谁能够给一个做馒头的英文稿,急,一定采纳,反正我的财富也出去了_百度...

发布网友 发布时间：2024-03-12 09:50

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热心网友 时间：2024-08-12 00:37

I was brought up in the north, we live on Steamed buns, in our hometown is called Steamed
buns steamed or steamed for weeks or paper etc..
Below is I learned from the elders technique
1, wash hands with and basin.
2, and the basin into two to three bowls of water, according to the need to increase or
decrease the amount of.
3, and the basin in the amount of yeast into the flour, stir evenly by hand.
4, with the dipper digging a big scoop flour, but also can add a little cornmeal, one side into
the basin, the side with the other hand stir into the surface spikes.
5, hand basin forced Fu edge, with one hand back of the hand rub the basin edge force,
untilthe basin edge non adhesive side up.
6, rub hands to hands, non adhesive surface so far.
7, hands and wrists with the compression strength of extruded noodles block,
repeated Daoteng, to block soft and smooth surface.
8, cover and basin, above the surface to prevent drying.
9, the placement of sunny or warm place three or four hours stand-by, do other housework canlater time.
(these are the mixing process, pay attention to three: light, light hand basin, surface light, 15 minutes can be done.)
10, finishing panel, smooth, clean and dry, put flour, which is the case on the underside.
11, put a good face with the basin with end panel, to face down in the case,
with Shouzhua rub a small amount of dried noodles basin bottom to clean up,
rub down the surface and large surfacetogether.
12, knead dough strips, left side pieces right head,
to handle the width of four fingers and the disturbance prevail, left shift left, cut off a piece of
the left shift, in turn, don't hurt to.
13, good code of a block face block, then become a Steamed buns look, note with a cloth cover,placed two or three minutes.
14, in the wake of Steamed buns at the same time, to do the sorting pot. If placed in the right amount of cold water in the pot, slip cast wicker child or cloth, cloth smooth on bamboo slipupper sub.
15, the Steamed buns into finishing good Bi Zi, cover the lid.
16, the fire, according to the size of a Steamed buns, grasp the time of 25 minutes or 30 minutes.
17, turn off the heat, wait a little, can boil.
Steamed bread is delicious, but make trouble. I'm afraid sticky hands face, often go to momthere to bring in ready to eat.
I am not a baker.
Steamed buns raw and cooked
The steamed bread cooked there are several ways to judge:
(1) hand pat bread, elastic or cooked;
(2) tore a piece of bread in the skin, such as to reveal skin that is cooked, or immature;
(3) a finger touch bread, the pit will soon calm down for the cooked bread, depression is not going to recover, indicating not steamed.
There are three key links do steamed bread: one is face to good, ratio of yeast and flour should be in accordance with the instructions to do, it is best to buy a piece of do face fire do yeast.The two is the baking time should be long enough. Yeast powder and the surface to be awakefor more than 2 hours. Yeast and on the surface to be awake for 4 hours or more. Three is thesteam temperature. Made a good side to wait until after the water vapor. Not good surface to use cold water steam. The four is the steaming time should grasp. Generally more than 30 minutes. Intermediate can not open the lid. Bun fight in one breath, gas away is not easy to make steamed maturity.
我是在北方长大的，我们以馒头为主食，在我们的老家称馒头为馍或周馍或卷子等。
下面是我从长辈那里学到的手法

