How to cook and eat handmade alkali steamed bread?

200g of fermented flour (flour) and 5g of alkaline flour.

Proper amount of water dough (flour)1500g

Alkaline surface 1 1.5g water.

Manufacturing steps of handmade steamed bread with alkaline flour

1.？ First make yeast noodles, mix 200 grams of flour with alkaline noodles, pour in proper amount of warm water and stir into a soft dough. You can have more flour in winter, big bowl! Keep at room temperature or refrigerate for at least one day! The prepared yeast has a large volume and many bubbles, which is enough! When it is cold in winter, it is best to put the batter in a warm place, next to the radiator! Refrigeration is needed in summer, and it is not limited in other seasons!

2.？ After the yeast is fermented, pour a proper amount of warm water and let it stand for a while, then pour out the acid water in the yeast. Then pour in the right amount of warm water, and you won't feel too hot. If it is too hot, the fermented noodles will be burned to death! Don't put alkaline noodles, first pour in flour and mix well, and knead it into a slightly soft dough! Don't push too hard, the steamed bread made by too hard is not soft!

3.？ Just ferment it to two and a half times the original. My finished dough weighs 5 kg. I'm afraid of making mistakes. I weigh it with a baking scale! My dough is cooked at night and steamed in the morning, and the amount of alkaline noodles is just right. If the noodles are cooked during the day, the amount of alkaline noodles should be reduced appropriately, and it must be reduced a little! In fact, the simplest thing is to feel that if the alkaline noodles are used properly, the dough is soft, but not sticky, and the dough is covered with uniform honeycomb pores! Don't worry, take some dough, which is smaller than your thumb, put it in the center of the gas stove, turn on a small fire, turn off the fire when it expands, and open it to see if it is thin and white. If the pores are large, the alkaline surface is not enough! If it is a little yellow, don't do it first, let it relax for a while, let the alkaline surface evaporate for a while, and then see if it is suitable!

4.？ I use dry alkaline noodles. I put the alkaline noodles on the chopping board and touch them evenly with my hands. There is no alkaline pimple. Dig out the dough and knead it evenly on the touched alkaline surface. Be sure to knead it evenly, or it will be a big shame. Ha ha! The dosage of alkali should not be changed basically. Less will shrink, more will turn yellow.

5.？ Knead dough, make steamed bread embryo, relax for a while, and the dough will be softer after relaxing for a while (⊙o⊙) Oh! After the water is boiled, put it in the pot and steam for 35 minutes!

6.？ The prepared dough can be used not only as steamed bread, but also as steamed buns, sesame cakes and so on!

7.？ Cut the greased dough into two small pieces.

8.？ accumulate

9.？ Press from the middle with chopsticks.

10.？ Just press both ends of the flower roll to the bottom of the dough and knead it round! Beautiful rolls are made like this!

1 1.？ Beautiful rolls will be out of the pot!

skill

Fermentation with old flour is the same as baking powder. The amount of alkali used in baking powder does not exceed 5 grams, and the relaxation time is longer and the effect is the same! Remember to leave a piece of dough to ferment next time, so you don't have to wait a day next time! Just put it in the refrigerator. The next time you use it, soak it in warm water for a while and pour out the sour water! There is a great difference between the north and the south, and the pH of each region is different, so alkaline surface should be used as appropriate.