Let's take a look at the method of a steamed bread, hoping to help you.
Alkali extraction of steamed bread
Ingredients: common flour 500g, old flour 150g, appropriate amount of water, sugar 8g, yeast 2g and alkaline flour 8g.
Production steps:
1. Prepare the required ingredients, put the dough, flour and yeast into the mixing tank of the chef's machine, start the chef's machine to stir at low speed to make dough, and then stir at high speed to make smooth dough, without covering it like bread. Add some water according to the hardness of the dough. Because the hardness of dough is different, the water absorption of flour is different, so the amount of water added is not fixed, depending on the hardness of dough. The kneaded dough is neither soft nor hard, and it is as hard as the usual dough. Friends who don't have a chef's machine can knead it in the basin.
2. Cover the kneaded dough with a lid or plastic wrap and ferment until it is twice as big. Dough is easy to ferment in summer, and it will ferment quickly wherever it is placed. In winter, the temperature is low, so it can be fermented in a warm and closed environment, such as microwave oven and oven, with a bowl of hot water beside it to increase humidity and temperature.
3. Check whether the dough is completely done, and open the dough to see if there are dense beehives inside. Smell it. Do you have any special flavor? If everything is normal, the fermentation is over.
4. Generally, 500 grams of flour needs to be prepared with 8 grams of alkaline flour, but this ratio is not fixed, because the fermenting bacteria are constantly fermenting during the fermentation process, and the required alkaline flour also depends on the degree of fermentation. Check the kneaded dough for fear that it will make a "pop" sound. Cut a piece of dough, see if the pores are fine, and smell it again. It doesn't taste sour. This kind of dough has a proper amount of alkaline noodles. If the alkaline surface is coarse, be sure to roll it with a rolling pin and sieve it again. The alkaline surface with too thick particles is not easy to knead evenly, and the steamed bread will form a yellow piece and a white piece, which will affect the appearance.
5. Sprinkle a proper amount of flour on the chopping board, take out the dough and fully exhaust it, and knead it for a while. The fermented dough is soft. I like to eat hard alkaline steamed bread, so I need to add more flour. Be sure to knead carefully until the dough is very smooth and delicate, knead it into long strips and cut it into sections of appropriate size.
6. Knead each dough carefully, arrange it in the shape of a round big steamed bun, and put it aside to wake up. If it's too much trouble, you can skip this step, just like the previous step, cut it into sections and steam it on the pot. This is a big square steamed bread.
7. Prepare the steamer, brush a thin layer of edible oil on the steamer to prevent it from sticking to the pot, put the steamed bread blank on the steamer, let it stand, and wake up smooth, delicate and bulky. Weigh the steamed bread blank by hand, which is very light, so that the steamed bread blank is fermented and can be fired at any time. Steam for 20 minutes after SAIC. I use a rice steamer, and the time is very short, and the hot air is released in 10 second, so steaming a pot of steamed bread is quick and labor-saving. If you use an ordinary steamer, remember to put cold water on it and wait for SAIC to start timing.
8. Time is up, don't open the lid in a hurry. Turn off the fire and wait for three to five minutes before opening the lid to prevent the hot air from dripping on the steamed bread and causing shrinkage and collapse. Time is up. Open the lid. It smells good! A pot of fragrant handmade big steamed bread steamed with alkaline noodles. Close your eyes, take a deep breath and smell it. A pot of steamed big steamed bread with alkaline noodles is delicious.