White snow steamed bread(bai xue man tou )

White snow steamed bread

Introduction:

"After many times of making steamed bread, it finally went smoothly. This is not an instant way to write, share with you

Production steps:

Step 1: pour sugar and salt into the basin, add flour, yeast and water, try not to let sugar, salt and yeast touch together, which will affect yeast fermentation

Step 2: stir with chopsticks to form cotton wadding

Step 3: knead the dough repeatedly by pressing, about 100-150 times, then add fresh-keeping film to make it ferment in a warm place

Step 4: ferment for about 50 minutes, rub a hole with the finger stained with flour, and the dough will not rebound or collapse, indicating that the fermentation is successful

Step 5: still knead the flour to exhaust, about 100-150 times, the dough surface is very smooth, the flour can not touch hands

Step 6: divide the kneaded dough into a dosage of about 50g

Step 7: round the dough, rub it as high as possible and put it into the steamer. It's OK to apply oil directly in the steamer, and it's OK to put oil paper under the steamed bread. It's mainly anti sticking

Step 8: wake up for about 20-30 minutes, steam in a cold pan for 10 minutes, turn off the fire and keep it stuffy for 2 minutes

Materials required:

Ordinary flour: 200g

Water: 100g

Yeast powder: 2G

Sugar: 10g

Salt: 1g

Note: PS; knead the first time to three light, namely basin light, hand light, face light. In this way, the success rate will be relatively high. Observe the size of the steamed bread during the first fermentation and make it twice as big. The time I give you is only for reference. When kneading the flour for the second time, the steamed bread will be smooth and beautiful. Pay attention to the size of the steamed bread during the second fermentation. When it is twice as big, you can steam it directly. If it is too big, the steamed bread will have pimples on the surface , or collapse after steaming. When steaming steamed bread, try not to let the water from the pot cover drop onto the steamed bread. If the water drops onto the steamed bread, it will be sunken and not good-looking. Finally, I hope you can use this method to make steamed bread smoothly, hehe

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Bai Xue Man Tou