Traditional Culture Encyclopedia - Traditional festivals - Making method of Baiji steamed bread
Making method of Baiji steamed bread
1, first add flour into the pot, dig a small nest, add yeast and warm water (below 30 degrees) to melt the yeast, then add sugar (not sweet, to improve the fermentation quality of flour) and baking powder (not necessarily), stir the flour into a flocculent shape, then add oil, and knead the flour into a ball to achieve "three lightness". Dough is a little harder than steamed bread noodles. Proofing the dough, kneading it half an hour later, and then proofing it 15 minutes. The picture above shows the fermented dough. Just press it with your finger and rebound slowly. Never be like bread! ! ! Remember! (The room temperature is 25.5 degrees, and the fermentation time is prolonged when it is cold).
2, the next dose, 70 grams, eleven buns, it is best to cut the dough with small holes on the surface, each dough is kneaded by hand, and the kneaded dough is kneaded into a spindle shape with thin ends and thick middle.
3. Roll the kneaded strips into pieces, roll them out for easy rolling, and press the dough underneath.
4, roll into dough, and then roll into a 6 mm thick circle, not too thin. Plastic surgery, turn the cake over by hand, pinch it thinner in the thick place, and put the cake together by hand as round as possible, which looks good!
5, put it in the pot, don't oil! Low heat, with patterns on both sides, put it in the middle layer of the oven and heat it up and down at 170 degrees for 5 minutes to 10 minutes. According to the temperature of each oven, it's crispy outside and tender inside.
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