Formulation and practice of steamed bread

The recipe for making steamed bread includes flour, yeast, sugar, water and lard, as follows:

Tools/materials: basin, knife, chopping board, steamer, chopsticks, plate, pot, pot cover, 200g medium gluten flour, 80g water, 30g sugar, 65438+ 0.5g yeast and 4g lard.

1. First, melt the sugar with 80 grams of warm water. Then the water temperature drops below 40 degrees, and yeast is added. Let stand for 5 minutes.

2. Then prepare a pair of chopsticks, and stir the flour in one direction with chopsticks as the sugar water enters. Until there is no dry powder.

3. Stir into a picture. It's just that the dough is caked and there is no obvious dry flour.

4. Quickly knead the scattered dough into dough. Knead into a slightly oval dough. If you want to add lard, add it at this time.

5. Rub your face with your palm and watch my gestures.

6. I like washing clothes and going out.

7. Rub it out in one direction, fold it back, and so on until the dough is smooth.

8. Slightly organize into oval dough.

9. Then knead it into long strips, divide it into several equal parts of any size, and knead it into smooth dough.

10, after cooking, burn a little warm water of about 40 degrees for fermentation, because it is still cold now, and if it is fermented at room temperature, it may be unbearable. Cover and ferment for about an hour. Note that time is only a reference, and the degree of fermentation should be judged according to the state of steamed bread.

1 1. After fermentation, it can be steamed. Before steaming, wipe off all the water droplets and water vapor on the lid with a towel. Steam directly with cold water. After the water boils, turn to medium heat for steaming 10 minute. Then simmer for 2 minutes before opening the lid. In this way, the steamed bread is ready and fat in vain.