Method for making dough by steaming steamed bread at home

The first step is to mix the dough. Generally speaking, everyone uses flour and yeast, but you can actually add some "ingredients" to achieve better results. I would like to share with you a better formula: 500 grams of flour, 6 grams of yeast, 3 grams of lard, 5 grams of sugar, 5 grams of milk powder and 260 grams of warm water. Or do not put milk powder, use 200 grams of warm water +60 grams of milk.

Lard can make steamed bread skin whiter and smoother, and it is not easy to dry when it is cold. White sugar can promote fermentation and tastes sweet. Both milk powder and milk can make steamed bread taste more fragrant and delicious.

Step two, wake up. After kneading the dough, cover it and wake it up. Now the temperature is relatively cold, so you can bask in the sun and wake up faster. Many people don't know whether the dough has been properly proofed. There are three standards here, 1, which is twice as large. 2. Then press with your fingers, and the dough will not rebound when it is deeply soaked. 3. Open it, and it will have a uniform large-hole honeycomb.

The third step is to knead the noodles. After the dough is proofed, take it out and simply knead it. Then knead into strips, cut into areas of the same size, and knead into steamed bread embryos. This process is relatively simple, there is no requirement for size and shape, and you can choose according to your own preferences.

The fourth step is awakening. After the steamed bread embryo is kneaded, don't steam it directly, but wake it for about 15 minutes. Because I just finished rubbing, the air on my face has been squeezed out. So you need to be awake for a while, not too long, about 15 minutes. It would be nice if the steamed bread embryo were a little bigger.

The fifth step is to serve the pot. This is divided into two situations. Now the room temperature is ok, and the water can be heated. Now put the steamed bread in the pot. If it is winter, it is necessary to put cold water into the pot to make the steamed bread bigger as the temperature rises. Otherwise, steamed bread is easy to shape, resulting in small head, not soft and not delicious.

Step six, get out of the pot. After the steamed bread is steamed, don't boil it directly, and continue to stew for two or three minutes after turning off the fire. Let the air pressure in the pot drop to the outside, and then lift the lid. In this way, the volume of steamed bread will not become smaller, nor will it shrink and collapse. Many steamed buns are very big in the pot, so they become smaller when they are taken out. That's the reason.

Well, this is the process of steaming steamed bread, and the formula and skills of dough mixing are introduced. If you are interested, remember the recipe, follow the steps, and you can do it yourself. The steamed bread out of the pot looks good and delicious.