馒头制作方法大全（Steamed bread making method Daquan）.docVIP

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馒头制作方法大全（Steamed bread making method Daquan）.doc

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馒头制作方法大全（Steamed bread making method Daquan） Steamed bread making method Daquan Steamed buns tips (1) steamed steamed bread, if the surface like hair non hair, you can dig a small pit in the middle of the dough, into the two small cup of white wine, stopped 10 minutes later, the surface was opened. (2) when baking without yeast, honey can be used instead of every 500 grams of flour, add 15-20 grams of honey. Knead dough soft, covered with damp cloth 4-6 hours can start. Honey Famian steamed out Steamed Buns soft fragrance, sweet entrance. (3) the winter indoor temperature is low, baking needs a longer time, if the fermentation of sugar in the flour put, can shorten the baking time. (4) in fermented dough, people often put a proper amount of alkali to remove sour taste. Check whether the moderate alkali facilities can be a piece of dough with the knife, on the particle size of sesame seeds even if the hole is fit with alkali. (5) Steamed Buns steamed out, as a result of alkali put more yellow, and the alkali unpleasant taste can be steamed Steamed Buns water by adding vinegar 100 - 160 grams, to have been steamed Steamed Buns again into the steaming pot for 10 to 15 minutes, Steamed Buns can be white, and no alkali flavor. (6) Steamed Buns steamed, put a little salt in the flour, can promote fermentation, distilled Steamed Buns white Youxuan Method (1): 1. Wash hands and basins. 2, in the basin and put two to three bowls of water, according to the need to increase or decrease the amount of. 3, and in the basin in the right amount of yeast powder, stir with your hands evenly. 4, you can also add a little flour, corn flour, one side into the basin, while with the other hand stir face spikes. 5, hand hard to help the basin edge, a hand with the back of the hand, rub the edge of the basin, until the basin side without adhesive surface. 6, rub your hands until the hands have no adhesive surface. 7, both hands with the force of the wrist repeatedly squeeze the block, until