Because there is too much dry flour, the water content of dough is lower than that of ordinary steamed bread, and the dough feels hard, but the method of kneading dough is the same as that of ordinary round steamed bread. Some people are used to rubbing with their hands, while others are used to rubbing with their right hands. I am used to pressing dough with the palm edge of my right hand. Every time I press, I gently turn the dough with my left thumb and forefinger until the bottom of the dough is in a vortex shape, and then roll the kneaded dough by hand, and the green embryo is ready. I think it's best to find a video to watch this process, which is the most intuitive and the text is not comprehensive.
Nowadays, many people think that it is very difficult to add alkali to fat dough. When there is more alkali, the steamed bread turns yellow, without alkali, the steamed bread tastes sour, and the process of kneading dough is more difficult. Many people give up the idea of cooking their own food, and either buy it or make ordinary steamed bread with yeast dough.
I prefer to do it myself. At first, I only used yeast to make dough, but I dared not make it with steamed bread. I tried it twice and found that the process was not as difficult as I thought. If you want to make steamed bread with flour, you must first have old flour fertilizer. Old flour fertilizer generally refers to a piece of dough specially left over from the last dough. If there is no reservation, you can make some more.
Add 1 g yeast to 50 grams of flour, mix the flour with 40 grams of warm water, stir the flour into a thin and soft dough, cover it with plastic wrap, and ferment it in a warm place for about eight hours. The volume of dough has increased by about three times, and there are abundant large pores in the dough, which shows that the old flour fertilizer has been made successfully.
The production of flour steamed bread.
Ingredients: medium gluten flour, old flour fertilizer, edible alkali and warm water.
Step 1: Add warm water of about150ml to the fermented old flour fertilizer at a temperature of about 35 degrees. After stirring evenly, pour it into 500 grams of flour several times, stir the flour into flour wadding without dry flour, then knead it into smooth dough, cover it with plastic wrap and wake it up to twice its size.
Step 2: After the dough is fermented, smell it, depending on the acidity, then pour a proper amount of alkaline noodles into the dough with a little cold water, sprinkle with dry flour and start mixing. Ensure that the alkaline noodles are evenly distributed in the dough. (Different seasons and different amounts of old flour fertilizer will lead to different sourness of dough during fermentation, so there is no standard for the amount of alkali, which should be added according to the acidity of dough. )
Step 3: After kneading the alkaline flour evenly, divide the dough into small portions, take one portion and sprinkle the dry flour to knead the dough repeatedly, put the kneaded portion aside, and then sprinkle the dry flour to knead the dough repeatedly. This is called kneading the dough.
Step 4: When the last dose is mixed with the dry flour, the flour is mixed for the second time. Start adding a proper amount of dry flour to the agent. This time, it should be reshaped after adding dry flour, and then covered with wet cloth for secondary proofing.
Step 5: When the volume of steamed bread is obviously increased, steam it with hot water for about 20 minutes, and continue stewing for 3 minutes after turning off the fire.
Adding alkali is the most difficult step in dough-making steamed bread. If the alkali is added properly, rub the rest vigorously. When the flour is kneaded in place, the steamed bread will naturally be layered.