Preparation materials: 500g of wheat flour, 260g of clear water, 5g of baking powder, and edible baking soda (optional) 1 g.
Production steps:
1, take out the inner barrel of the bread maker and measure 260 grams of clean water.
2. Add 500 grams of flour.
3. Put the inner barrel into the toaster and fasten it.
4. Cover the machine cover, plug in the power supply, set the quick dough mixing program and start the machine.
5. Weigh 5 grams of baking powder, 1 gram of edible baking soda by using the gap between the dough kneaders.
6. After 25 minutes, the quick dough mixing program is completed.
7. Knead a pit on the top of the dough by hand, pour in the prepared baking powder and baking soda powder, and add a little water to slightly dissolve the yeast and mix well.
8. Knead the dough and seal it slightly to prevent the baking powder from being scattered and attached to the inner wall of the barrel and not being fully mixed with the dough.
9. Cover the machine cover, set the dough fermentation program to start, and start a new round of kneading and fermentation process.
10, the program was completed as scheduled, and the dough was fermented successfully-the surface was still slightly cracked.
1 1, pour the dough on the panel, and knead it directly for 10 minutes, and exhaust the gas.
12. Divide them into equal parts, knead them into the shape of round steamed bread, and finish shaping.
13. Spread the wet cloth in the steamer, put the kneaded steamed bread into the steamer-pay attention to leave enough room for secondary fermentation-cover the lid and let it stand for 20 minutes to make it twice as big.
14. When the secondary fermentation is completed, turn on the fire. Because it is winter, turn on the SAIC motor with medium fire until water is available, and then steam it with high fire for 20 minutes until the steamed bread is cooked. Don't lift the lid in a hurry, and wait for 5 minutes-if it is summer, just boil it with high fire until it is cooked.
15, let stand for 5 minutes, then open the lid and take out the steamed bread.
16, finished product drawing.