9 grams of salt

Yeast10g

740 grams of water

Dry flour (added when exhausting) is about 300g.

The practice of Shandong big steamed bread

Weigh1500g of flour, salt, yeast and water and add them into a mixing basin. (In the north with heating in winter, the air is dry, so it is recommended to add 10 ~ 15g of water. )

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 is twice as big, and the finger dipped in flour sticks a hole and does not 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.

Prepare about 300 grams of dry flour, and add it into the mixing basin three or four times to exhaust. 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.

Then take a proper amount of dry flour (not less than 300g), sprinkle it on the kneading mat, take out the dough kneaded by the chef's machine, and continue to knead 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 texture of steamed bread more delicate).

Then it was divided into 16 doses, and people in the mother-in-law era were not used to weighing doses. I picked it up and weighed it. Each is about170g. Our steamed bread is very big. The size of steamed bread can be made according to your own habits. The north likes to make big steamed buns, while the south likes to make small steamed buns.

Take a small amount 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. Steamed bread is getting more and more delicious. The process needs patience and time to complete, and the final steamed bread embryo should be kneaded until smooth, and there should be no pits on the surface.

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 dry 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 cotton cloth.

Put it in the oven for secondary proofing at low temperature for 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 half an hour.

The dough raised for the second time is obviously a little bigger, and it will feel empty when you pat it in your hand. (If you are worried that the steamed bread out of the pot will stick off the skin when squeezed together, you can put a little oil around the steamed bread. )

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, so I wet it with kitchen paper and block it around the side of the boiler.

When the fire is turned off for 5 minutes, the Shandong big steamed bread will be steamed.