Steamed steamed bread dough should be fermented once. Method: Put the kneaded dough into a basin, cover it with plastic wrap and ferment it once. Dough is easy to ferment in hot weather. Usually it can be fermented to twice the size of the original dough.

Steamed bread forming

Pour the dough out and put it on the panel. Knead it for a while to expel more air from it. After the dough is cut, the smaller and more uniform the holes in the section, the smoother the steamed bread and the smoother the surface of the steamed bread. The same is true of steamed buns. Then, you can make steamed bread or steamed buns and put them in a steamer.

Post fermentation

It is best to carry out secondary fermentation before steaming, and let the blank stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed bread after secondary fermentation will definitely be better than that without this step. The weather is hot, and the steamer is filled with cold water, because high temperature is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

Method for steaming steamed bread

1, mix the dough and knead it thoroughly, we need a smooth dough;

2, dough, primary fermentation and secondary fermentation must be completely in place, this is really important;

3. Steaming: After the pasta is done, it needs to be steamed with fire. The steaming time must be sufficient, and the length of time depends on the size of the pasta. Be sure to steam for three to five minutes after turning off the fire, and don't cook immediately.