Steamed bread with dough is a characteristic of Shandong, which is very famous. It is very different from ordinary steamed bread in making technology. The difference is that to make steamed bread with flour, it is necessary to continuously put dry powder into the dough for kneading, so that the dry powder can neutralize the moisture in the dough itself. The steamed bread made in this way is very strong and elastic, and it is also very weighty to hold by hand. You can eat it in tears, and the more you eat, the sweeter it becomes.

Today, I was very greedy, just like my mother asked about the recipe for making steamed bread with flour. She also taught me the skills of kneading dough and the steps to pay attention to when making steamed bread with flour. After practicing it again, I found that the steamed bread was heavy and rich in organization. It's really chewy, and the more I eat it, the more I enjoy it.

? Shandong qiangmian mantou

Ingredients: 500g flour (medium gluten or high gluten flour), 250-260ml warm water, 5g yeast powder (preferably aged yeast), and sugar 10g.

Tools required: steamer, rolling pin

Start making:

1, dough mixing

Firstly, the yeast powder is divided into warm water, the dough is mixed with yeast water, and some white sugar is added to promote the fermentation of yeast, which is stirred into large flour wadding, and then kneaded into smooth and moderately soft dough. If it is not smooth at first, cover it with plastic wrap for 5 minutes and knead it again, and it will be smooth in three to five minutes.

2. Hair surface

After kneading the dough, the step we need to do is to make dough. I generally recommend oven fermentation in winter, but oven fermented dough is easy to dry, so when fermenting, put a warm water basin under the oven, so that the dough will be just wet and it will be ready in about an hour.

3. Waste gas

As usual, after the dough is fermented, let out the gas generated inside and try to clean it up until the dough reaches its original size.

4. It is an immature embryo.

After the air is exhausted, arrange the dough into a circle, roll it into a rectangular dough, sprinkle more dry flour on the dough, then fold it in half, then sprinkle a layer of dry flour, and repeat this step until the cake embryos can't overlap and knead it into dough. This process of repeatedly spreading dry powder is called "kneading dough". After the dough is finished, knead it into a long tube shape, start the preparation below, then flatten it and roll it out. After repeated operation for four or five times, it can be kneaded into a round shape of steamed bread. This process is mainly to make steamed bread more layered.

5. it's embarrassing

When the embryos are all cooked, what we need is a second bowl of noodles. Put cold water on the pot and put it directly into the steamer 15 minutes. After the fire boils, turn to medium heat and steam for 20 minutes, then stuffy for 5 minutes.

The steamed bread just made is super delicious, fragrant and sweet. The tissue inside is particularly rich in tearing, especially the level at the edge is super obvious. It can be said that a layer of hot sauce is super delicious.

Tips;

1, the most important thing of dough-kneading steamed bread is a process of kneading dough and rolling. The longer the kneading time, the stronger the steamed bread.

2. When kneading noodles, it is best to use the method of "kneading". You can knead the dough for a while, so the steamed bread will taste better;

3, the dough must be in place, don't worry, because the dough is really slow in winter;

Remember to smother the steamed bread for 5 minutes before taking it out of the pot to prevent it from expanding with heat and contracting with cold. If it's not boring, just take it out and the steamed bread will wrinkle immediately.