Recipe: The specific steps of the dough

Home Cooking Recipe: The specific steps of the dough

Notes:

(1) The connection of the simple pattern 馒头(一) https://www.xiachufang.com/recipe/102205080/(2) Simple pattern hoe (2) Link of peony flower hoe head https://www.xiachufang.com/recipe /102798306/(3) The link of the simple pattern 馒头(三) https://www.xiachufang.com/recipe/102840164/(4) The link of the simple pattern 馒头(四) https://www.xiachufang.com/recipe /102842362/(5) Simple pattern taro (5) Link of Begonia flower head https://www.xiachufang.com/recipe/102853360/(6) "Detailed details of the dough, fermentation and tanning - 内Steps for Shantou Video: https://www.xiachufang.com/recipe/102822587/ Note: The hardness of the dough required for the taro is between the hoe and the styling. But when making the decorative flowers on the hoe, the dough should have a certain hardness, so that the steamed bun will look good. As for the girl, let it be soft! After all, we are doing gimmicks to eat! ???? (Do not reprint without my consent!)

Ingredients:

Steps:

  1. Home Cooking Recipe: ????????????一, (Purple) purple potato dough production: 1, the purple potato washed, steamed. (The color is determined by the amount of pigment contained in the purple potato itself.)

    ????????????一, (Purple) purple potato dough production: 1, the purple potato washed, steamed. (The color is determined by the amount of pigment contained in the purple potato itself.)

  2. Home Cooking Recipe: 2, after cooling, press into purple potato mud for use.

    2, after cooling, press into purple potato mud for use.

  3. Home Cooking Recipe: 3, preparation (summer cool water, warm winter water) warm water, (not hot), just warm, too hot will burn the yeast. About 80 grams, put warm water into the bowl of yeast powder, stir Stir well and let stand for about 2 to 3 minutes. At the same time, pour half a bowl of summer cool water (warm winter water) in another bowl. (Note: The water absorption of each flour is different. The difference in air humidity in the area will affect the water absorption of the dough. This is to separate the water in order to avoid excessive water.)

    3, preparation (summer cool water, warm winter water) warm water, (not hot), just warm, too hot will burn the yeast. About 80 grams, put warm water into the bowl of yeast powder, stir Stir well and let stand for about 2 to 3 minutes. At the same time, pour half a bowl of summer cool water (warm winter water) in another bowl. (Note: The water absorption of each flour is different. The difference in air humidity in the area will affect the water absorption of the dough. This is to separate the water in order to avoid excessive water.)

  4. Home Cooking Recipe: 4. Mix the purple potato puree with the flour and start the dough. Note: All the process of the face, in this link, 'accurately grasp the amount of water used in the face (pot net, face net, hand net)' https://www.xiachufang.com/recipe/102822587/

    4. Mix the purple potato puree with the flour and start the dough. Note: All the process of the face, in this link, 'accurately grasp the amount of water used in the face (pot net, face net, hand net)' https://www.xiachufang.com/recipe/102822587/

  5. Home Cooking Recipe: 5. Put the medium-gluten flour and purple potato loach evenly by hand and pour in the yeast water.

    5. Put the medium-gluten flour and purple potato loach evenly by hand and pour in the yeast water.

  6. Home Cooking Recipe: 6. After mixing the dough, put it in a warm place for about 45-60 minutes. Fermentation method: Pour some cold water into the steamer, (or pour the cold water into the pot, heat it on the fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put the kneaded dough, Cover the lid and start the fermentation. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the boiling water of the steamer is 100 ° C, then it should be heated to about 30 ° C, which is subject to the hot hand. )

    6. After mixing the dough, put it in a warm place for about 45-60 minutes. Fermentation method: Pour some cold water into the steamer, (or pour the cold water into the pot, heat it on the fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put the kneaded dough, Cover the lid and start the fermentation. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the boiling water of the steamer is 100 ° C, then it should be heated to about 30 ° C, which is subject to the hot hand. )

  7. Home Cooking Recipe: 7, the state of fermentation: (do not over-fermentation) Fermentation to 1.5 to 2 times the surface, the fingers lick the flour after the hole is not retracted. Note: If the proofing time is too long, the surface will collapse, which will cause the surface of the hoe to be not smooth.

