Making steamed bread and steamed buns is inseparable from dough and dough, and the effect of dough is also the key to the success of making steamed bread. The principle of making dough is that when the dough environment reaches a certain condition, the yeast inside begins to multiply in large quantities, which can convert starch into sugar and consume it. At this time, a lot of carbon dioxide will be released, which will make the dough swell. This process is often called "dough making".

There are two key points in dough mixing: temperature and humidity. The temperature in summer can just meet the growth conditions of yeast. When mixing dough, as long as yeast powder is added, dough can generally be quickly initiated. The temperature in winter is relatively low, and the activity of yeast powder is not high at low temperature. Therefore, in winter, the speed of dough mixing is very slow, and sometimes it can't even be done, which makes many people very worried. In fact, as long as you master this little skill of 1, you can make dough quickly and well in winter, and you can make a big pot in less than 30 minutes. Steamed bread is white, fat and soft, so let's share it with you.

Ingredients required: appropriate amount of flour, yeast powder 1 spoon, sugar 1 spoon.

Step 1: Add 1 tbsp yeast powder and 1 tbsp sugar into a bowl, add a proper amount of warm water, and stir evenly with chopsticks to make the yeast powder completely dissolve in water.

Step 2: Add the flour into the basin, pour a small amount of yeast water several times, stir it into flocculent flour, dough it, and seal it for fermentation.

It is suggested that boiling yeast powder with warm water is more beneficial to stimulate the activity of yeast powder and accelerate the fermentation speed of flour. Adding sugar can not only provide more nutrition for yeast, make dough ferment faster, but also increase the sweetness of steamed bread.

Step 3: Add more water to the steamer, turn on the fire for about 5 minutes, then turn off the fire, put the sealed dough together with the basin into the steamer, cover it with a proper lid, then cover the steamer and wait for 30 minutes.

It is suggested that the activity of fermentation bacteria is not high when the room temperature is relatively low in winter, but the activity of yeast is the best when the temperature is between 30-40 degrees. Put the dough into the steamer, and the hot and humid environment can greatly accelerate the fermentation speed and reduce the time required for dough fermentation.

Step 4: Take out the dough, put it on the chopping board, knead it evenly and exhaust it, knead it into long strips and cut it into small dosage forms with appropriate size.

Step 5: Knead the dough into steamed bread, put it in a steamer, wake it up again for 15 minutes, turn off the heat after boiling, steam for 25 minutes, turn off the heat, and the white and soft steamed bread will be ready.

The key to steaming steamed bread is whether the dough is good or not. Using this pot to simulate the hot and humid environment in summer is very beneficial to fermentation. The activity of yeast is the highest between 30 and 40 degrees. It must be noted that after turning off the fire, put the pot directly into the steamer, cover the lid (or plate), and finally cover the steamer lid. Keep it hot and humid, but not hot. High temperature will "burn" the yeast, so the yeast will fail and the dough will not rise.

Don't open the lid immediately after steaming. After stewing for 5 minutes, it can be opened, which can avoid the phenomenon that steamed bread retracts due to rapid contact with cold air.