Besides cooking porridge, I find it is also good to steam steamed bread with it. Pure "golden" steamed bread is golden yellow and chewy. Today, I'll teach you a good way-let the refrigerator help me make steamed buns, and make proper use of the free time, which saves a lot of time, especially for busy wage earners. Everyone must try it! Raw materials: wheat flour 260g, corn flour (residue)100g, water168g, yeast 3g, sugar10g. Practice: 1. Put wheat flour, corn flour, yeast, sugar and water into the flour barrel of the bread maker. 10g salt can be added or not. The key is to give the yeast something to eat, which can speed up the fermentation. If it's not sweet, don't worry.
2. Rub all the ingredients into a uniform batter. I'll use Patsy Q7. First, mix at low speed with 1 gear, and then mix at medium speed with 3rd gear. If you don't have a bread machine, you can use all kinds of special dough kneading tools, such as dough kneading machine, automatic bread machine, dough pressing machine and steamed bread machine. If there is nothing, there are two hands, rub them! I think when the equipment was not created, everyone rubbed it with their hands. In short, nothing is difficult for a real foodie, hehe! 3. Knead to the surface light source and basin light (if you knead by hand, there is also hand light). The chef will knead the noodles faster, which takes about 7-8 minutes. But glutinous rice is powdery, and the kneaded batter is not as smooth as white flour, and there are protruding particles on the surface.
4. If there is enough time, the batter does not need to be mellow, and proceed to the next step immediately. If you are too busy at work, you can put the batter in a bowl, cover the plate tightly or put it in a fresh-keeping bag, and put it in the refrigerator for fermentation. The refrigeration temperature of the refrigerator is about 4 degrees, and the temperature is very low. The yeast fermentation is extremely slow, and it can't be sent for a few hours. Don't worry about too much hair, just go to work. I just came home in the afternoon and kneaded the batter. After working for ten minutes, I can take a nap. Just keep doing it when you get home from work in the afternoon. It's simple.
5. After coming home from work, take down the batter and roll it into a firm dough with a rolling pin. Someone asked, why roll it up first and then roll it up? Why not scroll the development bar now? The whole process of rolling dough is equivalent to an exhaust pipe, which can make the batter surface smoother. If you have an electric dough press and press it back and forth several times, your steamed bread noodles will ensure all smooth muscles, which is extremely beautiful! 6. Roll up the dough from one end and roll it back and forth twice. 7. Cut many noodles with the same size with a sharp knife. After a little finishing, it is the embryo of the bun. 8. Discharge the raw steamed bread embryos from the steaming tray at a certain interval, and steam them in the steaming and baking machine for about 30 minutes. If you don't have an all-in-one steamer, you can put the steamed bread in a stainless steel steamer and let the water go. Naturally, if it is summer, it is ok to distribute alcohol at room temperature immediately. 9. When the alcohol is twice as big as the same kind, shoot steaming 15min immediately, and then turn off the fire and open the lid after 2min. Coming out of the oven, it smells delicious and chewy!