Adding proper amount of white vinegar to steamed bread can make steamed bread fluffy and soft, because the acidic components in white vinegar can react with the alkaline components in flour to produce carbon dioxide gas, thus making dough more fully fermented and steamed bread softer.
The specific method is to add a proper amount of white vinegar to the dough. Generally speaking,10-15ml white vinegar can be added to every 500g of flour. Then put the dough in a warm place for fermentation. When the dough is twice as big, it can be kneaded into the shape of steamed bread and steamed in a pot.
It should be noted that the amount of white vinegar should be appropriate, too much will make the taste of steamed bread too sour and affect the taste. At the same time, the dough kneading and fermentation process of steamed bread also needs to master certain skills and experience in order to make more delicious steamed bread.
Skills of steaming steamed bread
1. Dough fermentation: The key to making steamed bread is dough fermentation. After mixing flour and yeast, add appropriate amount of water and stir into dough. Then, put the dough in a warm place for fermentation until the dough volume is doubled.
2. Kneading: Add an appropriate amount of alkaline water to the fermented dough and knead the dough evenly. Alkaline water can make steamed bread softer. When kneading dough, pay attention to uniform force until the dough is smooth and elastic.
3. Split molding: Divide the kneaded dough into small pieces, and then knead them into round or rectangular steamed bread shapes by hand. Pay attention to keeping the size of each steamed bread the same, so that the cooking time will be the same.
4. Secondary fermentation: Put the shaped steamed bread in a warm place for secondary fermentation for about 15-20 minutes, which can make the steamed bread more fluffy.