Tips for steaming steamed bread:
1, the water temperature for melting yeast powder should not be too high, just about 30 degrees. At this temperature, yeast will be more active and will be very successful in proofing dough. Therefore, when the yeast is hydrated, it can be done for the first time. The inside of the fermented dough is honeycomb-shaped, or you can successfully ferment it by poking your finger on the surface of the dough without retracting it.
2. After the embryo of steamed bread is done, it needs to be proofed for the second time. Note that this time, cover with a plastic wrap to prevent the surface of steamed bread from drying out. When this step is done, the steamed bread will be softer. When steaming steamed bread, put it on the pot with cold water. Be careful not to open the lid in a hurry after turning off the fire, and stew for a while to prevent the surface of steamed bread from shrinking.
Flour ratio of fermented dough:
1, the quality of flour-when the gluten content is high, the flour proportion of flour varieties increases, otherwise, it decreases;
2. When the fermentation time of flour seeds is long, the proportion of flour will be relatively reduced, otherwise it will increase;
3, the variety of bread-different requirements for the softness of bread, properly adjust the flour ratio on the area;
4, one city blindly-consider fermented glutinous rice wine in the south, and consider the implantation of flour fertilizer or lactic acid bacteria in the north;
5, production equipment-after a lot of practice, the secondary fermentation method is applied to the bread production process of the noodle machine, and the effect is not ideal, because gluten is easy to break after long-term fermentation. At the same time, considering the automation degree of production equipment, the flour proportion of flour seeds can be adjusted appropriately. The equipment has a high degree of automation (Japanese and European equipment), and the proportion of flour can be higher; On the contrary, it is even lower.