Chinese Food
Steamed bread
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I'm a southern girl. But I like pasta very much. One day in early 2017, I suddenly made steamed bread. So I haven't left it for a whole year. There is no bread improver here. Only flour (ordinary flour. The bread made of whole wheat flour is sticky), water and yeast are used. You need to add all kinds of flavors by yourself, such as pumpkin steamed bread, brown sugar steamed bread, milk flavored steamed bread, etc.
Cooking ingredients
Cooking Steps
Step1:1. Dough - Dry Active Yeast (I often use the old one) with warm water. The ratio of putting dough and making dough (not too soft and not easy to shape. Easy to deform) is a problem. Chinese people always like to use right amount (I prefer to use at will. I never weigh the dough and measure the water myself). The dough should be soft and hard. The dough is too soft and not easy to shape. It is easy to deform. Just like many little friends always ask about steamed bread Why is the head flattened (collapsed) after steaming out. We have to give a proportion of flour water yeast = 200g-100ml-1g. Adjust the water amount according to the water absorption of our own flour and personal taste. More yeast can shorten the fermentation tim
Step2:2. Fermentation - put the dough in a warm place (3540 degrees. Pay attention to moisturizing. You can cover it, wrap it with plastic film, spray water regularly, etc.) and put it on the Kang in the north. I think the quilt with electric blanket in the South should be almost snickering. I am (1) putting the oven (2) putting the yogurt machine (3) putting the container in a lid or wrap it with plastic film, and then putting the container in warm water or in the sun to ferment it It's fluffy. About 2 - Two point five Double big (too much acid can be mixed with alkali. Too much alkali can be... Of course, it's a lot of trouble and insidious, so it's better to watch it. It's OK in a warm environment for 6080 minutes. Smelling acid means that it's gon
Step3:3. Exhaust and knead. Knead for as long as you can. 1020 minutes is basically OK. Knead until there is no obvious bubble, then reshape - knead the long strip and cut it with a knife (it can be made into any shape
Step4:4. After reshaping, you can steam directly (cold water and hot water are OK) without waking up. It needs to be more fluffy and delicious to make the shape of steamed bread and wake up for about half an hour.) note - the time of steaming depends on the size of steamed bread. The dough is big. It's good in one minute. Make nine steamed bread with 300g flour and keep it on fire for 25 minutes. Of course, steaming for a long time is not bad. Just don't make a jok
Cooking tips:1. When to add sugar? Add sugar to yeast water (sugar tolerant and high activity yeast) and add flour after melting. Or knead the sugar after the dough is fermented. The former is more convenient. 2. How many pumpkins do you need to make pumpkin bread? The answer is at will. As long as the dough is moderate in hardness and softness. Suppose the amount of flour is fixed. If you like more pumpkins, you need less water. If you want pumpkins, you just need to adjust the color. Then you need less water and more pumpkins. 3. The steamed bread is too solid. The first reason is that the fermentation time is not enough. The second reason is that the second pot cover drips water and the noodles are hot (in this case, I suggest changing the pot cover). The two situations are different in appearance. 4 The main reason for wrinkle is that the dough is too soft due to too much water, or the dough is not kneaded long enough after fermentation - for beautiful and delicious steamed bread, fermentation and kneading are the key. It takes time. More patience. In fact, I want to say that practice makes perfect. Just do more. Delicious food
