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 Give a such cookbook, because really a lot of people ask,be, know oneselfI am done so that do not consider go up very good for certain, but eat in the home eating still is enough ~
 
 The something that says the novice should know before making a steamed bread ~
(1) about fermenting, do a steamed bread to follow panification actually very similar, if you had made bread, so congratulation you, making a steamed bread is almost following biscuit is identical, I make the steamed bread that feels biscuit is the west, ah breathe out ~
 The steamed bread is to want to ferment through generally speaking - plastic - ferment 2 times, go up again of basket evaporate, but as panification, also can use barmy merely, shortened operation time while, differ a bit on gust a few, but taste not of acumen also taste commonly do not come out.

(2) the recipe about the steamed bread, teach everybody an infallible law: Flexible scaleStiff dough soup, not soft make solid food not forcedly.
This word remembered, so you are introduction of Chinese style noodle. Chinese style noodle includes hand roll face, dumpling, , steamed bread, have a most basic proportion, that is pink: Water =2:1, undertake adjustment for the foundation with this again.
Dumpling skin wants a bit soft good bag of course, that increases a point more a little with respect to water, the steamed stuffed bun that be the same as manage also is; Hand roll face wants strong way, water is about less; Steamed bread, block an inter, of course somebody likes a little noisy nods, somebody likes the steamed bread of good true place, besides influence of scale of pink, water, in next we send an end to knead dough, choke pink when, also can affect.

(3) should add about steamed bread otherwise alkaline:
Special dispel doubts with everybody, why a respectful form of address for an old person always feels the steamed bread should be added alkaline, because make the old range that the steamed bread uses before, there is not freezer before however refrigerant, cold storage so of high-tech east, control bad word, miscellaneous bacterium is fascicular, it is very easy to do not add alkaline steamed bread ache slightly, beautiful is owed really on gust.
Scarcely should collide the steamed bread that makes with yeast, because of very special really club, when I am small my mom does steamed bread business probably 5 years, it is yeast ferments all the time, steamed bread all the same very popular.

(4) about old range steamed bread:
Steamed bread of old range of the closest popularity, everybody thinks, this is in be being used with panification, plant law a truth, hey hey ~
Medium of course kind of law more assist, but the bread that direct way makes is not of euqally marvellous club!

(5) the form of the steamed bread generally speaking, the knife is cut, have a circle, everybody comes according to his be fond of.
For instance my home, I of appearance association am knife of be fond of cuts persistence, the person of older generation more favore a circle.

(6) the scale that what come with adduce of row of makings the outside and the inside is pumpkin steamed bread, everybody sees raw ingredient steamed bread here: [the steamed bread that can make normal bulk 9, normal volume can eat two when staple food namely, whenCan eat only go down, ha, next time I say to had been weighed]
Common flour (in strength flour) 500g, water 250g, yeasty 4g, lardy probably 25g is controlled (need not not put) , candy
30g (do not like need not put)
If want to make grandma sweet steamed bread, it is OK to replace water replace water into milk.
It is lardy and OK to increase a point appropriately the steamed bread that lets evaporate come out is whiter, skin is smoother.
About candy, my individual becomes aware the steamed bread of proper breakfast is OK and right amount put a bit, if make staple food, need not put sugar.

(7) measure about yeast, 1% what put powdery amount commonly, those who disrelish yeasty flavour to weigh is OK put 0.5% .