This paper introduces the traditional method of making steamed bread with old flour.
Old-faced steamed bread is a kind of steamed bread, which uses a little dough fermented in the last time as flour fertilizer, adds flour, water and seed dough, ferments overnight, adds water, alkali, fresh flour and dough to the fermented dough (also called old-faced noodles) the next morning, and then cuts, shapes, proofes and steams. The materials for making steamed bread are flour, water, edible alkali and sugar. It is best to buy bagged flour without additives in the shopping mall. The bulk flour in the vegetable market here is pale and smells like lime. I wonder what's in it. There is edible alkali in the shop.
Material dosage:
Flour fertilizer: flour 1 0ml, water 2.5ml, old noodles1chopstick head.
Seed dough: 240 ml of flour (that is, measure a cup of rice with an electric cooker, accounting for about one third of the total flour) and 60 ml of water (one quarter cup).
Main dough: fresh flour 480 ml (two cups), water 100 ml (half cup), and sugar 40 ml (if you don't like sweet steamed bread, you can add more water instead of sugar).
Edible alkali: a small amount.
Production of flour fertilizer: mash a little yeast with chopsticks in water, add flour and stir it evenly with chopsticks, then knead it into small dough with your fingers, put it in a covered container, and ferment at room temperature until the dough swells and holes are faintly visible on the surface, and you can use it. The amount of flour fertilizer will increase or decrease with the temperature. If you use a refrigerator, you can leave more yeast, seal it, put it in the lower layer of the refrigerator for cold storage, and then take it out and use it directly as flour fertilizer, but it can't exceed three days, otherwise it may go bad. If it is the first time to make flour fertilizer, you should first dissolve a little yeast powder or a few drops of white wine in water to obtain the yeast needed for fermentation (I have never tried adding white wine, for reference only).
Seed dough: before going to bed at night, soak the flour in water, spread it out with chopsticks, stir, add flour and seed dough, and put it in a covered container for fermentation overnight. The main purpose of this kind of dough mixing is to cultivate a large number of yeasts, so there can be a little more water to facilitate the propagation of yeasts. You don't have to knead the seed dough too carefully, just let the flour absorb enough water. The optimum temperature for yeast propagation is about 28 degrees. If the temperature is low, it is best to put the container in a microwave oven or oven overnight.
Main dough: If the fermentation is successful, the seed dough will become a fermented dough with swollen volume, slightly holes on the surface and sour taste the next morning. Because the dough is sour after a long period of fermentation, alkali must be added to neutralize the acidity of the dough. After acid-base neutralization, alkali is harmless to human body and can bring out the taste of old steamed bread. The alkali is added accurately, and the steamed bread is white and sweet; Insufficient alkali addition makes steamed bread darker in color and sour in taste; Adding too much alkali will make steamed bread yellow, alkaline and even bitter. How do you know if adding alkali is accurate? There are several ways. I mainly rely on my sense of smell. Alkali and sugar should be dissolved in water first, and then poured into a container containing yeast. If you sprinkle alkali directly into the dough, it will be difficult to knead it evenly, and there will be yellow spots on the steamed bread, that is, "alkali flowers." Alkaline water is tasteless, but it will produce a special alkaline taste when mixed with flour. After yeast and alkaline water are fully mixed, stir up the batter with chopsticks and put it under your nose to smell, indicating that the alkali is insufficient; If the smell of alkali is strong, it is relatively alkaline. In addition, if the batter turns yellow, it is also more alkaline. It's not sour or alkaline, just have a fragrant face. When the temperature exceeds 30 degrees, the dough will produce more acid quickly. In the subsequent proofing process, acid will continue to be generated in the steamed bread blank, and the added alkali will continue to be neutralized (commonly known as alkali run). The amount of alkali added will be more, which can be added to the slightly alkaline taste; When it's cold, add less. Like the current temperature of nearly 30 degrees, take a cup of yeast made of flour as an example. With a measuring spoon of 1.25ml (the smallest spoon in a set of four), the amount of a flat spoon with a little more alkali will be similar (the amount of alkali with different purity may be different). After adding alkali, pour in fresh flour, stir with chopsticks until the flour absorbs water, then pour the scattered dough on a clean chopping board and knead it into a dough with moderate hardness. If there is not enough water or flour, add more. I usually add enough flour at a time, less water first, and then add enough in the process of kneading. Knead, knead, knead into three lights, that is, face light, hand light and desk light. The main dough will turn white after the steamed bread is kneaded thoroughly, but it doesn't take long. 10- 15 minutes is enough.
