Delicious every day, Do not work the way of not good whole wheat steamed bread

I live in Guangdong, have a stomach that likes to eat cooked wheaten food however, extensive patternSoft soft continous is close, but solid to preferring however for me have the staple food steamed bread that chews interest. Have a special liking to whole wheat steamed bread recently, but do at the beginning often can put cool send hard, adjust a recipe to be able to be made eventually to now ceaselessly put cool also won't send good Quan Maiman head.

With makings

Flour of red mill whole wheat	300 grams
Water	170 grams
Yeasty	3 grams
Milk powder	20 grams
Candy	25 grams
Salt	2 grams

Do not work the way of not good whole wheat steamed bread

What I use is this flour.
Also can replace wholemeal of 120g of ＋ of flour of the muscle in 180g.
I had not tried other scale, those who want is OK oneself try.
Mix all material, knead a group.
This one pace does not need to knead smooth, it is OK to do not have redundant flour into the group. The word that water measures is OK obligate 10-15 gram, depend add.
The cap on the lid perhaps lasts on the bag film, let dough first flabby 15 minutes.
Be over flabbily begin to knead dough, the root that use a control is kneaded, do not need very great strength, can knead a smooth dough very quickly.
The dough rub that has kneaded becomes strip.
Cent controls a small dose into 50 grams child, perhaps be divided according to oneself be fond of, roughly even OK. Last on the lid film or cloth.
This one pace did not take a picture.
Ordinal take out a small dose child begin to knead, go to the dough all around in fold knead again, directional edge turns to knead by the side of, every small dough is kneaded 339 about the same smooth, if still do not continue to knead glossily, just began to knead meeting discovery dough is a bit coarse, knead many times slowly smoother and smoother bouncier and bouncier. This process is not anxious, must knead reach the designated position.
My dough just does not stick a hand, so I did not add powder, if dough sticks a hand to be able to add bit of powder appropriately quite, but scarcely wants much, add much powder can affect mouthfeel. Knead muscle sex enough won't stick a hand.
Knead the steamed bread with complete good look, had begun to ferment actually, just want to fill take a picture.
The place that puts warmth namely next ferments 2 times more adjacent big.
The boiler on cold water, conflagration evaporate 15 minutes, in turning small fire evaporate 3 minutes, close fire to cover tightly again 3 minutes.
Put cool soft still also soft, do not work not hard, have flour sweet smell.
Tear apart visit an organization

Small stick person

What action is the salt in hutch friend asked to say a recipe?
Because a lot of steamed breads do not put salt, but it is better that my individual feels to put taste of a bit salt. I examined a data from the back, the salt that put a drop conduces to the formation of gluten, help dough is better ferment, also can increase gust and mouthfeel at the same time. The hand kneads dough to add little salt to be able to help us knead a better dough, we do hand roll face to also can put bit of salt in the home at ordinary times is, also be to increase doughy muscle sex. It is informal also to if you do not like to want,change a recipe of course, do oneself to like to ate go.

2020-02-20