Shandong's "flour steamed bread" is very distinctive and famous. This steamed bread is beautiful, big, white, shiny, chewy and sweet. The so-called "qiàng noodles" means that when kneading steamed bread, some dry noodles are kneaded into the prepared flour to absorb some moisture in the steamed bread, so that the steamed bread can eat gluten. Traditionally, steamed bread made of flour is fermented by kneading dough with flour fertilizer (that is, "old flour"). After fermentation, it is necessary to add appropriate alkaline water, and then add a certain proportion of dry flour to knead the dough repeatedly. If there is no dough at home, you can make dough with yeast. After you finish, leave a small piece of dough as the dough for the next steamed bread, and then leave a small piece of dough as the dough for the next steamed bread. After several times, it will become the fermentation head of the old dough.
Step 1: There are many ways to do it. You can make old noodles with sweet wine juice.
Step 2: Pour 50 grams of flour (except the material list) into a bowl, take a proper amount of sweet wine juice and stir it into wet dough, and cover it with plastic wrap for fermentation.
Step 3: When many bubbles can be seen on the surface, the old noodles are ready.
Step 4: Add 150g water and stir into fine noodles.
Step 5: Pour into 250 grams of flour and stir with chopsticks to form a flocculent.
Step 6, knead the dough into smooth dough by hand, put it into a basin, and cover it for fermentation.
Step 7, put it in a warm place and ferment it to 2 to 2.5 times the size (the dough fermented with old dough is slower than that fermented with yeast). You can poke a hole in the dough with your finger dipped in water or dry flour. Pressing it will rebound, indicating that the fermentation is not enough; If the dough collapses at once, it is overdone.
Step 8: Take out the dough, put it on a chopping board sprinkled with dry flour, knead and exhaust.
Step 9, press a hole in the middle of the dough, pinch a proper amount of edible alkali and sprinkle it on the dough (I pinch this three-finger alkali powder, and the amount of alkali should be put according to the specific situation. In short, it is enough to smell the aroma of dough after kneading evenly, which is neither sour nor slightly alkaline, because the steamed bread embryo will be awakened again after it is done, and this slightly alkaline taste will be neutralized.
Step 10: Pour a little water to make it alkaline, and then continue to knead the dough.
Step 1 1: When kneading dough, press the dough with the root of your palm to push it out and then fold it back.
Step 12, and then repeat this action by rotating the dough, kneading the dough gradually, and exhausting the gas produced by fermentation in the dough as much as possible.
Step 13: The kneaded dough has a smooth surface, and there are basically no holes in it after cutting.
Step 14: Divide the dough into 80g/ dough, take a small piece of dough and press it with the root of the palm, and repeat this action while turning over, and knead the dough thoroughly (when it is not hot, the dough will ferment slowly anyway, so it takes some effort to knead the traditional semi-circular steamed bread in the north. If it's summer, it's best to cut the steamed bread with a knife, so as not to wait for the back to be kneaded, and the front has already started.
Step 15, until the bottom of dough is smooth and bubble-free.
Step 16: Then erect the dough, buckle the smooth bottom on the palm of your hand, press the edge of the dough down with your thumb, and turn the tightening mouth at the same time.
Step 17, the ball gradually becomes round.
Step 18: Put your mouth down and knead your hands into a semi-circular steamed bun embryo.
Step 19: Put the steamed bread embryo into the steamer, leaving gaps between the steamed bread.
Step 20, wake up until the steamed bread embryo is obviously bigger (not twice as big) and can be steamed. Put cold water on the pot, turn on the fire, turn the water to medium heat after aeration, steam for another 20 minutes, turn off the fire, stew for 2~3 minutes, and then open the lid.
Step 2 1, white fat, delicate skin, smooth and charming steamed bread is out of the pot.
Step 22, open one and see, there is no big hole, and it is layered.