Proofing of steamed bread blanks: knead the kneaded dough into fried dough sticks, sprinkle a little flour evenly on the chopping board (it can prevent the bottom from sticking, but it is not advisable to sprinkle more to avoid the unsmooth surface of steamed bread), put the fried dough sticks on it, and cut them into several dough pieces with a knife. Shape the dough blank into the shape of steamed bread by hand, put the steamed bread blank into a steaming tray or steamer covered with wet gauze, and keep a distance of two fingers between the blanks to prevent adhesion after expansion. Don't touch the steamed bread after it is put away, cover it and steam it after waking up. This proofing is aimed at the propagation and gas production of yeast. The most suitable temperature for gas production of yeast is about 35 degrees, so the proofing temperature can be controlled higher. In summer, you can wake up at room temperature, and in cold weather, you can warm a pot of water and put the steamed bread blank in the pot to wake up. The water temperature should be slightly warm to the touch and not too high. When the water temperature is high, the humidity will be high, and too much water vapor will condense on the surface of steamed bread. After steaming, the surface of steamed bread is easy to bubble, and if the temperature exceeds 50 degrees, it will burn yeast, which will lead to the failure of steamed bread. It is very important to accurately grasp the proofing time of steamed bread blanks. If you don't wake up enough, the steamed bread will crack and taste too strong. If you wake up too much, steamed bread will shrink and collapse. How to wake up? As long as you see that the steamed bread blank has expanded to twice the original size (that is, twice the original size), don't be greedy, or as soon as you open it after steaming, the white fat steamed bread will shrink into a "dog-killing" steamed bread under your eyes. Don't open the lid all the time during proofing, otherwise the surface moisture of steamed bread blank will be lost and there will be small cracks on the surface after steaming. The proofing time varies greatly according to the proofing temperature used by everyone and the activity of yeast, which is about 1.5 hours to 3.5 hours (the proofing speed of old steamed bread is slower than that of yeast steamed bread). If breakfast can't be done in time that day, you can put steamed buns in the refrigerator and steam them the next morning, but the taste is slightly worse. It is worth mentioning that if the flour fertilizer is yeast powder, the dough will produce less acid and the proofing speed will be faster when making steamed bread several times before, and the amount of alkali added and proofing time will be adjusted accordingly.
Steaming: For six steamed buns made with the above amount of flour, steaming on medium heat 1 1 min is enough. If the amount of flour is large, it will take a long time, and the fire should not be too big. If it is too big, the surface of steamed bread will blister. Boil the steamed bread with boiling water (it is best to prepare two pot covers, and the steamed bread blank will be placed outside the pot within a few minutes from the fire to boiling, but it should also be covered to prevent the steamed bread blank from losing moisture), and then open the cover after 3 minutes to prevent the steamed bread from shrinking due to excessive temperature difference.
Finally, open the lid and the steaming steamed bread can be cooked. At this time, if you add a bowl of yuba ginkgo porridge or a cup of homemade soybean milk, a DIY classic Chinese breakfast will be ready.
Common problems in steamed bread making
Common problems and solutions in steamed bread making
1. The surface collapses easily.
(1) There is a fault during molding, and bubbles should be discharged during molding to form a uniform whole inside and outside the dough.
(2) Too fast dough proofing will reduce the dough fermentation temperature.
(3) The steam is not strong, but it can be steamed quickly.
④ Yeast has insufficient stamina, so Angel yeast can be used to make dough.
⑤ The quality of flour is poor and the gluten strength is not enough, so medium gluten flour can be used.
The steamed bread is too bloated and fluffy.
① If the proofing time is too long, the proofing time can be shortened.
(2) Flour gluten is not enough, so strong gluten flour can be used.
③ If the dosage of yeast is too large, it can be reduced appropriately.
The surface of steamed bread is not white.
① The quality of flour is poor, so medium gluten flour and Angel yeast companion with better quality can be selected.
(2) The molding is not good. When molding, the dough surface should be kept smooth, and the dough can be properly pressed and sprinkled with some dry powder.
4. The skin is dull, wrinkled or cracked.
① If the proofing speed is too fast, the fermentation temperature can be reduced.
(2) steam is insufficient, so it can be steamed quickly.
(3) The steamed bread is rough and smooth, and can be calendered for 3-4 times by a dough press.
④ Gluten content is low, which can be replaced by medium gluten flour and Angel yeast.
5. The finished product is prone to aging, hardening and slag dropping.
① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.
(2) When the steamed bread is formed, the water is insufficient, so water can be used appropriately.
③ If the stirring is insufficient, it can be fully stirred to form a gluten network.
④ If the fermentation is insufficient, Angel yeast with strong fermentation ability can be selected.
6. Rough internal organization
① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.
② If the dough fermentation time is too long and the temperature is too high, it will shorten the fermentation time and lower the fermentation temperature.
(3) When stirring too much powder, you can give up less powder.
7. Slow fermentation
① When the amount of yeast is small or the activity decreases, the amount of yeast can be increased appropriately, and attention should be paid to the low-temperature storage of yeast.
② The dough temperature is low when kneading dough, and warm water can be used when the proofing temperature is not enough.
③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt.
8. Epidermal blistering
① If the proofing humidity is too high, the proofing humidity can be reduced.
(2) There are bubbles during molding, but try to drive them away during molding operation.
(3) When steaming, water drops on the surface of steamed bread to avoid water dripping directly on the surface.
9. The steamed bread is very small
(1) Gluten is not enough, so medium gluten flour can be used.
② The amount of yeast is not enough, so it can be increased.
③ The fermentation time is not enough, which can prolong the fermentation time.
10. Skin wrinkling and atrophy
① Flour gluten is too strong.
② Overfermentation
③ The dough is not slack.
1 1. The steamed bread didn't rise and became a dead noodle.
If the water temperature of the dough is too high, the yeast will be scalded to death. You can knead the dough with warm water.
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