Some tips for steaming steamed bread ~

1, the key to steamed bread fermentation

Add a proper amount of flour fertilizer, and you can add more homemade flour fertilizer. Add about 80 grams of flour fertilizer to every 500 grams of flour. If fresh yeast is used, add 5 5- 10/0g to every 500g of flour. If you use fresh yeast, you can melt it with warm water, then add flour to neutralize it evenly and put it in a warm place. If flour fertilizer is used, it can be fermented in two steps. Knead evenly with half a bowl of flour and flour fertilizer for about 3-4 hours, and then knead with other flour for 2-3 hours. If time is limited, these two steps can be combined into one. Flour has more fertilizer, high ambient temperature and fast fermentation, on the contrary, slow fermentation; You can add a little salt when kneading dough, which can promote yeast to reproduce faster and produce more carbon dioxide. Steamed steamed bread is soft and firm, sweet and delicious, and beer can also be added for better effect.

2. When making steamed bread, if a small piece of lard is kneaded into the dough, steamed bread is not only white, soft, but also delicious.

3. What if the steamed bread contains too much alkali?

Too much alkali turns steamed bread yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam 10 ~ 15 minutes to turn white.

4、

How can steamed bread not stick to drawer cloth? Don't unload the drawer quickly after eating steamed bread. First uncover the top cover of the steamer and continue steaming for 3~5 minutes. After the top drawer of steamed bread is dried quickly, remove the drawer, turn it over on the chopping board, and take off the drawer cloth. In this way, the steamed bread neither sticks to the drawer cloth nor sticks to the chopping board. Wait 1 minute before unloading the second drawer, and if so, unload it in turn.

Optimum temperature of hair surface: the optimum temperature of hair surface is 27~30 degrees. At this temperature, the dough can be fermented successfully within 2~3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60~70 degrees hot water, cover it with a wet cloth and put it in a warmer place.

Detection of pH value of dough: After the dough is fermented, an appropriate amount of lye must be added and kneaded evenly. The pH value can be detected by the following methods: (1) beat. Pat the dough with your hand. If you hear a "pop" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that there is less alkali; If there is a beep, beep, it means there is too much alkali. (2) look. When the dough is cut, if there are evenly distributed holes of sesame grain size on the cross section, it means that the alkali is put properly; If the hole is small, slender and the dough is yellow, it means there is too much alkali; If there are uneven big holes, the dough will turn black, indicating that there is less alkali. (3) odor. Open the dough and smell it. If it is acidic, it means less alkali. If there is an alkali smell, it means there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right. (4) grasp. Grasping the dough, if the dough is heavy and inelastic, indicates that there is too much alkali; If it is not sticky or heavy, it has a certain elasticity, indicating that the alkali is just right. (5) taste. Take a little dough kneaded with lye and put it in your mouth to taste. If it is acidic, it means less alkali; If there is an astringent taste of alkali, it means too much alkali; If it feels sweet, it means that the alkali is put properly.

Above ~