Chinese Food
Steamed bread
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In the north, steamed bread is the staple food on the table. It's very real naturally. It's chewy. It's not as loud and soft as the southern steamed bread. Some time ago, I went to Beihai, Guangxi to play. There was a steamed bun for breakfast. One was too sweet. My husband and I couldn't eat it. I will not touch the steamed bread again in the next few days. I want to come to the south to eat steamed bread as snacks. It's small and exquisite. Although I am from the South (my father is Cantonese), I grew up in the north. I grew up with eyes and ears. Now I make pasta by myself. It's all crude and crazy. Steamed bread always likes fat and white. Big. Only when it's done for a little niece will it be more elegant. Tonight's steamed bun. With the lamb scorpion stewed in clear soup. It's beautiful to eat with my husband.
Cooking ingredients
Cooking Steps
Step1:Put yeast into water and stir well. Pour in the flour. Pour over and stir to form a snowflake.
Step2:Knead into a smooth dough, cover with plastic wrap, and ferment to twice the size. Poke a hole in the dough with your hand. If the hole does not retract, it means that it has fermented well.
Step3:Sprinkle flour on the chopping board. Take out the fermented dough and rub it vigorously until all the bubbles in the dough are discharged. Until holes are not visible in the dough section.
Step4:Rub the dough into strips. Divide it into six equal parts. Knead one by one into smooth steamed bread.
Step5:Cover the dough with plastic wrap and let it ferment to twice the size in a warm place. Press the surface gently with your hand. If it is restored quickly, it can be steamed in the pot.
Step6:Pour cold water into the pot. Put wet drawer cloth on the steaming drawer. Put the steamed bread on the steaming drawer. Fire. Turn to medium low heat and steam for 25 minutes (the steamed bread I made is big and takes a little longer. It depends on the size of steamed bread. 15-20 minutes for small size). Turn off the fire. Remove the cover in 3 minutes.
Cooking tips:1. I use the green wheat flour of Lida brand. It has high gluten. The water has put 260 grams. The water absorption of each kind of flour is different. Adjust it slightly. 2. The dough starts to rub unevenly. It can be kneaded into a dough first. Cover with plastic wrap and leave for five or six minutes before kneading. 3. When kneading the steamed bread, it is necessary to knead more, exhaust the internal gas, and knead until the dough surface is smooth. It's delicious and beautiful. 4. Don't open the lid immediately after turning off the fire. Wait three minutes. Let the temperature of the pot lower. Then the steamed bread won't wrinkle. There are skills in making delicious dishes.
