Steamed bread (frozen once fermented version)(man tou leng cang yi ci fa jiao ban )

Steamed bread (frozen once fermented version)

Introduction:

"We always use the method of refrigerated fermentation at night and steaming the next morning to make steamed bread. It's just that some steamed bread has been made in recent times. After thinking about the possible reasons, I decided to try a cold fermentation. However, it is obvious that this time the steamed bread is a little too much. "

Production steps:

Step 1: pour the flour and yeast into a large bowl

Step 2: add water while stirring with a rolling pin

Step 3: stir the flour into pieces

Step 4: fall on the desk

Step 5: knead into smooth dough

Step 6: put it in a bowl, cover it with plastic wrap and relax for 5 minutes

Step 7: take it out and rub it into long strips

Step 8: divide into 80 grams

Step 9: knead thoroughly and put into the steamer

Step 10: cover with plastic wrap and refrigerate overnight

Step 11: take it out in the early morning of the next day. The dough has been slightly developed

Step 12: after the water is boiling, steam over high heat for 15 minutes

Materials required:

Flour: 400g

Water: 200g

Dry yeast: 2G

Note: as the dough has completely started, so the water is directly steamed on the pot after boiling, so as not to continue to ferment in the process of water heating, resulting in excessive hair awakening, affecting the finished product

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Man Tou Leng Cang Yi Ci Fa Jiao Ban