How to make soft white steamed bread(ru he zheng chu xuan ruan de bai man tou )

How to make soft white steamed bread

Introduction:

"Steamed bread is a staple food in the north. Some places are called "steamed bun" and others are called "paper". How to make steamed bread soft and elastic? I have a little experience to share with you. Steamed bread with cold water and noodles in summer, warm water and noodles in winter. The time of dough making in winter is two hours longer than that in summer. Water should be added slowly when mixing dough. Do not rush to get enough water at one time. Knead the flour several times to make the starch and protein in the flour absorb enough water, and the gluten will be good. When the dough is fermented, the room temperature should be kept at a certain temperature. In summer, it can be kept at room temperature. In winter, it is usually placed beside the heater or a pot of hot water, and the basin is placed on the steamer. (at this time, the fire is turned off, otherwise the dough will be steamed and can't be used.) when the water is cold, take out the basin and heat the water in the pot again. When you ferment dough, you need to master the degree of fermentation. "

Production steps:

Step 1: prepare raw materials.

Step 2: add a little water to a bag of milk and warm it with fire. Pour a small spoon of baking powder into the milk and stir it evenly. (the milk can be heated to about 20 degrees. If it is too hot, it will burn the yeast to death.).

Step 3: slowly pour the milk mixture into the flour with the container in your left hand while stirring the flour with your right hand.

Step 4: mix the flour into flocs without dry powder.

Step 5: knead the dough together to make a smooth dough. If you can knead it, relax it for 10 minutes and continue kneading, it will be easy to operate.

Step 6: after kneading and smoothing, cover the basin with fresh-keeping film, and put it in the place where the temperature is about 25 ℃ for fermentation; (it will be cold in winter. I can put it next to the heater, or turn off the fire after boiling water in the pot, and put the basin on the cage drawer of the steamer. Room temperature is OK in summer.

Step 7: when the dough is fermented to twice its size, it's OK. (or just dip one finger into the dough and pull out the dough without rebounding).

Step 8: take out the fermented dough, knead it smooth, remove the gas from it, then cover it with wet cloth and keep it still for 10 minutes.

Step 9: rub into long strips.

Step 10: cut the strip into the same size dough.

Step 11: knead the dough into a smooth steamed bread.

Step 12: after making all the steamed bread. Put the steamed bread blank on the drawer cloth, leave a certain space between each steamed bread, cover the lid and wake up again for 20 minutes, then open fire and steam for 30 minutes.

Materials required:

Medium gluten flour: right amount

Baking powder: appropriate amount

Milk: moderate

Note: how to judge the degree of good fermentation: dip a finger into the flour and insert it into the dough. After the finger pulls out the dough, if there is a depression at the finger mark, it indicates that the time is not enough; if the dough around the finger mark neither rebounds nor has a lower limit, it indicates that the fermentation is just right; if the dough around the finger mark has a lower limit, it indicates that the fermentation is excessive, you can put in the baking powder and knead it well Save. The fermented dough should be kneaded well again, covered with plastic wrap and placed for about 10 minutes, cut into the desired shape and then rest for 20 minutes. Then fire. In the process of steaming, the drawer and the pot mouth should not leak air, and the lid should be tightly blocked with towel or clamped to avoid leakage. When heated with cold water, the temperature will gradually rise to make the steamed bread heated evenly, and the steamed bread steamed with hot water is easy to pinch. Finally, after steaming, turn off the heat. Don't remove the lid immediately. Keep it stuffy for three minutes before opening the lid. Otherwise, the steamed bread will easily retract in case of cold air. When steaming steamed bread, you can use milk to make the steamed bread white and delicious. If you don't want to use milk, it's OK to replace it with water.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: other

Chinese PinYin : Ru He Zheng Chu Xuan Ruan De Bai Man Tou