The latest recruitment of foreign steamed bread masters

Southerners like rice and northerners like noodles. Rice and steamed bread are the two most common staple foods in China. With the development of the times, few people steam steamed buns and make steamed buns at home. They are basically bought to eat. After a long time, everyone thinks that the steamed buns they bought are not fragrant. Why?

Because the steamed bread on the market is made of baking powder, it is fast and easy to control, while the traditional method is to mix flour with old yeast, which is always sour for inexperienced novices. However, northerners all know that steamed bread made with old yeast is better than baking powder. Can you make steamed bread with old yeast?

Uncle Xue Xinjian opened a restaurant in a small village in the western mountainous area of Henan. Since it opened 20 years ago, the most popular is steamed stuffed bun made of old yeast dough. There are many Sichuan and Hubei businessmen nearby. Every Spring Festival, they book in advance, take the whole box home and take Uncle Xue's steamed buns to the southern city. Someone even called uncle to send a courier to mail his steamed stuffed bun.

What method did Uncle Xue use to make Sichuanese in Hubei, who are used to eating rice, like his steamed buns? The author "stole" two experiences from his uncle. After 20 years, he no longer needs to buy steamed bread to eat. ...

People in the mountainous areas of western Henan usually refer to old yeast as "beating the head", that is, every time they make steamed bread, they leave a small piece of dough and put it in a flour bag. The next time you make noodles, you don't need baking powder and other materials, so you can melt the "head that hits your face" with warm water.

Uncle Xue told the author: "The dough can't be kept for too long. The more you use it, the better the dough will be. " This is the dough made last night. Uncle Xue has rubbed it once. When he is awake and put it in the basin, he can hear the ethereal "pop" sound with his fingers.

When Uncle Xue was young, he used to help cook in the canteen of the village production team. As a kitchen worker, what he did most was to mix flour, knead steamed bread and make scones, so that he later opened his own restaurant and liked to mix flour with old yeast and make steamed buns.

At the earliest time, mountain people used charcoal to make steamed bread. A small iron drum, coated with refractory mud, with iron plates on it. Bake the rolled dough on an iron plate until it is shaped. After the two sides are solidified, put them in an iron drum, paste them with refractory mud, and let the charcoal fire bake slowly. In that case, you can't make several cakes at a time. Now, you bake 10 cakes at a time with an electric boiler. Even so, Uncle Xue needs to get up at about 5 o'clock every morning to prepare. By breakfast time, 10 pots of steamed buns were almost sold.

20 years of experience is not bragging. The error of the dough pulled by Uncle Xue is very small, basically above 200 grams. If it happens to be 200 grams or 1 or 2 grams, Uncle Xue will tear off a small piece of dough and add it.

Asked what is the difference between steamed buns and baked wheat cakes, Uncle Xue said with a smile: There is not much difference, maybe foreigners call it that, but in his place, baked wheat cakes refer to the hard type with non-greasy skin, with the emphasis on kang; When steaming steamed bread, you need to oil it to keep the surface soft. Another difference is that the noodles used for sesame cakes are harder than those used for cooking steamed bread.

Both steamed bread and baked wheat cake are made of old yeast. It only takes a few minutes to mix dough with baking powder, but with old leaven, you should put the basin next to the stove in winter and keep the temperature to make dough better. Dough is also skillful. It's best to use a little hot water when kneading dough, so that the dough will not be sour easily. Another advantage is that it doesn't stick to the basin, and it will fall off when baked lightly. However, when using cold water to knead dough, although it can be boiled, the dough will be very sour, and at the same time, it will stick to a lot of pots when kneading dough.

In addition to the warm dough made by the old leaven, Uncle Xue told the author that alkaline noodles must be put in the dough.

Uncle said: Old yeast is actually a kind of bacteria. It grows at the right temperature. After boiling, add some alkaline noodles, knead for a few minutes and wake up. The steamed bread made is more chewy and delicious.

The steamed buns made by Uncle Xue are sweet and salty. Sweet is a mixture of white sugar and brown sugar, and salty is sprinkled with homemade sesame salt and pepper. The way to tell is to sprinkle a few sesame seeds on the sugar steamed bread.