    7, the state of fermentation: (do not over-fermentation) Fermentation to 1.5 to 2 times the surface, the fingers lick the flour after the hole is not retracted. Note: If the proofing time is too long, the surface will collapse, which will cause the surface of the hoe to be not smooth.

  8. Home Cooking Recipe: 8. After the opening, the fermentation state of the silkworm.

    8. After the opening, the fermentation state of the silkworm.

  9. Home Cooking Recipe: 9. Sprinkle flour on the mat or panel and start the second batter and dough. For the second time, the dough must be smooth and smooth, otherwise the surface of the steamed bread will not be smooth.

    9. Sprinkle flour on the mat or panel and start the second batter and dough. For the second time, the dough must be smooth and smooth, otherwise the surface of the steamed bread will not be smooth.

  10. Home Cooking Recipe: 10, the dough is smooth and delicate, covered with plastic wrap for use. (After all the fermentation, I got the purple potato dough, which weighs about 470 grams.) Note: (Because the flour brand is different; the water absorption is different; the amount of flour that is rubbed into the dough is different; and when the steamed bread is made The temperature is different, etc. The weight of the dough given here can only be used as a reference.)

    10, the dough is smooth and delicate, covered with plastic wrap for use. (After all the fermentation, I got the purple potato dough, which weighs about 470 grams.) Note: (Because the flour brand is different; the water absorption is different; the amount of flour that is rubbed into the dough is different; and when the steamed bread is made The temperature is different, etc. The weight of the dough given here can only be used as a reference.)

  11. Home Cooking Recipe: 11. The state of the dough and the dough in place after cutting with a knife. Very delicate, no obvious thick holes. (Purple potato dough is more viscous than medium gluten white dough.)

    11. The state of the dough and the dough in place after cutting with a knife. Very delicate, no obvious thick holes. (Purple potato dough is more viscous than medium gluten white dough.)

  12. Home Cooking Recipe: ????????????二, (white) medium gluten white dough production 1, preparation (summer cool water, warm winter water) warm water (not hot to prevail, just warm, too hot will burn the yeast.) about 70 grams, Pour warm water into a bowl of yeast powder, stir and mix, and let stand for about 4 to 5 minutes. At the same time, pour half a bowl of summer cool water (warm winter water) in another bowl.

    ????????????二, (white) medium gluten white dough production 1, preparation (summer cool water, warm winter water) warm water (not hot to prevail, just warm, too hot will burn the yeast.) about 70 grams, Pour warm water into a bowl of yeast powder, stir and mix, and let stand for about 4 to 5 minutes. At the same time, pour half a bowl of summer cool water (warm winter water) in another bowl.

  13. Home Cooking Recipe: 2. Pour 200 grams of medium-gluten flour into the basin.

    2. Pour 200 grams of medium-gluten flour into the basin.

  14. Home Cooking Recipe: 3. Add water and slowly stir into a cotton wool. Note: All the process of the face, in this link, 'Detailed description of the dough, fermentation and tanning - with the video of Shantou' https://www.xiachufang.com/recipe/102822587/

    3. Add water and slowly stir into a cotton wool. Note: All the process of the face, in this link, 'Detailed description of the dough, fermentation and tanning - with the video of Shantou' https://www.xiachufang.com/recipe/102822587/

  15. Home Cooking Recipe: 4. After simmering, put the kneaded dough in a warm place for about 45-60 minutes. Fermentation method: Pour some cold water into the steamer, (or pour the cold water into the pot, heat it on the fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put the kneaded dough, Cover the lid and start the fermentation. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the boiling water of the steamer is 100 ° C, then it should be heated to about 30 ° C, which is subject to the hot hand. )

    4. After simmering, put the kneaded dough in a warm place for about 45-60 minutes. Fermentation method: Pour some cold water into the steamer, (or pour the cold water into the pot, heat it on the fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put the kneaded dough, Cover the lid and start the fermentation. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the boiling water of the steamer is 100 ° C, then it should be heated to about 30 ° C, which is subject to the hot hand. )

  16. Home Cooking Recipe: 5, the state of fermentation: (do not over-fermentation) The fermented dough is 1.5 to 2 times larger, and the fingers are not retracted after the poke. Note: If the proofing time is too long, the surface will collapse, which will cause the surface of the hoe to be not smooth.

