Chinese Food
Steamed bread with dough bag
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It's raining. I don't want to go out. I want to eat steamed bread. What should I do? Do it yourself. Do it for the first time. Come on.
Cooking ingredients
Cooking Steps
Step1:I didn't take a picture when I did it. I'll go to the next step. Now I'll just write it by hand. Take 500g flour as an example. First pour 250g warm water into the dough bag, then 5g yeast into the bag, shake it, then pour 500g flour into the bag, tighten the mouth of the dough bag and start to knead.
Step2:Knead for about ten minutes. The dough will be smooth. At this time, the kneading bag should be non stick.
Step3:Put the kneading bag in a warm place to ferment. It's winter now. Wuhan is very cold. I put it on the warm hand treasure directly. It will ferment in two hours (two hours at room temperature in summer). The volume will be doubled. At this time, the dough is very wet and sticky.
Step4:Knead again. Knead until the dough does not stick to the kneading bag. (the longer you knead, the more chewy
Step5:Take the dough out of the kneading bag and make it into the shape you like and put it into the steamer. Heat it in a small heat for one minute with cold water. Turn off the heat. Let the steamed bread embryo wake up for another 15 minutes (if it's summer, it doesn't need to be heated). Turn on the small heat again for five minutes, turn the heat to steam for 15 minutes and turn off the heat. Do not open the cover. Keep it for five minutes. The white and fat steamed bread can come out of the steamer.
Step6:Open to eat.
Cooking tips:The amount of flour depends on the individual. I used 500g. To make eight steamed bread of the size of Zhongbai supermarket. There are skills in making delicious dishes.
