In the original countryside, dough was generally used for fermentation, and it was usually put in a basin. When kneading dough, take out the dough as a starter. Steamed steamed bread with dough is soft and multi-layered and very delicious. Now that living conditions have improved, everyone has changed to eating yeast steamed bread. The proportion is easy to master and will not be easily sour. The fermentation time of steaming is one hour at room temperature. After we make the dough, we can put it in When dough is fermented at low temperature, the working efficiency of yeast powder will be as slow as eating "retarder". Mix the dough at night 10, and use it at 6 o'clock the next morning. The dough is fermented just right, and it doesn't affect it at all. It tastes delicious.
Ingredients: medium gluten flour, yeast powder and water.
Seasoning: white sugar
1. Add 270 grams of water, 5 grams of yeast and 7 grams of sugar to a bowl and stir the dough with warm water all the year round. The temperature is about 30 degrees, which will burn the yeast to death. Sugar will help yeast survive and make it more excited to "work".
2. Add 500 grams of medium gluten flour to the pot, fill it with freshly prepared water, stir it a few times, and stir the tools with chopsticks. Slowly stir into a flocculent appearance. When the water is completely poured, you can start mixing the noodles.
3. Knead into a state of surface light, basin light and hand light. Feel soft and hard. It should be noted that under normal circumstances, 500 grams of flour and 270 grams of water are mixed. Because some flours have different water absorbances, if the flours are too dry, they can float up and down10g of water, and the problem is not great.
4. Cover with a layer of plastic wrap, or buckle the lid and ferment at room temperature for one hour. If you use it the next morning, you can seal it with plastic wrap, put it in the refrigerator and ferment it at low temperature, just enough time for 10 from night to 6: 00 in the morning.
5. Have a look the next morning. Fermented dough is very expensive. Let it warm for a while, that is, let it stand at room temperature for 20 minutes, and then pour it out to knead the dough.
6. Sprinkle some dry flour on the chopping board to prevent adhesion, pour out the dough and start kneading.
7. Mixing dough is a hard job. It is best not to sit and use energy. Standing is the best. Both arms and hands can use energy. Knead for a while and let the air out, so that the steamed bread will not collapse and taste better.
8. Knead to a certain extent, you can cut it open and have a look. If there are air holes, it proves that the kneading is not in place, and it needs to be continued until all the internal air holes disappear and become a whole piece of dough.
9. Divide the dough into equal parts, knead it into the shape of steamed bread, cover it with plastic wrap, and ferment for the second time 15 minutes. This will make the steamed bread lighter and better-looking, and it will not deform when steamed.
10. After the fire boils, add steamed bread, steam for 15 minutes, and turn off the fire for 3 minutes. The steamed bread is soft and delicious, nutritious, easy to digest, easy to absorb and ferment, which is very suitable for the stomach of the elderly and children.
1, check whether the water temperature is suitable when kneading dough. It's not good to be too cold or too hot. Just keep it at about 30 degrees.
2. When fermenting in cold storage, be sure to cover it tightly with plastic wrap, and don't let it enter the air to avoid souring.
3. It is best to stew for 3 or 5 minutes after the ceasefire, so as to ensure that the steamed bread does not retract or collapse.