1、洗净双手与和面盆。
2、在和面盆中放入二至三小碗水，根据需要可适量增减。
3、在和面盆中放入适量酵母粉，用手搅拌均匀。
4、用瓢挖一大瓢白面，也可添加少许玉米面，一边倒入面盆中，一边用另一只手搅拌成面穗状。
5、手用力扶面盆边沿，一只手用手背发力蹭盆子的边沿，直到盆边无粘着的面为止。
6、搓双手，至双手无粘着面为止。
7、双手用压手腕的力量挤压面块，反复倒腾，至面块柔软光滑。
8、盖好和面盆，防止上面的面干燥。
9、放置向阳的或温暖的地方三四个小时待用，以后的时间可以做其它的家务。（以上是和面工序，注意三光：盆光、手光、面光，15分钟可搞定。）
10、整理面板，平整，干净干燥，放面扑，也就是案子上的底面。
11、把发好的面连同面盆一起端上面板，把面倒在案子上，用手抓少量干面蹭面盆内底至干净为止，蹭下来的面与大块面放在一起。
12、把面揉成长条状，左手把面块右头，以手四个指头并扰的宽度为准，左手左移，剁下一块，依次左移，不要伤着手。
13、码好一块块面块，这时已成馒头的样子，注意用布盖好，放置两三分钟。
14、在醒馒头的同时，可做锅的整理。如在锅里放入适量的冷水，投筚子或溜布，溜布平整放在筚子上等。
15、把馒头放入整理好的筚子上，盖好锅盖。
16、上火烧，根据馒头个的大小，掌握时间25分钟或30分钟。
17、关火，等待一小会，可以开锅了。

馒头好吃，但做的麻烦。我怕手粘面，常去老妈那里提过来吃现成的。
我不是面点师呀。
蒸馒头怎样知生熟
蒸馒头判断生熟有以下几种方法：
（1） 用手轻拍馒头，有弹性即熟；
（2） 撕一块馒头的表皮，如能揭开皮即熟，否则未熟；
（3） 手指轻按馒头后，凹坑很快平复为熟馒头，凹陷下去不复原的，说明还没蒸熟。

做馒头有三个关键环节：一是面要和好，酵母粉与面粉的比例要按照说明书上的去做，最好是买一块做火烧的面做酵母。二是发面的时间要够长。酵母粉和的面要醒上2个小时以上。湿酵母和的面要醒上4个小时以上。三是上锅蒸的火候。发好的面要等到水开后再蒸。未发好的面要用凉水蒸。四是蒸的时间要把握好。一般要30分钟以上。中间不能打开锅盖。馍争一口气，气跑掉了不容易使馍成熟。

热心网友 时间：2024-08-12 00:36

I was brought up in the north, we live on Steamed buns, in our hometown is called Steamed
buns steamed or steamed for weeks or paper etc..
Below is I learned from the elders technique
1, wash hands with and basin.
2, and the basin into two to three bowls of water, according to the need to increase or
decrease the amount of.
3, and the basin in the amount of yeast into the flour, stir evenly by hand.
4, with the dipper digging a big scoop flour, but also can add a little cornmeal, one side into
the basin, the side with the other hand stir into the surface spikes.
5, hand basin forced Fu edge, with one hand back of the hand rub the basin edge force,
untilthe basin edge non adhesive side up.
6, rub hands to hands, non adhesive surface so far.
7, hands and wrists with the compression strength of extruded noodles block,
repeated Daoteng, to block soft and smooth surface.
8, cover and basin, above the surface to prevent drying.
9, the placement of sunny or warm place three or four hours stand-by, do other housework canlater time.
(these are the mixing process, pay attention to three: light, light hand basin, surface light, 15 minutes can be done.)
10, finishing panel, smooth, clean and dry, put flour, which is the case on the underside.
11, put a good face with the basin with end panel, to face down in the case,
with Shouzhua rub a small amount of dried noodles basin bottom to clean up,
rub down the surface and large surfacetogether.
12, knead dough strips, left side pieces right head,
to handle the width of four fingers and the disturbance prevail, left shift left, cut off a piece of
the left shift, in turn, don't hurt to.
13, good code of a block face block, then become a Steamed buns look, note with a cloth cover,placed two or three minutes.
14, in the wake of Steamed buns at the same time, to do the sorting pot. If placed in the right amount of cold water in the pot, slip cast wicker child or cloth, cloth smooth on bamboo slipupper sub.
15, the Steamed buns into finishing good Bi Zi, cover the lid.
16, the fire, according to the size of a Steamed buns, grasp the time of 25 minutes or 30 minutes.
17, turn off the heat, wait a little, can boil.
Steamed bread is delicious, but make trouble. I'm afraid sticky hands face, often go to momthere to bring in ready to eat.
I am not a baker.
Steamed buns raw and cooked
The steamed bread cooked there are several ways to judge:
(1) hand pat bread, elastic or cooked;
(2) tore a piece of bread in the skin, such as to reveal skin that is cooked, or immature;
(3) a finger touch bread, the pit will soon calm down for the cooked bread, depression is not going to recover, indicating not steamed.
There are three key links do steamed bread: one is face to good, ratio of yeast and flour should be in accordance with the instructions to do, it is best to buy a piece of do face fire do yeast.The two is the baking time should be long enough. Yeast powder and the surface to be awakefor more than 2 hours. Yeast and on the surface to be awake for 4 hours or more. Three is thesteam temperature. Made a good side to wait until after the water vapor. Not good surface to use cold water steam. The four is the steaming time should grasp. Generally more than 30 minutes. Intermediate can not open the lid. Bun fight in one breath, gas away is not easy to make steamed maturity.
我是在北方长大的，我们以馒头为主食，在我们的老家称馒头为馍或周馍或卷子等。
下面是我从长辈那里学到的手法

