Alkaline steamed bread is very delicious, but many people will not do, grasp the proportion of flour and soda, do not know how much flour and soda in the end. Don't be anxious, remember the ratio of flour and alkali, easy to steam a pot of alkali steamed buns, white and soft, not collapse, especially simple.

Ingredients

Main ingredient: 500 grams of flour, 150 grams of flour, 8 grams of lye

Supplementary ingredient: 6 grams of sugar, 2 grams of yeast, water

The way to make lye steamed buns

1. Prepare the necessary ingredients, put the old flour, flour, yeast, and the mixing tank of the chef machine together, and then start the chef machine at low speed, then high speed, mixing the dough, a smooth dough, without the need for a lot of time. a smooth dough that does not need to come out of the membrane like bread. According to the softness of the dough and then add the appropriate amount of water. Because the softness of the dough is different, and the water absorption of the flour is different, so the amount of water is not fixed, depending on the softness of the dough to add the appropriate amount. Knead the dough is not soft and not hard, and the usual bun dough soft and hard almost on the line, no chef machine partners can also be put in the basin to knead.

2. Knead the dough and cover with a lid or plastic wrap to ferment until 2 times the size. In summer, the dough is easy to ferment and will ferment quickly wherever you put it. In winter, when the temperature is low, you can put it in a warm, airtight environment to ferment, such as a microwave or oven, with a bowl of hot water next to it to increase the humidity and temperature.

3. Check to see if the dough is thoroughly fermented, pull the dough apart to see if the interior is dense honeycomb-like? Smell the smell, there is no special odor? If all are normal, the fermentation is complete.

4. Sprinkle some flour on the board, take out the dough and knead it for a while. The fermented dough is relatively soft, and if you like to eat hard alkaline steamed buns, you need to add more flour. Be sure to knead carefully, knead until the dough is very smooth, delicate degree, rolled into a long strip, cut into sections of the right size.

5. Knead each piece of dough carefully, organize it into a round shape, and set it aside to rise. If it's too much trouble, you can skip this step and just cut it into sections like the previous step and steam it in the pot, so it's a big square bun.

6. Prepare the steamer, steam drawer brush on a thin layer of cooking oil to prevent sticking, put the buns blank on the steam drawer, resting wake up to smooth and delicate, the volume of expansion, with the hand weighing the buns billet is very light, such a bun billet on the fermentation of the good, you can open fire, the steam steam steam 20 minutes on the good. I used the Zhenmi steam cooking machine, short time, 10 seconds out of the heat, so steam a pot of steamed buns very quickly, no effort. If you use a regular steamer, remember to cool the water on the pot and wait for the steam to come on before you start counting the time.

7. When the time comes, don't rush to open the lid, turn off the fire and wait three to five minutes before opening the lid to prevent the heat from dripping on the buns caused by retraction, collapse. Time to open the lid, so fragrant! A pot of fragrant handmade alkaline steamed buns is steamed, close your eyes, take a deep breath, smell the flavor, like back to childhood, it's like a mother at the side, steamed a pot of alkaline steamed buns.

8. really fragrant! So familiar flavor, so like the big steamed buns with lye noodles! Handmade steamed buns are like this, break open a piece, is a layer of layers, with the hand tearing to eat so fragrant, the more you chew the more fragrant, the more you eat, the more you want to eat, such a big steamed buns, do not need to vegetables, I can eat 3 in one breath!