Steamed bread with white flour(bai mian zheng man tou )

Steamed bread with white flour

Introduction:

"The steamed bread outside is not delicious, and there are often additives... Make it yourself. It's delicious and simple!"

Production steps:

Step 1: take a clean small bowl, pour in half a bowl of warm water about 30 degrees, put a little yeast powder into it and stir well.

Step 2: the amount of yeast powder is shown in the figure.

Step 3: pour the flour into the bowl and dig a small hole in the middle with your hands.

Step 4: pour yeast powder solution in several times, and continuously stir flour with chopsticks until there is no dry flour.

Step 5: knead for 5-7 minutes until the dough is smooth.

Step 6: spread a little dry flour under the dough, then put it in a bowl for 20 minutes.

Step 7: after 20 minutes, knead the dough into long strips and cut into sections with a knife.

Step 8: clean up the corners of each small section, then dip dry flour in the bottom, open enough space, button it with a dry container, and place it for 1 hour.

Step 9: after an hour, trim the edges of the cut dough (it looks mellow and good-looking).

Step 10: put dry flour on the bottom of each piece and put it in the drawer (open a certain distance).

Step 11: add cold water to the pot, put the steamed bread into the steamer, cover it and wait for 20 minutes before steaming.

Step 12: 20 minutes later, start the fire. Wait until the edge of the pot begins to take out the atmosphere, steam for 12 minutes, turn off the heat and take it out.

Step 13: it's done!

Step 14: have a taste, it's very strong~

Materials required:

Flour: 400g

Yeast powder: right amount

Note: 1. Yeast powder should be boiled at 30 ℃. 2. The ratio of flour to water is about 4:1 3. Before the steamed bread is put into the steamer, make sure to put a layer of dry flour on the bottom of the steamed bread, otherwise it will stick to the bottom when it comes out of the pot. 4. Take it out and put it on the chopping board immediately after steaming, otherwise the remaining steam in the pot will wet the surface of steamed bread.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Bai Mian Zheng Man Tou