The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the way that rubs steamed bread video
Mix the other day the problem of friend respecting knead dough, take the advantage of oneself this to do so
Steamed bread
Took a few pieces of pictures. The hope can help great master, still calculate can very good control the water consumption when knead dough.
       I learn be grandfather teaching to make a steamed bread! In those days after all how old, did not remember, remember going up only elementary school.
       Grandfather says: The girl in the past was brought up, it is to should learn artful. So called artful, needlework of one regard as, steamed bread of 2 regard as. Do a steamed bread to want to look whether accomplish clean, hand the basin is clean, clean, the appearance of the steamed bread and soft have strong way again.
       From now on, often knead dough can practice the feel on painstakingly.
Ferment 2 times point to: For the first time, ferment after kneading good dough. The 2nd, knead ferment of the reappearance after making a steamed bread shape, the steamed bread that such evaporate come out is smooth soft mouthfeel is good, make common steamed bread, suggest or use zymotechnics 2 times.

The knead dough of pattern steamed bread provides body measure Www.goodfoodmethod.com/recipe/102850785/

(agree without oneself, do not reprint please! )

With makings 

In strength flour
 500 grams
Yeast
 3 to 4 grams
Wen Shui half bowls (about 180 grams) , cold water half bowls (the rate that sees knead dough) (summertime cold water, winter warm water)
Can add other feed capable person:
Salt
 2 grams
Bai Sha candy or brown sugar About 10 grams (can press him apiration increase and decrease)
Milk powder or milk About 20 grams (can press him apiration increase and decrease)

The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the way that rubs steamed bread video 

  1. One, the water consumption of detailed solution steamed bread, ferment shape and knead make (basin clean, face the hand is clean, clean)

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 1

  2. Flour: Do not choose muscle to spend too tall flour, the flour that uses panification is not used make a steamed bread, best choice is common in muscle flour.
    1, flour 500 grams, 3 to half bowls of half bowls of 4 grams yeast, cold water, Wen Shui (summer because to be warm, want to also change Wen Shui into cold water. )
    Knead dough note:
    (1) the summer uses cold water knead dough, winter uses warm water knead dough.
    (2) water must be added carefully when knead dough.
    (3) the many knead when knead dough a few, let the starch in flour and protein sufficient imbibe.
    (4) the temperature that the dough of become reconciled should maintain certain with 30 ℃ advisable.
    (note: The Wen Shui that knead dough uses allows with ironing a hand to be, be Wen Wen only, too hot meeting irons yeast dead. Pour water into the bowl that puts yeasty powder, agitate agitate divide evenly, 4 ～ control quiet place 5 minutes. In the meantime, enter half bowls of water to reserve in another bowl.
           The water imbibition of every kinds of flour is different, area air humidity differs to be able to affect doughy water imbibition, use water apart, it is to do not use water as far as possible excessive. )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 2

  3. 2, the Wen Shui that the edge pours to contain yeast, the edge uses chopstick agitate.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 3

  4. 3, see a picture, at this moment flour, powdery side position has seen very hard, great majority already was become by agitate face garrulous shape.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 4

  5. 4, the Wen Shui that contains yeast when half bowls (summer because to be warm, want to also change Wen Shui into cold water. ) after giving out, when using another bowl of cold water, should wear with hand hold up with, this is the hold up water that I say. (if pursue, there is a cold water that is sprinkled to go up on face garrulous. Hold up is worn with water, it is to prevent water excess, accomplish the know exactly about sth in the heart. )
          When big big face garrulous becomes a group gradually, at this moment, the dough on Lu clean chopstick, begin to use hand rub up.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 5

  6. 5, if pursue: Face garrulous, begin to adopt round position gradually.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 6

  7. 6, in this process in knead dough, should knead at the same time take care of at the same time take care of the flour that sticks on the basin, small dough to wait. (this piece of graph, it is to knead dough the condition when be about to finish, there is a bit a bit on the hand, there is a bit a bit on the basin. )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 7

  8. 7, see a picture: Achieve 190 grams left and right sides when water consumption, the condition that dough shapes basically.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 8

  9. 8, see a picture: Achieve 200 grams left and right sides when water consumption, when adding water again, the attention wants bit by bit add. Because of this condition, basic knead dough is adjacent finish, add water very easily excessive.
    (how to once add water excess,do: Have an adage, water became much add an area, the face became much add water. If,add water excessive, adding dough of flour rub up. )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 9

