Is there any faster way to make steamed bread dough?

Steamed bread is a daily staple food in the north, and it is made of flour. We all know that flour is generally divided into three types: high gluten flour, medium gluten flour and low gluten flour. High-gluten flour is generally used to make bread, while low-gluten flour is generally used to make cakes, biscuits and cookies. Steamed steamed bread and noodles, usually medium gluten flour.

How to control the ratio of flour to water when steaming steamed bread?

When making steamed bread, you can also add high-gluten flour and low-gluten flour according to your own taste. High-gluten flour has high hardness, high water absorption and hard dough. Low-gluten flour has low water absorption and is soft, and it is easy to get sticky when added with water. The ratio of water to flour is generally around 1 to 1 when making steamed bread, but it is not completely according to this ratio, because different brands of flour will also absorb different moisture, so you should remember a quantity in the process of making it yourself and add water according to your usual experience. Then don't add too much water at a time when kneading dough, you can add it in small amounts several times. Until the dough with satisfactory hardness is mixed.

Matters needing attention in steaming steamed bread:

The most important step of steaming steamed bread is fermentation, and the yeast is at 50? Will lose mobility at the age of 20. The activity below will be relatively low. So the optimum fermentation temperature is 20? To 50? The high-temperature fermentation time will be short and the low-temperature fermentation time will be long, so it can be fermented at room temperature in summer. If it is winter, it is recommended to put it on a radiator or put it in a basin filled with warm water for fermentation. If you accidentally over-ferment, don't worry, you can add some alkali powder to neutralize it. According to the acidity of dough, the amount of alkali powder should be added in small amounts for several times. After kneading, add alkali powder. After kneading, continue to smell whether the dough is still sour. If it's not sour, you don't have to rub it. Steamed steamed bread must have a second awakening process, so steamed steamed bread is usually cooked in cold water. In the process of steaming, it is also the process of slowly heating steamed bread and the process of secondary fermentation, so try not to steam steamed bread with boiling water. How to prevent steamed bread from collapsing and foaming;

Sometimes there will be many blisters on the surface of steamed bread, which will make steamed bread very wet, ugly and unpalatable. Therefore, when steaming, you must try to choose a conical pot cover, which is conducive to the diffusion of water vapor around and is not conducive to the dripping of water vapor on steamed bread. The bottom of the steamer should be covered with a layer of net, which can play the role of heat insulation.