The army is a place that many people yearn for. There is a well-organized camp and soldiers in their prime. They guard various frontiers for the stability of the motherland, which really deserves our admiration. They are not only strong in political thoughts and military skills, but also accomplish their tasks well. Especially the meals cooked by many soldiers are delicious. The most classic is steamed bread in the canteen, which is round and smooth, fat in vain and delicious to eat in your mouth.

During his ten-year service, he has been working in the army cooking class. After retirement, he opened a steamed bread shop in his hometown county. Because of excellent workmanship and solid materials, neighbors love to go to his shop. People who used to be soldiers went to the store and said that my cousin's big steamed buns and bags smelled of troops, and they could remember the past years when they ate them. Needless to say, it's all flour. His cooking is really delicious. Not much to say, I will introduce it to you today.

Da mantou

Ingredients: flour, water, yeast.

Exercise:

1. Step 1: Put the dough into a basin, pour in warm water of 28 degrees, evenly disperse the dough by hand, pour in a proper amount of flour, and stir while pouring, so that the flour becomes batter. Hold down the dough with both hands and turn it up and down until the basin is smooth, the face is smooth and the hands are smooth. Cover it to prevent the dough from being blown dry by the wind, and the dough is fermented to twice the size, which means that the dough is ready! ?

2. Take a small bowl, put in edible alkali, pour in warm water of 20 degrees, stir well with chopsticks, stir into alkaline water, and wait for use! Pour the flour and yeast water into a large basin, then stir it into a flocculent shape, then make the flour into a slightly hard dough, cover it with a wet cloth, and ferment it in a warm place for 30 minutes (my cousin said that it was warm and humid and fast before it was placed next to the steamer).

3. Knead the dough and exhaust, and continue to wake up after kneading evenly 15 minutes. This exhausts three times in total.

4. Knead the exhausted dough on the chopping board for three times, divide it into small doses, make it into steamed bread blanks with the same size, let it stand on the steamer for 15 minutes, and finally wake it up.

5. After that, steam directly on high fire for 20 minutes. When it's time to turn off the fire, don't uncover it, and then use hot air for 5 minutes, and the big steamed bread with wheat flavor will be ready.

skill

Only yeast water is used for dough mixing, so more water can be used when it melts. If cold water is added to the yeast water, some yeasts lose their activity and the fermentation is insufficient.