How does steamed bread become bigger and delicious?

Northerners have deep feelings for steamed bread. Steaming steamed bread looks like a simple thing, but we can't steam it well. In fact, as long as you master the right method, you can still steam steamed bread.

These problems often occur in our own steamed bread, such as yellow steamed bread, not soft steamed bread and not sweet taste. But the steamed bread we buy is often added with some food additives, so we are not at ease. Don't worry. Today, I'd like to share with you a small coup. It only takes three simple steps to make a delicious big steamed bread. No failure. Come and have a look!

Step 1 (Add a piece of lard)

We first prepare a proper amount of flour, warm water and baking powder, and then knead it to a certain extent according to the usual kneading method. This is that we add a piece of lard prepared in advance, and then continue to knead the dough until the dough is smooth and firm. Note that no matter how you knead the dough, the smooth side of the dough always sticks to the table. We can't destroy this smooth side when kneading dough, so there is no need to turn it up and down when kneading dough.

Step 2 (Add chopped orange peel)

We cover the kneaded dough with plastic wrap, ferment it in a warm place, then cut it into small pieces and steam it in a pot. At this point, the most critical step is to put a small amount of orange peel around the steaming grid in advance, and then steam the steamed bread on the steaming grid, so that the steamed bread will have a fragrance and taste great.

Step 3 (Add white vinegar)

To prevent steamed bread from yellowing, we need to prepare a bottle of white vinegar. At this time, we only need to add two or three spoonfuls of vinegar to the original pot of steamed buns, so that the white vinegar and the water in the steamer can be integrated, and then steam in the pot for 15 minutes!

The reason why steamed bread turns yellow is that the amount of yeast powder is too much, which belongs to alkaline substances. When a novice steamed bread, the amount of yeast powder was not good, which led to too much yeast powder. At this time, we can neutralize acid and alkali by adding proper amount of white vinegar to effectively prevent steamed bread from yellowing.

It is worth noting that when we add lard, we need to melt the lard with warm water and then pour it into the dough several times. Lard contains a variety of fatty acids to ensure that steamed bread is soft, smooth and elastic.

The trick to share with you today is "how to make soft white steamed bread", which only needs three simple steps. Have you learned all these points? Try for your family as soon as possible. If you have any good tips, please pay attention to the message!