400 grams of medium gluten flour

Water150g (added first)

20 grams of old noodles

50g water (added later)

20g alkaline water

50g medium gluten flour (added last)

Bai Jimo's practice?

First, we should prepare noodles in advance. This noodle was left over from making steamed buns the day before, so I wrapped it up and put it at room temperature for a day, so it fermented.

400 grams of flour is put on a plate for use.

Slowly add 150g cold water in batches. Friends who have read my cookbook know that water should be added slowly, and flour should not be added too fast at once, which will be as flocculent as in the picture.

At this time, put the old face of 10g in the basin, which is the shiny thing in the middle of the picture. ...

Add 50 grams of water and knead the dough well, because you have to knead the old noodles into the dough to help the fermentation.

Here we are going to use the second round method. Put the kneaded noodles into a basin, cover with cloth and ferment for 2 hours.

Two hours. Let's look at the state of fermented dough. It can be seen that the dough is not too much, but slightly fermented, which should be less than 1 times the size. At this time, the dough lies in the degree that the dead dough is slightly fermented and the fermented dough is not fermented. This is the advantage of fermenting with 20 grams of old dough. If it is yeast, I don't know where it has been fermented. And now the dough is slightly sour, which is the taste of old noodles. It won't be very big. We don't add too much noodles.

We need to prepare alkaline water early. It takes time to melt the large amount of alkali I use. Here I want to talk about mixed alkali. As we all know, dough fermentation is a traditional fermentation method in China, because the fermented dough will be sour. At this time, it is necessary to mix alkali to neutralize acid and alkali. But if there is less alkali, the dough will be sour and the mixed noodles will be bitter and yellow. I will mix alkali according to the fermentation degree of each person's dough. So I chose 2 grams of alkali and 20 grams of water to adjust, but if the dough is more than three days old, it will be more sour, so I need to add an appropriate amount of alkali. I think it should be no problem for everyone to try a few more times on my basis.

Add alkaline water and 50 grams of flour to the dough and knead it into dough. At this time, the dough is ready. Let's start the making process.

Divide the mixed dough into 75g. Generally, the amount of meat cake is between 75-100g. If you like big dough, you can add your own weight.

Roll it into a long strip with a big end and a small end and coat it with oil. Traditionally, it is smeared with wax juice oil to make steamed bread smell like pork, so everyone can smear refined oil.

Oil it and roll it up like a flower roll. Finally, put one end of the flower roll on the remaining piece, stand up and flatten it, that is, put the bottom away for him, and drop the rolled flower roll on the table a few times, which will make it softer inside. If you don't drop it, it may be a dead face inside.

Roll the skin embryo of the flower roll into a cake shape, not too big, just 8 cm to 10 cm. Hold the skin with two hands, bend one finger like the middle, and buckle the cake into a bowl. draw

When the pot is hot, put the bottom of the small bowl on it and heat it for a minute or two on medium heat. turnover

Did everyone see it? The steel ring came out. Gently press down the bowl-shaped cake with your hands. It must be light. If you push too hard, the cake will become peaceful.

When the bottom of the bowl is pressed and touches the bottom of the pot, a beautiful chrysanthemum heart will appear (I turned it over again at this time). Bake for 4 to 5 minutes, preheat the oven to 200 degrees, bake in the oven for 7 minutes, and a Baiji steamed bun will be ready.

You cann't put oil in it You must burn it slowly with a small fire to make the skin crisp and tender.

At this time, a white steamed bread with a steel ring and a chrysanthemum heart was completed. Many friends cook directly in the pot, but I don't know that Baiji buns will be more crispy only if they are baked in the oven. After baking, both sides are heated evenly and will bulge slightly. If it is baked, because it is often turned over, the sides will be very flat and there will be no slight bulging. You can look at the baked bread, both sides are equally flat, while my Baiji buns are irregular on both sides.

skill

The operation of this Baiji steamed bun is more complicated than that of ordinary friends, and the time is longer. But I think it is still helpful to some friends. If you think it's ok, I'd like to talk about core bacon. I learned the recipe of bacon at a high price, and the spices are accurate to the gram, so the business is ok. But it's more troublesome. The stew alone takes five hours. I think we should wait for interested friends. My wechat is dacaifei 1234. Welcome to join my communication.