Steamed bread with low temperature is too slow to mix dough. How to make it full in half an hour?

Recently, the weather is getting colder and colder, and the temperature is lower. It is difficult to ferment dough when making pasta, and it often takes one or two hours, which will inevitably waste time. So every time it gets cold, I add something to the dough. In this way, the dough can be spread all over the basin in half an hour, which is very fast and the dough fermentation effect is particularly good. Steamed buns and steamed buns are fragrant, fluffy and soft.

So today I will share your cold-faced tips for a few days. You don't have to wait for hours. When it's cold, my hair slows down. Learn these three secrets, fill the basin in half an hour and steam it? Steamed steamed buns are delicious, simple and practical. Let's have a look.

steamed bread

Material: flour 500g, 5g? Yeast powder, 10g sugar, 250g warm water. Practice steps:

Step 1: First, we put the yeast powder and sugar into a measuring cup, pour 250 g of warm water with a temperature of about 30 degrees, stir them evenly with chopsticks, stir the yeast powder and sugar until they melt, and then let them stand for 5 minutes.

Step 2: Then we pour the flour into a pot, add the static yeast water to the flour several times, stir while pouring, knead it into smooth dough, and cover the kneaded dough with a layer of plastic wrap.

Step 3: Pour an appropriate amount of warm water of about 45 degrees into the steamer, then put the dough on the steamer and cover it, so that the dough will be in a warm and humid environment, which is very beneficial to the fermentation of the dough. After about half an hour of fermentation, the dough will be fermented to twice its original size, and it will be fermented.

Step 4: Take out the proofed dough, move it to the chopping board, knead it again, and let the air out. Knead it as long as possible, so that the steamed bread will have a stronger flavor. After kneading, knead into strips, cut into small doses, and knead into the shape of steamed bread.

Step 5: Don't steam the steamed bread directly after the raw embryo is finished. First, put the raw embryo on the steamer and cover it for the second proofing, about 20 minutes. After proofing, it can be steamed until the volume becomes obviously larger and the weight becomes lighter. Steam in cold water, steam on high fire for 20 minutes, then turn off the fire, stew for a few minutes and then take out the pot.

Cooking skills:

In order to ferment the dough quickly, we must pay attention to two points, one is the use of yeast powder and auxiliary starter, the other is the temperature and humidity when the dough is proofed. Don't put the yeast powder directly into the flour, stir it with warm water first, and then add it to the flour, so that the dough will be better and faster. The auxiliary starter is white sugar, which can promote yeast fermentation and effectively improve the fermentation speed.