How to wake steamed bread in cold weather

① The first is the choice of flour. Steamed steamed bread is different from pasta such as noodles. Noodles need high-gluten flour. The higher the gluten of flour, the better the taste of noodles. But making steamed bread is different. If you choose flour with too high gluten, it is not easy to ferment and the steamed bread is not soft, you can choose ordinary flour and medium gluten flour to make steamed bread.

② The second is the ratio of flour to water. Steamed steamed bread generally needs about 260 grams of water for a catty of flour, which may be slightly different according to the degree of water absorption of flour. Finally, the dough should be moderate in hardness. In different seasons, the choice of water temperature is different. It's hot in summer, and cold water can do hair quickly. If it is spring and autumn, it is easier to do hair with warm water of about 30 degrees.

③ The proportion of yeast powder, when the temperature is right, it is appropriate to add about 5g of dry yeast to a catty of flour. If you want to mix flour quickly, you can appropriately increase the amount of yeast powder, but the amount of yeast powder in a catty of flour should not exceed 10g, otherwise it will be sour because of too much yeast powder. In addition, adding the same amount of sugar when adding yeast powder can play an auxiliary role in fermentation.

(4) After the dough is alive, give it a proper fermentation temperature. If possible, the bowl of dough can be sealed and placed on the window sill, where it can be exposed to the sun. You can also boil the water in the steamer to about 40 degrees, seal the pot and put it directly into the steamer for fermentation, so that the pot can be filled in less than half an hour.

⑤ The dough can be fermented to twice the size, and the next operation can be carried out. Tear it open by hand, and there are many beehives inside. Take out the fermented dough and put it on the chopping board to fully knead and exhaust. After exhausting, the kneaded steamed bread is uniform in size and delicate in taste.

⑥ Divide the dough into small portions with the same size, then knead it into steamed bread, cover it with a wet cloth, and wake it up again for 5 minutes. Finally, steam the steamed bread with cold water, and start timing after the steamer is started. The whole process was steamed with fire for about 12 minutes. Don't take out the steamed bread in a hurry after steaming it. Let the steamed bread stew in the steamer for 2 minutes before opening the lid. Because the current room temperature is relatively low and the temperature difference between hot and cold is large, steamed bread is very easy to shrink and taste worse.