Can high-gluten flour steam steamed bread?

Preparation materials:

Flour (high gluten jiaozi powder) water, yeast, flour (high gluten jiaozi powder), water, fine sugar, yeast, lard, milk powder.

Exercise:

1. Make a starter, take a measuring cup, pour 100 ml warm water, the water temperature is similar to human body temperature, add 1.5 g yeast, and let it stand for 10 minute. If the temperature is high, it is recommended to put only 1 g yeast. My yeast is golden swallow. I put it in a sealed bag.

2. Add 80 grams of flour and stir clockwise with chopsticks until there is no dry powder in the cup.

3. Then cover with plastic wrap. If the temperature is below 15℃ in winter, keep it indoors for one night. If the temperature is above 20℃, put it on the top floor of the refrigerator.

4. The starter can be made before going to work in the morning or before going to bed at night and put in the refrigerator. Add the main dough in the evening or the next morning. After a long period of fermentation, the measuring cup now shows 400 ml, and its volume has more than doubled.

5. Pour the white sugar in the formula into a basin with warm water and stir until most of the sugar is dissolved. The amount of sugar depends on personal taste. If you don't like it too sweet, you can reduce it to15,20 grams.

6. Add 200 grams of flour, 1 gram of yeast and fermented milk powder and mix well. If you feel wet halfway, you can add a little dry flour and add a little water when it is dry. Help yourself. If sweet milk powder is used, the amount of white sugar can be reduced by a few grams.

7. Knead into a ball in the basin. At this time, you can put a little frozen lard or you can put it. The function of lard is to make the finished skin smooth and beautiful.

8. Take out the dough and put it on the chopping board for operation. Press the dough hard from bottom to top and fold it several times like a quilt until the dough skin becomes smooth and beautiful without holes.

9. The dough is finally kneaded, covered with plastic wrap and fermented in a warm place.

10, the expansion is more than doubled, and pressing a pit with your finger without rebounding or retracting indicates that the fermentation is good.

1 1, the fermented dough is put on the table and kneaded repeatedly into smooth dough in step 8. Beat some dry powder about 20g on the chopping board and hands, and knead the dry powder into dough continuously with a rolling pin to absorb the moisture of the dough and fully maintain the wheat flavor. To make a good steamed bread smooth and beautiful, you must spend enough time kneading the dough!

12. finally, rub it into long strips and cut it evenly. A dough is about 50 grams.

13, the shape of raw steamed bread is better to be cylindrical, not spherical, and the steamer is padded with a layer of gauze or cooking oil. When the weather is cold, wake up with warm water (about 40℃) for about half an hour. The temperature is high, and cold water can wait for fermentation in summer.

14. Yes, steamed bread can be steamed when it is about twice as big as before. Turn off the fire 10 minute after charging, and take out the steamed bread after 5 minutes.