Step 1: make alcohol 1 at one time, and put yeast powder12g into the washbasin, pour 550g of cold water, and mix into uniform yeast water. Add wheat flour1200g, mix with chopsticks to form flour floc, rub it into well-proportioned and fine dough, and put it into fermentation bucket or washbasin. In spring and autumn, warm water is used; When the radiator conditions are good in summer and winter, cold water at room temperature can be used immediately. According to the season and indoor temperature, the fermentation barrel or the fresh-keeping bag on the surface of the washbasin is covered with alcohol 1- 1.5 hours at a time, and the flour is fermented to about twice the size.
2. Primary fermentation is the key fermentation, which depends on the fermentation level and acid value of batter. If the alcohol is not implemented in place, the steamed bun will be solid and hard, and it is easy to shade; Too much alcohol will lead to many problems, such as sour steamed buns and no chewing. Therefore, it is very important to make the batter mellow once. How to judge whether the batter is mellow? Dip a small amount of wheat flour with your hand and insert a small hole from the core of the fermented dough. The edge of the hole will not shrink or collapse, and the batter will mellow. If the edge of the hole shrinks rapidly, it means that the batter has not yet been mellow, and then mellow10-20min; If the cave edge collapses, it shows that the water gluten has been broken and the alcohol has gone too far, then it is necessary to add a proper amount of edible noodle alkali, otherwise, the steamed bun will be sour.
The second step: kneading dough 1, the knife-cut steamed bread in Shandong Province is delicious and chewy, which is mainly a process of kneading dough, which is different from steamed buns in other regions. After the primary fermentation, it is not necessary to mix flour and make steamed bread immediately, but also to add a lot of flour to produce that kind of chewy and layered layer, which is called flour kneading. There are 1 person method and two-person method: 1 person method. Knead the fermented dough evenly, sprinkle a layer of wheat flour on the surface of the chopping board and batter, and knead the flour into the batter according to the continuous kneading. The two-person method is to press a lot of flour into the batter by two people in the form of rolling pins, and finally achieve a layered and chewy state.
Either way, topdressing about 40-50g of flour at a time, and kneading for 4-5 times, and kneading about 200-300g of flour according to the different water absorption capacity of wheat flour at home. The hardness and softness of the dough are controlled by the strength of human nose. After a long period of kneading, the batter shows a layered structure.
2. Knead the dough again to form a cylindrical shape with a diameter of about 10 cm, cut it into about150g/cutter, and then slightly reshape and beautify it. Wet the cotton cage cloth, spin it dry, and cover it at the bottom of the cage drawer. Put the raw steamed bun embryo cut into small pieces into the steamer, and pay attention to leaving a proper interval to avoid the steamed buns from sticking.
Step 3: Wake up and cook in the middle 1, and the primary alcohol generation depends on the texture of the steamed bun; The second proofing depends on the quality of steamed bread; Therefore, the second awakening is also very important. Sometimes, when we make steamed buns and steamed buns at home, there is always a shady and shady situation, which is a problem with the second awakening. The secondary fermentation is different from the primary fermentation, and the requirements for conditions are very strict. There is no more professional bread fermentation box in our house, so I would like to share with my friends a simple and convenient way: add appropriate cold water to the pot, and when there is heat flow in the boiling, stop the pot. Using the steamer directly in the pot, relying on the rising heat flow, it can maintain the environmental temperature of 38 degrees and the environmental humidity of 85% necessary for the second awakening, which is somewhat similar to the pure natural bread fermentation box. After the second wake-up for 5 minutes, the alcohol is generated to about 1.3 times the size.
2, immediately shoot, popular enough gas postscript, steam for 20min minutes. After the armistice, you don't have to panic and lift the pot. Take the lid and leave it idle for 2 minutes, so that the heat flow can dissipate a little, and then lift the pot, so that there will be no contraction of the steamed bun and bubbles on the surface. It should be noted that carbonated drinks should not be dripped on the surface of the bun, which is prone to "crater". Remember, it must not be idle for more than 3 minutes, and it is easy to cause the steamed bun to stick to the cage cloth. Although it is a knife to cut steamed bread, there is no step of kneading dough. The whole process of kneading dough has already given the steamed bun sufficient strength and chewing head. The steamed bun, which has just been boiled, is rich in wheat flavor, so even the food will be eaten dry. Master reveals the practice of cutting steamed bread with knives in Shandong Province, and strengthens these three points, which are full of cereal flavor and chewy.