First, the practice of flour steamed bread:
Knead the dough with warm water until there are no particles. Pour in 800 grams of flour, that is, four small bowls of microwave oven.
2. Stir into snowflakes. If it's a little dry, add some water.
3. Knead the dough evenly and put it in a warm place to make it twice the size.
4. It is proved that the fermented dough is well fermented, and there is no obvious retraction when dipped with fingers.
5. Spread the dough flat by hand! | One or two spoonfuls of baking soda are halved. If you think the dough is not good enough and you are afraid of steaming it out, add a spoonful of yeast.
6. Take a little warm water to melt baking soda and apply it evenly. In order to prevent soda water from leaking out, sprinkle some dry flour to make a paste and knead it well.
7. After the dough is rolled in one direction, sprinkle with dry flour and knead it in. Add dry flour three times, only one handful at a time.
8. Knead the dough evenly and cut it from the middle with a knife.
9. Divide the dough into dough with uniform size, knead it into the shape of steamed bread in one direction, and spread reduced oil paper under the kneaded steamed bread. In order to prevent the steamed bread from sticking to the steamer, the prepared southern embryo wakes up for 20 minutes, and everyone is full of anger. 15-20 minutes, then turn off the fire and wait for 4 minutes before opening the lid.
Two: the secret of steamed bread success:
1, add a little sugar when kneading the noodles, so that the steamed bread noodles are more fragrant. I've tried it without sugar, and the taste is far less than that with sugar. I am 500 grams of flour, and I put a spoonful of 20 grams of sugar, just the right amount.
2, the first fermentation of dough, observe the state of dough at any time, expand and become fat to twice the size. If the hair is too big and the skin is cracked and sour, it is too much hair.
3. After the dough is done, add two spoonfuls of flour to continue kneading. Make sure that the dry flour is completely integrated into the dough. I'm a toaster for 20 minutes. The proportion of flour added is: 10: 1. I am 500 grams of flour, and I put 2 tablespoons, which is about 50 grams. I can put more.
4. Before forming, the air bubbles in the dough must be exhausted, so that the steamed bread will be fine and smooth. The formed steamed bread blank should be fermented and fertilized again, so that the steamed bread looks good.
5. After turning off the fire, let the steamed bread stay in the pot for 3-4 minutes, breathe slowly and then open the lid.