Step 1: Make 1 alcohol at one time, put 12g yeast powder into the washbasin, pour 550g cold water and stir into uniform yeast water. Add1200g of wheat flour, stir with chopsticks to form flour floc, knead it into a uniform and meticulous dough, and put it into a fermentation bucket or washbasin. Warm water is used in spring and autumn; When the radiator conditions are good in Xia Dong in two seasons, you can use cold water at room temperature immediately. According to the season and indoor temperature, cover the fermentation barrel or fresh-keeping bag on the surface of the washbasin with alcohol once 1- 1.5 hours, and the flour will ferment to about twice the size.
2. Main fermentation is the key fermentation, which depends on the fermentation level and acid value of batter. If alcohol is not implemented in place, steamed bread will be solid and hard, which is easy to produce shadows; Too much alcohol can cause many problems, such as sour steamed bread, not chewing. Therefore, it is very important to alcoholize the batter once. How to judge whether the batter is mellow? Dip your hand in a small amount of wheat flour and insert a small hole from the fermented dough core. The edge of the hole will not shrink or collapse, and the batter is mellow. If the hole edge shrinks quickly, it means that the batter has not been alcoholized in time, and then alcoholized10-20min; If the hole edge collapses, it means that the water gluten has been broken and the alcohol has gone too far, so it is necessary to add a proper amount of edible noodle alkali, otherwise the steamed bread will be sour.
Step 2: Mix dough 1, Shandong knife-cut steamed bread is delicious and chewy, which is mainly different from steamed bread in other regions, and it is a process of mixing dough. After a fermentation, you don't need to make steamed bread with flour immediately, but you need to add a lot of flour to produce a chewy and layered layer, which is called dough mixing. There are 1 personal method and double method: 1 personal method. Knead the fermented dough evenly, sprinkle a layer of wheat flour on the surface of the chopping board and batter, and knead the flour into batter according to the continuous kneading method. The double method is that two people press a large amount of flour into the batter in the form of a rolling pin, and finally achieve a layered and chewy state.
Either way, topdressing 40-50g flour at a time, kneading the flour for 4-5 times, and kneading the flour for 200-300g depending on the water absorption capacity of wheat flour at home. The hardness of dough is controlled by the strength of human nose. After a long period of kneading, the batter presents a layered structure.
2. Knead the dough into a cylinder with a diameter of about 10 cm again, cut it into dough blanks of about 150g/ piece, and then slightly reshape and beautify it. Wet the cotton cage cloth, spin it dry and cover it at the bottom of the cage drawer. Put the raw steamed bread embryo cut into small pieces into the steamer, and pay attention to leaving appropriate intervals to avoid the steamed bread from sticking.
Step 3: wake up halfway 1, and the amount of primary alcohol produced depends on the texture of steamed buns; The second proofing depends on the quality of steamed bread; Therefore, the second awakening is also very important. Sometimes when we make steamed buns and steamed buns at home, there will always be shady situations. This is a problem of second awakening. Secondary fermentation is different from primary fermentation, and the requirements for conditions are very strict. We don't have a professional bread fermenter at home, so I want to share a simple and convenient method with my friends: add a proper amount of cold water to the pot, and stop the pot when there is heat flow in the boiling. Using the steamer directly in the pot, relying on the rising heat flow, can maintain the environmental temperature of 38 degrees and the environmental humidity of 85% necessary for the second awakening, which is somewhat similar to the pure natural bread fermentation box. Five minutes after the second awakening, alcohol was released to about 1.3 times the size.
2, shoot immediately, after the popularity is enough, steam for 20min minutes. After the armistice, there is no need to panic and flip the pot. Take the lid, leave it idle for 2 minutes, let the heat flow disperse a little, and then lift the pot, so that the steamed bread will not shrink and the surface will bubble. It should be noted that carbonated drinks should not drip on the surface of buns, which is prone to "craters". Remember, you must not idle for more than 3 minutes, which will easily cause steamed bread to stick to the cage cloth. Although it is a knife to cut steamed bread, there is no step of kneading dough. The whole process of kneading dough has given steamed bread enough strength and chewing head. The freshly cooked steamed bread is so rich in wheat that even the rice will be dry. Master revealed the practice of cutting steamed bread with a knife in Shandong, and strengthened these three points, which were full of grain flavor and chewy.