Manufacture and formula of hard-faced steamed bread

Ingredients: flour1000g, fresh yeast10g, warm water 450g.

Accessories: flour 15.

Exercise:

Add 10g fresh yeast into 1 and 450g warm water to melt, and add it into 1000g Wudeli flour bit by bit. Don't pour all the water at once, save some water, and finally dip your hands in water to kick the dough, because you can't expect to knead the dough smoothly with more flour and less water.

2. 15g dry flour is sprinkled on the panel several times. Put the fermented dough on the flour, knead and fold it vigorously, and knead the flour on the panel completely into dough every time.

3. Knead all the flour into dough until the dough becomes smooth.

4. Knead the dough into long strips, and pull out 65,438+00 noodles with uniform size by hand.

5. Knead the dough with the thenar of the right hand, lift the dough with the lower four fingers and thumb, and turn it over with the left hand until the dough becomes smooth and oblate.

6. Turn the dough sideways and fold the bottom towards the palm of your hand. Similarly, try to close the dough with your right thenar and lift the steamed bread.

7. Try to reduce the closing as much as possible. Finally, sprinkle some dry flour on the chopping board, let the steamed bread roll around the dry flour and dip it in a thin layer of flour.

8. Everything is fine.

9. Put Puckilo on the electric blanket and knead the steamed bread. Cover the steamed bread with a quilt.

10, leave your hair until the steamed bread is light. The steamer boils water. Brush some oil on the steamer to prevent it from sticking, and put the steamed bread in the cage, not too close to it.

1 1. Put the water on the pot, turn off the fire after charging to prevent the steam from overflowing. Steamed buns are bigger. Turn off the fire for 25 minutes and open the lid for 2 or 3 minutes.

12, done.