The basic raw materials for making steamed bread: 500 grams of wheat flour, about 3 grams of yeast and 250 grams of water. (Of course, if you want steamed bread to smell like milk, you can also add some milk.).
Step 1: Mix the dough. Dissolve the yeast powder in a little warm water and pour it into the flour. Then add a proper amount of warm water and knead it with the flour to form a smooth dough, that is, the "three-light" dough is not sticky, elastic and smooth.
Note: 1, the water temperature of adding water during dough mixing depends on the air temperature, and the maximum water temperature should not exceed 40℃, and it is suitable to be around 35℃. 2. When adding water, don't add it all at once. It should be less and not more.
Step 2: Fermentation: Cover the mixed dough with a slightly moist gauze or plastic wrap and put it in a warm place for fermentation for about 2 hours (about 4 hours in winter). When the dough is fermented to twice the volume before fermentation, it can be obtained.
Note: the fermentation time of dough will vary with the temperature. The method to judge whether the dough is well fermented is: stick your finger in flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; If the dough around the fingerprint sinks rapidly, then the dough is over-fermented.
How to make delicious steamed bread at home
Source: Editor: () Time: 05- 18 Click: 6836
Childhood memories, at that time, everyone was not very rich. They steamed their own steamed buns, and most families repeatedly kneaded and woke up. The steamed big steamed buns were rich in flavor and strong. Now that life is rich and technology is developed, we seldom make steamed bread at home. Whenever we complain that there is something wrong with the steamed bread now (the steamed bread is dyed), it has other heavy tastes, the shape is not good, and it is crooked, or the steamed bread made by ourselves is delicious and healthy. Doing it at home is the result of repeated kneading, and it is a great way to do it! In this era of food safety, eating safely and delicious is a livelihood plan!
Now I will teach you how to make delicious and beautiful steamed bread at home: the general process: raw materials-dough mixing-fermentation-shaping-proofing-steaming-cooling-finished products.
The basic raw materials for making steamed bread: 500 grams of wheat flour, about 3 grams of yeast and 250 grams of water. (Of course, if you want steamed bread to smell like milk, you can also add some milk.).
Step 1: Mix the dough. Dissolve the yeast powder in a little warm water and pour it into the flour. Then add a proper amount of warm water and knead it with the flour to form a smooth dough, that is, the "three-light" dough is not sticky, elastic and smooth.
Note: 1, the water temperature of adding water during dough mixing depends on the air temperature, and the maximum water temperature should not exceed 40℃, and it is suitable to be around 35℃. 2. When adding water, don't add it all at once. It should be less and not more.
Step 2: Fermentation: Cover the mixed dough with a slightly moist gauze or plastic wrap and put it in a warm place for fermentation for about 2 hours (about 4 hours in winter). When the dough is fermented to twice the volume before fermentation, it can be obtained.
Note: the fermentation time of dough will vary with the temperature. The method to judge whether the dough is well fermented is: stick your finger in flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; If the dough around the fingerprint sinks rapidly, then the dough is over-fermented.
Step 3: reshape 1, knead the fermented dough again, and sprinkle a proper amount of flour on the chopping board (reason for sprinkling dry flour: the participation of dry flour absorbs most of the water in the original dough, and there is no evaporation of water, so the steamed steamed bread is always soft and chewy, and the taste is sweeter. ), put the dough on the chopping board and knead it into a long strip, which can be cut horizontally. If there are no obvious bubbles, it proves that the dough is kneaded. 2. Divide the dough into agents of appropriate size and shape them into corresponding shapes, generally rectangular or round.
Step 4: Cover with a wet cloth to wake up after wake-up and plastic surgery. The wake-up time at home is about 30 minutes in winter and 20 minutes in summer. The degree of awakening can be achieved by lightly pressing the steamed bread with your fingers, which is elastic.
Step 5: Put cold water into the steamer, then spread the wet drawer cloth on the steamer, bring it to a boil with strong fire, and put the steamed bread blanks into the steamer in turn, with the space between steamed bread 1.5-2cm. Cover the pot and steam 10- 15 minutes. After 3 minutes, take out the steamed bread and let it cool. Don't stew it in the pot.