Teach you how to steam steamed bread.
First, put a spoonful of sugar in 290 g warm water of 36 degrees, stir and dissolve, then add baking powder, and let it stand for 10 minutes or longer until a thick layer of foam appears on the water surface, like cappuccino, indicating that the yeast has been fully activated.
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Add the activated water into the flour several times, stirring while adding it until the flour is flocculent and there is no dry flour. The water absorption of each flour is slightly different, and the water amount can be adjusted appropriately.
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Knead into a smooth dough with moderate hardness.
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When you wake up at room temperature, the temperature will rise quickly, about half an hour, and it will slow down when the temperature is low, an hour or even longer. If you want to accurately control the time of getting up, you can sit this basin in a 36-degree warm water basin and wake up in a water bath, which usually takes half an hour.
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When you poke a hole in the dough, the volume of the dough will expand a lot.
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Sprinkle a proper amount of dry flour on the chopping board, and pour the dough in the basin on the chopping board. The interior of the dough is covered with dense honeycomb pores, which is very fluffy. It smells sour.
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Pinch a small amount of baking soda between your index finger and thumb. You have to ask the specific amount, that is, 0.7 g. If you don't weigh it, just knead it, put it on the chopping board and knead it evenly into the dough to neutralize the sour taste produced by dough fermentation.
Don't put too much baking soda, it will turn yellow; And knead it evenly, otherwise there will be small yellow spots.
Steamed buns can be steamed without baking soda, but they are sour and not delicious.
How much dry flour should be put in the kneading process? If you strictly follow the ratio of flour to water and noodles in this recipe, a handful of dry flour is enough. If the water is too much and too thin, put more dry powder, and finally the dough is moderate in hardness!
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In the process of kneading dough, the pores inside the dough can be cut open. If it is still big, it means that it has not been kneaded well. Keep kneading.
! ! ! How can I smooth it? Knead for a while, cut the dough to vent, and then continue to knead until there are no pores after cutting!
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This blowhole is so small that it is almost rubbed out. Knead for a while before cutting. There are no pores.
If the air is not vented, the steamed bread will be too soft and the internal pores will be large.
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Divide the kneaded dough evenly into 12 portions, knead out the air of each portion, and knead in circles into round and solid steamed bread. Pay attention to the tight seal, otherwise the air will enter the steamed bread during steaming, the surface of the steamed bread will not be smooth and round, and the surface of the moon will be uneven.
You can't even pinch a round steamed bun. You can knead the dough into long strips and then cut it with a knife. You can cut steamed bread with a knife. Anyway, it's all the same!
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Put cold water in the pot, brush a thin layer of salad oil (anti-sticking) on the steaming curtain, put steamed bread, leave a gap, cover it, let it stand for about 10-20 minutes, and wait for the second fermentation. If the room temperature is low, the second delivery time may take 30 minutes or even longer, subject to the last delivery.
The steamed bread in place will grow a circle, and when you hold it in your hand, you will feel that it will swell and become lighter. At this time, cover the lid, turn on medium heat and start steaming. When you see steam coming out, start counting. Turn off the heat after steaming 15 minutes. Can't cook immediately. Steamed bread will shrink suddenly when it is cold. You should be stuffy for another 3-5 minutes and cool down slowly.
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After boring, the pot is lifted, and the fragrant steamed bread is gorgeous. . .
Steamed buns can't be kept in the pot all the time. It will get wet. Take it out if you can't finish it. Put it in a dry container and cover it to prevent the steamed bread from drying. When it is completely cooled, put it into a fresh-keeping bag and put it in the refrigerator for three to five days. If you want to keep it longer, put it in the refrigerator. Next time you eat it, steam it in a pot for ten minutes, as good as new.
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