    5, the state of fermentation: (do not over-fermentation) The fermented dough is 1.5 to 2 times larger, and the fingers are not retracted after the poke. Note: If the proofing time is too long, the surface will collapse, which will cause the surface of the hoe to be not smooth.

  17. Home Cooking Recipe: 6, as shown in the figure: the internal state of fermentation.

    6, as shown in the figure: the internal state of fermentation.

  18. Home Cooking Recipe: 7. Sprinkle flour on the dough pad or panel and start the second batter and dough.

    7. Sprinkle flour on the dough pad or panel and start the second batter and dough.

  19. Home Cooking Recipe: 8. This time, you should knead the dough well and add flour to the dough while rubbing it. This will make the dough more delicate.

    8. This time, you should knead the dough well and add flour to the dough while rubbing it. This will make the dough more delicate.

  20. Home Cooking Recipe: 9. The steps of taro and bread are similar in some places, but this step is very different. To make a steamed bun, you must add flour while you are rubbing. Bread needs to be pulled out of the film, but the taro is not needed. Otherwise, the dough will be smashed out of strength (the strength and gluten of the steamed bread are different), and the steamed steamed buns are not good.

    9. The steps of taro and bread are similar in some places, but this step is very different. To make a steamed bun, you must add flour while you are rubbing. Bread needs to be pulled out of the film, but the taro is not needed. Otherwise, the dough will be smashed out of strength (the strength and gluten of the steamed bread are different), and the steamed steamed buns are not good.

  21. Home Cooking Recipe: 10. While adding the flour to the dough, keep the dough smooth and delicate.

    10. While adding the flour to the dough, keep the dough smooth and delicate.

  22. Home Cooking Recipe: 11. After all the fermentations are finished, I get the medium-gluten dough, which weighs about 330 grams. The picture that everyone is looking at now, the mat on the mat is very clean, that is, the flour that I poured on it, all cleaned into the dough. (Note: Because the flour brands are different; the water absorption is different; the amount of flour that is rubbed into the dough is different; the temperature when the steamed bread is different, etc. The weight of the dough given here can only be used as a reference.)

    11. After all the fermentations are finished, I get the medium-gluten dough, which weighs about 330 grams. The picture that everyone is looking at now, the mat on the mat is very clean, that is, the flour that I poured on it, all cleaned into the dough. (Note: Because the flour brands are different; the water absorption is different; the amount of flour that is rubbed into the dough is different; the temperature when the steamed bread is different, etc. The weight of the dough given here can only be used as a reference.)

  23. Home Cooking Recipe: 12. The state of the dough and the dough in place after cutting with a knife. Very delicate, no obvious thick holes. (It’s good to look at it, this is very important in the pattern.)

    12. The state of the dough and the dough in place after cutting with a knife. Very delicate, no obvious thick holes. (It’s good to look at it, this is very important in the pattern.)

  24. Home Cooking Recipe: ???????????? Third, (green) spinach juice dough production: Materials: medium-gluten flour: 150 grams, about 200 grams of spinach, yeast powder: 2 to 3 grams 1, the spinach washed with water for use.

    ???????????? Third, (green) spinach juice dough production: Materials: medium-gluten flour: 150 grams, about 200 grams of spinach, yeast powder: 2 to 3 grams 1, the spinach washed with water for use.

  25. Home Cooking Recipe: 2. Cut the spinach into small pieces with a knife.

    2. Cut the spinach into small pieces with a knife.

  26. Home Cooking Recipe: 3. Put in a juicer and squeeze the spinach juice.

    3. Put in a juicer and squeeze the spinach juice.

  27. Home Cooking Recipe: 4. Squeeze the juice and filter it with a filter.

    4. Squeeze the juice and filter it with a filter.

  28. Home Cooking Recipe: 5, I got about 10 grams of spinach juice with spinach juice.

    5, I got about 10 grams of spinach juice with spinach juice.

  29. Home Cooking Recipe: 6. Take about 20 grams of juice in a small bowl, add 2 to 3 grams of yeast powder, stir and mix, and let stand for 2 to 3 minutes.

