Ingredients: 500g； flour;

Accessories: 300g water, 5g yeast and 20g sugar.

Shandong da mantou

1

Making yeast: 300g of water (milk), 5g of yeast, 20g of sugar, and 20g of flour are poured into a bread barrel, and then they are made into paste with chopsticks and fermented by a toaster yogurt program 1 hour. The effect of room temperature fermentation 10 hour is better!

My mother melted the yeast with warm water before going to bed the night before. The specific amount of yeast depends on the concentration you mixed into the water. In short, I added a yeast, and then added flour to make it into a paste and fermented at room temperature all night, about 10 hour. Add flour and dough early the next morning, the specific hardness depends on your taste, and continue to ferment at room temperature until the dough rises to gray and big, and it is full of beehives after tearing, so that you can knead the dough, shape it, wake it up and steam it in cold water. Mom's method is purely handmade!

2

When the yeast is in this state, you can see that there are many bubbles on the surface of the fermentation, and smell the taste of the old starter, which means that the yeast is well fed.

three

Add 300 grams of flour and knead the dough thoroughly. I feel bad about the toaster. I'm afraid she's tired, so I just take it out and knead it by hand.

four

Knead the dough, put it into the bread machine and ferment it with the dough-raising program, which is about 1 hour in summer and 1.5 hour in winter. No matter whether it is fermented by the bread machine or at room temperature, it is good to poke a hole in the dough by hand without retracting.

five

The dough is ready for kneading. I have prepared 200 grams of dry flour.

six

Sprinkle some dry powder to start kneading, and then sprinkle dry powder after kneading. In short, the more flour is scooped in and kneaded, the more chewy steamed bread is, and I will knead it in150g flour.

seven

After kneading the dough, divide it into four parts, knead it until it is shaped, and wake it for 30 minutes.

eight

After waking up, put cold water in a pot and steam it on fire, and steam it for 30 minutes from steaming.

nine

After turning off the fire, wait for about 5 minutes before opening the lid to prevent the steamed bread from retracting. I packed four large steamed buns in a 40 steamer, each with a diameter of 15cm and a net weight of 250g.

10

Open one and look at the internal tissue. Take a bite and eat it with tenacity and rich milk fragrance.

1 1

When the big steamed bread is eaten the next day, you can cut it into pieces like me and steam it for 5 minutes. It's beautiful to eat with it.