Steamed bread with noodles(qiang mian man tou )

Steamed bread with noodles

Introduction:

"The so-called" mian "means that when kneading the steamed bread, some dry noodles are kneaded into the already made flour to absorb part of the moisture in the steamed bread. In this way, the steamed bread is layered and chewy."

Production steps:

Step 1: weigh 300g flour and pour it into the basin;

Step 2: 3 G yeast was boiled with warm water;

Step 3: mix yeast water and flour, knead into a ball, and ferment at room temperature for 90 minutes;

Step 4: the internal organization of the dough is honeycomb;

Step 5: take the remaining 100 grams of dry flour, evenly sprinkle a layer of dry flour on the panel, knead the fermented dough to exhaust, wait for the dry flour to knead into the dough, then sprinkle a layer of dry flour, knead again, repeat for 5 or 6 times;

Step 6: roll the dough which is kneaded into part of the dry noodles into dough, and sprinkle a layer of dry noodles on it;

Step 7: fold the two sides to the middle respectively;

Step 8: roll again, then sprinkle dry noodles, repeat 7 or 8 times;

Step 9: fold the full face in half and then fold it up;

Step 10: cut into 8 preparations;

Step 11: knead into steamed bread and wake up for 40 minutes;

Step 12: the steamed bread will be bigger after waking up;

Step 13: bring to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes, then remove from the pan;

Step 14: break open the steamed bread, which is layered.

Materials required:

Medium gluten powder: 400g

Yeast powder: 3 G

Note: 1. When making steamed bread, it should be harder than the usual steamed bread; 2. When making steamed bread, it is usually one kilogram of noodles plus three liang of dry noodles; 3. When rolling noodles, it is necessary to roll, fold, sprinkle dry flour by hand repeatedly, repeat for 7 or 8 times to make the dough out of the layer; 4. Because there is little water in steamed bread, it is necessary to wipe a layer of water when waking up to prevent the skin cracking.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Qiang Mian Man Tou