In winter, when the weather gets cold, the hair surface depends on room temperature, and the indoor temperature is high and the hair surface is slow. Many housewives feel that it is difficult to make dough in winter, and it is too slow to delay time. They often buy steamed bread to eat in winter. In fact, as long as you master the correct method of dough making, it is not difficult to make dough straight! Today, I'm going to teach you a few tricks to make dough in winter, and several good ways to make it fast and good, so as to ensure that you can make dough in winter, and no longer worry about making dough too slowly and wasting time.

preparation of ingredients 1. 5g of flour (medium gluten or high gluten) 2. 5g of yeast powder 3.1g 4. Appropriate amount of warm water

Steps and methods 1. Make yeast water first, and add sugar and yeast powder into warm water. After 15 minutes, the yeast water was successfully fermented, and the water was full of bubbles and bulged. Yeast water is a successful fermentation. If it doesn't mean that your yeast water has failed, start over and don't waste flour.

2. I have finished the first step, and basically I am half successful. Pour yeast water into the flour, add appropriate amount of water, and slowly knead the flour into dough. Water must be added slowly. If water is added too quickly, it is easy to add more. When the flour becomes thinner, it is necessary to add more flour, which becomes a vicious circle. Moreover, the steamed bread steamed from the thinned noodles is easy to be shriveled, and the starting is not good. 3. Cover the dough with plastic wrap. Of course, the process of kneading dough into dough is a hard work. After kneading dough many times, steamed steamed bread will be delicious.

it's time to put your kitchen equipment to good use! First, the oven is empty, and the fire is heated at 2 degrees for 5 minutes. Then turn off the oven and put the basin covered with plastic wrap in the oven for fermentation. In about 2 minutes, the dough can be fermented successfully. Second, without an oven, a microwave oven will do. The microwave oven idles at high heat for about 7 minutes. After the time, put the basin in quickly and close it immediately. You can take it out in about half an hour. Third, if there is no oven or microwave oven, just add some water to the pot, and turn off the fire until the water is hot. Don't boil it. When it is boiled, add less cold water. Put the basin on the steamer, cover the lid tightly and ferment for about 3 minutes. I sent it almost immediately.

4. After the dough is made, take it out and pour it on the panel, and knead it for shaping. After the soft dough of the Xuan becomes firmer, knead it into the shape of steamed bread you want. Put it in the warm water steamer again, and ferment until the steamed bread is big without fire. About 15 minutes, after fermentation for too long, the steamed bread becomes too big, and the whole steamed bread will be a little sour, and the steamed bread is particularly weak, not strong and not delicious.

5. after the second shot is successful, fire and steam the steamed bread for 12-15 minutes. The time depends on the size of the steamed bread. Don't open the lid immediately after steaming, but it must take five minutes to open the lid, otherwise the steamed bread will retract.