Chinese Food
Steamed bread with noodles
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I really like the chewy and delicate taste of the bread. This time, it's made of yeast. It's simple and convenient. Let's practice at home.
Cooking ingredients
Cooking Steps
Step1:Put the yeast into warm water. Let it stand for a few minutes. When the yeast is completely boiled, add 300g of the first flour into the water. Then stir well with chopsticks. The dough is sticky. It doesn't matter, because a second portion of flour will be added later. PS. it's cold at home in winter. The warm water is convenient for fermentation. The water temperature is about 35 ℃. Too high will destroy the activity of yeast. It doesn't need that precise temperature at home. Fingers can feel that the water is a little hot. The water temperature is almost the same.
Step2:Cover the dough with a lid or plastic wrap. Make sure the dough doesn't air dry. It's ready for fermentation. The temperature of each house is different. The fermentation time is variable. Don't worry. It's more delicious when fermented slowly.
Step3:Ferment until the surface is obviously puffed up. It's OK to have small bubbles. Don't wait until they are all big bubbles. Then ferment too much. My room temperature is about 13 degrees. I've been fermenting for about 3 hours.
Step4:Pour in the second part of flour 200g. The flour will not collapse. It also means that the fermentation is successful. Knead to a smooth dough. Next is the berm stage.
Step5:The third share of flour is about 40g. It's the berm. I'm about 40g in the berm. I'm strong enough to add more points. I don't want to berm again. This step can also be omitted. The method of making dough is to spread flour on the chopping board, dip flour on the hand and knead the dough. Use the power of the wrist, not the power of the palm, to knead the face. Knead until there is no obvious bubble in the dough. The better you knead, the better the taste of steamed bread.
Step6:The dough is divided into six parts.
Step7:Round each. Smooth surface. One hand is semicircle. Hold the dough. Rotate the dough clockwise or anticlockwise. The dough will naturally become semicircle. Note: keep your elbows still. Only move your palms. And keep your palms close to the board all the time.
Step8:Then rub the dough with both hands. I basically rub it to the height of four fingers. I'll wake up later. I'll flatten it. The steamed bread is round and fat. Note: other dough without operation must be covered and cannot be dried. Otherwise, the steamed bread surface will crack and not be smooth.
Step9:Put on the lid or plastic wrap to wake up. If you like the tight taste, don't wake up too long. Wake up about 20 minutes. If you like the fluffy taste, wake up to 1.5 to 2 times the size.
Step10:
Step11:
Cooking tips:1. The bread is delicious. There must be more steps to knead the bread and exhaust the gas. But do not rub your hands to prevent the dough from getting too hot. 2. Ensure that the surface of the steamed bread is smooth. Make sure that the dough is kneaded in place. Do not air dry the whole dough. Steam it in high fire. 3. The water consumption shall be adjusted according to different flour. The biggest advantage of this formula is that as long as the first fermentation is successful, it can be basically successful in any way. I've used different flour. Sometimes it's very dry when I add it the second time. Just add water at will. Make sure the dough is soft. Sometimes I'm lazy. I use the toaster all the way. The final products are all very good. There are skills in making delicious dishes.
