Steamed bread is a common pasta in our life. Although steamed bread has no ingredients, it tastes delicious, so many friends prefer steamed bread for breakfast. Generally, high-gluten flour and baking powder are selected as steamed bread. High gluten flour makes steamed bread smell more fragrant, while baking powder promotes the further fermentation and expansion of steamed bread, making us feel soft and refreshing. For the steamed bread that we often eat for breakfast, many friends may not make it, because making steamed bread requires a certain ability to mix flour, and many friends can't mix flour, so it is difficult to make steamed bread well. I suggest you learn more. 1, choose flour Many people use ordinary flour to make steamed bread, of course, it is also possible! However, I pay more attention to the chewiness of steamed bread, so I choose high-gluten flour. Some girls can make it with bread flour, which tastes better! Of course, the healthiest thing is whole wheat flour! According to my years of experience, I strongly recommend Zhaofeng flour, which is the best flour I have ever used, because it has strong gluten and strong wheat flavor. 2. Mixing dough is the key to making steamed bread. The success or failure of a pot of steamed bread lies in dough mixing. If the dough is good, the steamed bread will be 2/3 successful. Of course, after the dough is made, you must remember to knead it again to exhaust the air inside, so that the steamed bread will be chewy. Zhaofeng flour feels more elastic and has a better structure when kneaded. A. weigh 300 grams of flour with an electronic scale. Beginners should never be greedy when they start cooking! Too much flour is hard to grasp! B, put 10g baking powder and 3g baking powder into the flour. Cover the washbasin with a wet towel. D, when the dough becomes twice as big, poke a hole in the middle of the dough by hand. If it doesn't bounce, the dough will be fine! E, take the dough out of the basin and knead it a few times! F, dividing the dough into several equal parts, each part is 30g, and rounding to form steamed bread green embryo. G, cover the steamer with gauze, put the steamed bread raw embryo, and leave a gap in the middle. H, cover the steamer and wake up again for 20 minutes. 3. Try two methods to steam steamed buns: steaming in a cold water pot and steaming in a hot water pot. It feels much better to steam in a hot pot! A, boil water in the pot. B, put the steamed bread that has been awakened again, cover the lid, steam for 20 minutes on medium fire, and smell the fragrance of steamed bread! Steamed steamed bread with Zhaofeng flour has a strong flavor, a strong wheat flavor and a childhood flavor. The more you chew, the more fragrant it is. This is the best flour I have ever used.

Through the detailed introduction of the article, I believe you should have a certain understanding of what flour is used for steamed bread. The key factor in making steamed bread lies in the choice of flour and dough. At the same time, when making steamed bread, we should pay attention to the heating temperature, so as to ensure that the steamed bread made has the feeling of expansion.