Steamed Bun with Baking Powder (illustration)

Name: Steamed Bun with Baking Powder (illustration)
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 kg Flour; 10g yeast; 5g Haiweili Steamed Bread Baking Powder; 0.45 kg water

by Li Jie 5609

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Steamed buns are the main noodle products that people prefer. It is made from flour as the main raw material and steamed after proofreading. Steamed buns made from flour proofing are not only easy to digest and absorb, but also easy to store, so they are very popular.
In order to steam the steamed buns, in addition to using yeast, steamed bun baking powder can also be used for waking up noodles. Steamed bun baking powder has two main functions. One is to generate carbon dioxide gas and increase the volume of the bun; the other is to improve the whiteness of the surface of the bun. It makes it easy for steamed bun processors to steam white, big and bright steamed buns.

Ingredients

Steamed Bun with Baking Powder (illustration)

1. 1. Weigh various materials. Refer to the above-mentioned steamed bread and noodle recipes. Weigh flour, yeast, steamed bread baking powder and water respectively. Among them, choose medium-gluten flour instead of low-gluten flour or high-gluten flour.

Steamed Bun with Baking Powder (illustration) recipe

2. Weigh the steamed bun baking powder:
The amount of steamed bun baking powder is generally 0.3-0.5%, and it is recommended to try it at 0.5% first.

3. Weighing yeast: After weighing the yeast, it must be dissolved and activated with water.

4. Weigh the water:

5. 2. Instructions on the usage of steamed bun baking powder The usage of steamed bun baking powder is very simple, just sprinkle the baking powder in the flour and mix well, then add the activated yeast, water and noodles.

6. 3. Description of the noodle making step The main function of noodle making is to make the dough form a good gluten network, so that carbon dioxide gas can be well embedded, making the internal structure of the steamed buns fluffy and plump, requiring non-sticky hands and a smooth surface.

7. 4. Graphical drawing of forming steps

8. Split surface agent sub icon:

9. 5. Introduction to the waking process Yeast will generate gas after the waking process, so the waking process is also a key process for steaming steamed buns. If you want to proof the noodles, you must first pay attention to the conditions required for the waking. The most suitable conditions are: the temperature is 33-35℃; the humidity is 75-85%; the wake-up time is about 40 minutes.