Chinese Food
Baozi steamed bun
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Baozi is a traditional pasta in our country. It mainly consists of two parts: Pastry and filling. The quality of the baozi's Pastry directly affects the appearance and taste of the baozi. The traditional steamed bun noodle is made of yeast, which belongs to fast food, especially some steamed bun stuffing with soup. After the steamed bun is wrapped, it needs to be steamed immediately, so the time to wake up is often insufficient. Yeast can not produce enough gas. Therefore, many steamed buns need to add baking powder. Baking powder can cooperate with yeast to produce gas and meet the requirements of steamed buns. Generally, all baking powder of steamed buns should be added in the later period when rolling the skin. It's difficult to use. Haiweili steamed bun powder is a kind of special baking powder for steamed bun. Its biggest feature is that it is added when mixing with noodles. It is very simple and convenient to use. It is a new technology product of steamed bun. The special baking powder for steamed buns makes the technology of steamed buns simple and easy. Generally, as long as you add the Hawley baking powder in proportion to the flour, you can steam out the big white and soft package
Cooking ingredients
Cooking Steps
Step1:The method of using the non aluminum baking powder for steamed bun - the method of using the special baking powder for steamed bun is based on the amount of flour. Weigh the special baking powder for steamed bun according to the proportion of 1.52%. Then mix it with the dry flour evenly. Add water, yeast and flour.
Step2:Weighing flou
Step3:Weigh the baozi baking powder and mix the special baking powder in the flour first. Note on the usage amount of baozi baking powder - the usage amount of baozi baking powder is calculated by the weight of flour. The usage range is - 1.52%. If the dough is used too fast, the usage amount will be less. If the dough is used too fast, the usage amount will be more. Generally after one or two adjustments can be a good grasp of haiweili baozi bubble powder using methods and skills.
Step4:Weighing yeas
Step5:First mix the special non aluminum baking powder for baozi into the flou
Step6:Then add yeast, water and noodle
Step7:Harmony into a smooth doug
Step8:Standing fermentation. Put the dough into fermentation for more than half an hour. Pay attention to the temperature during fermentation. Generally, the best temperature for fermentation is 35 ℃. Too low temperature will affect the fermentation speed of the dough. In addition, cover the dough during fermentation to prevent the skin from cracking.
Step9:Generally, the volume of dough is about 1 times larger than that of the original dough. The inside of dough is honeycomb.
Step10:Knead and divide into facial preparations.
Step11:Ski
Step12:Stuffin
Step13:Steaming - place the stuffed bun for 10 minutes, then steam it.
Step14:Baozi paoda powder can make up for the lack of yeast gas production. As long as haiweili baozi paoda powder is used for steamed baozi, it can steam out big soft baozi.
Cooking tips:First, the steamed bun powder should be mixed with flour before adding water and flour. Do not use the steamed bun powder in water. 2、 The amount of baozi powder can be adjusted according to the speed of dough. The amount of powder can be reduced if the dough is fast, and increased if the dough is slow. Generally, the skill of using heveli baozi powder can be mastered by adjusting it once or twice. There are skills in making delicious dishes.
