Ingredients: common flour 200g, warm water 100g, yeast powder 2g. Proper amount of dry flour.
Specific practices
1, the yeast powder is dissolved in warm water, and the temperature of warm water should not exceed 40℃, that is, it is a little hot but not very hot. Pour the yeast water into the flour. The novice cooks the dough directly in the basin. The ratio of yeast powder to flour is 1: 100.
2. First, stir the flour into a flocculent surface with chopsticks. Everyone uses different brands of flour, and their water absorption is different. Don't knead it directly. Stir it first, and then knead it until there is almost 10% dry flour left.
If you think the basin is in the way, you can pour it on the chopping board. If you can't knead the dough, knead all the flour into a ball, cover it with plastic wrap and wake it for 5 minutes. The texture of the dough is elongated, and then it is easy to knead it smoothly. The dough must be kneaded into a very smooth state.
After kneading the dough, we add water to the steamer, heat it for 5 minutes, and then simmer it on low heat. Put the dough bowl in.
5. Cover the bowl with a piece of gauze or plastic wrap to prevent water vapor from dripping from the lid.
6. Cover and ferment for half an hour. Put some dry flour on your hands and press a nest in the middle of the dough. Pay attention. If you press it, it means that it has not been fully fermented, and so on. If not, the fermentation is complete. When you press it, it collapses, and it has a tangy sour taste, indicating that it is over-fermented.
7. Fermented dough, gently pulled up, has obvious bee shape.
8. Sprinkle some dry flour on the chopping board, take out the fermented dough and exhaust it, that is, exhaust the gas generated by fermentation and knead the dough until it is smooth. The standard of exhausting is: cut the kneaded dough, and there are no holes in the cut surface.
9, and then divided into doses, each round, you can also make a roll.
10, put gauze or brush a layer of cooking oil on the steamer, put the prepared steamed bread in, and use the residual temperature in the steamer for secondary fermentation. Secondary fermentation is enough 15 minutes. Steamed bread is obviously swollen very lightly, it is elastic to touch the skin with your hands, and it will ferment without depression. Remember to wipe off the steam in the pot cover.
1 1, direct fire, steaming 10 minutes later, SAIC. SAIC refers to the beginning of steam around the lid. Don't open the lid immediately after steaming, stew for 2 minutes before taking it out.
Soft and delicious yeast steamed bread is ready.