Steamed steamed bread is not soft and elastic, mostly because of insufficient fermentation and the dough cannot expand. Although steamed bread swells to some extent during steaming, when fermentation is insufficient, the support of internal organization is far from enough, so steamed bread is not soft and elastic when cooked. In this case, we must extend the dough fermentation time, especially the second proofing time. In addition, the dough should be made softer, the gluten of flour should not be too high, or the amount of dry yeast should be appropriately increased.

Let me explain in detail how steamed bread at home is made soft and elastic.

First, the choice of flour.

In fact, high gluten flour, medium gluten flour and low gluten flour can all be used as steamed bread. However, different flours and different steamed bread making methods have different tastes.

We make steamed bread at home, of course, we have to make our own flavor. If you like chewing, use high-gluten flour; If you like soft and chewy, use medium gluten flour; If you like soft and delicious food, use medium gluten flour and add some low gluten flour.

The same is true if old flour is used to make steamed bread. Different flours taste different. And the proportion of old noodles also affects the taste.

I usually like to make steamed bread with medium gluten flour. This kind of flour is easy to handle, and steamed bread is soft and chewy. If you like to eat soft and delicious food, you can also add about 20% low-gluten powder.

In addition, water should be added properly after powder selection. Generally the ratio of flour to water is 2: 1. However, different flours have different water absorption rates, and sometimes more water should be added appropriately. Normal steamed bread dough is elastic to knead and moderate in hardness, and it will be hard if you put less water. If you are making old-fashioned Shandong steamed bread, the dough can be mixed hard.

Second, kneading dough is very important.

After the dough is made, kneading the dough is an essential link. The freshly made dough is full of pores, so the dough must be kneaded evenly and exhausted. The kneaded dough has a smooth skin and fine and uniform internal pores. The dough should be kneaded until the dry powder is invisible, and the more it is kneaded, the more elastic it is. Kneading is to push the dough up with the palm of your hand, knead it for a long time, fold it from one end and knead it again. Knead for a while and let the noodles wake up for a few minutes. If you knead it repeatedly for two or three times, the steamed bread will be delicate and soft.

Sometimes if you can't rub it, just press the surface with a rolling pin. The pressed surface is smooth, saving energy. But don't grind oil. When you press it hard, the raw steamed bread will wake up slowly, and the steamed steamed bread skin looks like a small hard shell.

In addition, when I use dry yeast to make instant steamed bread, I use the primary fermentation method. That is, the dough in front of steamed bread does not need basic fermentation, so the dough does not have so many holes. But before the steamed bread is formed, the dough should be pressed several times to make it smooth.

Third, the second awakening of steamed bread is related to whether steamed bread is soft and elastic.

The second proofing of steamed bread is particularly important, which is the last fermentation in the process of steaming steamed bread. This awakening seems simple, but it is the most difficult link to control. The second wake-up temperature is preferably around 36 degrees. The proofing temperature is too low and the proofing is slow, and the finished steamed bread is not straight enough.

Humidity is also important. When the humidity is too low, the skin of steamed bread is dry and the blank of steamed bread expands slowly. However, if the humidity is too high, the steamed bread skin is easy to blister, and the appearance of the finished product is not straight.

There is generally no special fermentation tool for steaming steamed bread at home. What should I do to control the second awakening? You can boil some warm water in the pot in advance, instead of boiling water. About 40 degrees is enough, and then put the steamer on it and wake up.

So how to judge the second awakening? It is not accurate to judge by time, because of uncertain factors such as temperature, humidity and dough hardness, time can only be used as a reference. Look at the time. Look at the steamed bread. The steamed bread embryo swells to about 1.5 times. After awakening, the finished product is obviously bigger and lighter, and the skin still has some water to moisten.