Preparation materials: 550g flour, 250g water, 50g dough, 5g sugar, a little edible alkali (adding a little water to form alkaline water), and flour 120g (for choking noodles). ?
1, the dough is torn into small pieces and put into a big basin.
2. Add water and sugar.
3. Pour in flour, knead into smooth dough and ferment in a warm place until it becomes 2 to 2.5 times larger.
Take it out and put it on the chopping board. After kneading, exhaust, add alkaline water, sprinkle with appropriate amount of flour, turn it into alkaline dough with your index finger, and then knead the dough vigorously.
5. When kneading dough, gradually add 120g choking flour, and press hard to clean fermentation pores as much as possible.
6. Knead the kneaded dough into long strips and divide them into 12 small portions of uniform size, each of which is about 80g, leaving nearly 70g of dough as the old dough.
7. Take a small amount and rub it thoroughly with one hand.
8. Put the dried cage cloth on the steamer mat into the steamed bread blank one by one.
9, let stand for about 25 minutes, steamed bread is obviously a big circle.
10, turn on the fire, steam for about 18 minutes after charging, and steam for 3 minutes without opening the lid after turning off the fire.