Method for mixing steamed bread and flour

The latest steamed bread proportion and flour formula, mastering this, the skin of steamed bread is getting smoother and smoother.

Many people have asked me how to make steamed bread, so I will sort it out and share it with you today.

Master this ratio and how to make it. In the future, your steamed bread, whether fancy steamed bread or ordinary white steamed bread, will be very chewy and soft.

Not much nonsense, just share dry goods!

First, prepare the ingredients

Flour: 400g

Warm water: 160g (cold water is also acceptable in summer).

Yeast: 2-5g (less in summer and more in winter)

Basic fermentation, basic fermentation, basic fermentation, oh, all kinds of steamed bread and dough are like this.

Patterned steamed bread and dough must not be softened, otherwise the steamed bread you steamed will be easily deformed too seriously.

Second, the practice steps

1, weigh out 400 grams of flour, just ordinary wheat flour.

2. When yeast melts into warm water, it must be stirred and melted without yeast particles.

3. Add the yeast water into the flour bit by bit and stir it into a flocculent shape.

4, and then knead into a smooth dough. The basin is smooth and feels smooth.

5. After the dough is smooth, cover it with plastic wrap for fermentation. It needs to be fermented in a warm place in winter.

6. When the dough is fermented, the volume is obviously doubled, and then several holes are poked with your fingers, and the holes do not retract, and there is obvious honeycomb structure after tearing. It shows that it has been fermented, and the fermentation time can only be referenced and cannot be relied on!

7. The key point is that if you want to make steamed bread with patterns, especially a steamed bread with smooth skin, you must knead the dough hard and exhaust clean air. I don't line up very well, and there are many small pores. Look at the finished product drawing behind me and you will know how important this step is.

8, and then, divided into small doses of similar size.

9. Make the patterned steamed bread you want to make, then do the second fermentation meeting, cover it with plastic wrap, cook it in cold water and steam it on low heat. Never start a big fire, it will burn the yeast to death. Look carefully, because there is no clean air in front, is there? The steamed bread skin is not smooth.

Bian Xiao suggested:

1, when kneading dough, you must exhaust clean air, or use a dough press to exhaust it, which is more labor-saving.

2. When steaming steamed bread, don't come up and make a fire directly.