Tools/materials: basin, knife, chopping board, steamer, chopsticks, plate, pot, pot cover, 200g of medium gluten flour, 80g of water, 30g of sugar, 5g of yeast 1.5, 4g of lard.
1 First, melt the sugar with 80 grams of warm water. Then the water temperature dropped to less than 40 degrees, and yeast was added. Let stand for 5 minutes.
2. Then prepare a pair of chopsticks, and stir the flour with chopsticks in one direction as the sugar water enters. Until there is no dry powder.
3. Stir it into a picture. It's just that the dough is agglomerated and there is no obvious dry flour.
4. Quickly knead the scattered dough into dough. Knead into a dough that is slightly oval. If you want to add lard, add it at this time.
5. Knead your face with the palm of your hand and watch my gestures.
6, like washing clothes, go out.
7. In one direction, rub it out, fold it back, and so on, repeatedly until the dough is smooth.
8. Slightly arrange it into an oval dough.
9. Then knead them into long strips, divide them into several equal parts, with arbitrary size, and then knead them into smooth dough.
10, after cooking, burn a little warm water at about 40 degrees to ferment, because the weather is still cold now, and if you ferment at room temperature, you may not be able to afford it. Cover the lid and ferment for about an hour. Note that time is only a reference, and the degree of fermentation should be judged by the state of steamed bread.
1 1, after fermentation, it can be steamed. Before steaming, wipe all the water drops and vapor on the lid with a towel. Steam directly with cold water, and turn to medium heat after the water boils 10 minute. Then simmer for 2 minutes before opening the lid. In this way, the steamed bread is ready and fat in vain.