As the saying goes, "It's the year after Laba". After drinking Laba porridge for a few days, it will be in the twenties of the twelfth lunar month in a blink of an eye. In the countryside, I will start to get busy, killing pigs and chickens and steaming steamed buns. There are hundreds of steamed buns in one pot, and several pots should be steamed until the first month.
It is not difficult to steam steamed bread, but it is difficult to steam it delicious. The steamed bread in the steamed bread shop is big and soft, but it is flat and hard when steamed by itself. Obviously, it is made of dough, but it looks like a dead steamed bread. Below I will share with you the skills of steaming steamed bread. Steamed bread is a flour food, and the first thing to do is to make flour.
Nowadays, most people ferment with yeast powder, and the temperature is low in winter, and the activity of yeast is low, so it is not easy to ferment successfully.
Many people only use yeast powder when mixing dough, and ferment it for a long time. When they see that the dough is a little bit up, they begin to knead the steamed bread embryo. No wonder the steamed bread is neither too big nor too soft.
Grandma said, no matter what the temperature, don't just add yeast powder, add more "two whites", which can fill the basin in half an hour. The steamed bread is bulky, white, sweet and delicious, and it is soft when it is cold, which is even more fragrant than bread. Let me share my skills with you, collect them quickly, and steam them on the 29th of the twelfth lunar month.
steam mantou
Prepare flour, yeast powder, warm water, sugar and lard.
method of work
Step 1: Add 5 grams of yeast powder and 5 grams of sugar to a small bowl, pour 260 ml of warm water and stir with chopsticks to melt.
When the temperature is low in winter, the yeast powder should be melted with warm water first, and the yeast activity is the strongest at 30℃. Adding some white sugar can accelerate the propagation of yeast and speed up the leavening. White sugar is the first white in the "two whites".
Step 2: Pour 500 grams of flour into the basin, add a spoonful of lard, pour yeast water into a small bowl, stir it into a large flour wadding, and then knead it thoroughly. To what extent should I knead it? To achieve the "three lights", that is, basin light, surface light and hand light, so that the dough can be kneaded evenly, covered with plastic wrap or covered, and fermented at 30℃ for half an hour.
Not only warm water should be used for kneading dough, but also the temperature of fermentation should be at 30℃, so that the yeast can quickly glucose and produce a large amount of carbon dioxide, which can be doubled in size within 30 minutes, and the fermentation is completed.
Adding lard to dough can make steamed bread fluffy and white, and the same is true for making bread, which is the second white in the "two whites".
Step 3: After the dough is fermented, open it to see that there are abundant air holes inside, or press the dough with your hand to rebound quickly.
Step 4: Sprinkle some dry flour, take out the dough and knead it for 5 minutes, and knead it evenly, so that no air holes can be seen after cutting. Divide the dough into flour and knead it into steamed bread embryos.
Step 5, add water to the steamer, heat it, turn off the fire, put the steamed bread embryo into the steamer, and ferment for 20 minutes again.
Don't steam the steamed bread embryo directly, put it in the pot for secondary fermentation, so that the fermentation is more sufficient and the steamed bread is more bulky and soft.
Step 6, steam the steamed bread embryo after it is obviously a big circle. After the fire boils, steam it for 20 minutes on medium heat, then turn off the fire, and then stew it for 5 minutes to get out of the pot. Steamed bread is big, soft, white and fluffy, which is more delicious than that bought in the steamed bread shop.
Steamed steamed bread should be taken out as soon as possible, and naturally cooled to disperse water vapor, otherwise the steamed bread skin will be damp and the taste will become very poor. Steamed bread won't be hard after being cooled, but it will lose moisture after being exposed to the air for a long time, and it will eventually become hard. Therefore, there are skills to preserve steamed bread, such as packing it in fresh-keeping bags or plastic bags, putting it in the refrigerator for refrigeration or freezing, and heating it when eating, which is still very soft.
The chef has something to say.
When steaming steamed bread, pay more attention to the above six points to ensure that the steamed bread is also very delicious. It should be noted that the ratio of flour: water: yeast powder = 100:50: 1, and yeast powder: white sugar = 1: 1, so the fermentation effect is the best. If the amount of white sugar exceeds 7%, high-sugar yeast must be used. High sugar concentration can inhibit the activity of low-sugar yeast.