Method:
Two small bowls of noodles, a spoonful of sugar, a spoonful of yeast powder, warm water and dough, the water temperature is between 30-40 degrees, the dough is kneaded into a ball and covered with dough, about 2 hours, the temperature is lower and the dough is longer.
Steam sliced purple potato, take it out and put it in a bowl, press it into a paste with a spoon, add white sugar, and mix it with flour according to the ratio of 1: 1 or 1:2. Half a spoonful of yeast, the amount of yeast increases or decreases according to the actual amount of purple potato powder. Fermentation time is the same as that of pure flour.
When the face 1.5 times or twice as big, it will become a honeycomb, and it will be fine. Take out the waste gas and knead it into a ball.
The kneaded flour is cut into small doses of equal size, flattened and rolled into a circle, and the purple potato noodles are kneaded into strips, cut into small doses of equal size and rolled into a circle.
Wrap the purple potato like a steamed stuffed bun, turn it over and shape it.
Draw a cross on the purple potato steamed bread with a knife, sprinkle some flour on the chopping board, shape the purple potato steamed bread, wake it for 15-20 minutes, and then steam it in a pot. Or put it on the drawer to wake it up.
Steam for about 15-20 minutes, press with chopsticks until elastic, cool for 5- 10 minutes after steaming, and then uncover the lid.
Fermented rice wine removed rice 1 10g, medium flour 220g, yeast 2.2g and sugar 25g.
After mixing the materials, use chopsticks to draw them into floccules, and add a small amount of water several times until there is no dry powder. Press the noodles into a whole ball by hand.
Move it to the chopping board and rub it constantly. Press it with the palm of your hand and rub it wherever it is rough. Knead until the surface is smooth as shown in the above picture. Cut it open and see that there are no big pores in the cross section, which is almost done. Knead it, put it in a pot, cover it with plastic wrap and put it in a warm place. It's 28 degrees in summer.
It takes about 45 minutes to poke holes with flour in summer. Basically, the hole has not changed, and it is ready. Don't overdo it, which will affect the secondary fermentation.
Honeycomb, wine gives off a faint aroma, with the taste of flour, fragrant.
The dough is just right. Take it out and rub it again. Basically, it will be rubbed quickly, and there is no hole in the section. This step is not so beautiful for the dough that has been made. If you turn it over, the dough is more ugly, and there are often many pits on the surface, and it is round.
The drawer cloth is wet and dry, put the raw embryo away and prepare for 2 rounds, about 30 minutes.
It usually takes 10 minutes to take out this layer of steamer, which will ignite boiling water. After the water boils, look at the steamed bread and put it on for steaming.
After steaming for about 5 minutes, it became obviously bigger.
After the water is boiled, put it on and steam it for about 10 minutes, each steamed bread is 60 grams. If it is bigger, it would be better to extend it a little. As long as the dough is in the right state and the gluten support is sufficient, the surface of the pot is smooth. Try not to let the lid drip on the steamed bread. Cease fire for 2 minutes before opening the cover.
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