Making steamed bread for the first time is also a very inflexible and solid steamed bread. The main reason is that the fermentation process is not paid attention to, especially the secondary fermentation is not carried out.
In addition, the more yeast you put, the better. When its dosage is 1%~2% of the weight of flour, the fermentation ability is the strongest.
The practice of sharing two steamed buns here is for reference only.
Knife-cut steamed bread
Ingredients: medium gluten or low gluten flour 200g, dry yeast powder 3g, water 100ml, sugar 20g, lard 20g.
Production method:
1. Sprinkle dry yeast powder into water, stir and dissolve it into yeast water for later use.
2, take out the flour (novice had better use weighing, so accurate), add sugar and mix well, spread on the chopping board, and open a small nest in the middle.
3. Pour all the dissolved yeast water into the dough nest, stir it into a flocculent shape with a scraper, and then press all the flour into a ball by hand.
4. Push the dough out with the palm of your hand, then take it back, push it from another angle, and repeat it several times to become rough dough.
5. Tear the dough into pieces, spread lard evenly on the dough, knead the dough to absorb lard, and then knead the dough again by the above kneading method until the grease is fully absorbed and the dough is smooth.
6. Cover the dough with plastic wrap and let it stand for 5 minutes. Sprinkle a small amount of dry flour on the chopping board and dough, take out the dough and put it on the chopping board, roll it flat with a rolling pin, roll out noodles, roll it flat face down, thin the bottom edge and roll it up bit by bit.
7. Close the mouth downwards, lightly press the dough to slightly shape, and cut it into flour three fingers wide.
8. Put the cut dough into a steamer with a wet pad cloth (dry pad cloth is not allowed, otherwise it will stick together after steaming), cover it, and ferment it in a warm place for 20~30 minutes (adjust the time appropriately according to the ambient temperature and dough fermentation at that time).
9. The fermented dough has obviously become bigger, and it can rebound quickly with a gentle press of your hand, indicating that the fermentation has been completed. Boil the water in the steamer, put it in the steamer, steam for 10 minute, turn off the fire, and take it out after 5 minutes.
Tip: This kind of knife-cut steamed bread adopts a one-time fermentation method. When kneading dough, knead it hard and quickly to avoid dough fermentation during kneading. If bubbles are found in the dough, you can press the air with a rolling pin or pierce the air with a toothpick.
Naixiangbai mantou
Ingredients: 500 grams of medium gluten or low gluten flour, 3 grams of dry yeast powder, 280 grams of milk and 20 grams of sugar.
Production method:
1. Pour the weighed flour into a basin, add sugar and mix well; Mix yeast powder and milk, pour in the mixed flour, stir it with chopsticks while pouring, then knead it into smooth dough by hand, cover it with plastic wrap, let it stand in a warm place and ferment it to about twice its size.
2. Sprinkle a small amount of dry flour on the chopping board, take out the fermented dough, add a proper amount of dry flour and knead it into dough, then add flour and knead it repeatedly until the dough is exhausted, there are no obvious pores on the cut surface, and it feels smooth and firm. The dough is well kneaded, and the steamed bread has distinct layers and delicate organization.
3. Divide the kneaded dough into 6-8 parts, knead one part evenly and smoothly, round it, and knead it into a green body with both hands.
4. Add cold water to the steamer first, put the raw embryo on the wet pad cloth, cover the lid and wake it for 20 minutes. The steamed bread blank that has been awakened feels very light in your hand. Steam directly over high heat. After SAIC, the time is 15 minutes. Turn off the fire and wait for 5 minutes before opening the lid.
Tips:
1, the second wake-up should be in place and the time can be changed flexibly. It takes 15 minutes to wake up when the temperature is high in summer, and it usually takes 30 minutes to wake up when the temperature is low in winter.
2. In the steaming process, in order to prevent the water from dripping on the steamed bread, you can put a towel around the pot mat.
3, timing should start from the steamer; After turning off the fire, don't open the lid in a hurry, wait for 5 minutes before opening it. This is to prevent steamed bread from suddenly opening at high temperature and collapsing when it meets cold air.
Making steamed bread is not that complicated. It is recommended that novices make pasta, and it is best to weigh flour, water and yeast with weighing tools, so that the error will not be great. In the process of cooking, we should pay attention to kneading and fermentation, so that the steamed bread made by ourselves will be delicious.