How to make white and fragrant steamed bread(ru he zheng chu you bai you xiang de man tou )

How to make white and fragrant steamed bread

Introduction:

"I want to write this article mainly because of the article of fancy steamed bread the day before yesterday. Netizens asked some questions about steamed bread. In fact, pasta is not as difficult as you think. It's just as hard to make pasta, but it's not difficult to really understand the ingredients and characteristics to make delicious food. It's very interesting to really understand the characteristics of noodles and make various kinds of pastry. With the rapid pace of life, people almost buy steamed bread to eat, but also almost ignore the taste. But recently all kinds of food safety, let a person fear, or steamed bread clean, delicious, delicious! I hope we can discuss this article together and make better and more fragrant steamed bread. "

Production steps:

Step 1: add milk to the pan, add oats and cook until soft.

Step 2: pour honey into the cooled oats.

Step 3: pour the oil into the cooled oats.

Step 4: add honey and oil into Oatmeal Milk.

Step 5: add salt and sugar into high gluten flour.

Step 6: put in the oat milk after cooling.

Step 7: add warm boiled yeast water, stir well with chopsticks, then add warm water in several times, add water, then stir with chopsticks until it becomes snowflake like lumps.

Step 8: finally knead the dough with your hands, knead the dough evenly and wake up.

Step 9: double the dough size.

Step 10: wake up and knead the dough until the gas is discharged.

Step 11: cut into pieces and knead into a circle.

Step 12: brush a layer of oil on the cage drawer or lay a wet drawer cloth, put in the steamed bread green body for the second time, there should be a certain gap between the steamed bread, otherwise the steamed bread will swell and adhere in the process of steaming, affecting the finished product.

Materials required:

High gluten flour: 300g

Oats: 50g

Angel yeast: 5g

Milk: 200ml

Honey: 2 teaspoons

Oil: 25g

Sugar: 3G

Salt: 3G

Note: want to steam out white and Xuanteng steamed bread must read experience: steamed bread production process is as follows: and noodles → fermentation → molding → wake up → steaming → cooling → finished product 1. About kneading noodles: yeast water must be added in several times, using chopsticks to stir flour evenly into snowflake shape, this is very important. Before I knead the noodles, I poured a big bowl of water into it. As a result, the noodles were either soft or hard. In addition, the advantage of stirring into snowflake shape is that if you want to mix with harder dough, add a small amount of water after the dough is snowflake shaped, so that the dough and dough will be very hard. If you want to be soft, when you add water in several times, make the snowflake dough not so hard. If you master the hardness of the dough before forming, it is basically the hardness of our smooth dough. So first of all, it's very important to be snowflake like. 2. About fermentation: the softness of steamed bread is fermentation. Yeast can make the starch of dough change chemically, produce sugar, alcohol and acid, and release carbon dioxide gas. So make sure the dough is twice as big. The most suitable temperature is 27-30 ℃. The dough can be fermented in 2-3 hours at this temperature. In order to reach this temperature, according to the climate change, the temperature of the water used for making noodles can be adjusted appropriately: cold water in summer; warm water and noodles in winter, covered with wet cloth and placed in a warmer place. 3. About kneading dough after the first fermentation: the longer the dough kneaded, the smoother the surface of steamed bread, and the more delicate and uniform the internal structure. 4. About the second wake-up: the time of the second wake-up of steamed bread depends on whether the taste of steamed bread is more elegant or more compact. The awakening time in winter and summer is also different, and the amount of yeast put into the dough each time will also affect the awakening time, so we should observe the awakening state of steamed bread at that time, and adjust the secondary awakening time according to the taste of our home. 5. About the water in the steamer: if it is not made of bamboo or wooden steamer, the green body must be on the cold water. 6. about steamed buns, the time and heat: steamed buns are usually steamed for 30 minutes, and can be adjusted for 5 minutes according to the size and size. It is suggested that the fire of steamed bread should not be carried out until it is steamed. If you change the heat in the middle, it is easy to cause uneven gas, resulting in the failure of steamed bread. My mother said that the steamed bread steamed over medium heat was the best. I didn't try this. I always steamed over high heat. I'll try steamed bread over medium heat another day. About boiling time: don't open the lid immediately after steaming, at least wait for 3 minutes after turning off the heat, I usually wait about 10 minutes. When the pressure inside and outside the pot is basically the same, take out the steamed bread, there will be no retraction.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Ru He Zheng Chu You Bai You Xiang De Man Tou