Because Mr. Wang is a northerner, he has learned a lot about northern pasta in recent years. However, he never dared to try steamed stuffed buns, so he studied them at home during the Dragon Boat Festival holiday. Unexpectedly, it was a great success, and the steamed bread was white, soft and chewy. My father ate three at a time, and my daughter gave me a thumbs-up while eating. Even the greedy gentleman can't help but praise the food.
It's simple. I'm not afraid that you are a novice, and you can succeed step by step. Come and try it!
Formula:
Medium gluten flour: 500g
Yeast: 5g
Baking powder: 5g
Sugar: 50g
Water: 250 ml
Production steps:
1. Put all the flour, yeast, baking powder and sugar into the chef's machine, start the chef's machine, slowly add water, knead until the dough is formed, and knead for a while, about 10 minute. The kneaded dough has a smooth surface and does not stick to hands. If there is no chef's machine, rub your hands until they don't stick. )
2. Put the dough in a bowl and ferment for 30-40 minutes until it is 1.5 times larger. (you can also put it in the oven for fermentation. It's very hot now, and the temperature is very high. Natural fermentation is also fast)
3. Divide the fermented dough into two parts, knead it into long strips and slice it with a scraper (the size depends on your preference).
4. Put the cut dough into a steamer (if there is a steamer, it's best to put it directly into the steamer), and put corn leaves or gauze on the steamer for secondary fermentation for about 30 minutes (it's my first time to make steamed bread, and I don't have all the tools at home, just because there are leftover leaves on the Dragon Boat Festival, so it's not sticky at all).
5. After fermentation, steam over high fire 15-20 minutes. Delicious steamed bread is about to be steamed! How's it going? Is it simple? Have you learned?