Four Secrets of Steaming Smooth, Soft and Bright Steamed Bread —— Purple Potato Steamed Bread

Raw materials:

Purple potato, milk, baking powder, flour

(Milk and purple potato can be equivalent, and purple potato is dry; 250g of purple potato paste, and about 600g of flour to make purple potato dough)

Four Secrets of Steaming Smooth, Soft and Bright Steamed Bread —— Purple Potato Steamed Bread

1. Wash the purple potato and steam it in the pot. If you can't master it, stick it down with chopsticks. If you can persist, it will be ripe. )

2. Peel the purple potato, mix it with the same amount of milk, and mash it with a cooking machine.

3. Add a little baking powder to the purple potato paste and stir until it melts.

4, slowly add flour, while stirring into a flocculent.

5. Knead into dough and put it in a warm place for fermentation.

6. The dough is twice as big.

7. Sprinkle flour on the chopping board, take out the dough and knead it repeatedly.

8. Divide the dough into steamed buns.

9. As shown in Figure 9, knead this small noodle repeatedly until it has good operability and the surface is gray and smooth.

10, start plastic surgery, help each other with your left hand and right hand, and slowly rub the trimmed place in with your right hand without being too exposed.

1 1, round your hands and rub them high.

12, all right, plastic surgery is complete.

13, put the steamed bread in a warm place for the second time. (Because I was in a hurry to hold a parent-teacher meeting for Liang Jun that day, I directly put the steamed bread into the pot for the second time, that is, I heated the water, and the temperature in the pot was about 38 degrees. )

14, drain the water in the steamer, brush the oil with a colander, and put the steamed bread in the pot.

15, fire, start counting after the hot gas comes out, steam for about 25 minutes. (depending on size)

16, turn off the fire, don't worry about opening the lid, stew for another 5 minutes, then open the lid and take out the steamed bread.

Nagging:

1, purple potato is dry, so it needs to be mixed with milk when stirring, otherwise it won't be chopped. The ratio can be 1: 1.

2. The weight of flour and purple potato paste I wrote can only be used as a reference, and the specific problems should be analyzed according to the water absorption degree of purple potato paste.

3, we must remember that the surface of bright steamed bread is pulled out, so we must work hard!

4, the second time is uncertain, you can't memorize, you must learn to observe and see if there are subtle changes in steamed bread.

5, turn off the fire, simmer for 5 minutes and then open the lid to prevent collapse.

Four Secrets of Steaming Smooth, Soft and Bright Steamed Bread —— Purple Potato Steamed Bread

First of all: find a basin of suitable size and dissolve baking powder with warm water. The effect of cold water in summer is ok. Put the flour directly into the basin, stir with chopsticks, and master the stirring state by yourself, but don't put a lot of flour at a time, put it slowly and stir. Although you can add more water to the dough, it is not difficult to add more water to the dough if it is shaped. Take your time! Watch the flour flocculent and start kneading the dough until it is a little hard. The dough will soften after fermentation.

Third, put the dough in the pot, cover it, or put it in a warmer place for fermentation. This time is not necessarily, be sure to observe the state of the dough! Hard dough, about twice the size, with obvious concave holes poked with your fingers. If the dough is soft, it is easy to ferment into a larger cavity and a larger volume. Fermentation is complete!

Step 3: Knead the dough. When the fermentation is finished, it is time to knead the dough. Steaming steamed bread in the north, kneading dough is the key. Generally, the dough is the strongest at home, because the harder the dough is, the more times it is kneaded, and the stronger the steamed bread, the more delicious it is! When I was a child, my grandfather loved steaming steamed bread. The steamed bread he kneaded is layered and delicious! Open your arms and rub hard! Don't be stingy with your husband's strength! Bake a meat pie as soft as bread.

The fourth step: plastic surgery. This step is not like bread. You can eat at home. A simple circle or square is fine, but it's really not. Like me, it is ok to make a whole cake.

Step 5: secondary fermentation. Let's wake up. Bread is called secondary fermentation, but now online buns seem to be more popular than steamed bread, so when I told others, no one knew when I woke up, but I understood it the second time! The key step is to bake a meat pie as soft as bread. Make sure your steamed bread is completely awake, just like bread. The second steamed bread can only be soft and delicious when it is ready, otherwise it may turn into a small stone egg! Well, the time is not fixed. If the weather is warm, it is estimated that 10 minutes to half an hour is enough in summer, but it is hard to say if it is cold. 1 hour to two hours. Our northern rural steamed buns will be woken up on their own kang, put on the kang, and then covered with a quilt, specially put something eye-catching or look after it, and accidentally let the children sit flat! Bake a meat pie as soft as bread. You can see if it is in place. The surface of steamed bread is propped up and swelled, and sometimes there are signs that the edge will crack. That explains it! It's cold, so you can directly let them into the pot early, boil the water in the pot a little and turn off the fire. Put the steamed bread into the pot and preheat it for the second time. The temperature is well controlled, about 38 degrees. If it is too high, the yeast will be burned to death, and the baked patties will be as soft as bread.

Step 6: Steam in the pot. Put enough water in the pot, put the steamed bread in, and have a big fire. The temperature rises slowly until you see hot air. Write down the time. It takes about half an hour to steam steamed bread. The steamed bread in the north is not small. If the steam is small, the time can be appropriately reduced.

Step 7: Turn off the fire. But never open the lid. At this time, the fermentation state is not particularly stable, and there may be an instant retraction phenomenon, and then it will be stuffy for 5 minutes. Don't open the lid until he is stable. Well, the white fat steamed bread is out of the pot!