How to steam steamed bread

(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed.

(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell.

(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation. Steamed bread is white.

How do you know how to make steamed bread?

There are several ways to judge raw steamed bread and cooked steamed bread:

( 1)

Pat the steamed bread by hand, and it will be cooked if it is elastic;

(2)

Tearing open the skin of a piece of steamed bread is ripe if it can be uncovered, otherwise it is immature;

(3)

After gently pressing the steamed bread with your fingers, the pits will soon calm down the mature steamed bread. If the pits have not recovered, it means that they have not been steamed.

The traditional method of steaming steamed bread is to soak "old noodles" ("noodle fat") in water until soft, add flour, stir evenly and ferment at a suitable temperature. Carbonic acid produced after fermentation has a sour taste, which can not only neutralize the sour taste, but also make steamed bread smooth and tense. However, alkali will destroy the vitamin B complex in flour and reduce the nutritional value of steamed bread.

If yeast is used as dough, yeast is directly mixed into dry flour, mixed with water, and fermented at a suitable temperature to produce carbon dioxide, so that the dough becomes soft and steamed directly in a pot without adding alkali. This can not only prevent the vitamin B complex from being destroyed, but also prevent the steamed bread from turning yellow and sour due to too much alkali or insufficient alkali content. In the process of making steamed bread, there is no alkali, so you don't have to knead the dough hard to save your strength. In summer, the hot "old noodles" stay too long, which will be mixed with some bacteria and harmful to human body. Using fresh yeast won't have this disadvantage. Yeast itself is also a kind of natural nutrient with rich nutrition. Yeast has long been used to make bread in Europe, but it has been widely used in China in recent years. Yeast is cultivated from natural sugarcane molasses and contains a lot of protein and vitamins. It is especially suitable for modern people to pursue nutrition and health, and it is a rare healthy food.