How to make steamed bun noodles
Steamed steamed buns are one of the traditional Chinese noodles. The process of rising the dough directly affects the taste and fluffiness of the steamed buns. Tips and frequently asked questions about dough making have become a hot topic recently. This article will combine the hot content on the Internet in the past 10 days to provide you with a detailed analysis of the steps, common problems and solutions for steaming steamed buns and noodles.
1. Basic steps of making dough
Rising dough is a key step in steaming steamed buns. The following are the basic steps for rising dough:
| steps | Operation | Things to note |
|---|---|---|
| 1 | Prepare materials | Flour, yeast, warm water (the ratio is usually 500g flour to 5g yeast and 250ml water) |
| 2 | Mix yeast and warm water | The water temperature should be controlled at 35-40℃. Too high temperature will kill the yeast activity. |
| 3 | Kneading noodles | Pour the yeast water into the flour, stir until there is no dry powder, and knead into a smooth dough |
| 4 | fermentation | Cover with a damp cloth or plastic wrap and place in a warm place (25-30℃) to ferment for 1-2 hours. |
| 5 | Check fermentation status | The fermentation is complete when the dough expands to twice its size and becomes honeycomb-like inside. |
2. Frequently asked questions and solutions
According to recent hot discussions among netizens, the following are common problems and solutions during the dough making process:
| question | Reason | solution |
|---|---|---|
| Dough does not ferment | Yeast failure, water temperature too low or too high | Check whether the yeast has expired and adjust the water temperature to 35-40℃ |
| Fermentation speed is slow | Ambient temperature is too low | Place the dough in a warm place (such as an oven or a warm bath) |
| The dough is sour | Fermentation time is too long | Control fermentation time, reduce fermentation time in summer |
| The buns are not fluffy | Insufficient fermentation or insufficient kneading | Ensure full fermentation and complete exhaustion when kneading the dough |
3. Tips for making dough
Combined with recent popular content, here are some tips to improve the effect of hair-raising:
1.Add sugar or honey: Adding a small amount of sugar (5-10g) to the yeast water can accelerate yeast activation and shorten fermentation time.
2.Use old noodles: Lao Noodles (Mian Yinzi) is a traditional fermentation method that can give steamed buns a more unique flavor, but it requires mastering the preservation and awakening skills of Lao Noodles.
3.secondary fermentation: After the dough is fermented, knead and deflate the dough and shape it, and then perform a secondary fermentation for 15-20 minutes. The steamed buns will be more fluffy.
4.control humidity: Cover with a damp cloth or plastic wrap during fermentation to prevent the dough surface from drying out.
4. Comparison of the baking effects of different flours
Netizens have recently discussed the baking effects of different flours. The following is a comparison of common flours:
| Flour type | protein content | Baking effect | fit for purpose |
|---|---|---|---|
| High gluten flour | 12-14% | The dough is highly elastic and has average fluffiness after fermentation. | More suitable for making bread |
| all-purpose flour | 9-11% | The fermentation is moderate and the steamed buns have a soft texture. | The first choice for traditional steamed buns |
| Low gluten flour | 7-9% | Fluffy after fermentation but weak support | Suitable for making cakes |
5. Summary
The process of making steamed buns seems simple, but the details determine success or failure. By mastering key factors such as yeast activity, water temperature, and fermentation environment, and combining it with popular techniques recently shared by netizens, you will definitely be able to make soft and delicious steamed buns. If you encounter problems, you can refer to the solutions provided in this article to make adjustments. I wish you success in steaming steamed buns!
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