The following are the steps of steaming steamed bread with refrigerator dough:
1. Prepare flour and yeast. The quality of flour directly affects the taste of steamed bread. If conditions permit, it is recommended to choose high-quality flour. Then mix flour and yeast evenly, add appropriate amount of water and sugar, and knead into dough. The surface of the kneaded dough can be coated with a layer of grease to prevent the surface from appearing dry skin.
2. Put the kneaded dough in a sealed bag and put it in the refrigerator, which can be put in the refrigerator for 7-8 hours in summer and 12 hours in winter.
3. Take out the dough fermented by steamed bread, knead it into a ball, then knead it into the shape of steamed bread and put it into a steamer. There should be a certain distance between steamed buns to avoid sticking together.
4. After the fire boils, put the steamer into the steamed bread, cover the lid, steam on high fire for 15 minutes, and steam on low fire for 10 minutes.
5. Then turn off the fire and wait until the steamed bread in the steamer is a little cooler before taking it out.
These are the steps of steaming steamed bread with refrigerator dough. For this method, we need to pay attention to the following points:
1. The dough should be fully kneaded, otherwise the steamed bread will not be soft.
2. The steamed bread should have enough spacing, otherwise the steamed bread will stick to each other.
3. Take the steamed bread out after the surface is slightly cool, otherwise it will stick to the bottom of the pot.
In a word, steaming steamed bread with refrigerator dough is a very simple and convenient method, which can not only save time, but also steam very soft and delicious steamed bread. If you want to eat your own steamed bread, you can try this method.