Shandong Banmian steamed bread(shan dong qiang mian da man tou )

Shandong Banmian steamed bread

Introduction:

"Among the pasta in the north, Shandong's" Banmian steamed bread "is very distinctive and famous. This kind of steamed bread is beautiful when it comes out of the cage. It's big, white in color, glossy in skin, chewy and sweet after it's eaten. The Mantou steamed bread is also more durable than the general steamed bread. It is not easy to deteriorate if it is put for a long time, because it has less water. In the past, the production of "Mantou" in Shandong Province was traditionally made with flour fertilizer, which was used as a starter to make dough, and then fermented. You also need to add appropriate alkaline water, and then add a certain proportion of dry flour to knead the dough repeatedly. It is time-consuming and laborious, and the technical content is slightly higher. If you are not from Shandong, you really need to work hard, Otherwise you can't make a beautiful steamed bread! Now few families are ready to fatten their dough, especially the office workers in the city. Most of them go to buy ready-made steamed bread. But for the steamed bread sold on the market, the merchants seldom make it again in order to make money. On the one hand, it takes time, on the other hand, it will increase the cost, so you have to make it yourself if you want to eat it. Today, the big stir fry spoon teaches the beginners how to make pasta. You don't need to make pasta. You just need to knead the pasta and make it directly. After a while, you can steam it. It's absolutely sweet and delicious, ha ha! The practice is as follows; "

Production steps:

Step 1: put dry yeast, baking powder and sugar into the flour.

Step 2: mix well.

Step 3: finally, mix the noodles with warm water.

Step 4: soften the dough with warm water and spread it on the chopping board.

Step 5: flatten the soft dough by hand, fold the dry flour and knead it repeatedly.

Step 6: after kneading, put in dry flour again to knead well. Repeat this method to knead 30% - 40% dry flour into the dough for many times, knead well each time and then knead for the second time.

Step 7: knead the dough into dry powder until smooth.

Step 8: then cut into six pieces.

Step 9: knead the dough one by one.

Step 10: knead the dough into a semicircle and a slightly higher ball, and then make hair.

Step 11: stir the dough until a small pit appears with a little finger press, and it will rebound quickly. It takes about 20 minutes to stir the dough.

Step 12: first boil the water in the steamer, then put the dough into the drawer, leave a gap between the dough, and finally cover the pan and steam for 20 minutes.

Step 13: the delicious steamed bread is ready.

Materials required:

Wheat flour: 500g

Angel dry yeast: 5g

Baking powder: 5g

Sugar: 20g

30 ℃ warm water: 300ml

Note: the characteristics of the steamed bread on the front; the steamed bread is bright and white, chewy, sweet and full-bodied. Warm tips: 1. Use 500 grams of flour and flour, and put 15-20 grams of sugar in it, which can remove the flavor of yeast and baking powder, and also highlight the flavor of wheat, but don't put too much sugar, so as not to taste sweet. Sugar is also the best partner of yeast, which can promote its rapid growth and fermentation. 2. Water and flour to be soft, and then with dry powder and then knead the steamed bread until hard, the harder the dough, the better, about 30% to 40% of the dry powder can be kneaded, and then mixed with the second dry powder. If you like soft steamed bread, you can add 30% dry powder. 3. The dough can be slightly expanded when it is steamed. Use high heat when steaming. This simple and quick way to make "Shandong Mian big steamed bread" is ready for friends who like to eat pasta!

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Shan Dong Qiang Mian Da Man Tou