Steamed Buns with Baking Powder

Name: Steamed Buns with Baking Powder
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 kg Flour; 5g Haiweili Steamed Bread Baking Powder; 0.45 kg water; 10g yeast

by chenlanxhh

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

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 Buns with Baking Powder

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

2. Weighing 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. The usage of steamed bun baking powder is very simple. You only need to sprinkle the baking powder in the flour and mix well, then add the activated yeast, water and noodles.

6. The main function of the kneading step 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 full, requiring non-sticky hands and a smooth surface.

7. Graphical diagram of the forming steps and the kneading bar icon:

8. Split surface agent sub icon:

9. Icon of making a round bun:

10. 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. Generally, the most suitable The conditions are: the temperature is 33-35°C; the humidity is 75-85%; the waking time is about 40 minutes.

11. After steaming and proofing of steamed buns, the embryonic buns can be steamed into soft and plump buns.

12. Aluminum-free steamed bun baking powder can synergize with yeast to produce gas, making the steamed buns very fluffy and full. It is a new technology product for steamed buns.

Tips:
1. The recipe for making steamed buns and baking powder
1. Noodle recipe (manual)
Flour: 1kg Yeast: 10g Haiweili Steamed Bread Baking Powder: 5g Water: 0.45kg
2. The proportion of hand-made noodles (calculated by flour)
Yeast: 1%
Haiweili Steamed Bread Baking Powder: 0.5%
Water: 45%
Note: If the steamed bun workshop uses a machine to knead the noodles, reduce the amount of water added to 42%.