Cover it with a damp cloth and put it in a warm place. Hard-faced steamed bread must be kneaded with a wet cloth after the dough is fermented (generally, active dry yeast: 65,438+0% flour, 30% dry flour and 50% warm water are added to make medium-hard dough, which can be left standing for more than ten minutes (continuous fermentation can be achieved) and fermented for half an hour).

Is the surface of steamed bread soft or hard

How can steamed bread be soft and strong? ?

The trick is as follows:

1. Mix flour with cold water in summer and warm water in winter. It is 1 ~ 2 hours earlier in winter than in summer. Be careful when adding water to the dough.

2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate.

3, when the noodles have risen, we must master the degree of fermentation. If the social group is already in a honeycomb shape and there are many small ones, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.

Before steamed bread is cooked in a cage, it must pass through noodles. Winter is about 15 ~ 20 minutes, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned up, and the atmosphere should be seen for 10 minutes.

5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot.

6. When steaming steamed bread, the pot must be heated with cold water and gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands.

When steaming steamed bread, the dough is moderately soft and hard. Is there a difference in steamed bread? ?

When steaming steamed bread, the dough is different in hardness, and steamed bread is different!

When dough is mixed, steamed bread is weak and its formability is not enough;

The dough is hard, the steamed bread tastes good and has good formability.

How to make hard-faced steamed bread? ?

Knead round. Teach you how to make Shandong hard-faced steamed bread until the crust becomes hard: 1. Steam quickly with boiling water and steam in a cage. Knead long strips: 2500 grams of flour: Shandong snack technology. The key points of making Shandong hard-faced steamed bread are 1 00g1pill; 2. Steaming Shandong hard-faced steamed bread making materials, flour fertilizer100g, simmering for a while, delicious alkali, dry and sweet, simmering for a while, how to make Shandong hard-faced steamed bread, first add flour150g flour fertilizer100g water to make dough, and then knead until soft. Characteristics of Shandong hard-faced steamed bread