Cut steamed bread with knife(dao qie xiao man tou )

Cut steamed bread with knife

Introduction:

"In March and April of last year, I was fascinated by making steamed buns and wanted to make steamed buns after work. The most positive thing is that I made 15 Jin of flour a week, steamed buns and steamed buns, packed and delivered everywhere. I like the process of kneading noodles and the feeling of being hot when I come out of the pot. "

Production steps:

Step 1: turn the sugar in warm water, pour in yeast and let it stand for a while.

Step 2: slowly pour the yeast water into the flour and stir it with chopsticks to form a powder free flocculent.

Step 3: soften the dough, cover it with plastic film or ferment.

Step 4: make a good dough. The finger sticky powder rubs a hole in the dough, does not retract, does not rebound, the dough will not collapse, the hole does not wrinkle, the dough is honeycomb.

Step 5: take out the fermented dough, exhaust on the panel sprinkled with a little dry powder, and gently roll it into shape with a rolling pin.

Step 6: roll up from the bottom.

Step 7: roll up the dough gently with your hand. (in this way, both sides of steamed bread will not split)

Step 8: use a knife to cut into green bodies of similar size. (look at the places where the rolls are all very sticky.)

Step 9: put the cut steamed bread embryo in the steamer with a thin layer of oil for secondary fermentation. Steam in cold water.

Step 10: don't open the cover of steamed bread immediately, continue to be stuffy for about 3-5 minutes, and then open it again. When opening the cover, try not to let the water drops on the cover drop on the steamed bread, so as not to cause the steamed bread collapse.

Step 11: show off.

Materials required:

Flour: 500g

Yeast: 5g

Sugar: right amount

Warm water: moderate

Note: the water temperature for dissolving yeast is about 30 to 35 degrees, too high will scald the yeast. The surface of steamed bread is not smooth enough, uneven, it may be that the surface is not even enough, not smooth enough. It may also be that the air doesn't squeeze out the bubbles in the dough.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet

Chinese PinYin : Dao Qie Xiao Man Tou