The bread is the staple food of the north and the production process
of the bread: baking, the the Shi alkali dough system shaped drawer steamed In 1
, baking:
ordinary flour into the amount of fermentation to baking
powder, water and absorbed, to knead left the for, will cover the dough on the
pot so that fermentation temperatures below 10 ° C, placed next to the stove.
Shi alkali dough :
such as face swelling, tearing the honeycomb and
slightly sour, then remove the surface on the plus side panel with the right
amount of food base rub, smell sour, tear an index finger of the dough is baked
on the hearth, break apart, the absence of yellow, smell sour namely Shi alkali
is suitable, it is necessary to the system shape. If yellow is alkali, can be
put for a while, and then send a hair, then steamed. smell sour, is alkaline,
and also required to undergo the alkali reproduction shaped
3 system form:
Shi good side, the size of the steaming tray bunched up into round bar, and
then a knife to cut into the box children, is a square bread. hand cover on the
panel will face rotation, gently,
Puma
Michael Schumacher, will be able to made the round bread.
the 4 drawer
steamed:
sequence kneaded bread placed in steaming tray to stay a certain
interval. pot of water boiling, steamed into the drawer, the pot of water has
been in a boiling state, but also to make steaming tray does not leak, so that
the steam out of the trowel head noise and delicious steaming time, depending on
the size of the trowel head general of the bread and steam for 1 hour on the
familiar, we can mention the drawer deflated if at the time do not eat, the
bread is removed from the steaming tray to the end of the anti-sticking.
baking method 1. dry yeast (convenient, easy to operate, nutrient-rich), 2.
fresh yeast (dry yeast is slightly worse than some mainly yeast inconvenience
for a long time to save!), 3. old faces (not easy to grasp, and when the alkali
detrimental to the nutritional content), 4 self-raising flour (baking time 30
minutes. supermarket will be sell). give it a try? I wish you success!
a
baking:
, there are two kinds of baking method
leaven leavened (often
called the large alkali baking)
the first leaven water soaked surface and
then poured into the co-absorbed, wake up eight hours until surface is initiated
is 1, then sour alkali face a little a little alkaline taste
and then wake
up to half an hour either steam pot spend to put a little vinegar to prevent
steamed dough, be sure to use cold buns into them and then power by
2.
filial mother baking (usually a quick baking method)
a ingredients: flour,
500 grams of dry yeast 3 g baking powder 5 g of soybean oil a two
warm water
(250 g - 300 g) flour water to eat 20 grams of sugar.
practices: 1. flour
fell down the board by adding dry yeast, baking powder, sugar, mix together
uniform
. the Grilled pit.
2 in the pit, warm water, into soybean oil.
copied mix to blend into the the dough
a little wake up. about 1 hour.
3. made the buns they want to be a good surface wake, slow head, Hanamaki
4 green body do put into the drawer. pot into cold water. on plug <
br> 13 minutes either steamed (steamed buns about 30 minutes - 40 minutes
steaming Hanamaki 17 minutes) the common
for making steamed bread problem
steamed production of frequently asked questions and solution
1 surface
easy to collapse when
① The molding faults, attention to discharge the
bubbles forming the dough inside and outside to form a homogeneous the overall
② The dough proofing speed is too fast, can reduce dough temperature
③
steam is not busy, you can stir acute less than the steam
④ yeast stamina,
you can use Angel Yeast the baking
⑤ The poor quality of flour, gluten is
not enough, can be purpose flour
2. bread bloated the fluffy
① ferment
too long. can be shortened enough, the proofing
② flour gluten degree in all
purpose flour can be used tendons strong
③ the amount of yeast is too large,
may be appropriate to reduce yeast use
the 3. the bread surface white
to
① The poor quality of flour, can be of good quality purpose flour and Angel
Yeast partner
② forming bad, molding to keep the dough smooth surface, may
be appropriate pressure surface,
Puma Fluxion
II, sprinkle some dry powder
epidermis dull, since wrinkled or cracking
① The ferment too fast, can reduce the fermentation temperature
② The
steam can be used to stir acute steam
③ The bread molding rough, keep the
blank surface smooth pressing machine available rolling 3-4 times the
④ The
gluten content is low, can be used instead of all purpose flour and Angel Yeast
partner
5. finished product is easy to aging, stiff, poor the dregs
①
the quality of flour could be replaced by the all purpose flour, Angel Yeast The
partner
(2) bread molding water shortage can stir less than the amount of
water
③ able to mix, gluten formation network
④ The fermentation
insufficient, the choice of Angel Yeast fermentation power
6. internal
organization of the rough
① poor quality of flour, can use all purpose
flour, Angel Yeast the partner
(2) dough for too long, high temperatures can
shorten the fermentation time, lower fermentation temperature
③ stir when
doing nothing The powder too much, or as little to wash its hands of powder
fermentation slow
① yeast less activity decreased, may be appropriate to
increase the amount of yeast, pay attention to the yeast cryopreservation.
