Many friends who make steamed buns have such a problem, that is, the face of steamed buns can not grasp the temperature well, sometimes good, sometimes bad. Next, Tianfang steamed buns will join us to popularize the making techniques of steamed bun face, and learn that you can easily make delicious and beautiful steamed bun face!
1.首先将酵母用温水化开，略静置，待水面上产生微小的气泡就可以了。这样做，可以快速增加酵母活性，使酵母充分溶解， 面团 发酵起来更快。
1. Firstly, the yeast is boiled with warm water, and then it is put in a slightly static position, until tiny bubbles are formed on the water surface. In this way, yeast activity can be increased rapidly, yeast can be fully dissolved and dough can ferment faster.
2. Mix sugar with flour, then sprinkle yeast water evenly on the flour, and use chopsticks to stir the flour evenly into a snowflake shape. Don't worry about the sugar taste of steamed steamed buns, because adding sugar can increase the activity of yeast, but yeast should not be in direct contact with sugar. The amount of water absorbed by each flour is different. You can reserve 10 grams of water when mixing, mix and knead it, and then decide to increase or decrease the amount.
3. Rub the dough smoothly, cover it with a fresh-keeping film, and wait for it to ferment to twice its size. Pull the dough up with your hands and have a honeycomb shape. Be careful not to overdo the dough, which will produce sour taste, overdone dough will collapse when touched with your hands.
1. Mixing flour with yeast water can ensure that the quality of the fermented dough is very good. We need to knead it into dough and then ferment it. The fermentation time is about one hour.
2. If the dough is not fermented well, some white vinegar can be added to it appropriately, which can play a very good role in dough fermentation.
3. The proportion of flour and water is 2:1, which is the best proportion when mixing noodles. If too much or too little water is put, the steamed buns will be greatly affected.
4. When mixing noodles, add a little lard and sugar to make steamed buns more fragrant.
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