Method:
Two small bowls of noodles, a spoonful of sugar, a spoonful of yeast powder, warm water and noodles, the water temperature is between 30-40 degrees, the noodles are kneaded into a ball and covered with dough, about 2 hours, the temperature is lower and the dough is longer.
The sliced purple potato is steamed, taken out and put into a bowl, pressed into mud with a spoon, added with white sugar, and mixed with flour according to the ratio of 1: 1 or 1:2. Half a spoonful of yeast, the amount of yeast increases or decreases according to the actual amount of purple potato powder. Fermentation time is the same as that of pure flour.
When the face is 1.5 to 2 times as big, it becomes a honeycomb, which is good. Take out the waste gas and knead it into a ball.
The kneaded flour is cut into small doses of equal size, flattened and rolled into a circle, the purple potato noodles are kneaded into long strips, cut into small doses of equal size and rolled into a circle.
Wrap the purple potato like a steamed stuffed bun, turn it over and shape it.
Cut a cross on the purple potato steamed bread with a knife, sprinkle some flour on the chopping board, shape the purple potato steamed bread, wake it for 15-20 minutes, and then steam it in the pot. Or put it on the drawer to wake it up.
Steam for about 15-20 minutes, press with chopsticks until elastic, cool for 5- 10 minutes after steaming, and then lift the lid.
Rice 1 10g, medium flour 220g, yeast 2.2g and sugar 25g were removed from the original wine.
After mixing the materials, use chopsticks to pull them into floc, and add a small amount of water several times until there is no dry powder. Press the noodles into a whole ball by hand.
Move it to the chopping board and rub it constantly. Press it with the palm of your hand and rub it wherever it is rough. Knead until the surface is smooth, as shown in the above picture. Cut it open and see that there are no big pores in the cross section, which is almost good. After kneading, put it in a pot, cover it with plastic wrap and put it in a warm place. It's 28 degrees in summer now.
It takes about 45 minutes to poke the hole with flour in summer. Basically, the hole has not changed, so it is ready. Don't overdo it, which will affect the secondary fermentation.
In the hive, the wine exudes a faint aroma, with the taste of flour, and the fragrance is overflowing.
The dough is just right. Take it out and rub it again. Basically, it will be kneaded quickly, and there is no hole in the section. The dough made in this step is not so beautiful. If you turn it over, the dough will be more ugly, and there are often many pits on the surface, and it is round.
Wet and dry the drawer cloth, put the green embryo away and prepare two rounds for about 30 minutes.
Generally, it takes 10 minutes to take out this layer of steamer, and the steamer will ignite boiling water. After the water is boiled, look at the steamed bread and put it on for steaming.
When it was steamed for about 5 minutes, it obviously became bigger.
After the water is boiled, put it on and steam for about 10 minute, 60 grams for each steamed bread. If it is bigger, it will be better to extend it a little. As long as the dough is in the right state and the gluten has enough support, the surface of the pot is very smooth. Try not to let the lid drip on the steamed bread. Cease fire for 2 minutes before opening the cover.
search
Shantou Franchisee 10 Brand
Top secret recipe for making steamed bread
A complete collection of fancy steamed bread practices
How to make noodles delicious?
Eating Angel Yeast Steamed Bread for a Long Time
100 complete works of pasta practices