White steamed bread(bai man tou )

White steamed bread

Introduction:

"White steamed bread is the staple food of northerners. Three meals a day are inseparable. How to steam a pot of white and fat steamed bread, in addition to grasping the moisture and yeast, kneading noodles and waking up are the key points."

Production steps:

Step 1: put a small amount of water in the basin, the amount of water is in the formula, and soak it in yeast for a while;

Step 2: add the flour and the rest of the water;

Step 3: live into a dough, which will be easy to touch at the beginning;

Step 4: knead the dough, no need to knead very smooth; fermentation in a warm place;

Step 5: fermentation time in winter is a little, about 2 hours, and the dough is fermented until it is almost full;

Step 6: pull open the dough and see that there are big beehives in the dough;

Step 7: take out the dough, put it on the chopping board, spread the powder, and knead it hard. In the picture, it's just beginning to knead;

Step 8: knead until the dough is smooth, then continue kneading;

Step 9: knead the dough for 15 minutes until the dough is as smooth as shown in the picture;

Step 10: divide the dough into 10 parts and cover with plastic film to prevent drying;

Step 11: take a dough and rub it in circles;

Step 12: if you feel that the dough is soft, you can mix in an appropriate amount of dry powder and knead until all the dry powder is mixed into the dough;

Step 13: knead to a very smooth state, and gradually start to round;

Step 14: turn the dough over, that's it;

Step 15: knead the lower part of the dough with both hands;

Step 16: put corn husk under the dough and put it into the steamer; finally wake up for 20-30 minutes (longer in winter);

Step 17: the dough has begun to expand and lighten after waking up; at this time, add cold water to the pan, start with low heat, steam and steam for 15 minutes;

Step 18: turn off the fire when it's time, open the lid immediately, and be careful not to let the water in the lid drop on the steamed bread. The steamed bread in the picture is already dripping with water;

Step 19: take the steamed bread and cool it on the mat. Cover the steamed bread with gauze.

Step 20: after the steamed bread is completely cooled, cut it to see if it is very dense.

Materials required:

Medium gluten flour: 1000g

Water: 500g

Low sugar tolerant dry yeast: 8g

Note: the amount of water in steamed bread accounts for about 50-55% of the dough, which should be determined according to the water absorption of flour; it takes about an hour from the beginning of kneading to the end of kneading; the time to wake up at last should be adjusted according to the room temperature.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Bai Man Tou