Since flour is put forward, how to distinguish high-gluten flour? High-gluten flour refers to flour with an average protein content of about 65,438+03.5%. Usually, flour with a protein content of over 65,438+065,438+0.5% can be called high-gluten flour.
Let's take white radish buns as an example to see the production process.
1. Put 7 grams of yeast into 275 grams of warm water and let it stand for 10 minutes to activate it. To prepare refined broth powder with protein content of 12.5. After the yeast is activated, slowly pour it into the flour several times, mix it evenly, rub it thoroughly and put it in a warm place for a round. This time is estimated to be half an hour.
2. Wash the radish and rub it into long strips, then chop it up, sprinkle some salt, drain the water with a drain cloth for later use, put the mixed fragrant fried Chili granules on a frying spoon, then add shredded ginger for frying, and finally add the soaked vermicelli fungus, add some broth for freezing and collect the juice. Chop the vermicelli fungus into the white radish stuffing, add the chopped green onion salt and a little soy sauce chicken essence, and finally add the rest.
3, fermented noodles, the good standard is nearly twice as good as the original dough, take it to the table and knead it repeatedly until the surface is smooth and the inside is delicate.
After waking up, divide into pills, roll them into round skins with thick middle and thin edges, put stuffing on them, and wrap the buns.
After all the bags are wrapped, put them in a warm place for the second fermentation until the fermentation is obviously increased.
4, the second round is ready, hot water on the pot, steam for 7 minutes after the atmosphere comes out, and then serve on the plate.