蒸馒头小窍门（Steamed buns tips）.doc

蒸馒头小窍门（Steamed buns tips） Steamed steamed buns, steamed buns, steamed bread is one of the familys staple food. How to Steamed Buns steaming is soft, and gluten? The following tips: 1, and noodles with cold water in summer, winter with warm water and noodles, winter and summer, baking should be 1 ~ 2 hours earlier than. Add water carefully when facing. 2, and the surface to knead a few times, the starch and protein flour to fully absorb the water table into the gluten really good. A good consistency should be kept at a temperature of 30 degrees. 3, when the face has been raised, we must grasp the degree of fermentation. If the meeting group has been honeycombed, there are many small, also shows that the fermentation has been good. The larger the eye of the honeycomb surface, the older the yeast is, and even the hair is overdone. 4, Steamed Buns cage cooking sheep, after Tang face. The winter is about 15 ~ 20 Tang face his clock, summer is short. When the steamed bread is on the cage, the water in the pot must be opened wide for 10 minutes to see the atmosphere. 5, the steamer and the pot opening phase can not leak, leakage should be tightly blocked with a damp cloth. Use the aluminium steaming pot to cover tight. 6, steamed steamed bread, the pot must be heated with cold water, gradually warming up, so that the steamed bread billet evenly heated. Avoid fast start with hot or boiling water steam for steaming Steamed Buns, so easy to Steamed Buns rawish. Yeast leavened dough is good, do not add alkali. My experience is good with angel yeast. 1, according to the amount of instructions, winter may be slightly more. 2, yeast into the bowl, add a small spoon of sugar, with warm water to open. Pour into flour, knead evenly, face slightly soft. Cover with damp cloth and put it aside in a warm place. When the volume becomes large, a large amount of small bubbles in the surface can be done. 3. Make the dry towel on the back cover of the steamed bread and leave it for 20 minute