Ingredients for 4 people.
550 grams of high gluten flour
condiments
Yeast (dry) 5g
260 grams of water
20 g sugar
Step 1
A: 500 grams of high-gluten flour, 260 grams of clear water, 5 grams of yeast and 20 grams of sugar.
B: 50g of high-gluten flour (added after fermentation).
Exercise:
Second step
Put all the ingredients A into the bread maker, start the dough button and stir the dough for 20 minutes.
Third step
Stop the machine after the dough is formed and let the dough stand for 5- 10 minutes.
Fourth step
Start the dough button again, and the bread machine works 1 hour for 30 minutes. Don't touch it after stopping the machine, let the dough ferment to twice its original size. In this step, the covered toaster works.
Step five
Open it by hand, and you can see the hive inside, which is the state of fermentation.
Step 6
Add two spoonfuls of dry flour, about 50 grams, continue to start the dough button and knead the dough for 20 minutes, so that the dry flour can be completely integrated into the dough.
Step 7
Knead it into a smooth dough again. After stopping the machine, let the dough wake up for a while, and take it out for setting in about 10 minutes.
Step 8
Weigh the dough, divide it into several small portions, and knead it repeatedly by hand to remove all the bubbles in the dough.
Step 9
Knead the dough round, and then put it in the oven for fermentation twice. The fermentation function of the oven is on, and it can be turned off when the temperature rises to 40 degrees. Then, let the dough stay in it for about 1 hour.
Step 10
Steam the steamed bread blank with cold water, after the fire releases hot air, change it to medium fire, steam for 15 minutes, turn off the fire, then wait for 3-4 minutes, open the lid, take out the steamed bread, spread it at intervals, and cool it.
Dough steamed bread finished product map
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Cooking tips
The secret of steamed bread success:
Add a little sugar when kneading the noodles, so that the steamed bread noodles are more fragrant. I've tried it without sugar, and the taste is far less than that with sugar. I am 500 grams of flour, and I put a spoonful of 20 grams of sugar, just the right amount.
When the dough is fermented for the first time, observe the state of the dough at any time until the dough expands and becomes twice as big. If the hair is too big and the skin is cracked and sour, it is too hairy.
When the dough is ready, add two spoonfuls of flour and continue kneading. Make sure that the dry flour is completely integrated into the dough. I will knead it with a toaster for 20 minutes. The proportion of flour added is: 10: 1. I am 500 grams of flour, and I put 2 tablespoons, which is about 50 grams. I can put more.
Before forming, the bubbles in the dough must be exhausted, so that the steamed bread is delicate and smooth. The formed steamed bread blank should be fermented and fertilized again, so that the steamed bread looks good.
After turning off the fire, let the steamed bread stay in the pot for 3-4 minutes, breathe slowly and then open the lid.
The secret that steamed bread is soft and powerful may be that the participation of dry flour absorbs most of the water in the original dough, and there is no evaporation of water, so steamed bread has always been soft, chewy and sweet. This method has three advantages:
It tastes strong and chewy, but it feels soft.
When molding, the dough is not sticky at all, dry and elastic, and there is no need to sprinkle dry flour during the whole operation.
Steamed bread can't be eaten all at once. It's wrapped in a fresh-keeping bag. It's still soft at room temperature for three days, and it's not hard in the refrigerator.