Flour is different, place water requirement is different also, close people obligate wants when doing 20 grams control water, gross does not exceed 280 grams at most, depend join, the face of the steamed bread is mixed thanThe side is a bit some better, the range that has delivered so is not rare, also need not have added much drier face to knead, add the steamed bread with dry overmuch face to work quite, oneself do not like, so water quantity depends and decide.
Putting sugar is for better ferment, northerner steamed bread is staple food, not be snacks, not be sweet so! ! !
Not be sweet! ! !
Not be sweet! ! !
Have similar problem, say not sweet, request not to press this prescription to do.
Want to eat sweet, referenced my another cookbook, steamed twisted roll of chocolate double color.
! ! ! Repeat again! ! ! Make powdery issue about bubble, good with bad, can Baidu, proper motion research, I am not participated in, mind need not put, euqally OK make it steamed bread, have similar problem, I also did not reply, still bubble makes noodles or vermicelli made from bean or sweet potato starch is bubble makes noodles or vermicelli made from bean or sweet potato starch, not be alkaline also not be sodium bicarbonate! ! !
With makings
| In muscle flour (common flour) | 500 grams |
| 260-280 gram | |
| 10 grams | |
| 4 grams | |
| The bubble that do not have aluminium makes noodles or vermicelli made from bean or sweet potato starch (can not put) | 2 grams |
The practice of the steamed bread (yeasty law) practice
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In putting yeast Wenshui (do not exceed 40 to spend) , agitate melts to yeast.
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Hit white sugar and bubble pink to put the agitate in flour, put the flour with good agitate into water again.
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Knead smooth dough, the cap on the lid is put in warm place to ferment 1.5 to 2 hours
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The dough that has fermented increases former doughy double big, finger dips in flour jab dough, not spring back, not cave in, explain dough has been sent.
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Began to knead dough namely next, this process is to knead the bleb in giving dough, probably 20 arrive 30 minutes, the steamed bread face that rubs good dough to make is very smooth, if do the word of steamed twisted roll to be able to reduce the time that knead dough relatively, examine the standard is the surface does not have bleb, incision dough, cross section does not have large hole.
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Roll furls into flat bread.
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Had cut with the knife, every probably 559 grams, put steam box dormant 20 minutes ferment 2 times.
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Make original shape steamed bread, every dough roughly 70 grams, the rub after kneading smooth small dough becomes a bit more tallish figure, or the figure after 2 hair is not nice
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The boiler on cold water, evaporate of Shui Kaixian small fire 3 minutes, again conflagration evaporate, add up to 15 minutes to involve fire, lid is not opened instantly after involving fire, still open again after 5 minutes, because temperature reduces cave in suddenly,avoid the appearance.
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The steamed bread that has made is very bouncy, soft soft, very delicious!
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On one piece does not have any got-up original intents, my face is this color, answer the question of hutch friend.
