Grandma called me and asked me to go back to my hometown in the countryside on weekends to help her steam steamed bread. I was brought up by my grandmother since I was a child. Now she is old and healthy, but it is always inconvenient to be alone. It is appropriate to go back and help.

There is a custom in rural areas, that is, steamed buns are steamed in the twelfth lunar month, and hundreds of steamed buns are hung in a cool and ventilated place, so that they can be eaten until the first month. When I was a child, I loved to eat steamed bread from my grandmother. It was fluffy, soft, sweet and delicious, big and white, and it was more delicious than the steamed bread shop. When I grew up, I steamed my own steamed bread, which was not difficult. Just tell my grandmother to let her rest and I'll do it.

On the weekend, I got up early and took my family to my grandmother's house. The first thing to do was to mix the noodles and put them there for fermentation.

But after waiting all morning, the noodles haven't been made up yet, and grandma smiled and said that she would come. I said that steamed bread was made like this before. Why can't it be made this time? Grandma got to the point in one sentence. It's winter.

There is no heating in winter in the south, and the indoor temperature is below 10℃, which can't reach the active temperature of yeast, so the dough can't be made. I usually just add yeast powder to my dough and put it in the oven for fermentation, which will definitely make it rise. This time, I actually ignored the temperature. Grandma said she would do it, and I'll do it, to ensure that we can eat steamed bread today.

Grandma said that when it's cold, you can't just add yeast powder. Keep in mind a few key points to ensure that a large pot is made in half an hour, and the steamed bread is sweet and soft.

Let me share my grandmother's skills in steaming steamed buns. Everyone can use them when steaming steamed buns in the New Year. Please collect them quickly.

steam mantou

Prepare 500 grams of common flour, 5 grams of yeast powder, 5 grams of white sugar and warm water.

method of work

1, yeast powder into a small bowl, add sugar, and then pour warm water. The temperature of warm water is about 35℃, which is similar to the body temperature. After stirring evenly, let it stand for 5 minutes.

2. Pour the flour into the basin, add the prepared yeast water, stir into a large flour wadding and make a smooth dough, cover it and put it in a warm environment for fermentation.

Techniques of fermentation:

① Yeast powder can't be directly poured into flour. We don't know whether yeast is active, so we should activate yeast with warm water first. The water temperature should not be too high, otherwise it will kill yeast. The ratio of yeast powder to flour is 1: 100. In winter, in order to ensure the fermentation effect, 2~3 grams can be added, which will cause the dough to be sour.

② Adding proper amount of sugar during fermentation, yeast can decompose sugar, release heat and carbon dioxide, and speed up fermentation. Fermentation is faster in a warm environment, so it can be placed near electric heaters in the south and near hot kang and radiator in the north.

3. After the dough is fermented to twice the size, sprinkle some dry flour, put it on the panel and knead it for 10 minute, exhaust the air inside and knead it smoothly.

4. Knead the dough into long strips, cut it into flour paste, knead the flour paste for another 2 minutes, knead it into steamed bread embryo, put it in a steamer, cover it and ferment it again for 20 minutes.

Primary fermentation and secondary fermentation:

When fermenting for the first time, it is best to ferment fully, the dough is swollen and very elastic, and it can recover quickly after pressing, and there are dense small pores inside. This state is the best, and the steamed bread is delicious.

After the steamed bread embryo is kneaded, it can't be steamed directly, because some dry flour is kneaded, and secondary fermentation is needed, so that the steamed bread is softer and there will be no dead noodles.

5. Pour a proper amount of water into the steamer. After the fire is boiled, put it on the steamer. After steaming for 20 minutes, turn off the fire and simmer for 5 minutes to eat.

The key to steaming:

(1) Steamed steamed bread should be boiled in boiling water and steamed with strong fire. Only when the temperature in the pot is high can steamed bread expand rapidly and become big and soft. If you use a small fire, the steamed bread will not swell, and the taste will be very hard.

⑵ The steamed bread can't be taken out directly after steaming. The steamed bread is full of hot air, which is very expansive. At this time, when the lid is opened, the temperature suddenly drops, and the hot air will dissipate immediately, and the steamed bread will collapse and the taste will become hard.

Learn this method to ensure that fluffy, soft, sweet and delicious steamed buns can be steamed at home. Steam 200 pieces at a time, put them in fresh-keeping bags and put them in the refrigerator, and you can eat them until the fifteenth day of the first month. Friends who like to eat steamed bread, try it quickly!