough to be smooth, you should pour a small amount of oil on its surface and then wrap it with plastic wrap. It is best to ferment in a place that is not so cold. There is a kang and a heater in the north, and it can also accelerate dough fermentation if it is put in an electric cooker in the south. Many people make hard steamed buns because they don't pay attention to the ambient temperature.

After the fermentation is completed, the next step is to make the most basic solid model of steamed bread. There is no need to tear it into an oval shape one by one, which is slow in efficiency and easy to be uneven in size. What is the correct way to do that? First rub it in the long direction, and then cut it into small balls of similar size with a knife (either manually). Some of them are not very good-looking, and they can be adjusted again. Of course, you can also make flower steamed bread according to your own liking. It all depends on your personal hobbies.

Be careful not to steam the dough directly in the pot after it is set. Instead, cover the dough tightly again and wait for the second fermentation. The second fermentation didn't take that long. At this time, you can watch TV and play with your mobile phone. Time passes quickly. After the second fermentation, if it passes, the weight of steamed bread should be very light, and then it can be steamed.

Reminder: When steaming steamed bread, please remember not to steam it in the pot. If fermented again, steamed bread will be softer, whiter and sweeter.

When adding cold water to the pot for steaming, you should add enough water at one time. If there is too little water, it will burn out at once and the water will be discharged to half. But at the moment when the lid is opened, the heat flow is gone, and the expansion of steamed bread is unsuccessful, and it is not easy to have a tendency to swell.

After steaming on low heat, turn red and steam for a while. The duration can be mastered by yourself. Basically boiling 15 minutes. After steaming, let the steamed bread become fluffy for a long time. Wait a few minutes before opening the lid, or the steamed bread may look ugly.

Generally, when we make steamed bread at home, we seldom pay attention to some details, so the steamed bread we make is generally ugly and tastes bad. But as long as we do it according to my method, we firmly believe that everyone can make steamed bread with expanded rosin, which is simple and easy to do, and it is not easy to gain weight after eating steamed bread. Let's study together.