Friends who come to the north will find that pasta is very popular in the north, especially steamed bread, which is delicious and simple, and steamed bread can also be used with most dishes. It is a good food at any time. Even so, steaming steamed bread is not so simple, and even many friends in the northern region may not be able to steam it. Today, Bian Xiao will share with you the correct method of steaming steamed bread. Steamed bread like this is soft and delicious, and tastes better than that made in restaurants outside. At that time, people still attached great importance to steamed bread, so it is no wonder that steamed bread was not delicious before.

Step 1: Put the baking powder into a bowl, then pour in a proper amount of warm water to gradually melt the baking powder for later use.

Step 2: Take another small bowl, add a proper amount of white rice vinegar to the bowl, and pour a proper amount of warm water into the bowl and stir evenly for later use.

Step 3: Find a bigger basin, add a proper amount of wheat flour into the basin, then mix the yeast water and white vinegar water which were well stirred before, pour them into the washbasin and stir the wheat flour continuously with chopsticks until it becomes flocculent, rub it into a smooth dough by hand, cover it with a fresh-keeping bag, and put it in a dry place until the dough becomes twice the original size.

Reminder: How much water is actually poured in this step is judged according to the actual situation. Some noodles digest and absorb more water, while others absorb less.

Mixing yeast water with white vinegar water can help the dough to ferment quickly, and it usually takes 20 minutes to make the dough mellow.

Step 4: Cut the dough with a knife. When you see a honeycomb in the dough, it shows that the dough is mature.

Step 5: Take another small bowl, add 1 to 2g of edible soda ash to the bowl, and remove the ash with a small amount for later use.

Step 6: Sprinkle a little wheat flour on the chopping board, then put the dough on the control panel, pour the edible alkali into the dough and knead it with both hands until all the gas in the dough is exhausted.

Reminder: We added white rice vinegar to the dough before. If we don't use edible alkali to neutralize it, the steamed bread will be a little sour and the color of steamed bread will turn yellow, so edible alkali must be added in this step.

Step 7: After kneading the dough, cut it into dough with the same size and knead it into steamed bread dough. Put the lid on the control panel and let the steamed bread wake up again for 20 minutes.

Reminder: After secondary fermentation, the internal structure of steamed bread will reappear as honeycomb, which is also the reason why steamed bread is soft and refreshing.

Step 8: Take out the pot, add cold water into the pot, put it into a steamer, put the steamed bread into the pot, cover it, pat it until the water boils, and then steam it 15 to 20 minutes over medium fire. There is no need to open the cover immediately after the flameout. Let the steamed bread steam in the pot for about 3 to 5 minutes and then take it out.

Reminder: Most people don't put steamed bread until the water boils, but this is not right. Personally, I feel that it is easier to steam steamed buns in cold water like that, so it is easier to steam soft and delicious steamed buns. After steaming, take the steamed bread down and put it for a while so that it won't collapse.