the method of Shandong big steamed bread

uses flour or coarse flour

2g

fresh yeast, yeast powder, old flour (optional)

1g

water

1g or so

dry flour (added when exhausting)

3. (In the north with heating in winter, the air is dry, so it is recommended to add 1 ~ 15g more water)

Knead dough by hand. Note: Many chefs report that the kneaded dough is hard. Here, the air is very dry in some areas in winter, and the water absorption of flour is different, so this problem will basically not occur in summer. The dough kneaded before normal fermentation is moderate in hardness, which is the same as the dough we usually make in jiaozi. If you obviously feel dry, you should add water to remedy it in time ~

2. Cover the kneaded dough with plastic wrap, and put it in the kitchen for fermentation in such hot weather

Note: the dough is twice as big, and the finger dipped in flour will not retract when poking a hole. This kind of dough is ready. You can see many air holes, which is a sign of successful fermentation!

3. After the dough is cooked, prepare about 3g of dry flour, and add it into the mixing basin three or four times to exhaust. Knead dough does not stick to hands. (The water absorption of each kind of flour is different, the air drying can be reduced, and the air wetting dry powder remains unchanged. The flour of Mengma's family is ground by the old farmer's method, so it is generally this ratio;

note: every time dry flour is added, it should be evenly mixed with the dough before adding, and the kneaded dough is just like the first kneaded state.

4. Take another proper dry flour (not within 3g), sprinkle it on the kneading board, take out the kneaded dough, and continue to knead it manually on the board (don't worry, adding so much dry flour will not affect the fermentation, but make the steamed bread texture more delicate).

5. Then divide it into 2 doses. Now I'm still not used to weighing the doses when I make them at home. I roughly weighed it, and each one is about 2 grams. Our steamed bread is big. The size of steamed bread can be made according to your own habits. The north likes to make big steamed bread, while the south likes to make small steamed bread.

6. Take a small dose and knead it with your palm several times

7. Knead it into a circle with your palm, and knead each steamed bun embryo at least 1 times. If you have the strength, you can continue to knead it, and the steamed bread will become more and more delicious. (The process needs some patience and time to complete. The final steamed bread embryo should be kneaded to be smooth, and the surface should not be pitted. Dad Meng has great strength, and the kneaded steamed bread is especially delicious.).

8. Pick up the dough and knead it for a few times

9. Roll the dough on dry flour with one hand (this step is very important to prevent dryness and adhesion).

1. Turn your mouth down and rub your hands back and forth repeatedly to make the steamed bread embryo more round.

11. Such a steamed bun embryo is ready.

12. Put the prepared steamed bread embryo on a breathable bamboo and rattan cover with enough gap in the middle to prevent it from getting bigger and sticking together after secondary proofing.

when we came home in the countryside, we used a big pot to steam steamed buns, that is, a earthen stove, and used firewood to light the fire. After almost half an hour, we accurately watched the time. When it was almost finished, there would be a strong smell of steamed buns in the room!

note: prevent the bottom of steamed bread from sticking, so you can put some oil on the bottom of the steamer, and this problem will not occur.

I'd like to share how to cook with a steamer, because it's more convenient for people in the city to steam.

cold water is boiled, and then steamed for 2 minutes after gas is added. The gas is boiled for a long time, so the time can be shortened appropriately.

there should be no air leakage between the upper steamer and the lower boiler (air leakage will also affect the fermentation)

When it's time to turn off the fire and stew for 5 minutes, Shandong big steamed bread will be steamed. Isn't it tempting?

I've basically written the prescription in detail, but I still need to say a few more words. The amount of steamed bread made in our family is relatively large, and the steamed bread is also large. 2 grams of flour is used to make 2 big steamed buns. Kitchen friends can reduce the amount in proportion.

more dry flour should be added to the secondary exhaust kneading dough, so that the steamed bread will taste better!

The following are special tips:

1. It is very important to knead the dough twice. If you knead it well, the steamed bread will be made well.

2. After the steamed bread is kneaded, roll a layer of dry flour to prevent dryness and adhesion. Please do it as much as possible.

3. Finally, when kneading the embryo of steamed bread, it must be smooth, and there should be no bumpy surface. After kneading, leave it for about fifteen minutes before secondary fermentation. Our rural dialect is called "wake up". If there is no smooth surface, steamed bread will not be smooth. Kneading dough is the most critical step of steamed bread.

4. There is also a very important problem, that is, please follow the recipe for the second serving. I learned from a chef that her second serving was made in a hot water pot, and the second serving is a key link of steamed bread. Never put it in a hot water pot to make it. If you are bored in hot water, distilled water will drop down, which will cause dead noodles. Before the steamed bread is made in place, the surface will be cooked. Moreover, it is best to steam steamed buns in cold water, and hot water steaming may also affect the starting.