Speaking of steamed bread, we all know that it is a specialty of Shandong. It is big, white and shiny, and the more you chew it, the sweeter it becomes. In addition to softness, the most important thing of dough steamed bread is to add dry flour while kneading. Flour absorbs the moisture in the dough, and after kneading the dough for a long time, the steamed bread made in this way will be particularly fragrant, soft and chewy. The steamed bread made of flour will feel layered and chewy. Many people can't do it well. Let's take a look at how to make steamed bread with flour, which is soft and tender.

First, dough making: when making dough, it is best to use traditional starter, also called old yeast. The dough made is particularly fragrant. Add 1.5g primer to a catty of flour, melt it with warm water at 30℃, add warm water at 30-35℃ to mix the flour, stir until there is no dry flour, knead it into hard dough, and keep it in a warm place for fermentation for more than 6 hours.

Second, kneading noodles: the dough made of the bottom material will be sour after a long fermentation time. Adding alkaline noodles can not only synthesize sour taste but also enhance flavor. It is very suitable to add two grams of alkali to a catty of dough made of base. Rub the alkaline noodles directly into the noodles and knead for a while until the noodles are smooth and the hands are not touching.

Third, cutting agent: cut the kneaded noodles into steamed bread agent with uniform size.

4. Kneading: Add the sliced steamed bread into dry flour one by one, knead each piece into a ball with dry flour and set aside. If the dough is soft, you need to knead the dry flour again to increase the hardness and layering. Steamed bread is chewy. Knead the dough once it is hard.

5. Round steamed bread: Steamed bread is made of the first steamed bread. This process does not need to add dry flour, and it is directly kneaded evenly and slowly kneaded into the shape of steamed bread. It takes 10-20 minutes to knead round. Put the steamed bread in the pot, cover the pot and bring it to a boil. After boiling, steam for 30 minutes. The steamed bread out of the pot is layered with flowers and tendons, and the more chewy it is, the more fragrant it is. After reading these, have you learned the flour steamed bread in Shandong?