steam mantou
I grew up in the north, and we take steamed bread as our staple food. In our hometown, we call steamed bread steamed buns or steamed buns or examination papers.
The following are the techniques I learned from my elders, hoping to inspire and help you.
1, wash hands and wash basin.
2. Put two or three small bowls of water into the washbasin, which can be increased or decreased as needed.
3. Put a proper amount of yeast powder into the washbasin and mix well by hand.
4. Dig a large ladle of white flour with a ladle, or add a little corn flour, pour it into the basin, and stir it into a spike shape with the other hand.
5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand with one hand until there is no sticky surface on the edge of the basin.
6. Rub your hands until there is no adhesive surface on your hands.
7. Squeeze the dough with the force of pressing the wrist with both hands, and turn it upside down repeatedly until the dough is soft and smooth.
8. Cover the basin to prevent the surface from drying.
9. Leave it in a sunny or warm place for three or four hours, and you can do other housework in the future. (The above is the dough mixing process, pay attention to the three lights: basin light, hand light and surface light, 15 minutes can be done. )
10, tidy up the panel, level off, clean and dry, and put it on the face, which is the bottom of the case.
1 1, put the prepared noodles on the panel together with the basin, pour the noodles on the case, grab a small amount of dry noodles by hand and rub the bottom of the basin until it is clean, and put the rubbed noodles together with the big ones.
12. Knead the dough into strips, put the dough on the right head with your left hand, subject to the width of the four fingers of your hand, move your left hand to the left, chop off a piece, and move it to the left in turn, so as not to hurt your hand.
13, the pieces of dough are packed, and now they look like steamed bread. Pay attention to cover them with cloth and leave them for two or three minutes.
14. While waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in the reed or slip the cloth, and put the slip on the reed evenly.
15. Put the steamed bread on the sorted reed and cover the lid.
16, fire, according to the size of the steamed bread, master the time for 25 minutes or 30 minutes.
17, turn off the fire, wait a little while, and you can boil the pot.
Steamed bread is delicious, but it is troublesome to make. I'm afraid my hands will stick to my noodles, so I often go to my mother's to bring them over for ready-made food.
I am not a pastry chef.
How to know how to cook steamed bread?
There are several ways to judge raw and cooked steamed bread:
(1) pat the steamed bread with your hand, and it will be cooked if it is elastic;
(2) Tear the skin of a piece of steamed bread. If the skin can be uncovered, it will be cooked, otherwise it will be immature;
(3) After lightly pressing the steamed bread with your fingers, the pits will soon be calmed down into cooked steamed bread, and if they are sunken and do not recover, it means that they have not been steamed.
There are three key links in making steamed bread: first, the noodles should be reconciled, and the ratio of yeast powder to flour should be done according to the instructions. It is best to buy a piece of cooked noodles to make yeast. Second, the time to make dough should be long enough. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and noodles should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Uncooked noodles should be steamed with cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Do not open the lid in the middle. The steamed bun struggles for breath, and it is not easy to make the steamed bun mature when the breath runs away.