Steamed bread made of high-gluten flour is chewy, but relatively tough. Steamed bread made of low-gluten flour will be loose and soft. Pay attention to the fact that high-gluten flour absorbs water strongly, and put more water (more than 55%), otherwise the dough will be hard. However, the water absorption capacity of low-gluten flour is weak, so you can't put too much water (not more than 50%) to avoid the dough being too wet and sticky.

Because different flours have different water absorption capacity, the south and the north are different, and summer and winter are also different. When making steamed bread, the ratio of flour to water is 2:1,which is the most common and basic ratio.

Extended data:

Precautions:

1, it is very important to make dough and knead it. I saw that the product made directly after the first kneading process has a hard taste, poor elasticity, rough internal structure and obvious small bubbles on the surface, while the dough that has been fully kneaded is just the opposite, with smooth surface, soft taste, good elasticity and delicate structure.

2. When opening the lid to take the steamed bread, be careful not to drip the water on the lid onto the steamed bread, otherwise it will easily form the surface of the moon and be pitted.

3, when steaming, you need to use a big fire, boil for about 20 minutes, and then take it out in two or three minutes. If the lid is opened too early, the steamed bread will retract easily. Too long and easy to stick to the steamer.

4. When steaming in the steamer, you must brush a layer of oil in the steamer or spread a gauze, but the gauze must be a wet gauze that squeezes out the water.

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