The basic raw materials for making steamed bread: 500g of wheat flour, 3g of yeast and 250g of water. Of course, if you want steamed bread to smell like milk, you can also add some milk. ).
Step 1: Mix the dough. Dissolve yeast powder in a little warm water and pour it into flour. Then add a proper amount of warm water and knead it with flour to form a smooth dough, that is, the "Sanguang" dough is non-sticky, elastic and smooth.
Note: 1. The water temperature of adding water when kneading dough depends on the air temperature. The maximum water temperature should not exceed 40℃, and about 35℃ is appropriate. 2. When adding water, don't add it all at once. It should be less rather than more.
Step 2: Fermentation: Cover the mixed dough with slightly wet gauze or plastic wrap and put it in a warm place for fermentation for about 2 hours (about 4 hours in winter). When the dough is fermented to twice the volume before fermentation, it can be obtained.
Note: The fermentation time of dough will change with the change of temperature. The way to judge whether the dough is fermented well is to put your finger into the flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; If the dough around the fingerprint sinks rapidly, then the dough is over-fermented.
How to cook delicious steamed bread at home
Source: Editor: () Time: 05- 18 Click: 6836.
Childhood memories, when everyone was not very rich. They steamed their own steamed bread, and most families woke up by kneading dough repeatedly. The steamed big bag is rich in flavor and strong. Now that life is rich and technology is developed, we seldom make steamed bread at home. Whenever we complain that there is something wrong with the current steamed bread (steamed bread is dyed), there are other heavy tastes, the shape is not good, it is crooked, or the steamed bread made by ourselves is delicious and healthy. Doing it at home is the result of repeated kneading, and it is a great practice! In this era of food safety, eating safely and delicious is a livelihood plan!
Now I will teach you how to make delicious steamed bread at home: the general process: raw materials-dough mixing-fermentation-shaping-proofing-steaming-cooling-finished products.
The basic raw materials for making steamed bread: 500 grams of wheat flour, about 3 grams of yeast and 250 grams of water. Of course, if you want steamed bread to smell like milk, you can also add some milk. ).
Step 1: Mix the dough. Dissolve yeast powder in a little warm water and pour it into flour. Then add a proper amount of warm water and knead it with flour to form a smooth dough, that is, the "Sanguang" dough is non-sticky, elastic and smooth.
Note: 1. The water temperature of adding water when kneading dough depends on the air temperature. The maximum water temperature should not exceed 40℃, and about 35℃ is appropriate. 2. When adding water, don't add it all at once. It should be less rather than more.
Step 2: Fermentation: Cover the mixed dough with slightly wet gauze or plastic wrap and put it in a warm place for fermentation for about 2 hours (about 4 hours in winter). When the dough is fermented to twice the volume before fermentation, it can be obtained.
Note: The fermentation time of dough will change with the change of temperature. The way to judge whether the dough is fermented well is to put your finger into the flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; If the dough around the fingerprint sinks rapidly, then the dough is over-fermented.
Step 3: shape 1. Knead the fermented dough again and sprinkle a proper amount of flour on the chopping board (reason for sprinkling dry flour: the participation of dry flour absorbs most of the water in the original dough, and there is no evaporation of water, so the steamed bread has always been soft and chewy, and tastes sweeter. ), put the dough on the chopping board and knead it into long strips, which can be cut horizontally. If there are no obvious bubbles, it proves that the dough is kneaded. 2. Divide the dough into agents with appropriate size and shape it into corresponding shapes, generally rectangular or round.
Step 4: Cover with wet cloth to wake up after waking up. The wake-up time at home is about 30 minutes in winter and 20 minutes in summer. Gently pressing the steamed bread with your fingers can achieve the degree of proofing, which is elastic.
Step 5: Put the cold water into the steamer, then spread the wet drawer cloth on the steamer, boil it with strong fire, and put the raw steamed bread into the steamer in turn, leaving a gap of 1.5-2cm between the steamed bread. Cover the pot and steam 10- 15 minutes. After 3 minutes, take out the steamed bread and let it cool. Don't stew in the pot.