Chinese Food
Steamed bread with white flour
(164440 views)
As a native northerner, I grew up eating pasta, especially steamed bread, which is an indispensable staple food for northerners. But many steamed bread is as hard as stone. Today, I will teach you how to make steamed bread for more than 20 years.
Cooking ingredients
Cooking Steps
Step1:Take 1000g of medium gluten flour (ordinary flour) and pour into the basin for use.
Step2:Pour 500g of warm water into the bowl (the amount of water is adjusted according to the water absorption of flour). Pour 4G of baking powder into the bowl. Mix and melt the baking powder by hand.
Step3:Make the fermented water. Pour it into the flour and stir the flour with chopsticks until it becomes a snowflake without dry flour.
Step4:Knead the flour by hand until it is kneaded into a bowl and covered with a fresh-keeping film. Put it in a warm place and let it still ferment twice as large (the speed of dough fermentation is related to the temperature. The higher the temperature, the faster the fermentation).
Step5:When the dough is transferred to the chopping board and kneaded with hands, exhaust the fermented dough.
Step6:Use your hands to pull the dough into even sized dough for use.
Step7:Take one of the ingredients. Rub it into a smooth dough like a garment.
Step8:Take a kneaded dough and rub it back and forth with your hands. Shape it into a round bun shape and dip some dry flour in the bottom of the kneaded dough.
Step9:Put the kneaded bread on the steamed bread. Cover with cloth and put it in a warm place for secondary fermentation.
Step10:Pour some water into the pot. Put the steamed bread on it and spread a piece of steamed cloth on it. Put the fermented steamed bread on the steamed cloth. (the steamed bread will be ready if it feels light and flowing.).
Step11:The gap between the two steamed buns should be kept from sticking together during steaming. Cover the pot cover and press a heavy object on the surface of the pot cover. Turn to medium and small heat for steaming for 15-20 minutes, turn off the heat and let it out.
Cooking tips:1-the amount of water is adjusted according to the amount of water absorbed by the flour, but the proportion of basic flour and water is 2-12-the speed of dough fermentation is related to the temperature. 3 - judge whether the dough is fermented or not. Press down on the dough with the index finger. The dough will be fermented if it doesn't retract. In addition, the fermented dough is light. Its volume is two times larger than the original dough and there are uneven honeycombs in the dough. 4 - the fermented steamed bread feels light and floating when it is lifted by hand. 5-novice can mix flour while pouring water to prevent excessive water pouring and adding flour to prolong flour mixing time. 6 - those who like milk can use milk instead of water to make noodles. However, milk should be cooked warm in advance. 7 - the water temperature for melting the baking powder should not exceed 60 degrees. Otherwise, it is easy to scald the baking powder. The dough will not ferment after kneading. There are skills in making delicious dishes.
