Method for make steamed bread
Exercise 1
1, a catty of flour, and a quarter bag of angels (self-raising flour is also acceptable).
2. Stir the prepared Angie with warm water (above 20 degrees) and pour it into the prepared flour. If the water is insufficient, you can continue to add warm water to the flour, stir the dough until it doesn't stick to your hands, put it in a pot and cover it for fermentation for 20 minutes.
3. After fermenting for 20 minutes, add dry flour to the fermented dough again, continue to stir until the dough surface is smooth and not sticky, and then put it in the pot to cover the fermentation. I add flour twice at a time and ferment it three times.
4. Divide the dough fermented for the last time into batter with the same size and put it in a steamer. Be sure to note that the water in the steamer is cold water, and the batter should be raised in the steamer 15 minutes before steaming the steamed bread. First, boil the water in the steamer with a small torch. After the water boils, steam on medium fire 10 minute, then steam on high fire 10 minute. Don't hurry to get the steamed bread after steaming it. You can take it out in five minutes. Steamed steamed bread will look ugly and taste bad when picked up immediately.
Exercise 2
1, 1 cup of milk, half a slice of live yeast, 2 tablespoons of sugar, mix well and let stand for 5 minutes;
2, 5 minutes later;
3, dough mixing;
4. Knead into a ball;
5, 45 minutes later;
6. Put cold water on the pot in groups 15 minutes, turn off the fire for 5 minutes and uncover the lid.
Exercise 3
Ingredients: low-gluten flour.
Accessories: yeast powder, water.
Seasoning: sugar, corn oil.
Part of the warm water first activates the yeast. Add a proper amount of sugar to the flour, then pour in yeast water and the rest warm water, knead until the dough is three times light (ball light, hand light and plate light), put the dough in a plate and ferment twice as much (the weather today is about one hour).
2. The fermented dough is honeycomb, then take out the dough, spread a little flour on the countertop, and add dry flour several times while kneading until the dough absorbs all the dry flour and becomes smooth again, and the cut dough has no air holes.
3. Finally, divide the dough into two parts, one part is kneaded into small round dough, the other part is kneaded into long strips, and evenly cut into small rectangles. If you only make one shape, you can ignore this practice and directly use dough to shape the shape you want.
4. Put the shaped steamed buns into the steamer one by one, and finally wake them 15-20 minutes. Both hot water and cold water can be used to steam steamed bread. The key is to see the growth of the last green embryo. If you think the green embryo should wake up, but it is not big enough or not enough, steam it with cold water, and let the green embryo make up for the final shape by slowly raising the temperature in the pot. The whole process of cold water on the pot is about 15 minutes.
References:
Baidu encyclopedia-mantou