  10. 9, see a picture: This piece is to knead dough the picture when finishing, hand clean, face the basin is clean, clean. (come from the beginning end, did not wash his hands, did not change a basin. One pace is accomplished 3 clean. After knead dough is finished, wash a basin to wash one's hands water of the province when the province. )
    10, see a picture: On good in rub up dough, take on a few water (have wet effect) .
    11, if pursue: Ferment in the winter doughy method, summer because weather is burning hot and general do not need such fermenting dough.
        (1) enter a few cold water inside a pot for steaming food, be in a few boiled water, water is warm allow with ironing a hand to be, make an appointment with 30 ℃ left and right sides. Put the dough that has kneaded, the boiler on the lid is built, begin to ferment. (cold water also can be entered inside boiler, firing heat, but water is warm had better not exceed 30 ℃ , water is tepid putting dough. )
         (2) dough is put in warm place to ferment to double big, (about 45 minutes come 1 hour.
    Note: Wen Shui is entered inside a pot for steaming food, not only shortened barmy time, and barmy effect is particularly good also. For instance water leaves for 100 ° C, that heats to be controlled to 30 ℃ , must allow with becoming aware very hot hand is, otherwise microzyme can be ironed dead by high temperature.
    12, see a picture: After be being finished entirely, half bowls of Wen Shui (common 4 inches bowl) give out entirely, cold water returns remnant smaller part bowl.
    Note: Wen Shui is to promote yeast, make dough barmy fast. Cold water does not have a quantity, it is to practice the feeling that pink changes on oneself slowly.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 10

  11. 13, see a picture: Ferment just good position: The temperature that the dough of become reconciled should maintain certain with 30 ℃ advisable. Ferment sufficient dough is shown two times bigger, finger dips in do not answer after flour jab hole shrink, without cave in, without crack. (the attention does not ferment certainly excessive)
    Note: Wake hair time grows occurrence surface cave in too, can create steamed bread appearance not smooth.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 11

  12. 14, see a picture: Right now the meeting in dough submits beehive form, have a lot of alveolus, alveolate is empty bigger, explain barmy time is longer, should ferment even excessive.
             Hold tight leaves, my close quarters is heard, ferment tangily wine is sweet, what be fumed really is a bit dizzy. (ferment the dough that reach the designated position, can use the smell with a sweet wine, the true meeting after close quarters is heard is a little dizzy! )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 12

  13. 15, see a picture: After be being taken out from the basin, pull open the condition of filar silk continuously entirely.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 13

  14. 16, (video of doughy of rub up of my home old lady. )
              Begin rub up dough the 2nd times, in knead dough fill up or scatter on face plate above pink.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 14

  15. 17, see a picture: This is the right hand is pushed ahead knead dough picture. Both hands cooperates, left hand is auxiliary retroflexion dough, the right hand is pushed ahead knead dough.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 15

  16. 18, see a picture: This is left hand is assisted retroflexion doughy picture. The edge kneads dough, the edge kneads dry flour. Should relapse instead answer knead push, knead dough all the time smooth and exquisite, do not stick a hand.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 16

  17. 19, dough of the 2nd rub up, must rub up reachs the designated position, can create steamed bread appearance otherwise not smooth.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 17

  18. 20, look, smooth and exquisite old fat person! If do not knead dough to reach the designated position, incompact fact has dough fault, after encountering vapor, the skin of the steamed bread rouses bubble easily.
    (note: Common steamed bread kneads knead dough group, after need not dissectioning with the requirement, in-house organization does not have bulky bleb. )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 18

  19. 2, how to knead make a steamed bread:

    (one) the tradition kneads make article of steamed bread graph and video:

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 19

  20. 1, after dough rub up is good, I am general every steamed bread, place is 100 grams of 90 ～ to control about with doughy weight. (the steamed bread is true need not too big, the weight that best make it can take. )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 20

  21. 2, knead steamed bread gimmick traditionally, be not fold, however both hands is cooperating rub up dough. Dough of right hand knead, left hand assists dough to roll between both hands, knead at the same time at the same time binding off, be together complete confluence of part of part of doughy side side.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 21

  22. 3, dough is ceaseless roll between both hands, not be pure scroll actually, the right hand gives it ceaselessly pressure, let it roll at the same time, at the same time rub up is worn its square field surface. Can let dough get sufficient rub up so. When I learn to make a steamed bread for the first time, those who learn is both hands kneads a steamed bread at the same time, had never counted really so, knead a steamed bread to want to be kneaded how many times.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 22

  23. 4, if pursue: The tradition is kneaded make a steamed bread, whole journey can generalize for: Knead round, rub long, roll level off.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 23

  24. 5, begin from knead dough pink, do the whole process of the steamed bread, understandable also for: The steamed bread wants rub up 3 times, it is knead dough group for the first time when; It is the 2nd after fermenting; It is the 3rd to knead when making steamed bread take shape.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 24

  25. (2) simple and easy knead make article of steamed bread graph and video: Honest won't traditional knead the technique that makes a steamed bread, can knead according to the following measure in person make a steamed bread.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 25

  26. Note: Won't knead a circle, then we hold it shape! But before such doing, must knead dough reach the designated position, because be held forcedly forcedly,shape, little a kneaded process.
    1, if pursue: With 260 grams dough is exemple.
    2, if pursue: Grow dough rub.
    3, if pursue: Use Dao Jun to divide.
    4, if pursue: Take among them together. (I was taken among together, it is to see a picture clearer. )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 26

