This time, besides trying a new molding method, we also tried a direct fermentation method, that is, kneading dough into smooth dough, directly molding it, then fermenting it, and steaming it directly after fermentation. Compared with the secondary fermentation, the surface of steamed bread fermented directly is very smooth and the taste is softer. It just doesn't seem as sweet as secondary fermentation. "
Composition details
Two bowls of flour
A teaspoon of dry yeast.
Shuiyiwan
2 tablespoons buckwheat flour
2 tablespoons sugar
sweet taste
Steaming process
An hour takes time.
Ordinary difficulty
Manufacturing steps of buckwheat round steamed bread
1
Mix flour and buckwheat noodles with a little salt.
2
Boil the sugar in warm water for later use. When it's cool enough not to burn your hands, pour the yeast into the sugar water to melt, then pour it into the flour, stir it evenly with chopsticks and knead it into a smooth dough.
three
Knead the dough into strips.
four
Then, pull the dough into 4 small flours, which are slightly round.
five
Each part is twisted into a short column.
six
Cut the columnar dough from the middle and split it in two.
seven
Upright, partially downward, slightly rounded at the bottom.
eight
If the crack is obvious, gently knead it to make it cylindrical.
nine
Moving the formed steamed bread blank into a shallow basin sprinkled with dry powder. Cover with a lid or plastic wrap.
10
About an hour, the steamed bread blank is about 1.5 times as big, and it feels very light when you weigh it with your hands, indicating that the fermentation is in place.
1 1
Put the dough in a steamer covered with corn leaves, put cold water in the pot, steam for about 20 minutes on medium heat, and turn off the heat.
12
Steamed steamed bread is round and smooth.
skill
1) When kneading dough, knead until the dough is smooth and not sticky, and then ferment.
2) Sprinkle dry powder on the chopping board after setting, otherwise the steamed bread blank will easily stick to it during fermentation.
3) Put cold water into the pot and steam it with medium fire, which can make the steamed bread blank ferment more fully in the pot.
4) Don't open the cover immediately after the flameout, otherwise it will retract easily. It's best to stew for 3 minutes before opening the lid.
5) When the dough is kneaded into small doses, there are some cracks (as shown in the following figure 1). It doesn't matter. The key is that both ends are smooth and flat.
The cracks will gradually close after plastic operation and fermentation expansion (red circle part).
Kitchenware used: steamer