Home style steamed bread with white flour recipe-Chinese Food-best chinese food recipes-cooking food

Home style steamed bread with white flour

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Home style white bread. I saw the real taste in the plain. I had a little ripple in my recent quiet days. I miss the peaceful life more. I especially thought about the fragrance of white bread yesterday. It's plain. It's not obvious. But it's satisfying. It's always accompanied by the plain taste. Tip-1 this formula is suitable for small-scale production. 2 add 55% water to flour. It is recommended to add 50% water first, then add 5% water depending on the situation. The dough is slightly dry and hard. It is recommended to wet the dough with water to make it moist. 3. The second wake-up hair of steamed bread is 1.7 times as big as the wake-up hair in the environment of about 20 degrees. Press it to have a little elasticity, and it will be fermented. It doesn't need to be 2 times as big. Because it's cold water on the pot. Leave enough space for the final expansion on the steamer. So it won't go too far. 4.10 minutes is the time for steaming 3-5 steamed buns in cold water. -

Cooking ingredients

three 90g steamed buns:8

plain flour:180g

water:100g (add 90g first, then 10g or a lot of water in the dough situation

dry yeast:3g

Cooking Steps

Step1:Put flour, yeast and 90g water into a clean basin.

Step2:Use chopsticks to make floccules. Knead them into a ball. Now the dough is rough. As shown below.

Step3:Knead the dough in the basin and pour it on the chopping board for 150 times. Gently press and push the palm root until the dough is soft and smooth.

Step4:Soft and smoot

Step5:Put the plastic wrap in the basin to wake up to 1.52 times, and then reshape.

Step6:Roll out the dough strips. Sprinkle a little dry flour evenly and then roll up. Roll out and sprinkle some dry flour in another direction. Roll up and roll up the strips and divide them into 3 parts. Roll them into circles A kind of ️。 As it is a stainless steel steamer, it is necessary to apply thin oil on the steamer to prevent adhesion. Then put on the steamed bread base. Put it in the environment of 20 degrees or so, it's 1.7 times bigger. Press it to have a little elasticity, and then it's fermented. Steam it in cold water for 10 minutes. This is the time for three steamed bread.