Now everyone likes to steam some steamed bread at home for breakfast, instead of going to the breakfast shop outside. A kilo of flour costs four dollars, and four dollars can only buy four steamed buns. I make my own steamed bread with a catty of flour, and my family can eat it for two or three days, so gourmets choose to steam their own steamed bread. Steamed steamed bread is nothing more than flour, yeast, sugar and water. Northerners may like to add some alkali to steamed bread, while southerners like to put some baking powder.

Usually when we mix noodles, even if we don't add eggs or brown sugar, the kneaded noodles will turn yellow, and the steamed bread is not white, but the steamed bread sold in the store is always white and soft. What's wrong with that? It is impossible to add something to the breakfast shop. Later, I went to the same breakfast shop many times to buy steamed bread, and I got acquainted with the boss's wife. She is willing to reveal that it is white vinegar!

I tried it many times at home and found that adding a little white vinegar to dough can really make steamed bread whiter, softer and sweeter. Isn't that weird? Curious, I definitely want to figure out the mystery. Later, I searched the relevant experience on the Internet, only to know that this is based on the principle of acid-base neutralization. Flour contains a certain degree of alkalinity. When mixing flour, we will add alkali or alkaline yeast powder. There is too much alkali in the dough, which leads to the yellowing of the dough.

After adding white vinegar, it not only neutralizes the alkalinity of dough, but also whitens it. The chicken feet with pickled peppers we eat are also clean because of the whitening effect of vinegar.

Now that I've talked about the small coup of steaming steamed bread, I'll share my own summary of the steps of making steamed bread.

First, mix noodles.

You must use the correct proportion of dough. Liquid is half the weight of flour, and yeast powder is generally 1% of the weight of flour. Taking 500g flour as an example, it is necessary to add 250g water and 5g yeast powder. Usually, gourmets will add 5g white vinegar, and the sugar will be decided according to everyone's preference. Gourmets usually put about 30-50 grams of sugar. The dough made in this way is softer. After mixing, put it in a container and cover it with plastic wrap to sober up.

Second, exhaust.

When the dough swells to twice its original size, it can be taken out for ventilation. The dough will soften when it wakes up. You can add some dry powder to the dough, knead it slightly, add a little more and knead it until the dough is smooth without touching your hands. It can be shaped and the dough can be drawn to the same size. You can add dry powder and knead it into a circle, or you can directly knead it into a long strip to make a knife-cut steamed bread.

Third, steam on the pot.

When steaming, be sure to wait for the water in the pot to boil before putting the steamed bread in, otherwise the previous efforts will be in vain. Boil the water, put it in, steam it 12 minutes or so, turn off the fire and simmer for 3-5 minutes, then take it out. Don't let it stew, and don't turn off the fire and leave it alone. Last time Gourmet Jun was lazy, he turned off the fire and went out to buy food. When he came back, he saw that the steamed bread had shrunk into a ball, which was even uglier than when it was not steamed, and it was hard to eat.