The method of making pasta, steamed bread can be said to be the simplest one, but the most difficult part of steamed bread is dough mixing. When mixing flour, the ratio of flour to water is very important, as long as our friends put it in the correct ratio. Mixing dough is also a key step. Many friends say that you can't make the dough of your own steamed bread. Is it because yeast is not good? Although all yeasts are active, the bought yeasts will definitely lose their activity if they are kept for too long, so the yeasts bought by friends should be used up immediately.

Using yeast to make dough also requires some skills. Making dough with tips is very easy and saves time. Sometimes, our friends have to wait for a long time when making dough. We haven't seen the dough ferment for two or three hours. Therefore, Cai Weiwei asked a chef, who taught Cai Weiwei some skills of making dough. Cai Weiwei tried it once according to the chef's teaching, and the speed of making dough was really fast. The chef told Cai Weiwei that this time it was still a zero failure, which could save time. Next, Cai Weiwei will share with my friends the skills of making dough taught by the chef and the specific methods of pumpkin steamed bread. Interested friends may wish to study with Cai Weiwei!

Pumpkin steamed bun

Raw materials:

Pumpkin, flour, yeast, sugar.

Specific steps:

The first step is to clean the bought pumpkin with clear water, peel off the pumpkin skin, cut it into small pieces on the chopping board and set it aside for later use.

Step 2, take out the steamer, pour in a proper amount of water, and after boiling, put the cut pumpkin pieces on the steamer, put them in the steamer, steam the pumpkin, take it out after steaming, and put it aside to cool.

Step 3: Cool the pumpkin, put it in a big bowl, press the pumpkin into pumpkin puree with a spoon, then add a proper amount of yeast, flour and sugar into the pumpkin puree, stir well and knead it into smooth dough.

Step 4, wrap the big bowl of dough with plastic wrap and let it ferment in it. At the same time, cool the water of the pumpkin just steamed in the steamer to about 40 degrees, put the large bowl covered with plastic wrap into the steamer, cover it, and let it ferment in the steamer for about ten minutes (remember not to fire again).

Step five, time is up, take out the big bowl. At this time, the dough is almost fermented, and it is obviously honeycomb with one hand. Then divide the dough into several small doses, knead them all into the shape of small steamed bread, cover them with plastic wrap again, and continue to ferment in the steamer for about ten minutes.

Step 6, when the time is up, take out the big bowl, take out the fermented steamed bread, put it on the steamer, put the steamer in the steamer, steam for about 25 minutes, turn off the fire, and stew for 5 minutes before taking it out.

Tip:

1, because steamed bread is generally fermented by yeast, and yeast likes white sugar, so we can add more white sugar to promote the fermentation of steamed bread.

2, because yeast needs a suitable temperature environment in the process of fermentation, 40 degrees is just right, which is most suitable for yeast fermentation, and it can be fermented in about ten minutes, and the speed is very fast. But remember that the fermentation temperature should not be higher than 45 degrees to avoid steaming the dough.