1. Dough preparation: Mix flour and yeast evenly, add appropriate amount of warm water and knead into dough. The kneaded dough should be proofed at least 1 hour until the dough is fermented to twice its size.
2. Kneading: flatten the dough, knead it into smooth dough, and then wake it up again for 30 minutes.
3. Cutting: Cut the proofed dough into small dough with uniform size.
4. Round: Round the dough, put it on the chopping board, and then press it into pancake shape by hand.
5. Proofing: Put the cake-like dough on a proofing towel or a clean towel, and repeat proofing for 30 minutes to 1 hour.
6. Steaming: put the steamed bread in a steamer and steam it on high fire for 10- 15 minutes. There should be white steam on the surface of steamed bread. After taking out, you can brush a layer of oil on the surface to avoid drying the surface.
Precautions:
1. The moisture in the dough should be controlled well. Too much or too little water will affect the taste and quality of steamed bread.
2. Fermentation temperature is also very important. Generally speaking, the fermentation time is longer at room temperature and longer in winter than in summer.
3. The amount of water in the steamer should not be too much, otherwise it will affect the taste and quality of steamed bread.
4. Steamed bread should be arranged evenly, not too crowded.
5. The steaming time should be adjusted according to the size of the steamed bread and the firepower of the steamer to prevent the steamed bread from being overcooked or undercooked.
In a word, steamed bread with dough needs to pay attention to many factors, such as moisture, fermentation temperature, steamer water, steamed bread size, arrangement and steaming time, in order to steam steamed bread with good taste and soft waxy taste.
At the same time, I am honored to recommend a high-quality special flour for steamed bread-Zhengyang steamed bread flour, which uses high-quality wheat in Huaihai Plain at 33 north latitude as raw material. After high-quality processing technology, steamed bread can be made softer, sweeter and better to eat.
After strict research and experiments, the proportion of Zhengzheng steamed bread flour can make steamed bread more convenient and fast, while ensuring the quality and taste of steamed bread and high yield.
The steamed bread is white and bright, soft and fluffy, orderly in structure, soft in taste and rich in wheat flavor.
Moreover, its production process is strictly in accordance with the national food hygiene standards, ensuring the safety and hygiene of products. So it is very suitable for family and food processing industry.
If you want to make more delicious steamed bread, I strongly recommend that you try Zhengzheng steamed bread powder. It not only makes it easy for you to make steamed bread with good export feeling and rich wheat flavor, but also is very affordable. I'm sure you will be very satisfied.