How to make the skin of steamed bread more delicate(shou gong dao qie man tou ru he rang man tou de biao pi geng jia xi ni )

How to make the skin of steamed bread more delicate

Introduction:

"White flour steamed bread is like rice. It has no gorgeous appearance or gorgeous color, but it is so delicious and real. From the appearance of hand-made steamed bread in the family, there will be some "air" more or less. That's because there is no way to completely remove the bubbles in the dough like the rolling machine when manually exhausting the dough. This is also an inevitable problem of hand kneading. Although it's good to make your own food as long as it's healthy and delicious, I still hope to have the best of both worlds, because beautiful food always gives people a better appetite. "

Production steps:

Step 1: pour warm water into a bowl, turn the white sugar to boiling, then add yeast and let it stand for 5 minutes to dissolve.

Step 2: pour the flour into a large bowl.

Step 3: slowly pour the yeast water into the flour and stir it with chopsticks to form a powder free flocculent.

Step 4: knead the dough into coarse dough, add lard and knead it into smooth and delicate three smooth dough.

Step 5: cover and ferment to twice the original size.

Step 6: take out the fermented dough, exhaust on the panel sprinkled with a little dry powder, knead it into smooth dough again, and then knead it into small strips. (if you want to make a steamed bread without any bubbles on the surface, try to remove the bubbles from the dough)

Step 7: use a knife to cut the steamed bread embryo of the same size. (when you cut steamed bread, you don't cut it as slowly as you cut vegetables. Instead, you cut it with a knife. The action should be fast and accurate. Although I can't cut the same size myself, practice makes perfect. More practice will make progress naturally.)

Step 8: the cut surface of the steamed bread embryo should be smooth and there should be no bubbles.

Step 9: put the cut steamed bread embryo on the steaming rack with a thin layer of oil and ferment for half an hour. (or it's OK to put a drawer cloth on the steaming rack)

Step 10: put it in a cold water pan, bring it to a boil over high heat, and then turn to medium heat to steam for about 5 minutes. The steaming time should be increased or decreased according to the size of the steamed bread. (I added cold water in the pot during the second fermentation. After the fermentation, I steamed it directly.)

Step 11: don't open the cover of steamed bread immediately, keep it stuffy for about 3 minutes, and then open it again. When opening, try not to let the water drop on the cover drop on the steamed bread, so as not to cause the steamed bread collapse.

Materials required:

Flour: 220g

Warm water: 100g

Sugar: 10g

Yeast: 3 G

Lard: 2G

Note: 1: the ratio of flour and water is generally 2:1, if it is to make steamed bread, the dough should be slightly hard, if it is to make steamed bun, the dough should be slightly soft. 2: The suitable temperature for dissolving yeast is about 30 to 35 degrees. If the temperature is too high, the yeast will be scalded to death. If it's summer, you can also use cold water directly. 3: If you want to have no bubbles on the surface of steamed bread, you should exhaust the air as much as possible. 4: Steamed bread to use cold water, so that the temperature rises slowly at the same time, steamed bread can be evenly heated, and slowly expand, taste soft enough. 5: There is no lard can not add, add a little words steamed bread will be more bright. 6: As for the details of kneading noodles, I have sorted out a small experience before. See the diary: how to make a beautiful steamed bun http://home.meishichina.com/space-454155-do-blog-id-354289.html

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Shou Gong Dao Qie Man Tou Ru He Rang Man Tou De Biao Pi Geng Jia Xi Ni