How to Steam Buns with Bun Baking Powder (illustration)

Name: How to Steam Buns with Bun Baking Powder (illustration)
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 kg All-purpose flour; 10g Active dry yeast; 5g Haiweili Steamed Bread Baking Powder; 0.42-0.45 kg And surface water

by Li Jie 5609

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Traditional steamed steamed buns generally use glutinous rice (old noodles) and active dry yeast. In practice, some steamed bun processors find that baking powder and yeast are used together to wake up the noodles. This is mainly because baking powder can produce carbon dioxide like yeast. Gas, the steamed buns are not only fuller and bigger, but also have a softer taste. Therefore, more and more steamed bun processors start to use baking powder when steaming buns.
The general aluminum-free double-effect baking powder used in steamed buns usually only has the function of gas production, while steamed bun baking powder not only has the gas-generating effect of aluminum-free double-effect baking powder, but also can improve the gas production vitality of yeast and the whiteness of steamed buns. Steamed bun processors can easily steam high-quality large steamed buns by using steamed bun baking powder.

Ingredients

How to Steam Buns with Bun Baking Powder (illustration)

1. Notes on the recipe for mixing noodles The above recipes for steamed buns and noodles are for the reference of steamed bun processors. You can weigh the ingredients according to your own noodle recipes, except that the steamed buns baking powder should be weighed at 0.5% of the weight of the flour.
Weigh the flour separately

2. Weigh the steamed bun baking powder

3. Weigh the yeast

4. Weigh the water

5. Yeast activation: In order to improve the vitality of yeast gas production, yeast is required to be dissolved and activated with warm water.

6. How to use baking powder: Steamed bun baking powder will produce gas when it meets water, so steamed bun baking powder cannot dissolve in water. It must be mixed with dry flour first, and then yeast, water and noodles should be added. See below:

7. The process of mixing noodles, whether it is manual or machine mixing, must pay attention to mixing the dough in place. Generally, the surface of the mixed dough is relatively smooth and not sticky, especially for manual mixing. The mixing time is often too short. The strength of the noodles is not enough, causing the dough and not in place, and the steamed buns are too small.

8. Illustration of how to knead steamed bread:

9. Diagram of the method of dividing noodles:

10. Diagram of the rounding method:

11. Introduction of waking up The waking up should pay attention to the influence of the external environment temperature. Theoretically, the waking up time is generally about 40 minutes, and the actual waking up time should be determined according to the ambient temperature and humidity of the waking up. The temperature of the waking up is generally 33-35℃, the humidity should be 75-85%.

12. After the noodles are proofed, the steamed buns can be steamed.

Tips:
Steamed bun baking powder is not only simple to use, but also very effective. In the steaming process of steamed buns, it can produce a large amount of carbon dioxide gas like yeast, making the steamed buns soft and full, and white and bright. It is a new technology for steaming buns!