1. 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 2 mix the dough

Dissolve the yeast powder with a little warm water, pour it into the flour, then add a proper amount of warm water, and fully knead it with the flour to form a smooth dough, that is, the "Sanguang" dough is not sticky, elastic and smooth.

note:

1. The water temperature of adding water during dough mixing is determined according to the air temperature. The water temperature should not exceed 40℃ at most, and about 35℃ is appropriate.

2. When adding water, don't add it all at once. It should be less rather than more.

Step 3 ferment

Cover the 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). At this time, the dough is fermented to twice the volume before fermentation.

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.

4. Plastic surgery

1), knead the fermented dough again, and sprinkle a proper amount of flour on the chopping board (the 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 the taste is 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.

5. Wake up

Cover with a wet cloth after plastic surgery. The waking 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 6 steam

Put cold water into the pot, then spread the wet cloth on the steamer, bring it to a boil with strong fire, and put the steamed bread blanks into the steamer in turn, with the gap between steamed bread being 1.5-2cm. 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.

Summarize the precautions:

1, the key to making soft steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. So the dough must be twice as big. If the hair is too big and the skin is cracked and sour, it is too much hair.

2. The optimum temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; In winter, you can use warm water to mix flour, cover it with a wet cloth and put it in a warmer place.

3. For steamed bread that has been completely fermented, steamed bread can be steamed with hot water or boiled water (as mentioned above). If steamed bread is not fully fermented, it can be boiled in cold water, because the temperature of cold water gradually rises during the heating process, and it will take some time to boil. During this period, it is beneficial to the further fermentation of steamed bread and avoids the steamed bread from being dry, hard or hard. If steamed and fermented with cold water, steamed bread will collapse or crack under the action of temperature and steam.

Don't lift the lid when steaming. According to the size of steamed bread, steaming takes about 10- 15 minutes. After turning off the fire, let the steamed bread stay in the pot for 3-4 minutes, breathe slowly and then open the lid.

5. The joint between the steamer and the pot mouth should not leak. If there is leakage, be sure to block it tightly with a wet cloth and cover the steamer tightly. I was afraid that the lid would be pushed up by the hot air, so I pressed the waist knife on the lid, haha. ...

6. The secret of soft and powerful steamed bread is that most of the water in the original dough is absorbed by the dry flour, and there is no evaporation of water, so the steamed steamed bread has always been soft and chewy and tastes sweeter.