How to make steamed bread in a five-star hotel

500g of flour and 80g of sugar.

Adjuvant yeast 5g, water 250g.

The practice of steamed bread

1.

I used a packet of 500 grams of Xinliang pastry powder, and ordinary flour will do.

2.

The total amount of water is controlled at 250g, which is about 50% of the powder below you. First, we need a little warm water.

3.

5 grams of yeast

4.

Melt it in warm water and let the yeast ferment well.

5.

Eighty grams of sugar is enough, but I'm a little reluctant to waste it. If it is sweet and tastes better, it takes about130g to pour another amount of water to melt the white sugar.

6.

Dig a hole in the middle when the flour falls, and pour the yeast water first. Add sugar water and stir.

7.

Then knead the dough by hand. Knead it a little and then knead it for 10 minutes.

8.

Then fermented 1.5 times as large.

9.

Take out the exhaust and knead until there is no air bubble.

10.

Divide into 9 to 10.

1 1.

Knead into a ball and put it aside for 20 minutes (oil paper, corn leaves and gauze can be used at the bottom)

12.

Steam in cold water for about 25 minutes (PS my steamer has poor sealing and poor equipment)

13.

The finished product is still good, the steamed bread tissue is passable, and it is healthy without baking powder.