[How to make the face soft?

】 _How to make faces

[How to make the face soft?
】 _How to make faces

Pasta is a very common food in our lives. Of all pasta, steamed bread is the most common.

Many people can actually make delicious buns themselves, but they are slightly worse.

The gimmicks made by others are very soft, and even if they are placed, they will not become hard.

Some people make steamed buns that taste worse, and even have some tooth decay when eating.

So, how is the softest face?

1, and noodle ratio is the basis.

Usually 500 grams of flour is added with 4 grams of yeast and 2 grams of baking powder.

Use noodles with warm water at 30-35 ℃.

The ratio of water to flour is 1: 2.

It should be noted that when mixing noodles, add water slowly, and add water while stirring, until the flour becomes shuttle shuttle (snowflake), then knead into a smooth dough.

2, the most important environment is to wake up.

Cover the prepared dough with a damp cloth or wrap in plastic wrap and place in a warm, moist place, waiting for fermentation.

Generally, fermentation should be twice as large as before.

3. Second proofing is critical.

After kneading the dough, you can make buns. After wrapping, do not steam immediately. When rolling the skin, the air in the dough is exhausted. Immediately after steaming, the dough will easily shrink and lose activity.The skin will not be fluffy.

The correct way is to put it on the case or put it in a hot water steamer and turn off the fire for a second proofing.

4. Strict steaming time.

The steaming time depends on the type of stuffing. Generally, stuffing stuffed buns takes less than 15 minutes, and meat stuffing buns are ready in 20 minutes.

There is also a key knock here. When the steamed buns are steamed, do not rush to lift the lid first, turn off the heat and continue to simmer for 3-5 minutes, wait for the temperature in the wok to drop, and then take back the buns.
Extended information: Fermented steamed bread and bread are more nutritious than unfermented food such as flat cakes and noodles.

Studies have shown that yeast almost changes the structure of the dough, making them softer and delicious, and greatly increasing the nutritional value of steamed bread and bread.

After fermentation of buns, steamed buns are good for digestion and absorption, because the enzymes in yeast can promote the breakdown of nutrients.

Therefore, people who are thin and have weak digestive functions, such as children and the elderly, are more suitable to eat this kind of food.

Similarly, it is best to eat fermented pasta such as bread for breakfast, because the energy in it will be released quickly, which will make you full of energy throughout the morning.