Chinese Food
Steamed bread with grains
(163978 views)
Because I often steam steamed bread recently, it reminds me of the days when I went to middle school in the town 30 years ago. Every Sunday afternoon, my mother would pack the steamed bread for me. Let me take the school to eat. In a week, I would rely on these steamed bread + boiled water + salted vegetables from my own home to satisfy my hunger. My mother would try to make steamed bread with white flour for me. But sometimes the white flour is not enough. I would like to add corn flour. In the cold winter, sometimes I can Go to buy a bowl of spicy soup, porridge, or meatball soup with this steamed bread. It's like eating a big meal. The dream at that time was when can I go to the school canteen to make a complete ready-made meal every day. (at that time, the school had only kitchen. There was no dining room. Everyone ate in the playground or in the classroom). However, due to financial constraints, the old father had to go to a far away lime kiln to lift stones. Only a few yuan a day. In addition to helping the family, he paid the tuition fees, book fees and so on. So he could not eat such meals several times a year. Now I think
Cooking ingredients
Cooking Steps
Step1:Put three kinds of flour in a mixing basin (porcelain basin or stainless steel basin). Mix them with yeast. Slowly add warm water. While adding, stir with chopsticks. Stir them into a uniform floc. Start kneading the dough by hand. It will take about ten minutes. Knead them into a dough that is smooth in the basin and smooth in the hand. Try to make the dough as hard as possible, because it will become soft after fermentation. The harder the dough, the more beautiful the shape of steamed bread, and will not collapse 。 Cover the pot. Wait until it's twice as big. The fermentation time depends on the ambient temperature. I'm at room temperature about 15 degrees at night. It's a good night. In summer, it usually takes two hours. 250ml water volume is not absolutely fixed. Increase or decrease it according to the actual situation.
Step2:A good dough.
Step3:The dough can be kneaded in the basin or on the chopping board. Add some dry flour for several times. Keep kneading for at least 58 minutes. The steamed bread will be smooth. It's best to knead for 20 minutes, especially for the steamed bread with pure white flour. If the steamed bread is sandwiched with dried flour and meat for 20 minutes several times, the steamed bread is not only smooth as a mirror, but also layered inside. It's like tearing bread by hand.
Step4:Knead the dough. Arrange it. Make it into the shape you like. Put it in the drawer. Reserve space. Wake up for about 20 minutes. Add water in the pot. Put on the drawer. Cover. Turn on the fire. Wait for the water to turn on. Steam for 25 minutes. After 15 minutes, slightly adjust the fire. You can also wait for the water to boil. Then put the drawer in the cage. I was in my hometown before. I saw that everyone was boiling water on the pot. After steaming, I immediately opened the lid. I don't know why I need to use cold water on the pot now. After steaming, I still have a few minutes to stew. Next time I'll try what I did before.
Step5:When the time is up, turn off the heat and simmer for 3 minutes. Open the cover and take out the steamed bread. It's better to put it in a frame that can breathe. Prevent the remaining hot air from turning into water when it's cold. Wet the steamed bread. Before I came to Suzhou 20 years ago, I used to eat the shape of steamed bread in the canteen when I was working in the old construction site, coal mine in Henan Province. I recall my previous life. The highest record at that time. I could kill five steamed bread of this size at a meal. You can only eat one or half no
Step6:Steamed brea
Step7:Steamed. Steamed bread.
Step8:Close up of internal structure.
Cooking tips:The proportion of several kinds of flour can be matched as you like. It can also be pure white. I'm going to buy some buckwheat flour next time. I'll make it with rye whole wheat flour. If you want to smooth and chewy steamed bread, you need to spend more time kneading noodles. The result is proportional to the amount you pay. If the steamed bread can't be eaten in a day, it can be packed in fresh-keeping bags. If it can be eaten in two or three days, refrigerate it. If you want to eat it occasionally, refrigerate it. When you want to eat, take out the microwave oven and turn it around. Refrigerate it for about 1 minute. Refrigerate it for about 3 minutes. If you don't have the microwave oven, you can also steam it in the cage drawer again. About 10 minutes. It's called Liumo in Henan. It can also be made into baked bread slices. My favorite when I was a child. It's baked on the coal fire, and it's tender inside. It can also be fried in a pan with oil. In a word, I cook by myself, like how to cook and how to eat by myself. There are skills in making delicious dishes.
