The fermentation method of steamed bread is as follows:
Materials:
60 grams of brown sugar; Hot water100g-100g; 3 grams of high-sugar tolerant yeast
300 grams of ordinary flour; One egg (60g, with shell)
1. Prepare ingredients. Boil brown sugar with 100g hot water, then add yeast and let stand for three minutes. About 50g eggs are shelled, and the total liquid volume is 150- 155g (excluding brown sugar).
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2. Put all the ingredients into the chef's machine and stir them into balls, then knead the dough in the third gear 10 minutes. The kneading time varies with the chef's machine, and can be extended according to the situation to make the kneading smooth and delicate.
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3. Take out the kneaded dough and divide it into eight portions, each about 64g.
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4. Spread a layer of flour on the mat, take a small dough and knead it for about 40 times. If it's no trouble, you can knead it for a while to let the gas out, and the finished product will be smoother, softer and more chewy. Cover the rest with plastic wrap or wet cloth to prevent air drying.
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5. Put a proper amount of water into the pot, put as many steamed bread embryos as possible into the steamer in turn, leaving a space for fermentation, cover the pot and ferment until it is about 1.5-2 times larger, and don't overdo it.
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6. You don't need to take out the steamed bread. Can be directly steamed on high fire 15 minutes. After SAIC, turn to medium heat, turn off the heat for three minutes and take it out. If you need to increase the steaming time to make a big steamed bun, you can see that this step is fermented and round.
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