Can you make steamed bread with only flour?

Flour alone is unacceptable. Flour is only the main ingredient of steamed bread. Besides, water and baking powder are needed. Steamed bread, also known as steamed buns, is one of the traditional pasta with China characteristics. It is a kind of food fermented and steamed with flour, which is round and bulging. This is stuffed, and later it is called stuffing-free steamed bread, and stuffed steamed bread.

Ingredients: steamed bread, spontaneous flour and warm water.

1, self-raising flour bought by the supermarket, and the brand can be chosen by itself.

2, because it is winter, add warm water and knead well. It doesn't matter if you can't do this step, and you will continue to rub it later. Don't put too much water in the dough, because the dough will get wet after fermentation. I heated it in the air conditioner for an hour. The dough is twice as big as before. If the room temperature is low in normal winter, it may take at least twice as long. Remember to cover the dough with a wet cloth, preferably gauze, which is breathable. )

After the dough is fermented for the first time, it can be divided into several small portions and kneaded into various shapes you like. Remember that the dough must be kneaded evenly and smooth this time, and then fermented for the second time. Remember to leave more space between the dough, they will grow overnight, and my distance is a little tight.

4. It is still very smooth at close range. Sprinkle a little flour on the bottom and top of the dough to prevent sticking.

I still blew the secondary fermentation under the air conditioner and covered it with a wet cloth. I detained a bowl because I was afraid it would dry if it was blown at the tuyere. This time it took about half an hour, usually 15 to 20 minutes.

6. This is what it looks like after secondary fermentation. You can see that the blanks left are basically filled.

7. Steam for 15 to 20 minutes, and spread gauze on the bottom of the steamer to take out the non-stick pan at the bottom of the steamed bread. If the pot is too breathable, spread a wet rag between the lid and the pot seam to prevent air leakage, and it will be fine in 20 minutes.