There is only one word for steamed bread in the south, and it is also called "steamed bread", "steamed bread", "burrito", "steamed bread", "cooked cake" and "dry food" in the north. This kind of product is a kind of food with single flour or several kinds of flour as the main raw material, with little or no other auxiliary materials (adding auxiliary materials to make colored steamed bread), which is processed by kneading, fermenting and steaming. Mainly divided into the following main types. It is a special food in Iwashima (Miyajima) area of Hiroshima Prefecture, Japan. The characteristic of shops there is that the eaves between shops are connected in a row. Red leaf steamed bread can also be paired with green tea and coffee. Like flour, eggs and sugar, it forms a cake-like texture, and the shape of Acer truncatum leaves is modeled after the shape of Hiroshima Prefecture.

There are many changes in steamed bread stuffing, such as kidney bean stuffing, adzuki bean stuffing, white bean stuffing, matcha bean stuffing, chestnut bean stuffing, milk egg paste cream, chocolate cream and cheese.

Legend has it that during the Meiji period, when Japanese Prime Minister Hirofumi Ito visited Miyashima, he played a joke on the waitress who sent red-leaf steamed bread to Hongguye Teahouse: "These lovely hands should be delicious if baked."

Although this is only a legend, it is really like a joke played by Ito Hiroshi, who is famous for his lewdness, so it is quite popular. This short story will also be posted in many hongye steamed bread shops in Hiroshima. Add proper amount of soda water and warm water to knead the flour into dough, and put it in a warm place to ferment into a honeycomb. You can't smell sour, which means the dough is just right. If there is sour taste, you can add an appropriate amount of edible alkaline water when kneading the dough, put the kneading hands into the alkaline water evenly, let the alkaline water touch the dough, then press it evenly on the dough with a little sour taste and knead the dough evenly. Until the fermented noodles have no sour taste, it is ok. Continue to knead the dough evenly, and then divide the big dough into small dough of the same size. Put your hands in the middle, put your hands on both sides, and knead into shiny dough. Move back and forth a little, so that the dough facing the middle becomes a bit columnar green dough. Then put it on the dough table with a small gap between them, and cover it with a dry cloth (to prevent the surface from drying and cracking). Wake it up and hand it in on time. You can put a little steam on the steamer, leave a small gap between them, cover the pot cover evenly, cover the gap on the edge of the pot cover with cloth, boil with strong fire, and then rename it medium fire. According to the size of the dough, the steaming time is different, the big one is 40 minutes, the small one is 30 minutes, and the small one is 20 ~ 25 minutes. Smell the smell of noodles, turn off the fire and wait for a while to start the pot again. Avoid covering the lid for a long time after turning off the fire, because the hot air will condense into water droplets on the lid and wet the smooth surface of steamed bread, thus affecting the finished product effect of steamed bread.

Edible alkali: extracted from edible plants (such as medicinal Artemisia argyi leaves, medicinal Polygonum hydropiper, etc. And starch precipitated solids, extracted from nutritious and dietetic foods). Different from industrial alkali, there are three kinds of sodium carbonate containing crystal water: Na? CO？ h？ o、Na？ CO？ 7H？ And ana? CO？ 10H？ O. sodium carbonate is soluble in water and is a weak acid salt. When it is dissolved in water, hydrolysis reaction will occur, making the solution alkaline. Edible alkali is lumpy (chemical formula Na? CO？ ) and baking soda (noodles) (chemical formula NaHCO? ), baking soda is the finished product after absorbing carbon dioxide from the solution or crystallization of edible alkali, and there is no essential difference between them. So edible alkali is also called baking soda (powder) in some places. Edible alkali is solid, round, white and easily soluble in water. Alkali is not a common condiment, but a kind of food swelling agent and meat tenderizer, which can make dry raw materials swell rapidly, soften fibers and remove the sour taste of dough. Proper use can bring excellent color, fragrance, taste and shape to food, thus increasing people's appetite. Alkali is widely used in the processing of noodles, bread, steamed bread and other foods. (Note: Some unscrupulous traders pass industrial alkali off as edible alkali. Identification: If the surface alkali burns in their hands, it means that it is not edible alkali and should not be used. (1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop for 10 minutes, and the dough will be deformed.

(2) If there is no yeast, honey can be used instead, and 15 ~ 20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100 ~160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10 ~ 15 minutes, and the steamed bread turns white and has no alkali smell.

(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and fragrant. There are several ways to judge raw steamed bread and cooked steamed bread:

(1) pat the steamed bread by hand, and it will be cooked if it is elastic.

(2) Tear the skin of a steamed bread. The skin is ripe when it can be uncovered, otherwise it is immature.

(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.