My family is a family of five. Basically, I steam several pots of steamed bread in three days. I am used to eating steamed bread made by myself. I can't sell it outside. Let's put it this way, delicious steamed bread tastes better than bread cake 100 times, just one word. Not much to say, get to the point, add the right amount of flour to the pot. Like my family, there are basically two kinds of steamed bread every time, one is miscellaneous grains steamed bread and the other is white flour steamed bread. Coarse grains are coarse grains such as black rice flour, corn flour or buckwheat added to white flour, which are rich in nutrition. My family likes black fragrant rice best. Steamed steamed bread is red and black, which is particularly fragrant. The children like it very much. No matter what flavor of steamed bread, the process of kneading dough is the same. Let's take ordinary flour as an example. This basin is normal white flour, and the next basin is yeast water melted in warm water.
The key points are: steamed bread skills 1: First of all, yeast water needs to be boiled with warm water, not boiled water or cold water, which can greatly activate yeast factors, give full play to its fermentation function and make dough faster. Don't underestimate this little detail, it has a great effect. Are many people used to pouring yeast directly into flour? Don't do this in the future, remember to melt it with warm water first. Stir the yeast with chopsticks at the water's edge until there is no dry flour. Noodles that are too wet are not easy to rise, and those that are too hard are not delicious. Press hard with your hands to make the noodles stiff, which makes them more delicious. Knead into a smooth dough, cover it, and put it in a warm place to ferment to twice its size. Flourishing development is the most critical step. If the dough is not ready, you can't steam the steamed bread, so the first step must be done.
The dough swells like a balloon, which is particularly soft and smells like wheat. Sprinkle more dry flour on the chopping board and knead the dough into bubbles. The longer the dough is kneaded, the better the taste. This is manual labor, who knows. Skill 2 of steaming steamed bread: If the steamed bread is smooth and full, knead the small dose separately when kneading the dough, that is, don't knead the separated dough directly into steamed bread, and knead it all separately, which is equivalent to waking up again. If directly kneaded into steamed bread, the surface is prone to potholes, and the steamed bread skin is not smooth, which directly affects the appearance. The beautiful big steamed bread skin is white, bright and smooth.
Steamed steamed bread is mainly to knead dough, and the longer it is kneaded, the better it is. To look good, steamed bread must be round. It all depends on practice and your own understanding. There is no skill at all. Every steamed bread is rubbed with a corn leaf and neatly placed on the chopping board. Tip 3: Put the steamed bread on the chopping board and cover it with a cage cloth for secondary proofing, so be sure to cover it, otherwise it will easily crack the skin. If there is less steamed bread, you can go directly to the pot and start the second proofing. Wake up for about 20 minutes, and you can get angry. Having said that, the key is to do a good job of secondary proofing, which is indispensable. Without steamed bread, it is definitely not soft. After waking up for the second time, the steamed bread was big again, and the fire boiled and steamed for 30 minutes. Time depends on the size of steamed bread.
It is wrong to ferment steamed bread directly with yeast, so that steamed bread is fluffy and soft and distributed in 20 pots. The delicious big steamed bread is out of the pot. This is black fragrant rice steamed bread. Did it steam well? Steamed bread is smooth, fragrant and soft, super delicious, and it's not enough to eat two. It's too fragrant. I'll share steamed bread here. Remember that it is wrong to ferment steamed bread directly with yeast. Master the above three tips to ensure that steamed bread is fluffy and soft, and it can be full in 20 minutes, which is more delicious than bread.