②
and noodle dough temperature is low, proofing temperature is not enough and the
surface warm water available
the ③ sugar, oil, salt ratio of weight can
reduce the amount of sugar, oil, salt
8 epidermal blistering
① proofing
too much humidity can reduce the wake hair the humidity
② The forming
bubbles forming operation to make out of the water droplets when the the bubble
③ The steam in the bread surface stir steaming, anxious to avoid the water
directly onto the surface
bread volume
① gluten is not enough, can use
all purpose flour
(2) the amount of yeast is not enough, you can increase
the amount of
(3) fermentation time is not enough to extend the fermentation
time
10 epidermal wrinkling the contraction
① flour gluten too strong
② fermentation excessive
③ The dough is not slack
11. bread is not
made up into the unleavened
and surface water temperature is too high, the
yeast being burnt to death, can be used warm water and point
bread recipe :
500g flour, 3.5g yeast, 5g baking powder, 10g for sugar
yeast 30 degrees
warm water, and other together and mix it and let rise 30 minutes on the tray
and steam for 15 minutes the!
(generally do not have the cloth curtain, but
coated on a stainless steel steaming tray of salad oil!)
the proportion of
ingredients is necessary to correctly best to buy a home that is cheap and very
convenient!
north homemade bread production process
photos
http://www.aixiuxiu.com/shenghuoxiu/meishi/44235.html
bread production
methods
http://bbs.tech-food.com/dispbbs.asp?boardID=71 & ID = 22 259
& page = 1
I grew up in the north, our bread-based food, bread is
steamed or weeks steamed or examination paper in our home, said.
Here I have
learned from their elders, where the way, I hope to inspire and help you.
Wash hands and basin.
2 into two to three small bowl of water and
vanities, may be needed, appropriate amount of increase or decrease. < br>
3, into the amount of yeast extract and vanities, hand Stir
4, with a scoop
to dig a big scoop of flour, add a little cornmeal, one side into the basin,
while stirring with the other hand into the surface spike.
5,
single-handedly forced to help the basin edge, a hand rub with the back force
the edge of the basin until the basin side of the adhesive surface until.
6,
rubbing his hands to hands-free adhesive surface .
7 hands with the force of
the pressure wrist squeeze dough, and shift again to the dough soft and smooth.
8, cover and vanities, to prevent drying of the surface above.
9,
Puma Lazy
Insect, placed on the sunny or warm place to stand three to four hours, a
later time to do other chores. (above and surface processes, attention to Sanko:
pots of light, hand light, surface light, 15 minutes to get.)
10 , finishing
panels, flat, clean and dry, put a flutter, that is the case on the underside of
the
11 made good face with the basin-side on the panel face down on the
case, with the clutch, a small amount of dry surfaces rub the basin bottom to
clean so far, rub down the surface and large surface together
12, to rub the
surface growth of strip surface,
Puma Ferrari,
the left block of the right head to hand the width of four fingers and
scrambling prevail. chop off a left hand left, turn left, do not hurt proceed
13 yards good one block face block, this time has become the look of the
bread, pay attention to the cover with a cloth and placed 23 minutes.
14, in
the wake of bread at the same time, do pot finishing. into the amount of cold
water in the pan, cast wicker child or slip cloth slip cloth flat on the upper
wicker child
15, the bread into the tidied wicker child, cover the lid.
16, on fire, according to the size of the bread a time of 25 minutes or 30
minutes and
17, turn off the heat, wait a little, you can boil .
