Materials?
550g of flour (medium gluten flour)
36 degrees warm water (taste the temperature with your mouth) 290g.
6.5g of baking powder (not resistant to high sugar)
Baking soda (one pinch) 0.7g.
8 grams of sugar (1 teaspoon)
Teach you how to steam steamed bread?
First, put a spoonful of white sugar into 290g of warm water with a temperature of 36 degrees, stir and dissolve it, then add the baking powder, and let it stand for 10 minutes or longer, until a layer of dense foam appears on the water surface, like cappuccino, which indicates that the yeast has been fully activated.
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Add the activated water into the flour several times, and stir while adding it until the flour is flocculent and there is no dry flour. The water absorption of each flour is slightly different, and the water amount can be adjusted appropriately.
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Knead into a smooth dough with moderate hardness.
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Cover and wake up at room temperature, the temperature will rise quickly, about half an hour, and it will slow down when the temperature is low, one hour or even longer. If you want to accurately control the wake-up time, you can sit this basin in a warm water basin with a temperature of 36 degrees and wake up in a water bath, which will usually be ready in half an hour.
When a hole is poked in the dough, the volume of the dough expands a lot.
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Sprinkle a proper amount of dry flour on the chopping board, and pour the dough from the basin onto the chopping board. The interior of the dough is full of honeycomb-like dense pores, which is very fluffy. When you smell it, it smells sour.
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Pinch a small amount of baking soda with your index finger and thumb. You have to ask the specific amount, that is, 0.7 g. If you don't weigh it, just pinch it, put it on the chopping board and knead it evenly into the dough to neutralize the sour taste produced by dough fermentation.
Don't put too much baking soda, too much will turn yellow; And knead it evenly, otherwise there will be small yellow spots.
Steamed buns can be steamed without baking soda, but they are sour and not delicious.
How much dry flour should be put in the kneading process? If you strictly follow the ratio of flour to water and the noodles in this recipe, it is enough to have a handful of dry flour. If the water is too much and thin, you should put more dry powder, and finally the dough is moderately soft and hard!
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In the process of kneading dough, you can cut open the pores inside the dough. If it is still large, it means that it has not been kneaded yet, and continue to knead.
! ! ! How can I smooth it? Knead for a while, cut the dough to exhaust air, and then continue to knead until there are no air holes after cutting!
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This air hole is already very small, and it's almost kneaded. Knead it for a while and then cut it. There is no air hole.
If the air is not emptied, the steamed bread will be too soft and have large internal pores.
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Divide the kneaded dough into 12 portions on average, knead the air from each portion, and knead it into round and solid steamed buns in circles. Pay attention to the tight sealing, otherwise the air will enter the steamed buns during steaming, and the surface of the steamed buns will not be smooth and round, and the surface of the moon will be bumpy.
You can't even knead a round steamed bun. You can knead a long strip after kneading the dough, and then cut it with a knife. Just cut the steamed bun with a knife. Anyway, it's all the same if you eat it!
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Put cold water in the pot, brush a thin layer of salad oil (anti-sticking) on the steaming curtain, put steamed bread, leave a gap, cover it, let it stand for 10-20 minutes, and wait for the second fermentation. If the room temperature is low, the second delivery time may take 30 minutes or even longer, and the final delivery will prevail.
The steamed bread in place will grow up in a circle, and when you hold it in your hand, you will feel that the inside is inflated and lighter. At this time, cover the lid and turn on the medium heat to start steaming. When you see steam coming out, start counting, and the steaming will turn off in 15 minutes. You can't get out of the pot immediately, and the steamed bread will shrink suddenly when it is cold. You should keep it stuffy for another 3-5 minutes and slowly cool it.
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After boring, the pot is lifted, and the fragrant steamed bread is gorgeous. . .
Steamed steamed bread can't be put in the pot all the time. It will get wet. Take it out if you can't finish eating it. Put it in a dry container and cover it to prevent the steamed bread from drying. After it is completely cooled, put it in a fresh-keeping bag and put it in the refrigerator for three to five days. If you want to store it for longer, put it in the freezer. When you eat it next time, put it in the pot and steam it for ten minutes, just like new ones.
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Tips
When rolling into round steamed bread, be sure to seal the mouth tightly, otherwise air will come in during steaming, and the surface of steamed bread will not be smooth and flat, which will form the surface of the moon!
I advise you to put baking soda when kneading dough, which is the soul of steamed bread! Steamed bread with baking soda is fragrant!
Steaming steamed bread with medium fire, don't open a big fire, otherwise it will steam the steamed bread flat!