What are the methods of making steamed bread in summer?

Making steamed bread in summer has advantages and disadvantages. On the bright side, dough can be fermented quickly and well. The disadvantage is that it is easy to over-ferment and steam out dead dough.

There are several ways to do your hair well when the temperature is high in summer:

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1. Make dough with cold water. Cold water can slow down yeast fermentation. Natural fermentation at room temperature.

2. Knead into dough, put it in the refrigerator 17 hours or more, and let the dough ferment at low temperature.

3. Knead the dough, wake it for half an hour, and set it directly.

4. Knead the dough in the air-conditioned room, ferment, reshape and make two hairs. The air-conditioned room has a constant temperature, which is relatively stable and easy to control.

Naturally, the conditions of dough making are very important. Mastering skills is also important.

In summer, I usually choose method three to make steamed bread. The temperature is high in summer, so this method reduces the fermentation time and prevents excessive fermentation.

My family likes to be double color steamed bread. First, add 80 grams of sugar to 250 grams of milk, 5 grams of yeast to melt, and then add 500 grams of flour to make flocculent dough.

In another pot, add 100g pumpkin puree, 70g sugar, about 200g water or milk (water should not be added all at once, each flour has different water absorption), add 5g yeast and stir well, then add 500g flour to make flocculent dough, then knead it into smooth dough, and cover it with plastic wrap to wake it up for half an hour? After half an hour, take out the same amount of dough, sprinkle some flour on the table and roll out the dough with a rolling pin.

The thickness and width of the two doughs are as consistent as possible and rolled into a rectangle. Two doughs are stacked together, rolled into strips, closed, cut into doughs with similar sizes with a cutter, and placed in a steamer, leaving a certain gap between the doughs, which will often double after warm fermentation.

Steam on high fire, steam on medium fire 15 minutes, then turn off the fire and stew for 5 minutes, and then take out the pot! Double color steamed bread, rich in milk fragrance, attractive in color, soft and delicious, ready! You should try it.