Usually when we knead dough, even if we don't add eggs or brown sugar, the kneaded dough will turn yellow, and the steamed bread is not white, but the steamed bread sold in the store is always white and soft. What's wrong with that? It is impossible to add something to the breakfast shop. Later, I went to the same breakfast shop many times to buy steamed bread, and I got acquainted with the boss's wife. She is willing to reveal that it is white vinegar!
After many attempts at home, I found that adding a little white vinegar to the dough can really make steamed bread whiter, softer and sweeter. Isn't that weird? Curious, I'm sure I want to know the mystery. Later, I searched online for relevant experience, only to know that this is based on the principle of acid-base neutralization. Flour contains a certain degree of alkalinity. When mixing flour, we will add alkali or alkaline yeast powder. Too much alkali in the dough will cause the dough to turn yellow.
After adding white vinegar, it not only neutralizes the alkalinity of dough, but also has whitening effect. The chicken feet with pickled peppers we eat are also very clean, because vinegar has whitening effect.
Now that I've talked about the small coup of steaming steamed bread, I'll share my own summary of the steps to make steamed bread.
First, mix noodles.
You must use the correct proportion of dough. Liquid is half the weight of flour, and yeast powder is generally 1% of the weight of flour. Take 500 grams of flour as an example, you need to add 250 grams of water and 5 grams of yeast powder. Usually, gourmets will add 5g white vinegar, and the sugar is determined according to everyone's preference. Gourmets usually put about 30-50 grams of sugar. The dough made in this way is softer. After mixing, put it in a container and cover it with plastic wrap to prevent it from rising.
Second, exhaust.
When the dough is fermented to twice its original size, it can be taken out and vented. The dough will soften when it is proofed. You can add some dry powder to the dough properly, knead it slightly, add a little more and knead it until the dough is smooth without touching your hands. It can be shaped and the dough can be drawn to the same size. You can add dry powder and knead it into a circle, or you can directly knead it into a long strip to make a knife-cut steamed bread.
Third, steam on the pot.
When steaming, you must wait for the water in the pot to boil before putting the steamed bread in, otherwise the previous efforts will be in vain. After boiling, put it in, steam for about 65,438+02 minutes, turn off the fire and stew for 3-5 minutes, then take it out. Don't let it stew and don't leave it alone after turning off the fire. Last time Gourmet Jun was lazy, he went out to buy food directly after turning off the fire. When I came back, I saw that the steamed bread had shrunk into a ball, which was even uglier than when it was not steamed, and it was terrible.