Write the 1st times so Xiaobai's cookbook, also be my a maiden work in next kitchens, the Suo that detail writes some, because I often see,the intention that makes me write this cookbook is the friend leaves a message ＂ why every time the steamed bread with ripe evaporate can have is shrivelled ＂ when, I want to write this cookbook very much, because I once also had encountered this problem, final discovery shortens the evaporate of the steamed bread made time just solve this problem thoroughly, no matter we are to be in,fermenting, in the process that evaporate controls a steamed bread, any problem all of uses can fumble together discuss, hope everybody can give my maiden cookbook a good opinion finally.
With makings
| Common flour (in muscle flour) | 250 grams |
| 125 grams (leave 10 grams dissolve to solve yeast) | |
| 2.5 grams | |
| 25 grams |
Sweet like the soft grandma like biscuit steamed bread (the simplest knead dough practice) practice
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250 grams candy of milk of flour, 115 grams, 25 grams is put into container together, perhaps knead a group by hand with chef machine, need to synthesize flour, milk, candy the group together only can, do not need smooth. The dough that pursues as follows, this dough still can see the grain shape flour that did not dissolve partly
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Will go up of doughy container lid last film, 30~50 of normal temperature quiet place minute, (also can put freezer safe cold storage, agitate is for instance good in the evening dough, put in freezer to refrigerate one night, operate again the 2nd day in the morning) , normal temperature leaves quiet place dough of 30 minutes, dough feels exceedingly wet and soft, this the dough of wet softness is transferred temporarily knead dough on mat, with knead dough mat had lapped it temporarily. PS: The purpose of dough quiet place is save and shorten knead dough time, you can discover this dough is kneaded after quiet place rise very relaxed, special save effort, for instance at ordinary times 10 minutes had kneaded a dough, this time time may need 3 minutes to had been kneaded only. Oneself are experienced after the attempt.
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We dissolve now yeasty, will former the 10 grams milk of obligate falls into container, pour 2.5 grams yeast again, change with chopstick agitate, what did not change on container brim is yeasty, need not be in charge of it.
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Again wrap temporarily in knead dough the dough in mat, take put into the container of yeast, perhaps knead it a soft and smooth dough by hand with chef machine
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Will last on container lid quiet place ferments below velar normal temperature, ferment doughy double big, (temperature compares summer now tall, indoor the sit quietly below the case that did not open air conditioning and fan can feel heat ferments probably 35-40 minute, if normal temperature falls many degrees 20,feel the time below cool circumstance to be lengthened appropriately) , ferment basically treat condition, reference is offerred only on time, it is dough probably go up to before double big when touch a few powder with finger, toward intermediate jab a hole, dough is not answered shrink to ferment with respect to the specification finished.
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This is the dough that has fermented. Ferment finished dough, use chef machine or knead dough by hand 8 are broken up after exhaust, every make an appointment with 50 grams
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Make a round trip what 50 grams are small agent keeps below knead 50~100, I am lazier with respect to knead a few, the time of knead is allegedly more, the steamed bread appearance that makes is jumped over glossily more white. PS: Powder is not scattered to go in when remembering kneading dough, after waiting for dough plastics to end, some of powder is wiped to prevent on the face stick
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Do the small area medicine after knead steamed bread embryo of the circle, altogether 8 oh, good plastic steamed bread embryo is put into steam box or evaporate drawer, quiet place of the cap on the lid 20 minutes
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Quiet place embryo of the steamed bread after 20 minutes goes up apparently big, hold in the palm with the hand become light apparently, the boiler on cold water, evaporate of medium baking temperature turns 12 minutes after opening the gas on conflagration, again stew 3~5 minute give boiler. PS: Because of us embryo of this steamed bread is particularly small, only 50 grams are controlled one, the evaporate after be being enraged on 12 minutes enough, if be big the steamed bread, probably it is OK that 50 grams arrive between 70 grams evaporate is controlled 15 minutes.
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The fragrance of steamed bread grandma after evaporate is ripe is tangy, for nothing fat fat, very lovely, look at have appetite very much
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The Xiaobai after evaporate is ripe.
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For nothing, fat fat, grandma scent is very.
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This is the face that whole journey handiwork rubs, after the steamed bread with ripe evaporate is torn apart inside can pull silk like biscuit statified, organize exceedingly exquisite soft
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This is the face that chef machine rubs, the stoma inside is torn apart after steamed bread evaporate is ripe exceeding continous close softness.
Small stick person
1, the scale of flour and pure milk is 2:1, replace with water without milk, the water absorption of flour of different season, different brand is different, when anyhow kneads dough if feel too stick a hand, add a bit flour to go in knead; If still feeling too dry after quiet place, go in with respect to the water that increase a point knead
2, if if be pure handiwork,kneading dough, the 5~10 of obligate overcomes the milk that uses deliquescent yeast, also need not obligate, in suckling 125 grams ox flour directly, knead a group directly, sequel can knead 2.5 grams yeast directly into dough; If be the word that kneads dough with chef machine, with respect to the proposal partial milk uses obligate to change yeast.
3, steamed bread smooth white key is knead dough and ferment, if you have time to exert all your strength knead dough, successful dough should be very soft and special wet and special smooth, go pulling dough with the hand, his tensile force is very powerful.
4, ferment must notice to treat condition, is not to see time, time offers reference, the dough before the proposal that won't view state will ferment takes a picture, a photograph is patted to undertake contrast again after fermenting.
5, I make a steamed bread or biscuit likes to press flour the scale of 10% puts sugar, the finished product both neither that the individual feels this scale is done is too sweet also too won't weak, if you like,eat sound proposal to be able to increase the dosage of candy.
6, what I use in cookbook is to be able to bear or endure the An Qi of high in syrup is yeasty, I do not know common yeasty travel is no good, asking those who excuse me to be used all the time is to be able to bear or endure the yeast of high in syrup
7, it is very important also that steamed bread evaporate makes time, evaporate makes time too long, vapor can condense into water to drop come down, press the face of bad steamed bread, it is shrivelled that the steamed bread that this often sees it is good to have friend feedback evaporate namely always has, I also had encountered this problem, fumble through a few oneself later, discovery shortens evaporate makes time but perfect solve this problem.