Preparation materials: 500g of wheat flour, 260g of clear water, 5g of baking powder, and edible baking soda 1 g (optional).
Production steps:
1. Take out the inner barrel of the bread maker and measure out 260 grams of clean water.
2. Add 500 grams of flour.
3. Put the inner barrel into the toaster and fix it.
4. Cover the machine, plug in the power supply, set up a quick dough mixing program, and start the machine.
5. Using the gap between the machine and the dough, weigh 5g of baking powder and 1 g of edible baking soda.
After 6.25 minutes, the rapid dough mixing program was completed.
7. Knead a pit on the top of the dough by hand, pour in the prepared baking powder and baking soda powder, add a little water to slightly dissolve the yeast, and mix well.
8. Squeeze the dough and seal it slightly to prevent the baking powder from scattering and adhering to the inner wall of the barrel and not fully mixing with the dough.
9. Cover the machine cover, set the dough fermentation program to start, and start a new round of dough kneading fermentation process.
10, the program was completed as scheduled, and the dough was fermented successfully-the surface was still slightly cracked.
1 1. Pour the dough on the panel and knead it directly for 10 minutes to exhaust.
12. Divide into equal parts, knead into the shape of round steamed bread, and finalize the design.
13. Spread the wet cloth in the steamer, put the kneaded steamed bread in the steamer-pay attention to leave enough space for secondary fermentation-cover it and let it stand for 20 minutes to double its size.
14. After the second fermentation, turn on the fire. Because it is winter, turn on the SAIC motor with medium fire until the water boils, and then steam it with high fire for 20 minutes until the steamed bread is cooked. Don't open the lid in a hurry, wait for 5 minutes-if it's summer, just cook it over high fire until it's cooked.
15, let stand for 5 minutes, then open the lid and take out the steamed bread.
16, finished product drawing.