It's hot, and the dough for making steamed bread has been delivered. Try which method and solve it easily?

The weather is hot, and the batter for making steamed bread is over. What should I do? Try this method and overcome it easily. Since childhood, I have rarely tasted steamed bread. Children especially like to eat steamed bread and steamed buns, so they often play with cakes. Doing staple food is often exposed in the WeChat circle of friends. My aunt has seen it and wants to learn to do it. I asked again the other day. I want to eat steamed bread in the morning, but can I make noodles at night? My aunt and I are the same, and we are hardly good at making snacks. I said yes, you can put it in the refrigerator for refrigeration and fermentation. But the problem is coming again. What if it is? Yes, the temperature in Guangzhou is hotter than mine. I want to eat steamed bread, but I am worried that the batter will be delivered. It's okay. Try this method and solve the problem easily. The steamed stuffed bun is more chewy and super delicious.

Steamed bread is generally made of gluten, yeast, cold water, synthetic batter, alcohol, shaping and cooking. As a dinner, steamed stuffed bun is not only moved by northerners, but also favored by some friends in the south. I like this bland taste more and more. A bowl of millet gruel, a dish of cold salad and a steamed bread are simple and delicious, and the taste is light. In steamed bread, the proportion of common food is generally wheat flour 100%, yeast 1%, water flow 50%, sugar 10%, without sugar. Adding proper amount of sugar is beneficial to yeast fermentation and has stronger effect. Generally, the amount of cold water is reduced by the digestion and absorption of wheat flour, so is yeast, and it can be reduced slightly in summer. Warm water in winter can use the temperature of clear water; You can directly mix noodles with cold water in summer. Generally, warm water can be used when the indoor temperature is below 20 degrees. Yeast can also be boiled in warm water before adding wheat flour.

As shown in the above picture, the steamed bread is sticky and accidentally sent. Normal flour can be fermented to 0.5-2 times the size before 65438+, and fingers can stick to the batter without shrinking. Fermented dough must be drained, kneaded until smooth, then shaped, curled and steamed. What if the batter is delivered? Look at the picture below. After the flour is over-fermented, try this method: knead the batter a little, then break it into small pieces and put it in a basin, add appropriate amount of wheat flour and knead it again. After kneading the wheat flour evenly every time, add the wheat flour and knead it again until the batter is kneaded to a suitable degree. Pinch your ears. If you make steamed stuffed buns, it's that kind of soft and hard level, or it can be a little harder. This method is similar to making steamed bread with flour. I didn't know this method before, but I mistakenly thought that netizens in the northern region said that we often steamed buns like that, and the steamed buns made were particularly chewy and soft.

Next, knead the batter again and let it stand for 30 minutes, or knead it immediately until it is smooth and plastic, as shown below. Knead into strips and cut the steamed bread blank with a knife. Cook until it is round. Make steamed bread, put cold water on the pot, bring to a boil, turn to medium heat, cook for 15min, stew for two or three minutes after the armistice, and it will be cooked if your fingers touch the surface and your hands don't stick. Tip: the recipe of steamed bread: gluten 1500g, stick flour 100g, yeast 9g, cold water 800g, sugar 10g. Generally, 30%-40% of wheat flour is scooped in. The wheat flour scooped out is for reference only, depending on your feel. It doesn't matter if you work hard, the steamed bread will be softer. I'm a novice in pastry, and I only have personal experience. I also warmly welcome you to make spaghetti. Warmly welcome everyone to enjoy and make progress together.