500 grams of high-gluten flour
3 grams of salt
Yeast 7 g
250 grams of warm water
The practice of sweet steamed bread?
Melt the prepared yeast, sugar, water and salt in warm water and stir with flour.
Knead until a lump is formed.
Waiting for fermentation (depending on temperature) takes 35-45 minutes in summer and 1.5-2 hours in winter.
A large mesh indicates the completion of fermentation, as shown in the above figure:
knead flour into dough
Knead the fermented dough again until it is exhausted, and sprinkle a little flour under it.
Dough solidification
Rub out the shape of steamed bread according to personal preference.
Steam in a steamer 15-20 minutes.
Just out of the oven, steamed bread has no pores, rich wheat flavor and smells a little sweet ~?
skill
There are many secrets here to look at carefully. )
1. Water temperature and yeast are the most important things in fermentation. The water temperature can be adjusted properly in winter fermentation, but the water temperature should not exceed 40 degrees. If it is too hot, it is easy to destroy yeast.
2. Yeast and water are first stirred together. The steamed bread in the north does not need sugar, which caters to the tastes of southerners. Sugar can be adjusted according to personal preference. Dissolve sugar in warm water, then pour it into flour and stir.
3. When mixing dough, you need some skills. Novices can flatten the dough and then round it, and repeat 15 times or more until the dough surface is smooth.
4. Most people don't know how to knead round steamed bread. They can knead the dough into thick strips, roll it up with a knife, cut it and roll it once. The shape of steamed bread is very long.
5. put enough water in the steamer to heat it, put baking paper on it, put the steamed bread in a circle, and cover it with a steaming cover after the water is completely boiled. Don't underestimate this step, it is very important to ferment steamed bread in warm water steam for the second time;
6. When steaming steamed bread, don't uncover the lid immediately, and wait for 2-3 minutes until the water drops in the pot naturally disperse, otherwise the steamed bread skin will leave traces of being scalded by steam;
7. The steamer can be made of stainless steel or bamboo, and it must be airtight.