How to cut steamed bread with a fragrant knife and how to cut steamed bread with a manual breast knife?

condiments

Qiangli flour

500 grams

milk powder

100g

refined sugar

10g

salt

2 grams

yeast

5 grams

hot water

260 ml

step

1. Milk powder is ready, and the yeast is taken out of the refrigerator. Baby milk powder from colleagues.

2. Add flour and basin, add milk powder, sugar and salt, and mix well. Ceramics and pots are the best, heavy but not sticky.

3. Boil the yeast in warm water and let it stand for 5 minutes.

4. Slowly add yeast water, live into dough, cover and wake up.

5. Proofing the dough.

6. Knead the noodles in the basin and exhaust. Knead with the palm of your hand and knead the dough into long strips first. Press the front to the back, and then push it with your palm.

7. Knead into a long strip and turn it 90 degrees. Press the front back and push it with the palm of your hand.

8. Push the palm forward until the dough is kneaded into a long strip again.

9. Repeat the previous three steps until the dough is smooth and there are no air holes in it. I rubbed it for about 20 minutes. If you want steamed bread to be delicious, you must make this dough well.

10. Knead the dough into strips with a diameter of 5 cm.

1 1. Cut into even small steamed buns with a knife.

12. Look at the cross section, it is smooth without pores.

13. Small and lovely.

14. Slightly reshape, put it in a steamer with a steamer pad, wake it up twice to the size of 1.5 times, and steam it in a pot for 15 minutes.

15. After turning off the fire, wait for 5 minutes to take it out. If you can't eat it all at once, put it in the refrigerator and take it out to heat it back and forth. It tastes good.

skill

1, fermentation time should not be too long, within 3 hours, to avoid sour steamed bread.

2. The room temperature is 20 ~ 28 degrees, and the fermentation time varies from 30 minutes to 2 hours according to the temperature. If the room temperature is not enough in winter, you can put a warm water bag under the basin, the water temperature should not exceed 60 degrees, and then wrap a quilt as a whole for fermentation.

3. Secondary fermentation is essential, and the fermentation can be as large as 1.5 times, which will increase when steamed in the pot. Pay attention to the sealing of the lid for the second fermentation to avoid dry skin. In winter, the room temperature is low, so it can be put in a 50-degree warm water pot for secondary fermentation.

4, kneading skills, strong, not necessarily fast and good. Please see my dough kneading operation flow chart.

5. After 5.SAIC, you can steam on medium heat, which is too steaming. Shantou is afraid of water vapor.

6. Wait for 5 minutes after turning off the fire before opening the pot to avoid the retraction of steamed bread.