How to send the noodles in the steamed stuffed bun?

Ingredients: flour, yeast, water, sugar.

Appliances: washbasin, gauze

Steps:

1) One kilogram of flour, a bowl about this size needs a bowl of water. Pour some yeast into the water and the surface of the water is almost covered. Let it stand for a while, let the yeast melt, then add two teaspoons of sugar and stir well.

The best water to melt baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 40 degrees), otherwise the yeast will "heat up" and lose its "activity", and the dough will never be made;

Adding sugar when melting baking powder is because sugar is the favorite "food" of baking powder, which can make dough ferment better.

2) Pour the yeast water into the basin, stir the noodles with chopsticks while pouring, and then knead the noodles repeatedly by hand to make the bread spherical.

If you feel thin and sticky when kneading dough, don't doubt that it won't stick if you pour in the right amount of corn oil. If the dough is too dry, the buns will be harder. Because the dough is soft and easy to knead, the dough should be kneaded as smooth as possible (3 or 4 minutes);

3) Pour the noodles on the panel and knead them repeatedly.

4) Knead until the surface glows, then put it into the basin. Pay attention to the "three lights" in dough, that is, face light, basin light and hand light. Cover your face with wet gauze. You can also use a pot cover and plastic wrap instead of gauze, as long as you don't let the noodle skin dry.

5) It will be fine if you wake up for more than an hour in this climate. If it is winter, you can wake up in a warm place. After the dough is made, the dough volume will increase obviously.

Cover the wrapped buns with plastic wrap and continue to simmer for 20-30 minutes, because part of the air in the dough is released when kneading, and continuing to simmer on low heat can make the buns more uniform and full;

Don't lift the lid immediately after steaming, because steamed buns will turn from hot to cold instantly (that is, some people say "deflation"). "Flat" may also be that the skin of the steamed stuffed bun is rubbed unevenly and there is air in the skin. After the steamed stuffed bun is lifted, it will be shrunk by cold air and naturally "deflated";

Regarding the stuffing of steamed stuffed buns, you can prepare them according to your own preferences. When mixing the stuffing, you can add some water and baking soda (dip a little with chopsticks) to make the meat stuffing absorb water (but don't add too much water if you don't make soup dumplings, so as not to make the stuffing too thin), and the buns will be juicy and tender.

Intimate reminder:

1. Universal flour is ordinary flour wrapped in jiaozi;

2. Yeast is yeast, such as "angel" yeast;

3. Add sugar when melting baking powder, because sugar is the favorite "food" of baking powder, which can make dough ferment better;

4. The best water to melt baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 40 degrees), otherwise the yeast will be "hot" and lose its "activity", so that the dough will never be made;

5. It is best to add baking powder and water several times while stirring, so that dough and water can be easily mixed evenly;

6. If the dough feels thin and sticky, don't doubt that it won't stick if you pour the right amount of corn oil. If the dough is too dry, the buns will be harder.

7. Because the dough is soft and easy to knead, the dough should be as smooth as possible (3 or 4 minutes);

8. When covered with plastic wrap, if the room is air-conditioned, you can put it outdoors (40-45 minutes) if you want to make it quickly, but it is best not to put it in direct sunlight until the dough is twice as big.

9. Don't rub the steamed bread skin too hard, sprinkle some dry flour to prevent sticking, and roll it into a thin ball with thin sides and thick middle;

10, the wrapped buns should be covered with plastic wrap and continue to stew for 20-30 minutes, because some air in the dough is released when the skin is rolled, and continuing to stew can make the buns more uniform and full;

1 1, steam steamed bread with boiling water (it seems that someone steamed it with cold water? ), the bottom of the steamed stuffed bun should be padded with wax paper to prevent sticking (clean gauze will do);

12. When the steamed stuffed bun is wrapped and steamed in the pot, there should be a gap in the middle, because the steamed stuffed bun will "get bigger" when it is steamed again. If it is placed too close, it is easy to stick a big ball;

13, don't open the lid immediately after steaming, because steamed buns will instantly change from hot to cold and shrink (that is, "shrivel" as some people say), and "shrivel" may also be that the skin of steamed buns is not kneaded evenly and there is air inside the skin. After being uncovered, it will be shrunk by cold air, and the steamed stuffed bun will naturally "deflate";

14, regarding the stuffing of steamed stuffed buns, you can prepare it according to your own preferences. When mixing the stuffing, you can add some water and baking soda (dip a little with chopsticks) to make the meat absorb water (but if you don't make soup buns, don't add too much water, lest the stuffing is too thin to wrap), and the buns will be juicy and tender.