Steamed bread should be rolled twice. The first time is to roll them into strips, sprinkle with salt and pepper, roll them up and then roll them. Because there is oil on the dough, it won't stick together.

Although it is an electric steamed bun pot heated on both sides, Uncle Xue will turn the steamed bread in the pot to half. He said that the temperature of the upper and lower covers is different, and the baked steamed bread will be browned on both sides, which will make him have an appetite.

Three minutes later, there was an attractive fragrance from the pot. Uncle Xue told the author that it takes a long time to make dough with old yeast, especially in winter and at night. Those shops that sell steamed bread and sesame cakes in large quantities no longer use this traditional method, but use faster yeast powder and flour. For today's families, each family has a small population, and steaming a pot of steamed bread for a few days, many people do not steam steamed bread in order to save trouble.

The steamed buns made by Uncle Xue have been to Korea as far as possible. He is a bluegrass traveler from the northeast, and he took away 200 at once. After returning, he gave them to his friends as a specialty of Henan. Every year on the eve of the Spring Festival, it is the busiest time for Uncle Xue, and his wife and children come to help him make steamed buns. Merchants in Hubei and Sichuan who do business here are also booked at100,200.

A friend from Sichuan once called Uncle Xue and asked him if he could send a courier. Uncle refused. He said: "A steamed bread is only 1 yuan. My steamed bread is more than four taels. Both steamed buns weigh a catty. Things are worthless. How much is the courier fee? " I can't draw it! "

Uncle said: steamed bread can be kept for 3 days at room temperature in summer and for one week in winter. It is not good to buy too much, even if it is frozen in the refrigerator, it will not be fresh after a long time.

I used to do e-commerce and cooperate with my uncle. Uncle Xue thinks that the most important thing to eat steamed stuffed buns is to eat fresh. No matter what method is used, the freshness of steamed buns is destroyed and the taste will definitely be discounted. "You come here to eat, it is ready-made, take 10 8 home, eat it in a couple of days, and then buy it. It will not taste good if it is put for a long time. "

In recent years, Uncle Xue has made a rule for himself: only 200 loaves of bread are distributed every day, and then rest after they are sold out.

Uncle said, "This is a small place with few people. After working for 20 years, I left home and got married for my two sons. I said how much money I can earn a year, but I didn't post it. Restaurants and steamed buns will drop by 20 thousand to 30 thousand by the end of the year. When I am old, I just eat and drink, and I don't want to earn much money. The key is to ensure the quality, and people can't say that the old Xue family steamed buns are not affordable. I heard that the price of steamed bread in the street has gone up this year. I won't raise prices or lower prices. I still sell 1 yuan, and I can make some money. The same is true for earning less and selling more. "

Uncle Xue said that a boss came to Luoyang to pull waste products. He comes once a week or so, and the big truck always stops at the door and asks for 20 steamed buns at a time. Uncle asked him: You are also rich. How nice it is to eat in a restaurant. Why do you bring so many steamed buns?

"Waste King" said, "Are you eating old beauty with this bun? There are no restaurants near many waste stations, so it is not good to eat instant noodles often. This oily steamed bread tastes soft, just drink some water ... "Scrap Wang also told Uncle Xue that he bought baked wheat cakes and steamed bread in different places, but only his family tasted chewy and memorable, while steamed bread made of baking powder tasted different, with more steamed bread residue.

I have eaten the steamed stuffed bun made by Uncle Xue several times, and I have also learned the experience of old leaven and dough. This meal is worth eating.

I asked my uncle for a "face-beating" ball and tried it when I got home. I follow my uncle's instructions, using lukewarm water to make dough, keeping the basin warm at night and putting it next to the heater. After a night of fermentation, I mixed a little alkaline flour in the morning, kneaded it, woke up, and then I could make it into my favorite shape and steam it in a cage. ...

Dear friends, the author has been inspired by Uncle Xue's 20-year experience in making steamed buns. Can you learn to look at yourself?