Steamed bread with white flour(bai mian man tou )

Steamed bread with white flour

Introduction:

Production steps:

Step 1: melt sugar and yeast in warm water, slowly add yeast water into flour, stir with chopsticks to form flocculent, knead into smooth dough, cover with wet drawer cloth, and ferment at room temperature to twice the original size.

Step 2: for the fermented dough, dip your fingers in a little dry powder and poke a hole. If the hole does not retract and collapse, it will be ready. In summer, it usually takes only 30 to 40 minutes.

Step 3: take out the fermented dough, exhaust, and knead again to the size of the original dough. I don't feel the bubbles are discharged here, and the surface is not smooth.

Step 4: knead the dough into a cylindrical shape, and cut it into tablets with a rubber scraper.

Step 5: make the preparation into steamed bread. Put the steamed bread embryo in the steamer, then put it into the pot with cold water, and ferment it twice to 1.5 times the original size, about 15-20 minutes.

Step 6: bring to a boil over high heat, turn to medium heat, steam for 7-8 minutes, turn off the heat and simmer for 2 or 3 minutes before opening the lid.

Materials required:

Flour: 300g

Sugar: 35g

Yeast: 3 G

Water: 150g

Note: 1, dough knead delicate, I generally need more than 10 to 15 minutes. 2. For the fermented dough, dip your fingers in a little dry powder and poke a hole. If the hole does not retract or collapse, it will be ready. 3. During the second fermentation, it usually takes 15 to 20 minutes in summer. It takes a long time in winter. (when you are not proficient, you can often open it and find that the volume of steamed bread has become bigger and fuller. That's OK.)

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Bai Mian Man Tou