Tips for steaming steamed bread

500 grams of medium gluten flour

Warm water 250 ml

Yeast 7 g

The practice of steaming steamed bread?

Dissolve yeast in about 1/3 warm water and stir evenly.

Pour the yeast powder into the flour

Stir well with chopsticks.

Pour the remaining warm water into the flour.

Stir with chopsticks into cotton wool.

Knead the dough by hand until it is smooth.

Put the dough in a container, cover it with a lid, or cover the surface with a damp drawer cloth, and put it in a warm place to ferment to twice its size. Time varies with the ambient temperature.

The interior of the dough is a uniform honeycomb.

Sprinkle a little thin dough on the chopping board, knead the dough repeatedly until the dough surface is smooth, cut the dough, and continue to knead the dough if there are air holes in the section.

Knead until the dough is smooth and free of pores.

Make the dough into a cylinder.

Cut the fritters into equal parts.

Rubbing round steamed bread by hand.

Dip some flour on the bottom of the steamed bread blank, put it on the cover curtain, leave a distance between them, cover the surface of the blank with a wet drawer cloth, continue to ferment, make the blank expand again, ferment for about 20-30 minutes, and gently press the surface to feel elastic.

Spread a damp drawer cloth in the steamer, put the raw steamed bread in, leave a distance and cover it. If the lid is not tight, it is best to wrap the edge of the lid with cloth to prevent steam leakage.

After the boiler water is boiled, turn to medium heat and steam for 25 minutes. Turn off the fire and let it stand for 3-5 minutes before opening the lid.

skill

The amount of water is 45-50% of flour, and the amount of yeast is 1- 1.5% of flour?

1. Steamed steamed bread with cold water or hot water can be put into the pot, but it is best to put cold water. First of all, there is no danger of scalding. Cold water into the pot will make the steamed bread heated more evenly. Boiling water into the pot may make the steamed bread skin dry and inelastic. ?

Don't open the lid immediately after turning off the fire, and don't keep it in the pot. Turn off the fire and simmer for 3 or 5 minutes before opening the lid, otherwise the steamed bread will wrinkle as soon as it meets cold air. ?

3. After steamed bread, the drawer cloth is not easy to fall off. You can pour some cold boiled water on the drawer cloth, which will be easy to take off and will not stick to the steamed bread skin. ?

When cooling, it is best to cover the steamed bread with a semi-dry drawer cloth and let it cool naturally?

5, heating leftover steamed bread: leftover steamed bread skin is easy to dry and harden. Before heating, sprinkle some water on the surface of the steamed bread, and then put it in a steamer to heat it, and the steamed bread will be as soft as newly steamed.