Cooking Steps

1. 

   Step1:Put all the ingredients into the bread machine. There is too much moisture in this bread. I think the person who kneads the dough by hand is really amazing. Because it's very sticky. And there's no guarantee that the film won't come out in half an hour. But it's good for fitness. Look. At the beginning of the toaster. It's sticky.

2. 

   Step2:After kneading the dough for 50 minutes, I didn't put it in the toaster for fermentation. I put the dough in a basin, and then put it in a pressure cooker with a steaming stand. Put hot water in the pan, cool it and heat it with the minimum heat. Fermentation time is one and a half to two hours. Press it down and don't shrink back. You can also smell it. It's light and fragrant. If it's very sour, it may be over fermentation.

3. 

   Step3:Start shaping. Divide the dough into two big pieces, that is, two loaves. Divide each big piece into three pieces. This is better to have an electronic scale. Then the bread will be tangible. Make small circles of each small piece with a rolling pin. When rolling the dough, be careful to tighten it. It can't be too loose. This way, the baked bread doesn't taste chewy.

4. 

   Step4:After shaping, start the second fermentation. The winter in Jiangnan is still cold. Of course, it can't be compared with that in the northeast. But the temperature in winter is about 2 to 10. So we must ferment in a heated container. I usually put it in a frying pan. Put water and steam rack in it. Then put the grinding tool on it. Cover the pan. Turn on the minimum heat. Ferment by steam. The effect is very good. It's about an hour and a half.

5. 

   Step5:Start baking. Preheat the oven at 220 ℃ for 2 minutes. Put on the lid of the grinder. I think the time is 40 minutes when using the small oven. I don't like the shape of the mountain. Because it's easy to scorch in the small oven. This bread must be baked for a long time. Otherwise, if it is raw, it must be thrown away. It's out.