    6. Take about 20 grams of juice in a small bowl, add 2 to 3 grams of yeast powder, stir and mix, and let stand for 2 to 3 minutes.

  30. Home Cooking Recipe: 7. Pour the spinach juice containing yeast powder into the flour and mix well with chopsticks.

    7. Pour the spinach juice containing yeast powder into the flour and mix well with chopsticks.

  31. Home Cooking Recipe: 8. Add the remaining spinach juice in several portions. (If the squeezed spinach juice is too small, use a little water instead, but the color will be lighter.)

    8. Add the remaining spinach juice in several portions. (If the squeezed spinach juice is too small, use a little water instead, but the color will be lighter.)

  32. Home Cooking Recipe: 9. (1) After the mashing, the kneaded dough is fermented in a warm place for about 45-60 minutes. The fermented dough is 1.5 to 2 times larger, and the fingers are not retracted after poked the flour. (2) Fermentation method: Pour some cold water into the steamer, (or pour cold water into the pot, heat it on fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put into the pot Good dough, cover the lid and start the fermentation. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the boiling water of the steamer is 100 ° C, then it should be heated to about 30 ° C, which is subject to the hot hand. (3) After the dough is well-worn, sprinkle flour on the dough pad or panel and start the second batter and dough. This time, you should knead the dough well and add flour to the dough while rubbing it. This will make the dough more delicate. The dough and the dough in place are cut with a knife. Very delicate, no obvious thick holes. (It’s good to look at it. This is very important in the pattern.) Note: If the proofing time is too long, the surface will collapse, which will cause the surface of the skull to be not smooth.

    9. (1) After the mashing, the kneaded dough is fermented in a warm place for about 45-60 minutes. The fermented dough is 1.5 to 2 times larger, and the fingers are not retracted after poked the flour. (2) Fermentation method: Pour some cold water into the steamer, (or pour cold water into the pot, heat it on fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put into the pot Good dough, cover the lid and start the fermentation. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the boiling water of the steamer is 100 ° C, then it should be heated to about 30 ° C, which is subject to the hot hand. (3) After the dough is well-worn, sprinkle flour on the dough pad or panel and start the second batter and dough. This time, you should knead the dough well and add flour to the dough while rubbing it. This will make the dough more delicate. The dough and the dough in place are cut with a knife. Very delicate, no obvious thick holes. (It’s good to look at it. This is very important in the pattern.) Note: If the proofing time is too long, the surface will collapse, which will cause the surface of the skull to be not smooth.

  33. Home Cooking Recipe: ???????????? Fourth, the production of (yellow) pumpkin dough: 1, wash the pumpkin, steamed. (The steamed pumpkin weighs about 200 grams) 2. After cooling, press it into pumpkin puree for use. 3. Take 300 grams of medium-gluten flour. 4. Pour 2 to 3 grams of yeast powder into the flour and mix well. (Do not use 2 grams of yeast powder for making gimmicks, or 3 grams of yeast powder for common hoes.) Note: When choosing pumpkins, it is best to choose some old pumpkins, such pumpkins and dough, the color will be more beautiful. .

    ???????????? Fourth, the production of (yellow) pumpkin dough: 1, wash the pumpkin, steamed. (The steamed pumpkin weighs about 200 grams) 2. After cooling, press it into pumpkin puree for use. 3. Take 300 grams of medium-gluten flour. 4. Pour 2 to 3 grams of yeast powder into the flour and mix well. (Do not use 2 grams of yeast powder for making gimmicks, or 3 grams of yeast powder for common hoes.) Note: When choosing pumpkins, it is best to choose some old pumpkins, such pumpkins and dough, the color will be more beautiful. .

  34. Home Cooking Recipe: 5, mix the pumpkin puree with the flour, you must add the pumpkin puree in several times, because the water content of the pumpkin is large, generally do not need additional water. Note: The variety of pumpkins is different, and the water content is different, so the grams I give can only be used as a reference.

    5, mix the pumpkin puree with the flour, you must add the pumpkin puree in several times, because the water content of the pumpkin is large, generally do not need additional water. Note: The variety of pumpkins is different, and the water content is different, so the grams I give can only be used as a reference.

