Preparation materials: 250g medium gluten flour, 125g normal temperature water, 3g yeast, 40g sugar and 5g salt.
Production steps:
1. Add the yeast into the water, stir it evenly, and let it stand for 10 minute.
2. Pour the flour into the cooking bowl and gradually add the mixture of baking powder and warm water.
3. Turn the cooking machine on 1 to stir the flour and knead it into a flocculent surface. (If you rub it by hand, stir it into a flocculent surface with chopsticks. )
4. Pour in sugar and a little salt, and then knead it into a smooth dough in the second gear. When kneading dough, add flour or water according to the degree of dryness and wetness of dough. When the dough doesn't stick to your hands and there is no powder on the basin, you can make it (this step should be fully kneaded, otherwise the sugar can't be fully blended with the dough).
5. Let it stand and ferment. The fermented dough is twice as big as it used to be, and it is full of bubbles. If you stick flour with your fingers, stick it in and there is no rebound. Grasping a piece of flour by hand, the internal tissue is honeycomb, and the proofing is completed; ?
6. Knead the fermented dough again and squeeze out the internal air. After kneading, add flour, knead until smooth, and then knead into strips;
7. Cut the kneaded noodles into appropriate dosage forms, let them stand for 15 minutes, and ferment to about 1.5 times of the original;
8. Cut the kneaded noodles into appropriate dosage forms, let stand for 15 minutes, and ferment to about 1.5 times of the original;
9. Put oil paper on the baking tray, put the cut steamed bread into the baking tray, and steam it for110℃/25min;
10, don't open the door after steaming, put it in the steamer for about 5 minutes, otherwise it will shrink;
1 1, the sweet steamed bread is ready.