How to wrap steamed bread

Steamed bread is easy to make, and yeast is the most commonly used. Convenient and fast, the steamed bread is fluffy and soft. Let's take a look at the method of wrapping steamed bread:

Ingredients: flour, sugar, yeast powder, warm water, salt.

1. Add 500 grams of flour, 30 grams of sugar and 2 grams of salt into the basin, then add 5 grams of yeast and dissolve it in 260 grams of warm water. If it is insoluble, put it directly into the flour.

2. Stir warm water containing yeast while pouring. The water absorption of each kind of flour is different, which can be adjusted by itself. When it is stirred into a state without dry powder, large flour flocs will appear.

3. Knead into smooth noodles, cover with a layer of plastic wrap, ferment at room temperature for 20 minutes, and then put them in the refrigerator at about 10 pm. The temperature of the refrigerator is about 5, 6, 7 degrees.

You can open it at 7 o'clock the next morning. Noodles are fermented in the refrigerator, and the pot has expanded, which shows that noodles are very successful.

5, the fermented noodles are pulled open, this is the case. It's torn like a spider's web, full of honeycomb pores, exactly like noodles fermented at room temperature.

6. Sprinkle some dry flour on the chopping board, pour out the noodles, knead them evenly and exhaust them, then shape them, knead them into strips, cut them directly into noodles with a knife and knead them into the shape of steamed bread.

7. Raw steamed bread can't be steamed directly, and it needs secondary fermentation, which takes about 15 minutes to make the dough head grow to 1.5 to 2 times the size.

8. After 8.SAIC, steam the steamed bread for 15 minutes, turn off the fire, and steam it for another five minutes, so that the steamed bread will not retract. 500 grams of flour can make about 12 steamed bread. If you want to make more steamed bread, you can use double flour.

Skill summary

1, when fermenting in cold storage, be sure to cover the plastic wrap tightly. If it breaks into the air, the dough will become very sour.

2. Don't forget that a good steamed bread embryo needs secondary fermentation.

After the cease-fire, it must be stuffy for five minutes before opening the lid, so that the steamed bread will not retract.