Operation method and steps:
1, first melt the yeast with a little water and let it stand for a few minutes to stimulate the activity of the yeast; Then pour it into the bread bucket together with the remaining clear water; Then weigh the flour for later use. When the weather is hot, tap water is directly used to make dough, while warm water is needed to make dough in winter, which is more conducive to yeast fermentation.
2. Pour the flour and rye flour into the bread bucket in turn, and stir the flour and yeast water into flocs with chopsticks to avoid the flour splashing around when mixing flour; Then knead it into a smooth dough with a bread machine, cover it and ferment at room temperature. Different brands of flour have different water absorbability, so you can reserve about 10 g first, and then add it according to the humidity of dough.
3. When the dough is fermented to about 2~2.5 times the original volume, poke a hole from the top with finger powder, and the surface will not retract or collapse. When the dough is pulled open, it is full of dense holes, which means that the dough fermentation is successful.
4. Sprinkle some dry flour on the countertop, take out the dough, press the air by hand, and then smooth the dough again, the size is similar to that before fermentation. This step is very important for pasta white, because through repeated kneading, all the gas in the dough is drained and rubbed, and the dough becomes compact, so that the steamed buns made will be fluffy and soft and will not collapse!
5. Then knead the kneaded dough into long strips with both hands, divide it in two, and then cut it into small noodles with even size.
6. Knead each small noodle again, knead it into a small ball, and cover it with plastic wrap to prevent the surface from drying; Then, roll the dough into a small disc with thin periphery and thick middle with a rolling pin, so that it is not easy to leak the stuffing when filling.