酵母發(fā)面蒸饅頭技巧(問(wèn)題3：饅頭和面食怎么蒸好吃？蒸饅頭的技巧)，36創(chuàng)業(yè)加盟網(wǎng)給大家?guī)?lái)詳細(xì)的介紹，讓更多的人可以參考:酵母發(fā)面蒸饅頭技巧(問(wèn)題3：饅頭和面食怎么蒸好吃？蒸饅頭的技巧)。
2、Knead the noodles a few more times to make the starch and protein in the flour fully absorb water, and the gluten expressed is good. It is advisable to maintain a certain temperature of 30°C for the reconciled dough.
3、When the face has already risen, you must master the degree of fermentation. If you see that the dough has a honeycomb shape and there are many small ones, it means that it has been fermented. The larger the eyes of the honeycomb body, the older the ferment, or even the overgrown.
4、Mantou steamed lamb in the basket, you have to pass through the noodles. It is about 15-20 minutes in winter and shorter in summer. When the steamed buns are put into the basket, the water in the pot must be boiled to the atmosphere for 10 minutes.
5、 There should be no air leakage at the junction of the cage and the pot, and the air leakage must be blocked with a damp cloth. When steaming in an aluminum pot, cover the pot tightly.
6、When steaming the steamed buns, the inside of the pot must be heated with cold water and gradually heat up to make the steamed buns evenly heated. Don't use hot or boiling water to steam the steamed buns at the beginning of the picture, because the steamed buns are easy to get caught in the steamed buns.
Tips for steaming buns
(1）蒸餃頭, if the noodles seem to be fizzy, you can dig a small hole in the middle of the dough, pour two small glasses of white wine, and stop for 10 minutes, the noodles will start.
(2）If there is no yeast when making noodles, you can use honey instead. Add 15-20g honey per 500g of flour. After kneading the dough, cover it with a damp cloth for 4-6 hours. The steamed buns are soft and fragrant, and the taste is sweet.
(3）In winter, the indoor temperature is low, and it takes a long time to prepare the noodles. If you put some sugar in the noodles during fermentation, you can shorten the time for the noodles.
(4）In fermented dough, people often put a proper amount of alkali to remove the sourness. To check if the amount of alkali is appropriate, cut the dough into a piece with a knife. If there are holes of uniform size for sesame seeds, It shows that the amount of alkali used is appropriate.
(5） Steamed buns, if it turns yellow due to too much alkali, and the alkali smell is unpleasant, add 100-160 grams of vinegar to the steamed buns and put the steamed buns again Steam in the pot for 10-15 minutes, the steamed buns will turn white and have no alkali taste.
(6）蒸餃頭, put a little salt water in the flour to promote fermentation, the steamed buns are white and white
How can steamed buns not stick to the cloth: Don’t rush to unload the buns after the steamed buns are cooked. Uncover the upper cover of the bamboo basket first, and continue to steam for 3 to 5 minutes. After the top tray of steamed buns is quickly dried, unload the tray and flip it on the chopping board, and remove the tray cloth. In this way, the steamed bread will neither stick to the cloth nor to the chopping board. Wait for 1 minute before unloading the second drawer, and then finish unloading in sequence.
The best temperature for making noodles: The most suitable temperature for making noodles is 27-30 degrees. The dough can be fermented successfully in 2 to 3 hours at this temperature. In order to reach this temperature, according to climate changes, the temperature of the surface water can be adjusted appropriately: cold water in summer; warm water of about 40 degrees in spring and autumn; hot water at 60 to 70 degrees in winter, covered with damp cloth, and placed in A warmer place.
Question 9: How to make steamed buns at home 1 Kneading: Put baking powder + water (water temperature around 40 degrees) to melt + flour
2 Propagation: about 30 degrees (about an hour or so, the volume of the dough can be doubled)
3 Knead the dough: knead until there are no pores in the dough (cut it with a knife to see)
4 points:
5 Upper drawer: sufficient space (for the dough to expand fully) must be placed on the moist gauze
6 Steaming: Steam in cold water, count the time when the pot is steaming (the water is boiling), turn off the heat and remove the lid after 20 minutes, and take it out after cooling for 1 minute. (Do not remove the lid during the steaming process
It tastes better if you use milk instead of water
總結(jié)：以上內(nèi)容就是酵母發(fā)面蒸饅頭技巧(問(wèn)題3：饅頭和面食怎么蒸好吃？蒸饅頭的技巧)詳細(xì)介紹，如果您對(duì)創(chuàng)業(yè)項(xiàng)目感興趣，可以咨詢客服或者文章下面留言，我們會(huì)第一時(shí)間給您項(xiàng)目的反饋信息。
