1. The recipe for bread machine to make steamed buns
1. Xiaolong steamed buns
5 kg of flour, 500 grams of sandwich meat, 15 grams of salt, 25 grams of soy sauce, 35 grams of sugar, 5 grams of sesame oil, appropriate amount of cooking wine, green onion and monosodium glutamate.
2. Sugar-rubbed steamed buns
25kg of special flour, 3kg of white sugar, 1kg of yeast, about 7kg of water, 600g of sodium carbonate, and 500g of peanut oil.
3. Steamed buns with spicy meat sauce
1/2 catty of lean meat, 1 tablespoon each of chopped chili peppers/bean paste, 2 tablespoons sugar, 6 steamed buns (ready-made), 3 tablespoons of soy sauce, 1 teaspoon of salt, 1 tablespoon of ginger wine, and appropriate amount of oil.
4. Milk-flavored steamed buns
500 grams of flour, 5 grams of dry yeast, 10 grams of sugar, 50 ml of warm water, and 200 ml of milk.
5. Steamed bread slices
One steamed bread, one egg, a little salt, a little oil, and add ingredients according to the steamed bread you want to make.
Second, the method of making steamed buns in a bread machine
1. Weighing Measure flour, yeast, water and sugar.
2. Pour the water, flour and yeast into the bread bucket in order.
3. Place the bread bucket in the bread machine.
4. Turn on the power of the bread machine, select program 7, dough gear, and the time is 1:30.
5. The bread machine starts to work honestly.
6. When the time is up, the fermentation is over.
7. Take out the dough, add an appropriate amount of dry flour and knead well.
8. Roll the dough into a square sheet.
9. Cut the cylindrical noodles.
10. Cut the cylindrical noodles.
11. Put the steamed buns into the oiled steamer.
12. Heat the water in the steamer, and put the steamed buns into the dough for a second proofing. Because the temperature is still relatively low, this process takes 40 minutes. After waking up, the steamed buns are bigger than the beginning, and they will dent and not rebound when pressed lightly.
13. Connect the steamer to the power supply, steam for 10 minutes after the steam comes out, then turn off the power, and simmer the steamed buns for 5 to 10 minutes, then you can open the lid and eat.
Three.The reason for the failure of cracking the steamed bread
Condition 1: Collapse after expansion
Originally perfect However, a large bubble appeared on the skin of the steamer, which collapsed after opening the steamer, and it felt like a blister.
Reason: Over-fermentation Because of over-fermentation, the dough tissue expands and props up the surface but loses its support, so it expands and then collapses.
Solution: Reduce the fermentation time or reduce the amount of yeast powder
Condition 2: The inner tissue of the steamed bread is loose
Although the skin looks intact, once it is peeled off, The internal organization is loose and the holes are too large, and the taste is not good, and it feels powdery.
Reason: over-fermenting and fermenting for too long will cause the dough tissue to spread, so the internal tissue will expand after steaming, resulting in a less dense taste and too many holes.
Solution: Reduce the fermentation time or reduce the amount of yeast powder
Condition 3: The steamed buns are dry, flat and shrinking
The steamed buns are shrunk after opening the steamer , and there is no elasticity, it tastes dry and hard, and the surface is even more wrinkled.
Reason: Insufficient fermentation Because the fermentation time is insufficient, the dough tissue cannot expand smoothly. Although it expands during the steaming process, the internal tissue support is not enough, but shrinks and becomes dry and flat, and the taste is also because of this Rather dry.
Solution: Increase the fermentation time or increase the amount of yeast powder
Condition 4: Dry and hard steamed bread
There is no soft Q that steamed bread should have, and the whole is dry and dry Hard and hard, some parts even become inaccessible, as hard as stone.
Reason: Insufficient fermentation This is caused by the very short fermentation time, so that the yeast powder has no time to ferment and expand in the dough, and the tissue is not held up at all, so the whole steamed bread is still in a hard state.
Solution: Increase the fermentation time or increase the amount of yeast powder
Condition 5: The steamed buns are all sticking together
All the steamed buns are sticking together Together, or in the process of sticking to the steamer and taking it out, the steamed buns will be damaged if you are not careful.
Reason: There is no safe distance because the steamed buns will expand to about double the volume during the re-steaming process. Therefore, a space of more than half a steamed bun is required between the steamed buns and the steamed buns and between the steamed buns and the steamer. Cover the bottom with steamer paper to prevent the bottom from sticking!
Solution: Increase the distance between the steamed buns
Condition 6: The surface of the steamed buns is wet and sticky
The cooled steamed buns are found on the surface when taken Wet and sticky, the whole piece seems to have been soaked in water, and it tastes very bad.
Reason: Water vapor re-infiltration is because a large amount of steam will be generated during the steaming process. After turning off the flame, it will be cooled down. The steamed buns were soaked in water, which ruined the taste.
Solution: Immediately remove from the steamer after steaming, do not simmer.
Declare: The above methods are derived from the program system index or shared by netizens. They are for your reference only and do not represent the research views of this website. sex and authority.
