Old face:
Medium gluten or high gluten flour100g
80 ~ 100g cold water in summer and warm water in winter.
Salt 1 g
Steamed bread:
900g flour
450 grams water
Sugar (optional) can be added according to your taste.
5 grams of salt
More than 50g of lard (optional)
For flour kneading:
200-300g of dry flour
2-3g of edible alkali
How to make old-fashioned steamed bread?
Start with the production of new flour fertilizer: high-temperature resistant sealed fresh-keeping box, boiling water disinfection, including lid. Then add 100g medium/high gluten flour, 80 ~ 100g water and 1g salt, and stir well.
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You'd better use clean chopsticks. I'm afraid of sticking to myself.
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I put 80 ~ 90 grams of water in it. I poured 80 grams first, and then added another one. How can it be easily matched?
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I sealed a layer of plastic wrap and then covered it, and fermented it at room temperature of about 26 degrees. I said weakly, I sent it all afternoon and all night.
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When I opened it the next morning, it was obviously swollen and full of bubbles, which was a sign of success. It doesn't matter if it smells sour. If it is not sour, it is the best fermented product. If it is a little too much, it is normal to be a little acidic, because it needs to be synthesized with alkali in the later stage.
If you don't have time or forget, it's too fermented, sour or moldy, then pour it before cooking.
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Flour fertilizer has unique toughness, which is the second sign of success.
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Take a closer look and let the novice know more.
You can't use fermented flour fertilizer at this time, because the steamed bread made at this time will be soft again and it is easy to fail and die.
We have to continue to raise it, then pour100g flour into the fermented batter, mix it with 80 ~100g water, continue to ferment at room temperature (without salt this time) to double the size, and then put it in the refrigerator for about 16 hours.
After cold storage, take it out, add 1 00g flour, 80 ~100g water and1g salt, and stir and ferment at room temperature. If not, put it in the freezer for one night and use it the next day. )
At this time, it is a new and old face. Later, with the gradual cultivation, the older the noodles, the more fragrant the pasta tastes.
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Take 100g old flour and mix it with 450g warm water. Sprinkle it with your hands and it will melt quickly. Then add the sugar you want and 900g of new flour, mix and stir evenly, knead until the surface is smooth, add salt and knead evenly, and start the basic fermentation to double the size, and the suitable temperature is about 26 degrees.
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Sealed fermentation, or covered with a thick wet towel to keep warm. Try to ignore the cover I sewed myself, haha.
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The fermentation is finished. Check to see if it is really finished. I usually stick a hole in my hand with dry powder to observe.
Fermentation is completed without retraction or collapse.
If it retracts quickly, it is necessary to continue fermentation and observe it at any time.
If it collapses, it will be too much, and it will be very sour.
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It is normal that the internal tissue of dough is honeycomb.
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The bucket is too deep and the light is limited, so it is really difficult to hold the mobile phone with one hand, so you can still see it clearly if you look carefully.
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Cover the chopping board with dry flour and 2g alkaline flour, and then pour out the dough. Is the dough hard? Don't be fooled by its appearance, it doesn't stick to your hands at all, it's just willful.
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By the way, the old face is full of toughness. It is incomparable to dry yeast dough.
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All right, we're not playing. Let's knead all the flour into dough. After kneading evenly, cut open to see if the alkali is right.
The cut section is a uniform hole the size of sesame, which smells delicious and just right.
Large and uneven pores indicate a small amount of alkali. Continue to add alkali, slowly add a small amount.
The holes are slender and narrow, so they are alkaline and smell very alkaline.
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Then knead the lard until it is smooth.
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Rub the strips. The dough is soft, easy to set and will not spread. It's really fun.
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I cut steamed bread directly when I am lazy.
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When you are diligent, you will make authentic northern buns.
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The raw embryo enters the steamer for the second time.
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In the second photo, ...
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When the embryo grows to 0.3 times, it can be steamed in cold water if it is chewy. If it wants to be softer, steam it to more than 0.5 times, steam it for another 20 minutes, and medium heat. Please increase or decrease the time according to the size and firepower of your steamed bread.
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The pot is out.
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The pot is out.
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The pot is out.
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I don't rub well, please understand that weak women have limited strength but are elastic!
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This is the characteristic of old steamed bread: smooth, elastic and chewy.
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I brought another bowl of old noodles, haha, for making bread.
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Look how long my noodles are. When baking, the whole room smells of wheat.
Friends, come on, as long as you have patience, nothing is a problem!
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skill
Patience and strength are enough!