  35. Home Cooking Recipe: 6. Add the flour that has been added to the pumpkin puree and slowly stir it into a floc.

    6. Add the flour that has been added to the pumpkin puree and slowly stir it into a floc.

  36. Home Cooking Recipe: 7, about 500 and good dough about 500 grams.

    7, about 500 and good dough about 500 grams.

  37. Home Cooking Recipe: 8. Mix the dough and put it in a warm place for about 45-60 minutes. Fermentation method: Pour some cold water into the steamer, (or pour the cold water into the pot, heat it on the fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put the kneaded dough, Cover the lid and start the fermentation. Fermented state: (Be careful not to over-fermentate) The fermented dough is 1.5 to 2 times larger, and the fingers are not retracted after the poke. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the steamer is boiled at 100 °C, it will be heated to about 30 °C, which is subject to hot stamping.

    8. Mix the dough and put it in a warm place for about 45-60 minutes. Fermentation method: Pour some cold water into the steamer, (or pour the cold water into the pot, heat it on the fire, but the water temperature should not be too high.) The water temperature is not hot (about 30 °C), put the kneaded dough, Cover the lid and start the fermentation. Fermented state: (Be careful not to over-fermentate) The fermented dough is 1.5 to 2 times larger, and the fingers are not retracted after the poke. Note: The warm water in the steamer not only shortens the fermentation time, but also the fermentation effect is particularly good. For example, if the steamer is boiled at 100 °C, it will be heated to about 30 °C, which is subject to hot stamping.

  38. Home Cooking Recipe: 9, as shown in the figure: the internal state of fermentation.

    9, as shown in the figure: the internal state of fermentation.

  39. Home Cooking Recipe: 10. Sprinkle flour on the dough pad or panel and start the second batter and dough. The dough after fermentation is somewhat sticky and normal. After adding flour, it will be smooth and delicate.

    10. Sprinkle flour on the dough pad or panel and start the second batter and dough. The dough after fermentation is somewhat sticky and normal. After adding flour, it will be smooth and delicate.

  40. Home Cooking Recipe: 11. While adding flour to the dough, the dough and the dough must be smooth and smooth, otherwise the surface of the steamed bread will not be smooth.

    11. While adding flour to the dough, the dough and the dough must be smooth and smooth, otherwise the surface of the steamed bread will not be smooth.

  41. Home Cooking Recipe: 12. The state of the dough and the dough in place after cutting with a knife. Very delicate, no obvious thick holes. (It’s very important to make it awkward. This is very important in the pattern.) (Note: Because the flour brands are different; the water absorption is different; the amount of flour that is rubbed into the dough is different; the temperature at which the steamed bread is different, etc. The weight of the dough given here can only be used as a reference.)

    12. The state of the dough and the dough in place after cutting with a knife. Very delicate, no obvious thick holes. (It’s very important to make it awkward. This is very important in the pattern.) (Note: Because the flour brands are different; the water absorption is different; the amount of flour that is rubbed into the dough is different; the temperature at which the steamed bread is different, etc. The weight of the dough given here can only be used as a reference.)

  42. Home Cooking Recipe: How to make colored dough: 1. Fruits and vegetables used to make colored dough: (1) Green: Green vegetables such as spinach, celery, coriander, cucumber, and green vegetables can extract juice and make green dough. The spinach juice and the dough are the darkest. (2) Pink: You can use amaranth juice; tomatoes, grapes, mulberries, etc. can extract juice to make pink dough. (3) Purple: You can use steamed purple potato puree and noodles. But the dumplings use pressed purple potato juice and noodles, the color and taste are much better than the steamed purple potato puree. (4) Yellow: You can use steamed pumpkin puree, oranges, oranges and other juices and yellow dough. Try to choose the old pumpkin when you buy, the color will be darker. (5) Red: The juice is soaked with weakly acidic boiled water, and the dough is red. The dough is soaked with weakly alkaline boiled water and the dough is orange, which is basically similar to carrot juice and dough. (6) Orange: Orange juice can be made from the juice and noodles extracted from carrots.

