How to make steamed bread with yeast and alkaline flour?

1, take a small bowl of warm water, pour the yeast powder into the bowl, grab it by hand, melt the yeast powder, and then pour the melted yeast water into the basin. Pour the rest warm water into the basin and knead it into dough. The hardness of dough is somewhere between fat and muscle. If you only have fat and no muscle, grasp it yourself. Too hard to ferment and too soft to handle?

2. Cover the basin and wait for the flour to ferment. It will take two or three hours in summer, three hours in spring and autumn, and three or four hours in winter because of heating.

3. Fermented noodles, refer to the figure.

4, take a little bit of alkali, (soda, sodium carbonate) remember that it must be less, just pinch it with your little finger, as shown in the figure.

5, put the alkali on the surface, take a little water, warm water is the best, a few drops are enough, you can melt the alkali, and the small particles that can't be melted can be pinched and rubbed with your fingers.

6. kneading noodles? When kneading dough, put in some dry flour. The softer and more sticky the dough is, the more dry flour you put in until the dough doesn't stick to your hands.

7, knead into steamed bread, let the ravaged noodles slowly-let stand for a period of time, 5 to 10 minutes in summer, 0 to 20 minutes in spring and autumn 10, and 20 to 25 minutes in winter. You can see that the steamed bread has obviously become a little bigger. Look at my comparison chart. At first, there were gaps between steamed buns, but later there were no gaps.

8, steam on the drawer, remember to steam in a cold pot! Just put the steamed bread away and steam it! It will be cooked after steaming for 20 minutes after the fire is over. Don't open the lid in a hurry after turning off the fire, wait for another two minutes, and you must never open the lid during steaming steamed bread.