What's the difference between steamed bread in the army and those sold in the market? The former, tearing open the light gray skin of steamed bread, has distinct layers inside, which can be seen layer by layer. The key is that the taste is solid and chewy, unlike ordinary steamed bread, which is "empty" and two people are gone. And with a faint wheat fragrance, after eating it, the sweetness of the taste buds was beaten back!

The latter, that is, the steamed bread sold outside, is large and round in appearance, white, bright and smooth, full of fluffy feeling and soft and palatable in taste. The standard commercial steamed bread is remarkable, but it solves the breakfast for most people. In contrast, although the steamed bread of the army is unpretentious, it is born with a special fragrance and the taste of traditional steamed bread.

After all, it is also steamed bread. Why does the subject say that the steamed bread of the army is particularly delicious, and the bread sold outside does not have that taste? I think it is caused by two aspects. As for the practice of steamed bread in the army, I will share it later.

1 the difference between the material selection and manufacturing method of steamed bread (1) and the difference between flour.

The flour used for steaming steamed bread in the army is specially supplied. High quality flour naturally makes steamed bread more delicious. But not every army specializes in making flour, and sometimes they use ordinary medium-gluten flour like us, so the next one is the key.

(2) differences in practice. Most steamed buns sold in the market now are rarely made by traditional methods. Basically, baking powder or improver+yeast is used to make dough. This additive meets the safety standards, but you can rest assured.

If you buy it and find that the steamed bread is unusually white, you should pay attention. It is very likely that a few unscrupulous merchants use "flour whitening agent", mainly to make the color of steamed bread white, so as to improve the appearance and increase the purchase rate. This kind of additive is forbidden by the state and is very harmful to the health. Please remember.

The steamed bread of the army is made by the ancient method. That is to say, it is ground with "flour fertilizer", soaked in water to melt, added with flour and flour for fermentation, and finally added with alkali to remove the sour taste. The whole process is done by hand, and the experience accumulated by cooks, the technology of dough mixing, the amount of alkali, the time of proofing and steaming are all controlled skillfully, so the steamed bread will be delicious.