operational approach
1, according to the formula, weigh all kinds of raw materials and flour respectively, and steam steamed bread with medium gluten flour.
2. Then weigh the steamed bread baking powder.
3. Then weigh the yeast.
4. Sprinkle the baking powder of steamed bread into the flour and mix it evenly, then add yeast, water and flour respectively.
5, yeast activation description: yeast is best dissolved and activated with warm water before use.
6. Add the activated yeast water to the flour and mix the flour.
7. Smooth dough display.
8. Knead the strips and divide the dough.
9. Knead into a round steamed bun.
10, put in the steamer to wake up.
1 1, dough proofing means dough proofing. The purpose of dough proofing is to make yeast produce a lot of carbon dioxide gas. Usually, the main parameters of dough proofing are: the temperature is 33-35℃; The humidity is 75-85%; The awakening time is 30-40 minutes.
12. After the dough embryo is proofed, white and fluffy big steamed bread can be steamed.