Zhengqi mantou
The required ingredients are flour 500g, milk 250ml (warm water), sugar 10g and yeast 3g.
Production steps
1. Get the ingredients ready first. The ratio of flour to water in steamed bread is about 2: 1, so that the kneaded dough is neither soft nor hard. If the flour is soft, the steamed stuffed bun will not be round and may become flat. If the flour is too hard, it will affect the fermentation speed of flour. Add 3g of yeast and10g of white sugar to 250ml of warm milk, and stir well until both yeast and sugar are dissolved in the dough. The purpose of adding sugar is to promote yeast fermentation, and steamed bread will be sweet. Steamed bread with milk and flour will have a strong milk flavor, and steamed bread will be softer.
I didn't knead the dough by hand today. I just put all the ingredients into the bread machine and let it take my place, because I have to buy food later, otherwise there will be nothing to eat when the steamed bread is cooked, and I can't just chew the white steamed bread.
3. I set the kneading mode of steamed buns, and it will be fine if it softens the dough and then ferments and stops working. 4. In this mechanical fermentation mode, the dough is made quickly, much faster than our usual normal temperature fermentation, and the volume has obviously increased by more than one time.
5. We take out the dough and knead it until it does not stick to our hands, and destroy all the air holes inside, so that the steamed bread will be more fluffy after the second wake-up, and the air holes in a pot will not be narrowed because of the particularly large air holes.
6. Divide the dough into agents with appropriate size, knead it into dough, put it in a steamer, and make it for the second time 10 minute. When the steamed bread is obviously round and full, it can be steamed with fire. It should be noted that you should check whether there is steam in the lid. If it is not cleaned, the steam will accumulate more and more, and dripping will burn the steamed bread skin to death, which is prone to the phenomenon of dead skin. Besides, if your eyelids are closed,
The cold water began to steam, and the fire boiled and turned to medium fire. Steaming 15-20 minutes will be cooked. After turning off the fire, let the steam dissipate naturally and start the pot again, otherwise the steamed bread will shrink easily when it is precooled suddenly.
Tips:
1. The ratio of surface water is 2:1;
2. The dough should be fully fermented before making steamed bread;
3. After the fermentation is completed, the dough should be fully kneaded and vented;
4. After the steamed bread is kneaded, it must be kneaded twice until it is round and full;
5. Check that there are water drops on the lid, wipe the water drops clean, and don't forget to clip a toothpick if the lid is too strict;
6. After the steamed bread is steamed, take it out after turning off the fire for 5 minutes;
Pay attention to the above points, so that the steamed bread will not collapse and shrink, and it is particularly soft and delicious. For some time, steamed bread was always steamed badly, and I often went out to buy food, but the steamed bread made by machines was not as good as my own, especially when I had children at home. It's better not to buy steamed bread and try to make it yourself.