Speaking of pasta, many people have eaten it. Not only can it be made into various snacks, but it can also be made into various delicious dishes. Especially in the north, there are almost three meals a day, two of which are pasta, and sometimes even three meals are pasta, such as porridge steamed bread in the morning, handmade noodles at noon and porridge steamed bread at night, which can be said to be inexhaustible. Steamed bread, in particular, is more chewy and energetic when eaten in the mouth. When it was first made, it not only looked good, but also smelled very fragrant.

Then someone must be curious at this time. Since steamed bread is so delicious, what should I do? In fact, the practice of steamed bread is very simple, and the whole process requires skills besides kneading dough. The key point is kneading dough, which requires a certain amount of patience and strength, because kneading dough is very tiring. Generally, as soon as the dough is mixed, it will basically sweat.

Prepare the materials

Ingredients: a catty of ordinary flour.

Accessories: yeast 5g, salt 3g.

Steps of steaming steamed bread

Step 1: First, put the yeast and salt into a small bowl, add a little warm water to melt (melting with warm water in advance can better stimulate the activity of yeast), then put them into flour, and stir them evenly with chopsticks (pour them to the water's edge) until they are cotton wool-like, and stop adding water.

Step 2, then knead it into smooth dough by hand (this process takes about ten minutes). Kneading dough for many times can make dough smoother and taste better. Then cover it with plastic wrap and put it in a warm place to ferment (warm places ferment faster).

Step 3: When the dough is twice as big as the original one, and the dough is honeycomb-shaped when torn (or it is not soft when poked with your fingers, indicating fermentation), the dough is cooked, then the dough is taken out of the container and kneaded several times (this step is called venting).

Step 4, roll the dough into thin slices with a rolling pin, fold the two sides in half, roll it up and down with a rolling pin, repeat it for three times, and then divide the dough evenly into small portions (probably the fist size is the best, and it will expand when steaming at the back).

Step 5, after the dough is cooked in turn, it is put into a steamer, and the dough is separated from the dough for the second fermentation. After fermenting for 10 minute, it can be steamed in a steamer, steamed on high fire for 15 minute, and then simmered on low fire for 5 minutes. Very delicious.

Overview of steamed bread

Through the above steps, I believe many people have a deeper understanding of the practice of steaming steamed bread. Speaking of this steamed bread, my mother taught me. If steamed bread is more professional, I believe some aunts in the north will make it more delicious and resilient. In fact, the steps of steaming steamed bread can always be divided into two steps. The first step is dough fermentation. In this step, the dough should be a little harder, and don't overdo it when fermenting. The second step is to steam steamed bread, which can be made by a small white chef. Finally, turn off the fire for a few minutes, so that the steamed bread out of the pot will not collapse and will be fuller.