Preparation materials: whole wheat flour 75g, warm water (about 35 degrees) 2 10g, baking soda 2g, yeast1g.
Production steps:
1. Knead the dough into a dough of baking soda, yeast and dry flour again.
2. Knead 10 minutes to form smooth dough and knead it round.
3. Re-fermentation 1 hour, doubling the volume. Dip your finger in the flour and poke it, and the dough will not shrink.
4. Take out the fermented dough, evenly spread a thin layer of medium-gluten flour on the kneading mat, flatten the dough, cover it with plastic wrap and relax for 10 minute.
5. Re-knead the dough into long strips
6. Divide the dough into 8 parts.
7. Knead the dough round
8. Brush a layer of vegetable oil on the grate in the steamer to prevent sticking, and put in the steamed bread embryo. Pay attention to leave a gap between each dough. Don't fire yet, cover the wake-up call 10 minutes.
9. Then turn on the big fire, steam for 8 minutes from the beginning of steaming, then turn to medium heat for 7 minutes, turn off the fire and stew for 3 minutes, and the steamed bread is ready.
10, finished product drawing