How do steamed buns know raw and cooked?
The steamed buns are judged to have the following methods:
1. Tap the hoe by hand, it is elastic and cooked;
2. Tear the skin of taro, if it can be peeled off, it is cooked, otherwise, it is not cooked;
3. After the finger is lightly pressed, the pit is quickly rehabilitated as a cooked steamed bun, and the depression does not recover, indicating that it has not been steamed.
How to steam out the hoe of the pine?
The key to making steamed bread is fermentation. Yeast can chemically change the starch of the dough to produce sugar, alcohol, acid, etc., and emit carbon dioxide gas. However, if the heating method is not suitable, for example, it is directly placed on the pot, because it is not evenly heated, it can only become a soft and soft "scone"; to get a loose steamed bread, high-temperature steam must be used to help. When people put the oysters in the steamer, the high-temperature steam quickly encloses the hoe and heats the hoe uniformly from all sides. The carbon dioxide gas inside the steamed bread is heated and expanded, but it is not easy to emerge. It can only be drilled in and out, so it will swell a lot of small vacuoles, making the steamed bun lose and sturdy. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can evaporate the “flowering” steamed buns on the surface. This kind of steamed bread is flexible and delicious.
What kind of flour is used for making steamed bread?
Many ways to make steamed buns. It is also very important to choose flour. You can't choose flour with too much gluten. For example, the flour used to make bread can't be used as a steamed bread.
Southern taro (with sweetness) uses low-gluten flour. When buying flour, the noodle bag is marked with pastry powder. The practice of this taro is:
Formula: flour 100%, sugar: 10~20%, water about 42%, yeast: 0.8~1%, baking powder 1%, (milk powder 5% or oil 5%)
Note: The brackets can be added or not, and the taste is much better.
Practice:
1. Flour and baking powder are evenly mixed,
2. Add a small amount of water and add two or three sugar-soluble yeast. The term is called activated yeast, but the sugar may not be more, otherwise, the yeast will die due to osmosis.
3. Other water dissolves sugar. The water temperature can't be too low, about 30 degrees. This is good.
4. 1 mixed with 2, add 3 kneading noodles, preferably with a blender, if you use your hands, it is more tired. Try to make the flour gluten fully expand.
5. Dough is allowed to stand for 10 minutes, forming.
6. Wake up for about 60 minutes, conditionally wake up in the proofing box, that is, the humidity is 75%, the temperature is around 37. It is best not to let the surface dry.
7. After steaming, it can be steamed for 15 minutes.
How to make a quick start?
The amount of yeast is appropriately increased, 2% of the flour. Before use, soak them in 5 times of warm water of 30 degrees and let them activate.
The temperature is the most important, about 30 degrees is best, and although the block is higher, the quality of the dough will drop. Mix well and add some sugar.
Temperature control can be done with a steamer with hot water, heating, fermentation tank, microwave with hot water, oven with hot water, the temperature is stable, and the necessary humidity is guaranteed.