In the original countryside, dough was usually used for fermentation and was usually put in pots. When kneading dough, take out the dough as a starter. Steamed bread with dough is soft and multi-layered, which is very delicious. Now that living conditions have improved, everyone has changed to eating yeast steamed bread. The proportion is easy to master, and it is not easy to sour. The fermentation time of steaming is one hour at room temperature. We can put the dough in after we make it up. When dough is fermented at low temperature, the working efficiency of yeast powder will be as slow as eating "retarder". The dough will be mixed at night 10 and used at 6 am the next day. The dough is fermented just right, and it doesn't affect it at all. It tastes delicious.
Ingredients: medium gluten flour, yeast powder and water.
Seasoning: white sugar
1. Add 270 grams of water, 5 grams of yeast and 7 grams of sugar to the bowl, and stir the dough evenly with warm water all year round. The temperature is about 30 degrees, which will kill the yeast. Sugar will help yeast survive and make it more excited to "work".
2. Add 500 grams of medium gluten flour to the pot, take out the newly mixed water, stir it a few times, and stir the tools with chopsticks. Slowly stir into a floccule. After the water is completely poured in, you can start mixing the noodles.
3. Knead to the state of face light, basin light and hand light. It feels soft and hard. It should be noted that under normal circumstances, 500 grams of flour is mixed with 270 grams of water. Because some flour has different water absorption, if the flour is too dry, it can float up and down 10 g of water, which is not a big problem.
4. Cover with a layer of plastic wrap, or buckle the lid and ferment at room temperature for one hour. If you use it the next morning, you can seal it with plastic wrap, put it in the refrigerator and ferment it at low temperature, just from 10 in the evening to 6: 00 in the morning.
5. Have a look the next morning. Fermented dough is very expensive. Let it warm for a while, that is, let it stand at room temperature for 20 minutes, then pour it out and knead the dough.
6. Sprinkle some dry flour on the chopping board to prevent adhesion, pour out the dough and start kneading.
7, kneading dough is a hard work, it is best not to sit, do not use energy, standing is the best effect, arms and hands can use energy, knead for a while, exhaust the air inside, so that steamed bread will not collapse and taste better.
8. Knead it to a certain extent, and you can cut it open. If there are air holes, it proves that the kneading is not in place, and it needs to be continued until all the internal air holes disappear and become a whole piece of dough.
9. Divide the dough into equal parts, knead it into the shape of steamed bread, cover it with plastic wrap again, and ferment for the second time 15 minutes. This will make the steamed bread lighter and more beautiful, and it will not deform when steamed.
10. After the fire boils, add steamed bread, steam for 15 minutes, and turn off the fire for 3 minutes. The steamed bread steamed by this method is soft and delicious, nutritious, easy to digest, easy to absorb and ferment, which is very suitable for the stomachs of the elderly and children.
1, when kneading dough, check whether the water temperature is appropriate. It's not good to be too cold or too hot. Just keep it at about 30 degrees.
2. When fermenting in cold storage, be sure to cover it tightly with plastic wrap, and don't let it enter the air to avoid souring.
3. After the ceasefire, it is best to stew for 3 or 5 minutes, so as to ensure that the steamed bread does not retract or collapse.