Title: How to use yeast to make steamed buns
As one of the traditional staple foods in China, steamed buns are simple to make but require mastering key skills. In recent years, with the popularity of home baking, how to use yeast to make soft and delicious steamed buns has become a hot topic. This article will combine the hot content on the Internet in the past 10 days to organize the scientific steps and solutions to common problems in yeast dough.
1. Basic principles of yeast dough making
Yeast is an active fungus that breaks down sugar under suitable conditions to produce carbon dioxide, which causes the dough to rise. The following are key factors influencing yeast activity:
| factors | best range | Impact statement |
|---|---|---|
| temperature | 25-35℃ | Sleep when below 10℃, die when above 45℃ |
| Humidity | 70%-80% | Dry conditions inhibit fermentation |
| sugar | 5%-7% of flour | Provides a nutritional source for yeast |
2. Material preparation (take 500g flour as an example)
| Material | Dosage | Things to note |
|---|---|---|
| all-purpose flour | 500g | Optimal protein content 11%-13% |
| dry yeast | 3-5g | Can be increased to 7g in winter |
| Warm water | 250-280ml | Around 30℃ (feels slightly warm) |
| white sugar | 10g (optional) | Speed up fermentation but not too much |
3. Detailed operation steps
1.activate yeast: Dissolve yeast and white sugar in warm water and let it sit for 5-10 minutes until foam appears on the surface, which proves that the yeast is active.
2.Kneading noodles: Slowly pour the yeast water into the flour, stir while pouring to form a floc, and then knead until it is in the "three light" state (surface light, hand light, basin light).
3.first fermentation: Cover with damp cloth or plastic wrap and ferment in a warm place until doubled in size. Fermentation time reference at different temperatures:
| ambient temperature | time required | Judgment criteria |
|---|---|---|
| 25℃ | 2-2.5 hours | The hole does not retract when you poke it with your finger |
| 30℃ | 1-1.5 hours | Cellulite is obvious |
| 35℃ | 40-60 minutes | Volume increased by 100% |
4.Knead the dough to exhaust air: After the fermentation is completed, knead thoroughly to release the air. This is the key to the delicate taste of the steamed buns. It is recommended to knead the dough for more than 10 minutes.
5.Second hair plastic surgery: Divide the dough into pieces, shape into steamed bun dough, and place in a steamer for secondary fermentation for 15-20 minutes (the volume can be increased by 50%).
6.Steam: Pour cold water into a pot, bring to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes before opening the lid.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| The bun collapsed | Over fermentation/open lid too quickly | Control the second serving time/turn off the heat and then simmer |
| Surface bumps | Insufficient exhaust | Extend kneading time |
| Can't get up | Yeast failure/water temperature too high | Check yeast activity/control water temperature |
| sour | Fermentation time is too long | Add 1g edible alkali to neutralize |
5. Advanced skills
1.Old face introduction method: Keep a small piece of fermented dough as a starter for the next fermentation to make the steamed buns more mellow in flavor.
2.low temperature fermentation: Refrigerate the mixed dough to ferment for 12-16 hours, suitable for office workers to prepare in advance.
3.Add improver: Adding an appropriate amount of baking powder (1% of flour) can improve the success rate, but it is not recommended for long-term use.
Once you master these techniques, you can easily steam the ideal steamed buns with smooth skin and fluffy interior. Remember to adjust the fermentation time according to the season. You can find the production plan that best suits your kitchen environment by practicing a few times.
check the details
check the details
en
