It is believed that the first bite of pasta that most people in China eat after birth is Chinese noodles or steamed bread, not toast and snacks. Little dolls who have just learned to eat independently are often fed a small piece of white steamed bread as the staple food by their mothers, and then mixed with other meat and vegetables to make the nutritional intake balanced.

Mr. Lao She described the situation of workers eating steamed bread like this, saying: When a piece of steamed bread is thrown into the mouth, the mouth moves like a train wheel, and the steamed bread disappears in an instant. This kind of snow-white and moist food has nourished and strengthened the image of China people in countless moments, giving us the best understanding of the word "delicious".

In fact, "Chinese-style" steamed bread is basically the same as "Western-style" bread: the production process can be divided into stirring, basic fermentation, calendering, dividing, shaping, final fermentation and ripening; Dough production can also be divided into simple and quick direct methods, as well as old noodle flavor enhancement methods and cold storage methods. Therefore, regardless of the East and the West, the principle of "learning from the scriptures" is the same, and the attitude of pursuing life is * * *.

Therefore, today we will seriously study "steamed bread", which belongs to "China fermented pasta", and this concept also includes flower rolls, pancakes and so on. Besides steaming, it can also be boiled and fried.

Different from bread with high gluten flour, Chinese fermented pasta mainly uses medium gluten flour; Heating equipment is more accessible. When steaming, you can use an iron pot+steamer, or you can directly use a metal steamer. Chinese cakes, like western bread, can also pay attention to the proportion of materials, the temperature of dough, the use of flour varieties and so on. And the imagination of taste and shape is far beyond our common vegetable buns, meat buns and white-flour steamed buns.

The Basic Process of Making China Steamed Buns

The production of Chinese steamed bread can be roughly divided into six steps: stirring, calendering, dividing, shaping, fermentation and cooking.

● Mixing: mixing dough materials into dough. It can also be divided into "primary mixing method" and "secondary mixing method", just like making bread. After stirring, basic fermentation was carried out for about 8 minutes.

● Calendering: Repeatedly rolling the dough can remove the excess gas in the dough, and the finished product is white, smooth and meticulous.

● Segmentation: Divide the dough into product sizes.

● Plastic surgery: The shape of Chinese buns is ever-changing, which can be said to be worse than bread. Practice makes perfect.

● Fermentation: The fermentation before cooking is also called "final fermentation", which has a key influence on the quality of the final product, and the judgment of fermentation degree is the key point at this stage.

Cooked: It can be steamed, fried and branded.

Chinese style steamed bun noodles

There are Polish and Lubang varieties without bread. The noodle varieties of China steamed buns are roughly divided into Chinese, Tang Zhong and Laomian, and Tang Zhong is subdivided into warm instant noodles, semi-instant noodles and full instant noodles. There are normal-temperature instant noodles, low-temperature instant noodles and overnight ice in the old noodles.

Low seed method: make the dough have strong swelling power, shorten the fermentation time and make the whole fermentation process more stable.

Tang Zhong: Make the dough absorb more water, increase the water content of the dough, delay the aging, make it soft, and make it suitable for making buns.

● Normal temperature dough: It takes more than 1.2 hours to cultivate dough. Dough can have a strong wheat flavor without sour taste, which can best present the aroma of natural lactic acid bacteria.

Low temperature surface: it takes more than 16 hours of culture time, and the culture success rate is high. Using low-temperature dough in summer can not only effectively prevent the dough from heating, but also make the dough fragrant but not sour, showing natural aroma and sweetness, and the taste is Q-elastic.

● Old noodles with frozen seeds overnight: the culture time exceeds 15 hours, reducing the amount of yeast and obtaining sufficient activity at low temperature can shorten the stirring and fermentation time of the main dough and make the fermentation more stable.