Taro is a basic pasta, while kneading and fermentation are the most important. Shantou is not good or bad, and it is closely related to the fermentation. The surface of the delicious steamed bread is flat and the surface of the steamed bread is not floating. It smells thick and strong, and the tissue is elastic and can be rebounded with a finger. The inside is tight and there is no air hole. The cold skin is not dry, the whole is not hard, and the air is not stiff when it is opened, and it has no taste in both hot and cold. This kind of steamed buns and porridge are quite satisfying, soft but biting. If you can't finish it, even if you leave it to the next meal, it will still be the same. The hoe of this decomposition step is a solid hoe. It is relatively quick and convenient, and it can be completed in a time-consuming and labor-intensive manner. It does not add any auxiliary additives. If you want to make a savory hoe, treat it carefully. Flour, attention to detail and small steps will allow you to make gimmicks that are not inferior to machine making or outsourcing.
Pour 100g of warm water into the pot and add yeast. The amount of yeast is between 2 and 3 g, that is, the fallen yeast can cover the water surface on average.
After stirring and dissolving, let stand for ten minutes, so that the yeasts are mentally prepared to work.
After ten minutes, 200 g of flour and an appropriate amount of white granulated sugar were added. This time I added 30g of white granulated sugar, but the gimmick made is not so sweet and suitable for children or people who like sweet taste. Like the original flavor of flour can be added or not added, the appropriate sugar can help the yeast to ferment.
Stir the flour in one direction with chopsticks to evenly blend the flour and water, and finally form a floc. The flocculent expression indicates that the flour and water have been roughly integrated, waiting for your further operation, that is, the noodles are to begin, are you afraid of it? When you think about it, you are very tired and tired. In fact, there is no such thing, here are some tips and methods you can easily get the desired dough state.
The flocculated dough is a little bit licked by hand, and after initial molding, it is not so comfortable that the dough is loose and rough with dry powder. At this time, please use your palm to remove the dough. Do not use your fingers or the front of the palm.
The state of the dough can be removed as shown in the figure and placed on the chopping board for the next step. There is no need for too much power to start here.
The dough turns 90°
In the opposite direction, the position of the back of the palm is still used. The direction of the squat is to take the dough forward with the force behind the palm of the hand. This repeated tanning is to make the dough more elastic.
Repeat steps 8 and 9 repeatedly, don't be too strong, use your skill to squat, keep your patience and don't be too hasty, you will feel the dough become a little softer and softer. In the end you will get a smooth dough, which ends the first big step.
It is then fermented and placed in a sealed container for fermentation. The suitable temperature for fermentation is about 30 degrees. The temperature is closely related to the speed of fermentation. The temperature is high and the fermentation is fast, and vice versa. The picture shows fermentation in the oven in order to obtain the fermented dough in a shorter period of time.
The fermentation time has not been determined. After seeing that the steamed bun expands twice as large, it is basically good. If you are not sure, you will not be able to rebound and pull the wire to make sure.
Open the picture, this time the second big step is over. Prepare for the third step, you need 40~50g of flour to do the kneading work. Below is the small step that I can get out of the smooth dough without any effort.
Rinse the fermented dough and vent it, then press the dough slightly with the palm of your hand, press it into a slightly flat rectangular piece and sprinkle with a little flour.
Then the ends of the dough are folded inwardly.
Press flat again and repeat steps 14~15. Finish the work until the flour you have prepared has been kneaded into the dough.
At this time, the face is united and smooth, and it feels very comfortable.
Cut the dough well, the cross section should be smooth and there is no air hole, if you have any more, please continue to lick it.
The dough is long, and then the next dose. I usually have a size of 60g and steamed out the size of the palm of the head.
The agent is slightly flattened, and a square is folded inward. After rounding, the position of the tiger's mouth is taken inward, and the bottom is pinched.
Finally, the second fermentation is carried out. The steamer is filled with enough water and then burned to warm. The steamer paper is placed on the steamer drawer pad, and the steamed bread is put up, and each steamed bread is directly separated to maintain a sufficient distance. Cover the lid and wait for the size of the steamed bread to be slightly larger than before the fermentation. If you feel very elastic with your finger, you can steam it. (Forgot to take this step, I will make it next time)
The fire began to steam. After the water was opened, it was steamed for fifteen minutes and then simmered for 3 to 5 minutes. The hoe was completed. As shown in the figure, the head is white and smooth, and the body is plump. (After I was cut a few flowers, I tried different styles. Haha)
Cut the section with a knife, the skull has no pores, and the solid and strong wheat is rich.
On the left is the contrast of the hand (← ← What is the contrast....)
1. Tips on water temperature, flour, and yeast: If the water temperature is high, the winter water should be warmer. In the summer, I tried to ferment the yeast even if it was cold water. There is no obvious difference in eating. . The choice of flour is also very important. I have tried various brands of flour. Low-powder can't be the gimmick of today's demonstration. The low-powder is suitable for the soft taste of Cantonese-style steamed buns. Today, it is the fragrance X-shaped garden. High-quality special wheat flour, this powder has already eaten a few bags, the taste is good whether it is made of noodles or steamed buns, and even does not require the full stage of the bread can be used. The color of the pastry is also whiter. In addition, it is better to have a multi-purpose powder core powder of gold X fish green packaging bag. If you want to know more, you can connect here to see: the grade and standard of flour http://www.360doc.com/content/10/1109/20/3927360_68006872.shtml. Yeast is a commonly used Angel yeast that is available everywhere. After the yeast is opened for use, it should be stored in the refrigerator. 2. The whole process of kneading is not difficult. Use the back of the palm to go to the squat, keep the strength and strength evenly. Don't overdo it, don't force the bird to use the skillful dough to knead the dough, and the dough will be gentle with your gentle treatment. 3.7~9,15~21 These steps are very important. To ensure that the last gimmick is delicious, you must take these steps seriously. 4. Fermentation time can not be considered dead, but the minimum guarantee is half an hour. The fermented dough is also differentiated. Usually, the first fermentation is 1.5 times, and the wide-style steamed bread is the most suitable. The focus is on the second fermentation. The one-time fermentation to 2 times is the gimmick of the solid taste that is described today. This kind of steamed bread is enough to see a slight expansion in the secondary fermentation. 5. The steamer can be made of stainless steel or bamboo, but it must be kept tight. Do not leak the steam during the steaming process. If this is the case, cover the leak with a moist towel. The place of gas. 6. When the steamed hoe is not hot, you can use a fresh-keeping bag or a crisper to make it cool naturally, so that even if the hoe is cool, it will not dry or hard. 7. Such a steamed bun is a solid staple food. Unlike the Cantonese-style steamed bun, it does not occupy the position, so don't eat it as a snack. Otherwise, people with small meals should not eat dinner. 8. Welcome to exchange and welcome discussion! If there is still some attention, I will think of it and then add it. I am a little dizzy when I write so much.