Baozi is a traditional Chinese food, and noodles are one of the basic steps in making steamed buns. The purpose of dough is to mix flour and other ingredients evenly to form a smooth dough that can be wrapped and steamed afterwards. In the process of mixing dough, the ratio of ingredients and the method of mixing dough have a great impact on the quality of the dough and the taste of the bun.
First, the basic knowledge of noodles.
Before mixing the dough, you need to prepare the required ingredients, including flour, water, yeast, baking powder, etc. Next, these ingredients can be mixed together in a certain proportion, depending on individual tastes and needs. In general, the ratio of flour to water is 1:05. The amount of yeast and baking powder depends on the specific situation.
Second, the method of blending.
1.Pour the flour into a basin, leaving a small pit in the middle, and pour the yeast and baking powder into the small pit.
2.Slowly add an appropriate amount of water and stir the flour and water with your hands so that the flour and water are well mixed.
3.Knead the dough with moderate pressure, first press the dough down with the power of the palm of your hand, and then push the dough forward with the power of your palm.
4.Knead repeatedly until the dough is smooth, cover with a damp cloth or plastic wrap and place in a warm place to allow to rise.
3. The proportion of each ingredient when mixing the dough.
1.Flour: Flour is the main ingredient used to make steamed buns, and all-purpose flour is usually used. If you want a fluffier dough, you can add some cake flour in moderation.
2.Water: The amount of water used directly affects the softness and hardness of the dough, so it needs to be adjusted according to the actual situation. In general, the ratio of flour to water is 1:05 or so.
3.Yeast: Yeast is an essential ingredient in making buns, helping the dough to rise. Generally speaking, about 500 grams of yeast need to be added for every 500 grams of flour.
4.Baking powder: Baking powder is a chemical leavening agent that can make buns softer. You can add it in moderation according to your personal taste, but not too much so as not to affect the taste.
Fourth, how to judge whether the dough is fermented.
You can tell if the dough is finished by observing the change in the volume of the dough. In general, the volume of the fermented dough will expand to 1About 5 times. In addition, you can also judge by poking your finger into the dough, if the dough will not retract, it means that the fermentation has been completed.
5. Precautions.
1.The water temperature should not be too high when mixing the noodles, so as not to blanch the flour and affect the taste.
2.When kneading the dough, use moderate force and do not overknead to avoid gluten breakage.
3.Attention should be paid to the control of temperature and humidity during fermentation, so as not to affect the fermentation effect.
4.When wrapping, put the filling on the dough**, and then pinch the closure tightly to prevent the filling from being exposed.
5.When steaming, it is necessary to control the time and heat to avoid problems such as collapse and deformation of steamed buns.
In short, making steamed buns requires attention to detail and skill, especially in the process of mixing noodles, it is necessary to master the proportion of ingredients and the method of kneading dough. Only with the right skills and methods can you make buns with a fluffy taste and delicious filling.