The steamed bread is good had eaten to look to be mixed knead dough with ferment be closely bound up, level off of delicious steamed bread surface does not have cave in skin not float is empty, smell thick Mai Xiang, the organization is bouncy press with finger pressure immediately can spring back restores unvarnished, inside the steamed bread in close fact does not have atmosphere aperture, put cool skin not dry, whole is not sent hard, the place that breaks encounters air changeless deadlocked, and cold heat does not have taste.
Such steamed bread places dish to eat assist congee to eat to have contented feeling quite, loose but bite interest again dye-in-the-wood. Those who do not eat even if leave next feed below next feed or same taste.
The steamed bread that discloses move this belongs to solid steamed bread, it is opposite for quick and advantageous not much take time can finish painfully, also do not add any auxiliary additive, want to make solid sincere snow-white have the treatment with the attentive steamed bread that chews interest your flour, notice detail is mixed small cast aside a pace, can let you make none inferior machine is made or outside bought steamed bread.
With makings
| 40~50g | |
| 2~3g | |
| Right amount | |
| 100g | |
| 200g |
Steamed bread figuration is written down (graph article is complete edition) practice
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Wen Shui 100g enters a basin inside, join yeast. Yeasty quantity is between 2~3g, it is advisable that the yeast that topples namely can cover surface on average.
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After agitate is deliquescent quiet place ten minutes, action is to let yeast people the thought prepares them to want the job.
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Flour 200g, Bai Sha is joined after ten minutes candy is right amount. This I added candy of 30g Bai Sha, the steamed bread that makes is sweet nevertheless not few is weak suit a child or the person that I like clear sweet taste to so. Like flour to original olfactory can be not added or be added less, proper white sugar can help yeast undertake fermenting.
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With the chopstick the agitate of a direction
Pink, those who make flour and water even is shirt-sleeve, become garrulous state finally can. Garrulous record shows flour and water already roughly shirt-sleeve, await your farther operation, knead dough namely want to begin, very be afraid of? Knead dough yes, want very is favour suffering very tired? Also be done not have actually, a few skill and method say here the your OK and relaxed dough status that gains wanting.
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The dough of garrulous shape uses the rub up of hand little, preliminary what after shaping, get is more inattentive and coarse the dough that still taking powder still works those who work is so not comfortable. Ask you to knead dough with palmar root at that time, do not use the hand points to or palmar forehead, here should make order force more a little.
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If dough condition can be taken out after the graph, put on chopping board to undertake next knead make. Begin not to need here too energetically kneaded.
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Knead ellipse model
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Dough turns 90 ° vertical stroke comes over
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50% discount the position after still using the paw kneads dough, kneaded way is to use the force with rear palm to take dough forth, such iteration knead making is to make dough bouncier.
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Ceaseless repetition 8 with 9 paces, effort does not want too big, go kneading with artful interest, maintain patience not to act too hastily, can feel dough is in of little become exquisite become soft. You can get a bright and clean dough finally, ended so whole the biggest pace.
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Fermented namely next, outfit undertake fermenting inside a sealed container. Ferment appropriate temperature is controlled in 30 degrees probably, the discretion of temperature and barmy speed be closely bound up, temperature tall barmy is fast, conversely full. The graph is in
Ferment inside, for the sake of the dough that has fermented getting inside shorter time.
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Ferment time did not decide, see the steamed bread expands double big hind had been sent basically namely, not affirmatory word jab steamed bread not spring back strips off pull filiform to decide.
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Strip off graph, at that time the 2nd stride ends. Preparation has the 3rd situation, you are additional the flour that needs 40~50g, do the work that puts a face, I am below what do sth over and over again comes out is lightly what can get glaze group is small cast aside a pace.
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Knead afresh knead the dough after fermenting to discharge exhaust to it, exert all his strength a bit with the palm next by press dough, press into a bit flat rectangle surface piece, scatter on the flour of a few.
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Next two end go to dough respectively inside fold.
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Press again flat, repeat 14~15 situation ceaselessly. Till the flour of your preparation has been put into dough entirely inside hind complete the work that puts a face.
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Knead a circle afresh next.
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At that time dough bears fruit to have deal glossily, feeling very comfortable.
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The dough that has kneaded dissections, cross section should be bright and clean do not have atmosphere aperture, if return some words,continue to knead please.
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Dough rub grows strip, play an agent next child, I am 60g size is commonly, the size inside the steamed bread the centre of the palm that evaporate comes out.
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Agent child press a bit flat, a square is gone to inside knead fold, the position that tiger's mouth-jaws of death uses after kneading a circle is gone to adduction, bottom is held close can.
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Undertake the 2nd times fermenting finally, after enough water is being installed first inside a pot for steaming food, burn to tepid, steam box drawer fills up steam box paper, go up steamed bread code, every steamed bread should be separated directly come, maintain enough space. The size that lid of the boiler on the lid awaits a steamed bread is compared before fermenting largish, press gently with finger evaporate can firing if the feeling is very bouncy. (forget take this one step fill next time on)
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Conflagration begins evaporate, 3~5 of the stew after evaporate of size of medium baking temperature maintaining 15 minutes after water leaves minute open again, the steamed bread also was finished so far. If graph steamed bread is white smooth, posture richness. (from the back was cut open a few to spend an attempt by me different modelling with a ha is breathed out)
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With the section plane that the knife dissections, the steamed bread does not have air hole, solid wheat having interest is sweet full-bodied.
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Left is the contrast that the hand breaks (this has ← ← what is very comparative. . . . ..
Small stick person
The whole process that 2. kneads dough actually not difficult, with the palm rear go kneading, maintain strength size strength to had not wanted force to also do not want birdie force to use artful interest equably go kneading dough, dough can be treated as your tenderness and rise softly.
3.7~9, these 15~21 step are quite important, should make sure final steamed bread is delicious have to treat these measure seriously.
4. ferments time cannot calculate dead, but lowest assures to want to have half hours, barmy dough also has divisional, ferment for the first time normally 1.5 times it is the most advisable to make extensive pattern steamed bread, the key is put in quadratic to ferment. And ferment to 2 times it is the steamed bread that makes this kind of solid mouthfeel that explains today greatly, this kind of steamed bread should see in 2 barmy moment bulk expands a bit only enough.
5. a pot for steaming food can be stainless steel is OK also bamboo is made, but must maintain sealing, what steam happens to leak in the process that does not control in evaporate is a circumstance, if have this kind of case,enclothe flat place with moist towel please.
When the steamed bread with 6. good evaporate puts not very hot hand, can use last bag perhaps last box outfit rises make it natural cooling, such although the steamed bread is put cool soft also do not work to be not sent hard.
Such 7. steamed bread is solid staple food, steamed bread of unlike extensive pattern tastes do not occupy the position not to eat so when snacks otherwise appetite diminutive this not feel like eating is prandial.
8. welcomes to communicate greeting discussion! If return those who have an attention to wait for me to want to complement again, write so much seriously I am a bit dizzy.