Proportions: 500 grams of flour, 4 grams of yeast, 4 grams of sugar, 250 milliliters of water (such as adding milk and eggs, it is to reduce the volume of water)
Methods and steps:
1, 250 milliliters of warm water at 30-35 degrees Celsius or so (with the back of the hand to feel slightly warm,
Water temperature is too high or too low, water are not good to rise), pouring out the water is too high or too low, the noodles will not be good to rise. After the yeast is dissolved, let it sit for 3-5 minutes to "activate" the yeast.
2. Pour the bowl of activated yeast water into 500g of flour and stir, then pour in the other half of the water and stir to form a streak. 3: Knead the strips of flour into a dough
(Be sure to knead for 15 minutes). During this process, if you feel that the water is not enough, add a small amount of water to prevent too much water from spreading the dough, which will affect the fermentation process if you add flour to the dough.
4. Place the dough in a warm place (
The optimal ambient temperature is between 30-35 degrees, preferably not more than 40 degrees, and the humidity is between 70-75%). Using a lid or something airtight, cover the dough to prevent weathering so it doesn't crack. Let the dough rest for 40 minutes.
The BrainTech Nantong Hotline website reminds that summer room temperature and humidity are basically enough to ensure normal fermentation. If the warmth and humidity are not well controlled, there is a method: put hot water of about 60-70 degrees in a large steamer pot, put the dough bowl into the pot (the bowl should not be in contact with the hot water), and cover the lid of the steamer pot).
5. 40 minutes after the dough is placed, it will double in size (press a hole with your finger and it won't bounce back), take it out and put it on a board. Before taking out the dough, take out some flour and spread it on the board,
Knead the dough on the board with flour until the bubbles disappear completely and the surface is smooth. Then place the dough in a relatively airtight container and let it ferment for about 30 minutes. The second fermentation plays an important role in the fluffiness of the finished product.
6. Take out the dough from the second fermentation, and the dough doubles in size, then knead the dough with flour on the counter until the bubbles disappear completely and the skin is smooth.
7, made into steamed buns (buns) billet. In the pot put enough cool water, and the curtain drawer on the wet tablecloth, will be done in the blanks on the curtain drawer, cover the lid, to prevent blowing dry. Let stand for 30 minutes.
8, placed 30 minutes and then see the billet volume increase, light the stove fire, with medium heat, water boiled fire adjusted to reduce the water boiled steam 15 minutes off the fire, false steam 3 minutes, so that the buns out of the pot will not collapse.
9, open the lid of the pot, steaming, do-it-yourself white chubby buns came out!
Note: The lid of the pot must be covered flat, so that the steam water will flow on the side of the pot and will not drip on the buns. If the steam water drips on the bun, it will form a dead surface and will not be able to develop: when making mixed grain buns, it is best to scald and cool the mixed grains before mixing them with the flour for fermentation, otherwise they will be too solid.