Speaking of steamed bread with flour, we all know that it is a specialty of Shandong. It is big, white and shiny, and the more chewy it is, the sweeter it becomes. In addition to softness, the most important thing about flour-covered steamed bread is to add dry flour while kneading. The flour absorbs the moisture in the dough, and after kneading for a long time, the steamed bread made in this way will be particularly fragrant, soft and chewy. When the steamed bread with flour is done, it will feel layered and chewy. Many people can't do it well. Let's take a look at how to make steamed bread with flour, which is soft and tender.

First, the dough is made: when the dough is made, it is best to use the traditional starter, also called the old leaven. The made dough is especially fragrant. Add1.5g of primer to a catty of flour, melt it with warm water of 30 degrees, then add warm water of about 30-35 degrees to make dough, stir it into flour wadding first, knead it until there is no dry flour, and put it in a warm place for heat preservation and fermentation for more than 6 hours.

Second, kneading dough: The dough made with the primer will have a sour taste if it is fermented for a long time. Adding alkaline noodles can not only synthesize the sour taste but also enhance the fragrance. Adding two grams of alkali to a catty of dough made with the primer is very suitable. Knead the alkaline noodles directly into the noodles, and knead them for a while until the noodles are smooth without touching your hands.

Third, the cutting agent: the kneaded noodles are cut into steamed bread agents with uniform size.

4. kneading dough: knead the cut steamed bread dough with dry flour one by one, knead each dough with dry flour and put it aside. If the dough is soft, knead the dry flour again to increase the hardness and layering. The steamed bread is chewy, and if the dough is hard, knead it once.

5. Round steamed bread: the steamed bread is cooked with the dough, and the steamed bread is cooked with the first dough. In this process, dry flour is not needed, but it is directly kneaded evenly, slowly kneaded into the shape of steamed bread, and it is all cooked for 10-20 minutes. Put the steamed bread in a pot, cover the pot and bring it to a boil. After boiling, steam it for 30 minutes. The steamed bread out of the pot blooms in layers and has tendons, and the more you chew, the more fragrant it is. After reading these, have you learned the steamed bread with flour in Shandong?