Recommended practice:
Soft steamed bread skin
There are several points to make the steamed bread skin soft. The most important thing is that the dough can't be mixed. Many people misunderstand that the softer the dough, the better, which is wrong. In fact, the weight ratio of powder to water should be maintained at powder 2: water 1, for example, 500g of powder can use up to 250g of water. If there is too much sugar, reduce the water. The dough should be stiff after being rounded, not soft. The longer it exists, the wider it spreads. Dough that is too soft will have dead skin.
material
(1) Fermented dough for the first time (old noodles):
Warm water (40 degrees Celsius)-80g
Sugar -2 teaspoons
Instant yeast-1 teaspoon
Low-gluten flour/bread flour-160g
(b) fermenting dough for the second time:
The first fermented dough-whole portion
Low gluten flour/bread flour-80g
Flour -75g (corn starch can be used instead of flour)
Fine sugar/powdered sugar-75g
Lard or edible oil or white oil-15g
Stinky powder (edible ammonia)-1/2 teaspoons (2g- optional)
Water-30g (if the dough is too dry in the later period, you can add another tablespoon of water as appropriate).
Double baking powder/baking powder-1/2 tablespoons (6g)
working methods
1) In a mixing basin, firstly, the yeast, sugar and one tablespoon of flour in the first fermented dough (a) are dissolved in 80cc warm water, and the activity of yeast (rich in foam) is measured first, then all the low-gluten flour is added, kneaded into a uniform ball, and the dough is covered and fermented at 30℃ for 6 hours. After six hours of fermentation, the dough will swell more than twice, and it will produce a strong bouquet.
2) Sweet dough method:
1。 First, add 6g of double-hair powder into the grinding powder and low-gluten powder and sieve for later use. (You can also choose to dissolve hair powder and smelly powder together in water to avoid freckles caused by insufficient dissolution of hair powder. )
2。 Dissolve 1/2 teaspoons of stinky powder in 10g water, then add (a) dough fermented for 6 hours, and (b) other fine sugar, oil, water and other materials and knead until the sugar is dissolved.
3。 Finally, add the sieved dry powder and knead it on the workbench for about 10 minute until it becomes a uniform sweet dough (this dough is sticky and dry because of its high sugar powder content). The dough should not be too soft, otherwise the steamed stuffed bun will be difficult to blossom.
4。 Divide the dough into 10 ~ 12 portions and round them one by one.
5。 Crushing agent, 1 serving of stuffing, about 20 ~ 25g. It doesn't matter if the top skin is thick at all. Soft steamed stuffed bun skin is not as thin and stuffed as ordinary steamed stuffed buns. On the one hand, its skin feels loose and sweet. Secondly, if the leather pole is too thin, especially if the top skin has no thickness, there will be dead skin.
6。 Pad with steamed stuffed bun paper, put it in a steamer, cover it and put it in a warm place such as a stove for later use. After 20 ~ 30 minutes, start boiling water in the steamer 1500 ~ 2000 cc. Add a tablespoon of white vinegar to the water so that the steamed stuffed bun skin won't turn yellow.
7。 After the water in the steamer is boiled, put the steamed buns on the steamer and steam them on high fire for 10 minutes. Pay attention to the steamer cover tightly to avoid air leakage.