Steamed bread in wok(chao guo zheng man tou )

Steamed bread in wok

Introduction:

"Making steamed bread for the first time! Some people say that I don't even take process pictures, so I have to draw them

Production steps:

Step 1: prepare a large bowl of flour, a bowl of 35 ℃ warm water, a spoonful of sugar and a small amount of dry yeast powder.

Step 2: pour the yeast and sugar into the bowl, the amount of yeast powder is about half of the water; then mix the mixture and pour into the flour.

Step 3: mix the flour and water with hands or chopsticks.

Step 4: knead the dough to make it smooth. The technique can not only be kneaded but also hammered.

Step 5: put the dough in the basin and cover it with cover or wet gauze to avoid drying. It is said that it takes 6-8 hours to ferment at about 10 degrees, but I don't know if the temperature is higher than I expected, or if there is too much yeast, it seems to be ready in 2 hours.

Step 6: wait for the dough to expand to twice the size, even after the fermentation, knead and exhaust, divide into small dough of the same size, and wake up for ten minutes (at this time, pay attention not to be directly exposed to the air to avoid drying).

Step 7: put the small dough in the pot with a lot of water, usually put it on the one with holes. Unfortunately, we can't find it, so we have to find a pot rack to put it on.

Step 8: close the lid and cook over high heat for 15-20 minutes.

Step 9: get out of the pot. The side of steamed bread pasted on the pot will be a little brown, but I think it's pretty.

Materials required:

Flour: right amount

White granulated sugar: right amount

Yeast powder: right amount

Note: do not add or put less corn flour, add this is difficult and noodles.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Chao Guo Zheng Man Tou