Steamed Bun

Steamed Bun

Introduction:

"Knife cut steamed bread is one of the most popular staple foods. Adding different ingredients can make different flavor, or colorful steamed bread. In the past, steamed bread was always made by secondary fermentation. But some time ago, the weather was very cold. It took several hours to make steamed bread every time. We tried direct fermentation. After kneading, the dough is directly divided into shape and fermented in a pot. When the dough is big enough to feel light, it is directly steamed. The direct method can save a lot of time and effort, and it is a lazy method. Moreover, the cut of steamed bread made by direct method is smooth, smooth and full, and the taste is very soft. But compared with the secondary fermentation, it seems to be a little less sweet. "

Production steps:

Step 1: white sugar is boiled with warm water and set aside. When it is cool enough to keep hands warm, pour yeast into sugar water to boil.

Step 2: mix flour with a little salt, pour in yeast water, stir with chopsticks to form flocculent and knead into a ball.

Step 3: the dough is dry and difficult to operate. Knead the dough and let it stand for 10 minutes, then knead for 3-5 minutes and let it stand for 5 minutes.

Step 4: finally knead the dough into a smooth, non stick dough.

Step 5: knead the dough into small pieces.

Step 6: move the steamed bread to the steamer covered with corn leaves, close the cover and ferment.

Step 7: about an hour or so, the size of the steamed bread is about 1.5 times larger. If you weigh it up with your hand, it means that the fermentation is in place.

Step 8: put cold water in the pot and steam for 15-20 minutes.

Step 9: steamed bread.

Materials required:

Flour: 250g

Water: 135ml

Yeast: a spoonful

Sugar: half a teaspoon

Note: 1) the dough should be a little harder than that of steamed buns. The dough is too soft. During the fermentation process, the dough will collapse. After steaming, the steamed bread will not be full and flat. 2) When dividing, the knife should be fast. It's better to hold one side of the dough with your left hand and chop it with your right hand quickly. But be careful with your hand. If the steamed bread is bad, close it to the middle with your hand. Steamed bread is full. 3) Using direct method can make the cut of steamed bread smoother, with less pores on the surface and smoother section. 4) In the process of steaming, the dough usually stretches longitudinally, so the dough should not be too long and thin, but should be cut a little wider. 5) When waking up, sprinkle dry flour on the chopping board to prevent sticking, cover it with plastic wrap, or put it in a steamer covered with corn leaves. 6) Do not open the lid immediately after flameout, otherwise it is easy to retract. It is better to simmer for 3-5 minutes before opening the lid.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original