[staple food: white steamed bread](zhu shi bai man tou )

[staple food: white steamed bread]

Introduction:

"The so-called" white steamed bread "refers to the original flavor, suitable for dinner, especially after heating, especially soft, delicate, or with poached eggs, or with meat floss. It is also a simple home delicacy. This is the basic style of steamed bread. It can be finished in the shortest time with the most basic ingredients. They can be used in common with steamed stuffed buns. If you don't like sweet ones, just don't add sugar, but it will taste better if you add some sugar. "

Production steps:

Step 1: 270 g warm water, 6 g Angel dry yeast, 500 g flour, 20 g Sugar.

Step 2: add white sugar to warm water.

Step 3: pour in yeast and let stand for one minute.

Step 4: mix well.

Step 5: add salad oil to the flour.

Step 6: pour in yeast water.

Step 7: stir into flocs.

Step 8: start rubbing with your hands.

Step 9: knead the dough well and the basin is bright.

Step 10: unevenly kneaded dough.

Step 11: keep rubbing.

Step 12: until the surface is smooth.

Step 13: take hot water in the pot, ferment for about one hour, double the size, insert a hole, and do not retract.

Step 14: the interior presents uniform honeycomb shape and ferments well.

Step 15: continue to knead evenly, drain the excess gas, sprinkle a little flour on the table, divide into equal parts, and shape.

Step 16: warm water in the pot, add steamed bread and continue to serve for 15 minutes, then steam for 12 minutes, stew for 2 minutes and take it out.

Materials required:

Flour: 500g

Warm water: 270g

Angel dry yeast: 6g

Fine granulated sugar: 20g

Salad oil: 10g

Note: 1. I like soft steamed bread, so I choose the second fermentation. If the first fermentation fails, the steamed bread will be very dead. 2. 2. Waiting 15 minutes before steaming is to let the activity of yeast continue to play a role. If you start steaming immediately, it will cause the surface of steamed bread to crack. I have made such mistakes before. 3. Knead dough must be kneaded in place, the steamed bread surface will be smooth, otherwise uneven, bumpy is not good-looking. 4. Stew for two minutes is to avoid contact with cold air, causing shrinkage. It's OK in summer, but we should pay more attention to this in winter, but we can't stew for too long. I put gauze under the steamed bread. I tried to stew for five minutes before I went to get it. The bottom layer of the steamed bread was broken by gauze. My mother told me that I couldn't stew for so long, so I took it out for about two minutes, and the bottom was completely empty There is adhesion, but also does not retract, one by one is very complete and beautiful.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Zhu Shi Bai Man Tou