Steamed buns, which have never been absent from the Chinese table, have a long history and are deeply loved. From ancient times to the present, whether it is breakfast or dinner, from north to south, the image of steamed bread has appeared frequently, which can be described as a small representative of Chinese food culture. Soft, warm, with one hand, dipped in pickles or sauces, the taste of happiness for many people is so simple.
However, when many families make their own steamed buns, they often encounter one of them - they can't steam the soft and delicious feeling sold outside. Some are hard, some are collapsed and dense, and all kinds of problems make people's heads big. After trying countless times, I finally realized that many times the problem is the use of yeast powder. That's right, it's that seemingly inconspicuous little white powder, it turns out that many of us use it wrong!
Yeast powder is an indispensable starter culture in baking, and its scientific name is "Saccharomyces cerevisiae", which is commonly used in the preparation of bread, steamed bread and other pasta dishes. The main role of yeast powder is to help the dough rise, allowing baked goods to swell and develop a unique texture and flavor.
Yeast is a living microorganism that "eats" the sugar in the dough when it is added to the dough and under the right temperature and humidity conditions, producing carbon dioxide and a small amount of alcohol. Carbon dioxide is trapped in the small bubbles of the dough, causing the dough to gradually expand during the fermentation process. That's why the leavened dough will become more fluffy and fluffy because it's filled with tiny bubbles. So how to use yeast powder correctly, so that your steamed buns can be fluffy and soft, let's take a look!
Step 1: Choose the right yeast powder
Choose the right type of yeast for your roasting needs. If you need a quick bake, you can opt for ready-to-hair dry yeast, or if you're looking for deep flavor in pasta, active dry yeast is a better choice.
Step 2: Measure the yeast powder correctly
It is crucial to use the right amount of yeast powder, and generally speaking, 1-2 grams of active dry yeast or ready-to-type dry yeast per 500 grams of flour is sufficient. Excessive yeast powder may cause the dough to be too fluffy or have a yeasty taste.
Step 3: Activate yeast (active dry yeast only)
Add the yeast powder to warm water equal to four times its weight (water temperature is optimally about 35-38°C).
Add a small amount of sugar to help the yeast "wake up" faster.
Let sit for 10-15 minutes after mixing, waiting for the yeast to completely dissolve and begin to foam, which indicates that the yeast has been activated and is ready to use.
Step 4: Mix the yeast into the dough
For ready-to-hair dry yeast: Mix directly with dry flour and add other ingredients and water together.
For active dry yeast: Pour the activated yeast solution evenly into the already prepared flour, making sure that the yeast solution and flour are well combined.
Step 5: Rise the dough
Place the mixed dough in a warm environment, cover it with a damp cloth and allow the dough to rise for the first time. This step usually takes 1-2 hours, and the dough volume should expand to twice its original size.
Gently "vent" the dough, i.e. gently press the dough with your fingers to release the air inside.
Depending on the need, a second fermentation can be carried out, or it can begin to form shapes such as steamed buns and carry out the final fermentation.
Step 6: Bake
According to the specific recipe guidelines, bake the leavened dough in a preheated oven until it is fully cooked and golden brown on the surface.
By following these precise steps and techniques, you can get the most out of your yeast powder and create fluffy and delicious steamed buns and other baked goods. The right use of yeast will not only ensure the success of baking, but will also make your finished product taste better and win the appreciation of family and friends.