This kind of steamed bread is the old flour steamed bread, which is called "flour steamed bread" in Shandong. The name is very vivid. Put the word "noodles" and dry flour into the dough to make layers of steamed bread. When the steamed bread is opened, it is like a steamed bread skin, which can be torn layer by layer and has the same thickness, so it is also called "thousand-layer steamed bread". The overall weight of steamed bread is relatively heavy. One steamed bread with three machines is very chewy and hard to eat.

Step 1. Weigh 250g and 80g flour with a kitchen scale, put 250g flour into a container, pour yeast into water, stir with chopsticks to melt the yeast, pour the melted yeast water into the container twice, adjust it to the shape of wheat ears, knead it into coarse dough, and cover it with plastic wrap.

Step 2. After10 minutes, take out the dough, put it on the chopping board and knead it by hand for 2 minutes. At this time, the dough is smoother than before. Put it in a container and cover it with plastic wrap. This action is repeated three times until the dough is very smooth and the dough is fermented. Step three. After about 1 hour, the fermentation time is longer in cold weather. When the dough is fermented to twice the size and the cross section is honeycomb, the fermentation is successful. Take it out of the container and put it on the chopping board for exhaust.

Step four. Knead the dough by hand, while kneading, add the remaining 80 grams of dry flour in stages, until all the dry flour is kneaded into the dough, until the dough surface is smooth and the whole dough becomes solid and hard, even if it is kneaded. Step five. Divide the kneaded dough into 6 pieces, knead the pieces into smooth and compact conical blanks with the power of the palm, which are higher than ordinary steamed bread blanks, and cover them with plastic wrap for fermentation.

Step six. Ferment raw steamed bread to 1 times at room temperature. Step seven. Add hot water to the pot to boil, then put the steamed bread on the steamer, cover the lid, boil the water again and steam for 10- 15 minutes. Turn off the fire, stew for 2 minutes, open the lid and take it out. Summary of making skills of flour steamed bread 1. The choice of flour uses flour with high gluten content to make steamed bread, which makes pasta strong and chewy.