How to make steamed bread big and good? Here are two methods for your reference. One is to give people who have free time to eat big and good steamed bread in an hour. The other is that they want to eat steamed bread with the taste they missed in the past in their spare time.

Let's talk about the quick method first. 7 grams of aluminum-free baking powder and 7 grams of sugar are put into a 500-gram basin and stirred evenly, and then 9 grams of yeast is added into a container that can hold 250 grams of warm water for activation. The activation standard is that the yeast floats on the water surface under the premise of flowering, and the yeast water is slowly added to the flour, stirred evenly, and kneaded repeatedly for ten times with a kneading machine to make the surface smooth and the interior delicate. After waking up a little, you can make steamed bread. Put the steamed bread in a warm place or in a hot kettle or fermentation box until it becomes bigger and lighter, and steam it in the air with strong heat for about 15 minutes.

The second is to miss the taste of the past. Soak 250 grams of old flour fat in 250 grams of warm water. This is to cover the lid of the night before and let it stand. The next day, pour the soaked old flour into 500g flour, mix well and knead thoroughly. When it is fermented to 65,438+0 times in a warm place, take out an old flour, add about 2g alkaline flour to the rest, and knead it repeatedly. It is best to knead the dough with a dough kneading machine. After kneading, wake up a little and start making steamed bread.