(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.
(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.
(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.
(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali smell.
(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation. Steamed bread is white.
How do you know how to make steamed bread?
There are several ways to judge raw steamed bread and cooked steamed bread:
( 1)
Pat the steamed bread by hand, and it will be cooked if it is elastic;
(2)
Tearing open the skin of a piece of steamed bread is ripe if it can be uncovered, otherwise it is immature;
(3)
After gently pressing the steamed bread with your fingers, the pits will soon calm down the mature steamed bread. If the pits have not recovered, it means that they have not been steamed.