1. Milling: Add a proper amount of baking powder to ordinary flour to make dough, add water and mix well until it doesn't touch your hands. Cover the dough in the pot and let it ferment. The temperature is below 10℃ and should be placed by the fire.

2. Knead the dough with alkali: when it expands on the same surface, it is honeycomb-shaped and slightly sour when torn. At this time, you can take the dough out and put it on the panel, and add a proper amount of edible alkali to knead it. When you don't smell sour, tear a piece of dough with your index finger and bake it by the stove. If it's yellow and the nose smells sour, it's set. If it is yellow, it means there is too much alkali. You can leave it for a while, send it again and steam it. If you smell sour taste, there is less alkali, so you need to apply a little alkali to shape it.

3. Setting: Knead the applied noodles into round strips according to the size of the steamer, and then cut them into squares with a knife, which is the square steamed bread. If you cover the panel with your hands and gently knead the dough, you can make round steamed bread.

4. Steaming on the drawer: put the steamed bread into the steamer in sequence, leaving a certain interval. After the water in the pot is boiled, put it in the drawer and start steaming. The water in the pot should always be boiling, and the steamer should not leak, so that the steamed head will be loud and delicious. The steaming time depends on the size of steamed bread. Generally, steamed bread takes 1 hour to cook, and then the drawer is deflated. If you didn't eat at that time, you should take the steamed bread out of the steamer in time to prevent it from sticking to the bottom.

Yes 1. Dry yeast (convenient, easy to operate and nutritious), 2. Fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is not convenient for long-term storage! ), 3. Old flour (difficult to master, neutralizing with alkali will destroy nutrients), and 4. Spontaneous flour (making flour takes a short time and can be done in 30 minutes. Generally, supermarkets will sell them). Why don't you try? Wish you success! !

1. Dough: Dough can be made in two ways: 1 Soak the dough with fat dough (usually called big alkali dough), then pour the dough into it and stir it evenly. 8 hours after waking up, the dough is 1 times of the original, and then there is no sour taste in the face of alkali. Half an hour after waking up, you can put some vinegar in the pot to avoid buns. Be sure to put the steamed stuffed bun in cold water before electrifying. 2. Use filial piety to make dough (generally rapid production method) A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, soybean oil 1 2, warm water (250 grams -300 grams), and 20 grams of sugar according to the water consumption of flour. Practice: 1. Mix evenly. Dig a hole. 2. Add warm water and soybean oil to the pit. Copy the dough until it wakes up. It takes about 1 hour. 3. When the dough wakes up, make the steamed bread you want and roll it slowly. 4. Put the prepared blank into the drawer. Put cold water into the pot. Steam after plugging in 13 minutes.

Common problems in steamed bread making

Common problems and solutions in steamed bread making 1. The surface is easy to collapse. ① There is a fault during molding, and attention should be paid to discharging bubbles during molding, so that the dough can form a whole with uniform inside and outside. ② The dough can be awakened too quickly, which can reduce the fermentation temperature of the dough. ③ The steam is not strong, and the yeast can be steamed quickly. ④ Yeast can be used to make dough. ⑤ The quality of flour is poor and the gluten strength is not enough, so medium gluten flour can be used.

The steamed bread is too swollen and fluffy. ① Proofing time is too long, which can shorten the proofing time. 2 The gluten of flour is not enough, so you can use strong gluten medium gluten flour. ③ If the amount of yeast is too large, the amount of yeast can be reduced appropriately.

3. The surface of steamed bread is not white. ① The quality of flour is poor. You can use high-quality medium-gluten flour and Angel yeast companion. ② The dough is not well formed. When molding, the dough surface should be kept smooth, and the dough can be properly pressed and sprinkled with dry powder.

4. The skin is dull, wrinkled or cracked. ① Too fast proofing speed will reduce the fermentation temperature. ② Insufficient steam. ③ Steamed steamed bread can be made rough and dough can be kept smooth. It can be calendered 3-4 times with a dough press. ④ Gluten content is low, which can be replaced by medium gluten flour and Angel yeast.

5. The finished product is prone to aging, hardening and slag dropping. ① The quality of flour is poor, so it can be replaced by medium gluten flour. When the steamed bread is formed with Angel yeast partner, the water is insufficient, so you can use appropriate amount of water. ③ Insufficient stirring can make gluten form a network. ④ Insufficient fermentation. Angel yeast with strong fermentation ability can be used.

6. Rough internal structure ① The quality of flour is poor, which can be replaced by medium gluten flour. The dough fermented with Angel Yeast Companion ② has too long fermentation time and high temperature, which can shorten the fermentation time and lower the fermentation temperature ③ If too much powder is left during stirring, less powder can be left.

7. Slow fermentation ① When the amount of yeast is small or the activity decreases, the amount of yeast can be appropriately increased, and attention should be paid to the low-temperature storage of yeast. ② The dough temperature is low when kneading dough, and warm water can be used when the proofing temperature is not enough. ③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt.

8. Crusting and blistering ① Excessive proofing humidity can reduce proofing humidity ② Bubbles exist during molding, which can be removed as much as possible ③ Water drops exist on the surface of steamed bread during steaming to avoid water dripping directly on the surface.

9. Steamed bread is small in size. ① Gluten is not enough, so medium gluten flour can be used instead. ② If the amount of yeast is not enough, it can be increased. ③ The fermentation time is not enough, which can prolong the fermentation time.

10. Skin wrinkling and shrinking ① Gluten of flour is too strong ② Overpenetration ③ Dough is not slack.

1 1. The steamed bread won't rise, and the water temperature of the dough is too high. If the yeast is burnt to death, it can be mixed with warm water.