Keywords: hair noodles

Ingredients: 500g medium gluten flour, 250g milk (which can be replaced by the same amount of water), 5g Angel yeast, 30g soft sugar and a little salt.

Practice:

1, heat the milk to 30-40℃ in a microwave oven or a gas stove (if there is no thermometer, the easiest way is to wash your hands and touch the heated milk with your fingers, and it will feel a little hot), add dry yeast (5g) and stir it evenly, and let it stand at room temperature for 10 minute, until the surface of it produces floating foam. (In winter, if you are afraid of being cold at room temperature, you can cover the container or put it in a warm place. If you put it in the oven, the temperature must not be too high, because the yeast will be burnt to death at 50℃, thus losing its activity)

2. Sieve the flour (the sieved flour is fluffy and fine, so that it can be used with excellent appearance and taste), then add soft sugar (30g) and a little salt, and then add the milk mixed with yeast (250g), mix it into snowflake shape and continue kneading.

Into a moderately soft and hard dough, and achieve the "three lights" (that is, hand light, surface light and basin light). Adding sugar can make steamed bread taste better and shorten fermentation time. A small amount of sugar like this will not make steamed bread have obvious sweetness, and adding a small amount of salt will just neutralize it.

3. Put the dough into the basin, cover it with plastic wrap or wet cloth, and keep it warm at about 30℃ for 2~3 hours. When the dough rises to 2~3 times the original size, it indicates that the dough has been made. In winter, you can heat a little water in the pot and put the basin in it for fermentation. The water temperature in the pot should not be too high, and it is best not to touch the bottom of the basin.

4, looking at the good weather, put the basin in the sun for fermentation, and it will be fine after more than 2 hours. Look at the honeycomb inside!

5. Knead the fermented dough into dough, divide it into the required weight, and press out the air with a rolling pin to make steamed buns. (My chopping board and rolling pin are not big, so it is just right to divide them into two pieces of dough.) The purpose of pressing air with a rolling pin is to make the steamed steamed buns smooth, otherwise it is easy to produce potholes.