Proportion of 500g flour:

Medium gluten flour (special flour for jiaozi noodles) 500g.

3 grams of salt

Yeast (Angel) 3 ~ 4g (winter 1g)

Sugar (optional) 15g

250g ~ 270g water (more can be put in winter).

Flour (added when exhausted)100g

1000g flour ratio:

Medium gluten flour (special flour for jiaozi noodles) 1000g.

6 grams of salt

Yeast (Angel) 6 ~ 7g (winter 1 g)

Sugar (optional) 30g

500 ~ 520g of water (20g more in winter)

Flour (added when exhausting) 200g.

1500g flour ratio:

Medium gluten flour (special flour for jiaozi noodles) 1500g.

9 grams of salt

9 ~ 10g yeast (more in winter 1g).

45g sugar (optional).

750 ~ 780 grams of water (more can be put in winter)

Flour (added when exhausting) 300g.

There are some differences in water quantity, which is due to different regional humidity. Wet in summer and dry in winter will directly affect the water absorption of flour. Please increase or decrease double suicide.

The practice of Shandong big steamed bread

Weigh flour, salt, yeast and water, and put them into a mixing basin. In the north with heating in winter, the air is dry, so it is suggested to increase the water quantity to the maximum. )

The chef machine began to stir at low speed.

Knead into dough. In the process of kneading dough, the dough is adjusted twice, and the four walls are scraped with a silicone stirring knife to make the dough knead more evenly. (Note: Many chefs report that the kneaded dough is hard. The air in some areas here is very dry in winter, and the water absorption of flour is different. The dough kneaded before normal fermentation has moderate hardness, which is the same as the dough we usually wrap in jiaozi. If you obviously feel dry, you should add water to remedy it in time ~)

Cover the kneaded dough with plastic wrap and put it in the oven for low temperature fermentation.

It's best to put an oven or fermentation box in winter, otherwise the fermentation will be very slow (Guangdong must be sauce purple in winter, the room temperature with heating in the north is high, and there is warm sunshine outside the window to ferment in the sunshine through the window). My Chang Di 42-liter oven has no fermentation function, so I can only adjust the low temperature, put a thermometer, watch the temperature at any time, and just reach in and feel the heat of my hand.

The dough doubled in size, and the finger dipped in flour poked a hole and wouldn't retract. This kind of dough is ready-made

Put it back in the The Mixing Bowl of the chef's machine and prepare to exhaust.

The flour to be vented is added into the mixing basin for venting three times. Kneading noodles does not stick to hands. (The water absorption of each kind of flour is different, which can be reduced by air drying, while the dry powder remains unchanged. Guangdong belongs to the humid and hot zone with relatively high humidity. Therefore, please increase or decrease the dry flour as appropriate during the exhaust process.

Every time you add dry flour, you should mix it with the dough evenly before adding it, and stir it at low speed to make the kneaded dough look like it was kneaded for the first time.

Take another proper portion of flour (not included in the exhausted flour), sprinkle a thin layer on the kneading mat, take out the dough, and continue kneading the dough on the kneading mat by hand (don't worry, adding so much dry flour will not affect the fermentation, but will make the steamed bread texture more delicate).

Then divided into small doses, the size of steamed bread can be made according to your own habits, the north likes to make big steamed bread, and the south likes to make small steamed bread.

Take a dough and rub it repeatedly with your palm.

Knead in a circle with your palm. Knead each steamed bun embryo at least 100 times. If you have the strength, you can continue to rub. (At present, I knead 150 times) The steamed bread embryo will become smoother and smoother.

Pick up the dough and knead it a few times (recently, a new formula of "oatmeal rice porridge steamed bread" was created, and there is a small video for reference).

Roll the dough on the flour with one hand (this step is very important to prevent dryness and adhesion).

Keep your mouth down and rub your hands back and forth repeatedly to make the steamed bread embryo more round.

This kind of steamed bread embryo is ready.

Use the tray that comes with the oven and put a piece of breathable cotton cloth (big enough) on it. Put the kneaded steamed bread embryo well, leaving enough space in the middle to prevent it from getting bigger and sticking together. After setting, gently wrap it with extra gauze or cotton cloth.

Put it in the oven for secondary proofing at low temperature (suitable for winter), about 35 minutes. Because the room temperature in Guangdong is cold in winter, it needs to be put in the oven to sober up. If it is summer or the room temperature is very warm, cover it with gauze and let it wake up at room temperature for 25 minutes.

The dough raised for the second time is obviously a little bigger, and it will feel empty when you pat it in your hand.

Boil cold water, aerate and steam for 20 minutes.

There can be no air leakage between the upper steamer and the lower boiler (air leakage will also affect fermentation), so my boiler has air leakage, but gauze or kitchen paper will get wet and block around the edge of the boiler.

Turn off the fire 1 ~ 3 minutes, and steam the Shandong big steamed bread. Isn't it attractive? ?

Recently, I found that distilled water would drip down if I was bored for too long, so I changed it to 1 ~ 3 minutes.

Let's eat another big bag. My son can eat one at a time.

Report my grades to you ~? 201May 3, 7,1000g of flour was made 12 steamed buns, and 200g of dry flour was used up, which was made by the chef's machine. Hand-knead the steamed bread embryos one by one, each time for 150 times (100 times is the bottom line, and the steamed bread that is not kneaded properly is not delicious ~). 12 steamed bread embryo takes 40 minutes, with an average of 3.333 minutes to knead one! ? Today, the room temperature is 32 degrees After so much kneading, the gap between before and after will not be great. Just put the gauze at room temperature and beat it twice. The weather is hot and the fermentation is fast, so the dough must be kneaded quickly. If the speed is slow, the gap between before and after is large, and the dough will be sour if the fermentation time is too long.

20 17.05.03, the white fat steamed bread is really a harvest with sweat. ?

skill

I have basically written the prescription in detail, so I still need to say a few more words. Our family made a lot of steamed bread. Beginners suggest making 500 grams or 250 grams first.

The second exhaust requires a lot of dry flour to knead the dough. I didn't understand it before. I often worry that if you knead so much dry flour, the steamed bread won't come out! After several times, I really realized that it didn't affect at all, but steamed bread was better!