1、洗净双手与和面盆。
2、在和面盆中放入二至三小碗水，根据需要可适量增减。
3、在和面盆中放入适量酵母粉，用手搅拌均匀。
4、用瓢挖一大瓢白面，也可添加少许玉米面，一边倒入面盆中，一边用另一只手搅拌成面穗状。
5、手用力扶面盆边沿，一只手用手背发力蹭盆子的边沿，直到盆边无粘着的面为止。
6、搓双手，至双手无粘着面为止。
7、双手用压手腕的力量挤压面块，反复倒腾，至面块柔软光滑。
8、盖好和面盆，防止上面的面干燥。
9、放置向阳的或温暖的地方三四个小时待用，以后的时间可以做其它的家务。（以上是和面工序，注意三光：盆光、手光、面光，15分钟可搞定。）
10、整理面板，平整，干净干燥，放面扑，也就是案子上的底面。
11、把发好的面连同面盆一起端上面板，把面倒在案子上，用手抓少量干面蹭面盆内底至干净为止，蹭下来的面与大块面放在一起。
12、把面揉成长条状，左手把面块右头，以手四个指头并扰的宽度为准，左手左移，剁下一块，依次左移，不要伤着手。
13、码好一块块面块，这时已成馒头的样子，注意用布盖好，放置两三分钟。
14、在醒馒头的同时，可做锅的整理。如在锅里放入适量的冷水，投筚子或溜布，溜布平整放在筚子上等。
15、把馒头放入整理好的筚子上，盖好锅盖。
16、上火烧，根据馒头个的大小，掌握时间25分钟或30分钟。
17、关火，等待一小会，可以开锅了。

馒头好吃，但做的麻烦。我怕手粘面，常去老妈那里提过来吃现成的。
我不是面点师呀。
蒸馒头怎样知生熟
蒸馒头判断生熟有以下几种方法：
（1） 用手轻拍馒头，有弹性即熟；
（2） 撕一块馒头的表皮，如能揭开皮即熟，否则未熟；
（3） 手指轻按馒头后，凹坑很快平复为熟馒头，凹陷下去不复原的，说明还没蒸熟。

做馒头有三个关键环节：一是面要和好，酵母粉与面粉的比例要按照说明书上的去做，最好是买一块做火烧的面做酵母。二是发面的时间要够长。酵母粉和的面要醒上2个小时以上。湿酵母和的面要醒上4个小时以上。三是上锅蒸的火候。发好的面要等到水开后再蒸。未发好的面要用凉水蒸。四是蒸的时间要把握好。一般要30分钟以上。中间不能打开锅盖。馍争一口气，气跑掉了不容易使馍成熟。