Fang Zi is changed to a natural yeast version according to Wang Guangguang's "Shantou Formation", and the operation process is followed by her, so the detailed operation flow diagram please poke https://www.xiachufang.com/recipe/1102064 /
Mix four other materials besides high-gluten flour for kneading. Cover with plastic wrap and ferment in a warm place. The amount of sugar is random. I put it symbolically, to help the yeast ferment. Secondly, I am not sure if I can weaken a bit of sourness.
In view of the fact that the fermentation rate of natural yeast is much slower than that of instant yeast, even though the room temperature is already 31.2 ° C, I still sent it twice as long as 2 hours and 15 minutes. There will be no rebound instructions, and if the stamp is quickly slammed, it will be sent.
After the hair is made, the noodles are made. For the method of kneading, please poke the link in the description. After all the 80g flour is kneaded into the dough, the dough is rounded. The cut of the dough should be smooth and there is no air hole. If there are big holes, then the friends, please continue.
The kneaded dough was divided into about 60 g each, rounded, and placed in a steamer for a second fermentation. When the dough is slightly larger than the beginning, the compression is good. In fact, when I was doing this, I didn’t do it well. I spent about 20 minutes and rushed to the pot, and I didn’t check the size and elasticity. The picture is before the release.
Steam on the fire, steam and boil for 15 minutes. Turn off the fire, open the lid after 3-5 minutes of boring, and this is done. The steamer should be sealed when steaming. If it is not sealed, take a wet towel and enclose it.
Please refer to https://www.xiachufang.com/recipe/1102064/ for other tips on doing gimmicks. Let me talk about natural yeast. This is the second time I have used natural yeast to make a steamed bun and has increased my weight. When it was first done, it had no control over natural yeast and the finished product was sour. This time, when I did it, I took the yeast out of the refrigerator the night before, and then I fed it the next morning (about 12 hours later). After feeding the second meal, I went out and started working after about three hours and 50 minutes. Compared with the first time, the acidity is greatly reduced, and there is a slight bit to prove that I am the hoe of natural yeast. Mom and Dad both accepted this taste happily. According to Xiaode's sister's theory, if the second time after feeding the flour, the acidity should be reduced. I have not tried it, and the friends can try it. Of course, you can also add some soda in the dough, so you can basically neutralize the sour taste. I don't really like these additives, so I don't want to add them. There is also about flour, I use high-gluten flour, so it is very chewy. In fact, ordinary ordinary flour is just fine. I am not at home without any tendons.