新闻资讯
特色产品 / PRODUCT
  • 地址:济南历城区工业北路301号
  • 电话:15098923910
  • 联系人:王经理
  • 网址:www.jnsjtf.com
新闻资讯
蒸包子的发面有什么注意事项?
浏览:  来源:http://www.jnsjtf.com 添加时间:2019-08-23 20:38:47
今天,济南天方包子加盟就给大家普及一下蒸包子发面的注意事项,希望对大家有所帮助!
Today, Jinan Tianfang steamed buns joined us to popularize the attention of steamed buns noodles, hoping to help everyone!
一、首先说说和面
First, talk about harmony
1、酵母:我使用的酵母是超市买的安琪酵母粉。有5g装的,使用起来方便。酵母的量是相对的而不是绝对的,要根据发面环境的温度和速度来决定;酸母使用之前先融于温水中,静置5分钟;环境凉或者想发得快一些酵母量可以多一些,正常的温度下每500克面粉5克就足够了。
1. Yeast: The yeast I use is Angel yeast powder bought in supermarket. It's 5g, easy to use. The amount of yeast is relative rather than absolute, depending on the temperature and speed of the hairdressing environment; the yoghurt should be melted in warm water for 5 minutes before use; the amount of yeast can be more if the environment is cool or want to grow faster; 5 grams of flour per 500 grams is enough at normal temperature.
2、水量:和面用水量的多少问题,其实这个完全可以分几次放入,用温水发酵比较快。馒头的面要和得硬一些。正常是500克面粉250克水左右。肉包子的面就稍微软一些,包入馅料后容易封口;面团刚开始揉光滑不太容易,可以将面团揉成型后盖上静置10分钟,等水分和面粉充分融合后再重新揉,很轻松就会揉成光滑的面团!
2. Water quantity: and the amount of surface water, in fact, this can be put in several times, with warm water fermentation faster. The noodles of steamed bread should be harder. Normally 500 grams of flour and 250 grams of water. The noodles of meat buns are slightly more Microsoft and easy to seal after filling. It's not easy to knead the dough smoothly at the beginning. You can knead the dough and cover it for 10 minutes, and then knead it again after the water and flour are fully integrated. It's very easy to knead into a smooth dough.
天方包子加盟
二、接着聊聊发面
Secondly, we will talk about each other.
1、一次发酵:揉好的面团放入盆中,益上盆盖或保鲜膜,进行一次发酵。天气热的时候面团容易发酵。一般发酵至原来面团的2倍大小,就可以了。
1. One-time fermentation: Put the kneaded dough into a basin, cover the basin or keep fresh film, and make one-time fermentation. The dough ferments easily in hot weather. Generally ferment to twice the size of the original dough, you can.
2、整形:发好的面团倒出来放到面板上要多揉一会将里面的空气多排出一些,将面团切开后的断面孔洞越细小均匀越好,这样揉出来的馒头生坯就越光滑,蒸出来后馒头表面也就更光滑;有馅的包子同样如此。接着,就可以边做成馒头或包子生坯边摆入蒸锅中了。
2. Plastic: pour out the dough and put it on the panel. Knead more air out of the dough. The smaller and more uniform the holes in the section after cutting the dough, the smoother the raw steamed bread is, and the smoother the surface of steamed bread is after steaming; the same is true of stuffed steamed buns. Then, you can make steamed bread or steamed buns and put them in the steaming pot.
3、二次发酵:在蒸之前,再进行二次发酵,生坯在蒸锅中静置约20分钟-30分钟左右,建议不要忽略这一步。经过二次发酵的馒头或包子,蒸出来肯定会比缺少这一步的好。天气热,蒸锅里装冷水,因为气温高容易发酵;天气冷,蒸锅里就装热水,更有助于二次发酵。
3. Secondary fermentation: before steaming, the second fermentation is carried out. The green billet is kept in the steaming pot for about 20-30 minutes. It is suggested that this step should not be neglected. Steamed bread or steamed buns, which have undergone secondary fermentation, will surely be better steamed than those without this step. In hot weather, the steamer is filled with cold water, because the temperature is high and easy to ferment; in cold weather, the steamer is filled with hot water, which is more conducive to secondary fermentation.
今天的精彩内容就暂且和大家介绍到这里了,如果大家还有其他想要了解的地方,欢迎大家到我们天方包子加盟的官网给我们留言评论:http://www.jnsjtf.com,或者直接拨打我们的咨询热线,我们将给您一个满意的答复!
Today's wonderful content will be introduced here for the time being. If you have other places you want to know, you are welcome to leave a message and comment on our official website of Tianfang Baozi: http://www.jnsjtf.com, or call our hotline directly. We will give you a satisfactory answer!
  1. 在线客服
  2. 在线客服