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Angel yeast, according to the instructions, was hydrated with warm water to form yeast water.

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Mix a proper amount of flour with melted yeast water. Mix the dough, put it in a slightly larger pot, cover it with a clean wet towel and put it in a damp and warm place to wake it up. The wake-up time depends on the temperature. To judge whether it is good or not, you can cut it to see if there is a honeycomb in the internal section of the dough, and the volume will expand to about 2 times of the original dough.

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Sprinkle a proper amount of loose flour on the chopping board, take out the dough, knead it evenly until the honeycomb inside disappears, and then make dough of the same size according to your own preferences. It is recommended not to be too big, then brush the oil on the steamer, and put the dough on the steamer with a large distance. Let it stand for 20-30 minutes for the second awakening.

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Put the steamer into the pot, bring it to a boil and turn to medium heat for about 25 minutes. Don't open the lid and take it out immediately after turning off the fire. Let it stand for 5 minutes, then open the lid and take it out. The steamed bread is about to steam.

The traditional steamed bread method generally uses alkaline noodles.

The so-called "old noodles" are the dough made last time, and the dough is fermented and dried.

When preparing steamed bread next time, soak the dry dough in warm water, mix it with noodles, cover it for a certain period of time, and then add appropriate amount of water, flour, alkaline noodles and noodles. After mixing the dough, divide it into small portions and knead it into steamed bread. Then steam it in a pot.

Making steamed bread with "old noodles" seems simple, but there are many technical contents in it.

In operation, fermentation time, air temperature, dough water temperature and the amount of alkaline noodles in the later stage will all affect the taste of steamed bread.

If steamed bread is steamed with baking powder, it will be much easier.

But no matter which way you steam steamed bread, you should pay attention to the following points if you want steamed bread to be white and delicious.

1, water temperature of dough

Mix dough with cold water in summer and warm water in winter. Mix dough in winter is 1 ~ 2 hours earlier than in summer. Be careful when adding water to the dough.

2. Knead the dough more.

Kneading can make starch and protein in flour fully absorb water. Good dough should be stored at a certain temperature, 30℃ is appropriate.

3. Master the fermentation time.

When it has risen face to face, it is necessary to master the degree of fermentation. If the dough is honeycomb-shaped and has many small holes, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.

The steamed bread needs to be cooked before it can be put into the drawer.

Winter is about 15 ~ 20 hours, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned on, and the atmosphere should be seen for 10 minutes.

5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot.

6. When steaming steamed bread, the pot must be heated with cold water and gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't rush for success. Steamed steamed bread with hot water or boiled water at first, because steamed bread is easy to be caught.

Tips for steaming steamed bread

1, the indoor temperature is low in winter and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

2. In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

3. If the steamed bread turns yellow due to too much alkali and smells bad, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in the pot for 10- 15 minutes, and the steamed bread turns white and has no alkali smell.