Smooth and plump buckwheat steamed bread

Smooth and plump buckwheat steamed bread

Introduction:

"But recently, I got inspiration from cutting steamed bread with a knife. I found a stupid method, which can be regarded as my unique plastic technique. It can easily make smooth and full round steamed bread. For the first time, I tried to make 8 steamed buns with this method. When they came out of the pot, they were all full and round. The surface looked very smooth and seemed to be glossy. I was overjoyed when I took pictures. This time, in addition to trying a new shaping method, we also tried the direct fermentation method, that is, kneading the dough into a smooth dough, shaping it directly, and then fermenting it. After the fermentation, we directly put it into the steamer. Compared with the second fermentation, the surface of steamed bread fermented directly is very smooth, smooth and soft. It just doesn't seem to have the sweetness of secondary fermentation. "

Production steps:

Step 1: mix flour and buckwheat flour with a little salt.

Step 2: use warm boiled water to boil white sugar. When it's cold enough, pour yeast into sugar water to boil. Then pour it into flour. Stir well with chopsticks and knead it into a smooth dough.

Step 3: knead the dough into a stick.

Step 4: then pull the dough into 4 small flour agents, and slightly round.

Step 5: rub each piece into a short column.

Step 6: cut the cylindrical dough from the middle and divide it in two.

Step 7: stand up, cut face down, bottom slightly round.

Step 8: if the crack is obvious, rub it gently again to make it cylindrical.

Step 9: move the shaped steamed bread to a shallow basin sprinkled with dry powder. And close the cover or plastic wrap.

About 1.5 times the weight of steamed bread, about 1 hour.

Step 11: put the dough into a steamer with corn leaves. Put cold water in the steamer and steam for about 20 minutes.

Step 12: steamed bread is round and smooth.

Materials required:

Flour: two bowls

One teaspoon of dry yeast

Water: a bowl

Buckwheat flour: 2 tbsp

Sugar: 2 tbsp

Note: 1) when mixing the noodles, knead the noodles until they are smooth and not sticky, and then ferment them once. 2) After shaping, dry powder should be sprinkled on the chopping board, otherwise the steamed bread blank will easily stick to it in the fermentation process. 3) Cold water into the pot, steaming with medium heat, can make the steamed bread in the pot fermentation more fully. 4) Do not open the lid immediately after flameout, otherwise it is easy to retract. It is better to simmer for 3 minutes before opening the lid. 5) It doesn't matter if there are some cracks when the dough is divided into small pieces (as shown in Figure 1 below). The key is to knead both ends smoothly and smoothly, and the cracks will slowly flatten (red circle part) after the shaping operation and fermentation expansion at the back.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet