The difference comes from the practice. Generally, the dough of steamed bread is shaped directly after it is fermented and exhausted. This steamed bread is fermented, and then a little dry flour is added, and then repeatedly folded and kneaded, so that the dry flour is fully integrated into the original dough. The taste of steamed bread made in this way will be very strong!
Since the bread machine came into being, it has replaced two hands to make dough like mud, and steamed bread is often made at home.
I learned this trick from my mother. The secret of the softness and strength of steamed bread may be: the participation of dry flour absorbs most of the water in the original dough, and there is no water.
The steamed bread is always soft and chewy, so it tastes sweeter.
This approach has three advantages:
1. It tastes strong, chewy but soft to the touch.
2. During shaping, the dough does not stick to hands at all, and it is dry and elastic, and there is no need to sprinkle dry flour during the whole operation.
3. steamed bread can't be eaten at one time, wrapped in fresh-keeping bags, still soft at room temperature for three days, and not hard in refrigerator.
In the less affluent era, pasta was the main food in Su Beiren, which was the practice of most families. After repeated kneading and waking, the steamed big steamed bread noodles were full of flavor and strong.
material
A 500 grams of high gluten flour
A 260 grams of clear water
A yeast 5g
A 20 grams of white sugar
B 50 grams of high-gluten flour
Method of making steamed bread with flour.
Put all the materials A into the bread machine, start the dough making button, and make dough for 20 minutes. Steps 1
Stop the machine after dough formation and let the dough stand for 5- 10 minutes. Step 2.
Start the dough button again, and the bread machine works 1 hour 30 minutes. Leave it alone after stopping the machine, and let the dough ferment to twice its original size. In this step, cover the bread machine and work on the steamed bread. Step 3
Open it by hand, and you can see the honeycomb inside, that is, the method of making steamed bread with fermented dough Step 4.
Add two spoonfuls of dry flour, about 50 grams, continue to start the dough button and knead the dough for 20 minutes, so that the dry flour can be completely integrated into the dough steamed bread. Step 5.
Knead it into smooth dough again, after stopping the machine, let the dough wake up for a while, and take out the steamed bread with plastic dough in about 10 minutes. Step 6.
Weigh the dough and divide it into several small doses, and knead them evenly by hand one by one repeatedly, so as to exhaust all the bubbles in the dough. Step 7.
After kneading, it is rounded, then put into the oven for fermentation twice, turn on the fermentation function of the oven, turn it off when the temperature rises to 40 degrees, and then let the dough slowly stay in it for about 1 hour. Step 8.
Steaming the steamed bread blank with cold water, changing to medium heat after the fire emits hot air, steaming for 15 minutes, turning off the fire, then waiting for 3-4 minutes, taking out the steamed bread, spreading it at intervals, and cooling to obtain the steamed bread. Step 9.
Tips
1. Add a little sugar when kneading dough, so that the steamed bread noodles will be more fragrant. I've tried it without sugar, and the taste is far worse than that with sugar. I am 500 grams of flour, and I put a spoonful of 20 grams of sugar, just the right amount.
2. For the first fermentation of dough, observe the state of dough at any time, and swell and gain weight to twice the size. If the hair is too big, the skin is cracked and sour, it is over-hair.
3. When the dough is ready, add two spoonfuls of flour and continue to knead. Make sure that the dry flour is completely integrated into the dough. I will knead it for 20 minutes with a bread machine. The ratio of flour is:10:1.I am 500 grams of flour, and I put 2 tablespoons, which is about 50 grams. I can put more.
4. Before shaping, the bubbles in the dough must be exhausted, so that the steamed bread is fine and smooth. After the shaping, the steamed bread blank should be fermented and fattened again, so that the steamed bread is beautiful.
5. After turning off the fire, let the steamed bread stay in the pot for 3-4 minutes and breathe slowly before opening the lid.