    How to make colored dough: 1. Fruits and vegetables used to make colored dough: (1) Green: Green vegetables such as spinach, celery, coriander, cucumber, and green vegetables can extract juice and make green dough. The spinach juice and the dough are the darkest. (2) Pink: You can use amaranth juice; tomatoes, grapes, mulberries, etc. can extract juice to make pink dough. (3) Purple: You can use steamed purple potato puree and noodles. But the dumplings use pressed purple potato juice and noodles, the color and taste are much better than the steamed purple potato puree. (4) Yellow: You can use steamed pumpkin puree, oranges, oranges and other juices and yellow dough. Try to choose the old pumpkin when you buy, the color will be darker. (5) Red: The juice is soaked with weakly acidic boiled water, and the dough is red. The dough is soaked with weakly alkaline boiled water and the dough is orange, which is basically similar to carrot juice and dough. (6) Orange: Orange juice can be made from the juice and noodles extracted from carrots.

  43. Home Cooking Recipe: 2, color dough can also be used: Matcha powder, cocoa powder, red yeast powder, butterfly pollen and so on. Fruit and vegetable powder can be added directly, already in the good white dough. Don't worry, this time adding vegetable powder will be uneven. Patience for a while, the vegetable powder will blend into the dough. However, when adding powder, it is necessary to join in several parts. Because the amount of fruit and vegetable powder added is more, the color will be heavier. The steamed color will be slightly darker than the dough, so don't add too much at once. After adding the powder, the dough will be somewhat dry. In the process of reconciliation, add water with a little bit of the hand to avoid excessive water. Note: (1) After steaming the pumpkin, the usage of the purple potato is the same, but the water content of the pumpkin mud is larger than that of the purple potato mud. Pay attention to the water consumption when adding water, or even add water. (2) It is not recommended to use purple cabbage or dragon juice. These two kinds of fruit and vegetable juices are very colorful before steaming, but the color is really bleak after steaming. (3) The dough that has not been used up in one time can be packed in a fresh-keeping bag and placed in the refrigerator. The time interval is short-lived and refrigerated, and the time interval is long and frozen.

    2, color dough can also be used: Matcha powder, cocoa powder, red yeast powder, butterfly pollen and so on. Fruit and vegetable powder can be added directly, already in the good white dough. Don't worry, this time adding vegetable powder will be uneven. Patience for a while, the vegetable powder will blend into the dough. However, when adding powder, it is necessary to join in several parts. Because the amount of fruit and vegetable powder added is more, the color will be heavier. The steamed color will be slightly darker than the dough, so don't add too much at once. After adding the powder, the dough will be somewhat dry. In the process of reconciliation, add water with a little bit of the hand to avoid excessive water. Note: (1) After steaming the pumpkin, the usage of the purple potato is the same, but the water content of the pumpkin mud is larger than that of the purple potato mud. Pay attention to the water consumption when adding water, or even add water. (2) It is not recommended to use purple cabbage or dragon juice. These two kinds of fruit and vegetable juices are very colorful before steaming, but the color is really bleak after steaming. (3) The dough that has not been used up in one time can be packed in a fresh-keeping bag and placed in the refrigerator. The time interval is short-lived and refrigerated, and the time interval is long and frozen.

  44. Home Cooking Recipe: ????????????One-time fermentation and secondary fermentation: ????????One-time fermentation: It is a one-time pouring of raw materials and auxiliary materials, mixing mash and dough, directly forming, and proofing after molding. Process: raw material weighing--> dough--> kneading--> molding--> proofing--> steaming ???? advantage: short production time. However, after the dough has passed through the dough, the dough has not been proofed, and it is in a relatively tight and stiff state. The viscosity is relatively small and the elasticity is large. The steamed buns are relatively straight when formed, relatively white and the structure is fine, and the layering is relatively obvious. ???? Disadvantages: The dough has not been fully fermented, the gluten has not been fully expanded, and the stretchability is poor. The bun made is harder. Because the proofing time is short, the yeast can't have enough time to ferment, so the buns of a single ferment have a dull taste and lack a soft feeling of sweetness. If the dough is not stirred to the optimum level during one fermentation, the shrinkage probability of the steamed buns is far greater than the secondary fermentation method.

