Few people eat much now, so steamed bread, flower rolls and even jiaozi go to mini. But most of the time, this hospitable gentleman still likes to steam a pot of heroic steamed bread, just like the heroic style of "eating meat in chunks and drinking in a big bowl" in Dahan, Shandong Province, which gives people a sense of practicality. ↓↓↓ This steamed bread, a steamer with a diameter of about 12CM and a diameter of 26CM, can barely hold four on the first floor. When the lid is opened, it smells delicious!

The practice of Shandong big steamed bread

1, 500g flour, about 250ML water, 6g yeast, and knead.

2. Until the dough is smooth, it doesn't matter if it is not smooth at this time. The next step is to make great efforts.

3. Put it in a container, put it in a non-stick pot and cover it for fermentation, and ferment it to about 2 times the size.

4. Take it out and start the kneading process repeatedly. Knead at least 200 grams of dry flour. Try rubbing it if you have the strength. The more dry flour you knead, the harder the dough and the stronger the steamed bread. Knead about 220 grams of dry flour, and it won't come out.

5. Divide the dough into 4 pieces, knead 1 piece first, and put the remaining 3 pieces on the non-stick pot cover to keep the humidity.

6, with both hands, knead into steamed bread with smooth surface.

7. Spread the corn leaves in the steamer or brush a layer of oil to prevent them from sticking to the steamer.

8. Knead all the steamed bread, put it in a steamer, let it stand for 10 minute, steam for about 15 minute after the water boils, turn off the fire, keep it stuffy for 2 minutes, and then open the lid.

9. How much should a completely handmade version of Shandong Fat Steamed Bread cost?

White stuttering, no side dishes, sweet dishes, steamed bread at home, it is easy to stop eating, just try it!