A little bit of Sincerity -- {Shandong handmade steamed bread}

A little bit of Sincerity -- {Shandong handmade steamed bread}

Introduction:

"Grandma is from Shandong, and my grandfather is from the south. But the regionalization of eating habits in our family is not obvious. It is clear that the mother of southerners loves to eat the big steamed bread of grandfather's family, while the tall and strong father Gulu Gulu can eat a bowl full of noodles. And these so-called dietary boundaries have become more confusing to me When I was a child, I was basically bread except meat, and chocolate except bread. This was the "credit" of my father who ran all over the world. When I was a child, I began to have a boundless appetite for noodles and bread. Rice was not sticky until recently I fell in love with rice My brother, whom I haven't met for many years, came back to visit his relatives this time. He saw that I had a bowl of rice and wondered how I could eat rice?! Full of disbelief A few days ago, when I went to the supermarket, I saw a big steamed bread. My mother yelled to bring back some bags. But a few days later, the steamed bread in the refrigerator didn't seem to be much less. When she asked, she found out that the steamed bread bought in the supermarket was not strong enough. She didn't have the sweet taste of the Shandong steamed bread made by her grandparents at all. Moreover, she put it in the refrigerator for a few days, and it was a little dry Fortunately, I remember to go back and learn a good hand. Today, I'll introduce to you the way of Shandong yujindao's Pancake steamed bread ~ ~ ~ when I see this steamed bread, I may have doubts in my heart, but Liz can responsibly guarantee that the color, luster and delicacy are not made by PS at all, they are all made by hand, not by kneading machine! Although it's cold autumn, the back of the clothes is wet after the whole process in the kitchen But it's absolutely delicious! Unlike the square steamed bread made in the south, most of the round steamed bread made in Shandong is like this. At the moment when the big steamer is uncovered, the aroma of flour and steam come to the face. The mouth water of the people who hook the big white round steamed bread is flowing ~ ~ ~ ~ ~ the steamed bread made in this way has delicate outer skin, but the inner surface is chewy. It won't have as many bee holes as ordinary steamed bread. It's very real one by one ！ But it's also amazing. This steamed bread with little water doesn't feel choking at all. I think it's probably due to the efforts of kneading before, which makes the flour fully ferment and fuse under the power of kneading. Ingredients don't lie, taste doesn't betray ~ ~ "

Production steps:

Step 1: mix wheat flour, baking powder and sugar evenly

Step 2: use warm water below hand temperature and boil

Step 3: knead into a slightly wet dough

Step 4: unfold the dough, sprinkle with dry wheat flour, roll from top to bottom, and knead evenly

Step 5: unfold the dough, sprinkle with dry wheat flour, roll it up, and knead evenly. Repeat until the dough is smooth

Step 6: the surface of kneaded dough is very smooth

Step 7: rub the smooth dough into long strips, and cut it into the same size dough

Step 8: each dough needs to be kneaded again and again, and then shaped into a round steamed bread

Step 9: use wet cloth or cover the steamed bread with dough. The time of dough is related to the temperature. The standard is that the surface should be pressed lightly by hand and the pit can rebound quickly

Step 10: steam over high heat and simmer for a few minutes before uncovering

Materials required:

Wheat flour: right amount

Baking powder: appropriate amount

Warm water: moderate

Sugar: right amount

Note: 1. The amount of dry powder added in the back should not exceed 40% of the total flour used in the front dough. 2. Be very patient when kneading. The quality of kneading directly determines the appearance of steamed bread. Smooth and delicate or not is completely manual. 3. Do not open the cover of steamed bread in a hurry to avoid skin wrinkle and shrinkage. Do not stew for too long to prevent steam from softening the skin of steamed bread

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: other