    ????????????One-time fermentation and secondary fermentation: ????????One-time fermentation: It is a one-time pouring of raw materials and auxiliary materials, mixing mash and dough, directly forming, and proofing after molding. Process: raw material weighing--> dough--> kneading--> molding--> proofing--> steaming ???? advantage: short production time. However, after the dough has passed through the dough, the dough has not been proofed, and it is in a relatively tight and stiff state. The viscosity is relatively small and the elasticity is large. The steamed buns are relatively straight when formed, relatively white and the structure is fine, and the layering is relatively obvious. ???? Disadvantages: The dough has not been fully fermented, the gluten has not been fully expanded, and the stretchability is poor. The bun made is harder. Because the proofing time is short, the yeast can't have enough time to ferment, so the buns of a single ferment have a dull taste and lack a soft feeling of sweetness. If the dough is not stirred to the optimum level during one fermentation, the shrinkage probability of the steamed buns is far greater than the secondary fermentation method.

  45. Home Cooking Recipe: ????????Secondary fermentation: It is a method of using two hydrazines. Stir the dough once and mix the flour and yeast into a dough. After a period of fermentation, add the flour for the second time. After the taro is formed, after the proof, enter the steamer. Process: Raw Material Weighing--> First and Noodle--> Fermentation--> Second Kneading--> Molding-->Wake-up-->Steaming ???? Advantages: Dough passes Fully fermented, the gluten is expanded and extended, which increases the softness of the dough and increases the extensibility of the dough. Since short-term fermentation does not cause a large amount of dissolution and breakage of the gluten, it is very advantageous for subsequent molding and proofing. As the dough is fermented, the yeast is activated and propagated. Steamed steamed buns or steamed buns, the internal structure is soft and delicate, and the palate is fluffy and hard to harden. And the probability of shrinking the skull is much smaller. The appearance is white and smooth, full and round. ???? Disadvantages: The production is relatively long and the steps are relatively cumbersome. Note: (1) The summer temperature is high and the fermentation speed is faster than winter. The fermentation time can be shortened in one fermentation. You can also put the first steamed buns or steamed buns into the refrigerator freezer to delay the fermentation speed. (2) If the form is emphasized, a single fermentation method can be used. If you pay attention to the taste, you can use the secondary fermentation method.

    ????????Secondary fermentation: It is a method of using two hydrazines. Stir the dough once and mix the flour and yeast into a dough. After a period of fermentation, add the flour for the second time. After the taro is formed, after the proof, enter the steamer. Process: Raw Material Weighing--> First and Noodle--> Fermentation--> Second Kneading--> Molding-->Wake-up-->Steaming ???? Advantages: Dough passes Fully fermented, the gluten is expanded and extended, which increases the softness of the dough and increases the extensibility of the dough. Since short-term fermentation does not cause a large amount of dissolution and breakage of the gluten, it is very advantageous for subsequent molding and proofing. As the dough is fermented, the yeast is activated and propagated. Steamed steamed buns or steamed buns, the internal structure is soft and delicate, and the palate is fluffy and hard to harden. And the probability of shrinking the skull is much smaller. The appearance is white and smooth, full and round. ???? Disadvantages: The production is relatively long and the steps are relatively cumbersome. Note: (1) The summer temperature is high and the fermentation speed is faster than winter. The fermentation time can be shortened in one fermentation. You can also put the first steamed buns or steamed buns into the refrigerator freezer to delay the fermentation speed. (2) If the form is emphasized, a single fermentation method can be used. If you pay attention to the taste, you can use the secondary fermentation method.

Tips:

1. Do the steamed bread, mainly because it is fully fermented (but not over-fermented), and the second meal and the dough should be in place. 2. When doing hoes, pay attention to air drying. For dough that has not been used for a while, cover it with plastic wrap or place it in a relatively tight seal. 4, the dough used in the taro, should be fully smashed. If you want to steam the scalp, the scalp is smooth and delicate, and the dough and the dough in place are cut with a knife, and there is almost no rough air hole. 5. Causes of collapse of the surface of the steamed bread: 1 There is a fault during molding, and the bubbles are discharged during the molding to form a uniform whole inside and outside the dough. 2 The dough wakes up too fast, reducing the dough fermentation temperature. 3 steam is not prosperous. 4 Yeast lack of strength. 6, causing the surface of the skull is not smooth: (1) the surface collapse is too long when the proofing time is too long. (2) The dough is not smooth and smooth.


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