300g medium-gluten flour, 2g dry yeast, salt 1.5g, fine sugar 65438+ water 00g, medium-gluten flour 150- 160g (added later), 40-60g.
How to make super delicious big steamed bread (chef's machine version)
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Step 1
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Steps of hand-tearing toast with pure milk 1
First, pour flour (300g), yeast, salt and sugar into the mixing basin of the chef's machine and stir well, then add water.
Second step
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Steps of hand-tearing toast with pure milk 1
The chef's machine is timed for 7 minutes, and the 1 gear is turned on to knead the dough at low speed.
Third step
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Steps of hand-tearing toast with pure milk 1
After kneading, the dough looks like this. The dough made of steamed bread is softer than that made of handmade noodles, but it should not be too soft (much harder than that made of bread). It will probably look like this in the picture after kneading. It should be noted that the water absorption of different flours varies greatly, and the water quantity should be adjusted according to the actual situation. It is wrong that the dough is too loose, shapeless or soft.
Fourth step
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Steps of hand-tearing toast with pure milk 1
Knead the dough into a round shape, cover it with plastic wrap or wet cloth, and ferment it in a warm place for about 40 minutes until the dough doubles in size (if the oven has fermentation function, it can be fermented directly in the oven).
Step five
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Steps of hand-tearing toast with pure milk 1
The dough after fermentation is obviously larger (depending on the room temperature, the fermentation time may be quite different).
Step 6
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Steps of hand-tearing toast with pure milk 1
Crush the dough, put it back into The Mixing Bowl, and add 40-60g flour (depending on the hardness of the dough).
Step 7
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Steps of hand-tearing toast with pure milk 1
The chef's machine is timed for 5 minutes, and the 1 gear is turned on again to knead the dough at low speed, so that the dry flour can be kneaded into dough slowly, and the dough after kneading is like this. (The purpose of adding dry flour to knead the dough again is to make the dough that begins to soften after fermentation reach the appropriate hardness again, and thoroughly knead out the air generated by fermentation in the dough, so that the steamed bread will be more delicate and firm. ).
Step 8
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Steps of hand-tearing toast with pure milk 1
The kneaded dough is flattened with a rolling pin, which is convenient for subsequent dough pressing operations.
Step 9
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Steps of hand-tearing toast with pure milk 1
The chef installs the accessories of the dough press (please follow the instructions in the manual). Choose the 8th gear (the thickest gear) for the dough press, and the chef will open the lower gear and press the dough into pieces with the dough press. The dough flakes may be rough at first. After pressing, fold the dough piece in half and press it several times repeatedly until it becomes very smooth. Finally, switch the dough press to the seventh gear to make the dough thinner.
Step 10
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Steps of hand-tearing toast with pure milk 1
Roll the pressed dough tightly.
Step 1 1
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Steps of hand-tearing toast with pure milk 1
It rolled to the head and became a cylinder. When rolling, you must pay attention to the tighter the roll, the better, and don't leave gaps.
Step 12
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Steps of hand-tearing toast with pure milk 1
After rolling, slowly knead the dough column by hand to make it thinner and longer.
Step 13
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Steps of hand-tearing toast with pure milk 1
Then cut it into 6 uniform parts with a knife (for the sake of beauty, the uneven parts at both ends can be cut off). The dough must be hard enough to be cut into flat parts. The dough is too soft and will deform when it is cut.
Step 14
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Steps of hand-tearing toast with pure milk 1
Cut the dough and put it in a flat plate (I put it directly on a baking tray covered with oil paper) to prepare for the final fermentation.
Step 15
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Steps of hand-tearing toast with pure milk 1
Cover the dough with a damp cloth and ferment in a warm place for 30 minutes. In hot weather, it can be fermented directly at room temperature. If the oven has fermentation function in cold weather, it can be fermented in the oven.
Step 16
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Steps of hand-tearing toast with pure milk 1
When the dough is obviously bigger and full of elasticity, it will ferment.
Step 17
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Steps of hand-tearing toast with pure milk 1
Put the dough in a steamer (grease the steamer to prevent it from sticking to the pan, or spread cloth on the steamer). Put cold water on the pot, boil water on high fire, and steam for 20 minutes on medium fire after the steamer is started.
Step 18
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Steps of hand-tearing toast with pure milk 1
Don't open the lid in a hurry after steaming. Open the lid after 2 minutes, and the steaming steamed bread will be steamed! (If the lid is opened immediately after steaming, the steamed bread will suddenly undergo drastic changes in heat and cold, and it is easy to collapse. )
Step 19
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Steps of hand-tearing toast with pure milk 1
This is how steamed bread is broken by hand.
Step 20
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Steps of hand-tearing toast with pure milk 1
Cut the steamed bread and you can see that it is solid and cotton.