What are the methods for steaming buns and noodles?

Many people have very high dietary requirements. In order to make food more hygienic, everyone will make it at home to ensure the health of the body. However, some people are prone to encounter some obstacles when making steamed buns. For example, the buns made are not soft and the color is very ugly. The reason for this is that the dough is not kneaded properly. So what are the methods of steaming buns and dough?

First, what are the methods for steaming buns and dough ? The ratio of flour to water is 2:1. This ratio will vary depending on the moisture content of the flour. Soak the yeast in water first, and add a little sugar to facilitate fermentation. Pour the flour into a basin, dig a well in the middle, slowly pour water into the well while stirring it with chopsticks. When the water and flour are fully mixed and the water is absorbed by the flour, knead the dough repeatedly with your hands to make the flour into small flakes. Then, sprinkle water on the small flakes and stir with your hands to make them into small lumpy doughs. At this time, the flour has not absorbed enough water and is quite hard. You can knead the dough together into a block, wipe off the batter on the basin or panel, dip your hands in some water to wash off the flour on your hands and sprinkle it on the small dough. You can then use both hands to knead the dough into a smooth dough. After kneading the dough, cover the basin with a wet cloth or a pot lid and place it in a place around 20 to 25 degrees to ferment. The fermentation time depends on the temperature, it is shorter in summer and longer in winter. When the dough has doubled or tripled in size, it is ready. Check the inside of the dough. If there are honeycomb-like holes, it means the fermentation is successful and you can make dumplings.

Second, the ratio of flour to water when kneading the dough is 2:1 , and the ratio of old fertilizer and alkali is directly proportional. Generally speaking, for 25 kg of flour, about 20 kg of old fertilizer and 190 g of alkaline flour are used in winter; about 1 kg of old fertilizer and 135 g of alkaline flour are used in spring and autumn; about 7.5 kg of old fertilizer and 130 g of alkaline flour are used in summer. After kneading the dough, knead it evenly to avoid the phenomenon of alkaline bloom. When placing the dough, knead it until the surface is smooth. 750 grams of water can produce 40 doughs, each weighing 18.75 grams.

What are the methods for steaming buns and noodles ? Ingredients: onions, bean paste, soy sauce, lean meat, salt, sesame oil, chicken essence, five-spice powder, beans, oil, eggs, flour, milk powder, ginger, water, yeast. practice. Mix beans, chopped green onion and ginger, lean meat, oil, soy sauce, bean paste, five-spice powder, chicken essence, sesame oil and salt until well mixed. The dough made with milk powder, flour, eggs, oil, water and yeast is pretty good, but the fragrance is not very good and the appearance is not beautiful. After wrapping the bun dough, let it rest for 20 minutes, put it in a pot with cold water, steam it over high heat for 15 minutes, and remove from the pot 5 minutes after turning off the heat.