  27. 5, if pursue: First fold of dough both ends, using forefinger and big toe to hold, should hold close.
    6, if pursue: The configuration after been hold.
    7, if pursue: Press the configuration in the graph, press with forefinger inter, can appear 4 horn, I am tagged respectively with A, B, C, D.
    8, if pursue: Press the configuration in the graph, hold B, C first two horn. (those two part are held first when doing, OK. )

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 27

  28. 9, if pursue: Press the configuration in the graph, b, C two horn are held close.
    10, if pursue: Holding A, D two horn.
    11, if pursue: Must hold close.
    12, if pursue: 4 horn hold good form, after been hold, but plastics of in a way, let it appear a few fruitier.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 28

  29. 13, if pursue: After been arrange, break up, it is oblate form.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 29

  30. 14, watch video: First oblate form dough, make a round trip with both hands rub becomes column entity.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 30

  31. 15, be like video: Again good rub dough, boil back and forth on face plate, the steamed bread of form of a half elliptical column has been done. The steamed bread appearance that such making, knead the steamed bread appearance that make to do not have distinction basically with the tradition, and ploy is very simple.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 31

  32. 16, the steamed bread of figuration of both hands rub up, the column form of half ellipse is after been knead.
    17, the bottom configuration after shaping.
    18, make shape, not barmy condition.
    19, the condition after fermenting.
    Note: Such kneading make the steamed bread that go out, after it ferments again, can ferment slowly fruity hemicycle, is not flat collapse collapse. Although evaporate is ripe hind, also can appear very full.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 32

  33. 3, about the steamed bread ferment: Of the steamed bread ferment, I am commonly: See the appearance of the steamed bread and the weight that feel a steamed bread.

    2 zymotechnics:

    (one) ferment for the first time: Be after mixing flour into dough, begin to ferment. In the winter: A pot for steaming food that puts Cheng Youwen water or ferment the warm place such as box undertakes fermenting. Summer: Weather is torrid, but natural room temperature ferments. But, no matter what is seasonal, the attention avoids airing appearance, usable glass cover, last film, gauze enclothe.
    (2) ferment the 2nd times: Be make the steamed bread after shaping, begin to ferment.
    (1) the steamed bread is made after shaping, put it in the warm place in the home, (for instance: On the side of radiator or ferment wait inside box. ) the temperature that should maintain a steamed bread to ferment place needs. Enclothe on gauze or other goods prevent weather-shack, scarcely should be put in intake, lest airing craze.
    (2) the steamed bread that has fermented, bulk greatens, but not too go form; Take the weight in the hand, become light apparently, ferment basically namely reach the designated position. If the steamed bread is cuticular occurrence crack, the appearance appears too greaten hair empty, that is some ferment excessive. (here, true him need is done a few times more, summary experience will judge. )
    (3) of the steamed bread ferment time wants to see temperature and decide: Summer temperature is high, ferment time is short. Winter temperature is low, ferment time grows. Whether to ferment so reach the designated position, of the most good-looking steamed bread ferment condition.
    About yeast: What yeast puts is much, barmy rate will be rapid. Yeast is little, barmy rate will be slow. Common steamed bread 500 grams flour puts 200 grams ～ into 3 ～ enough of 4 grams yeast. Pattern steamed bread is 2 grams commonly, because pattern is mixed, the holding time when making is long. If ferment rate is too rapid, dough ferments very easily excessive.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 33

  34. 4, the evaporate of the steamed bread makes:

           Add cold water to enter boiler, after water leaves, put a steamed bread to make an appointment with evaporate 20 minutes or so can.
    (1) note: After water opens a steamed bread, igneous situation does not move topnotch, move low little a little (be little only, must not too low. The igneous situation here points to natural gas, other cooking range is trashy over- . ) . Because igneous situation is too fierce, cause steamed bread craze easily. Blossom for instance steamed bread, must want flourishing fire fierce evaporate.
    (2) fire closes to cover tightly after evaporate is good 4 ～ 5 minutes, ten million is differ flameout is built with respect to dozen of fierce boil, otherwise the steamed bread will be abrupt time shrink, cuticular ruffle. (steam should is full of inside boiler, if open boiler to build immediately, steam can take the skin of the steamed bread. Frowsty a few minutes, it is to drop off slowly actually the steam in a pot for steaming food. )
    Note: Knead dough with fermenting is key of the steamed bread that make, can affect mouthfeel and configuration directly. Rub up ferments after the steamed bread evaporate that reach the designated position is ripe: Exterior level off does not have cave in; Cuticular not float is empty; Inside in close fact does not have atmosphere aperture; The organization is bouncy, press with finger press meeting spring back to restore unvarnished, smell have a thick Mai Xiang.

    The knead dough of detailed solution steamed bread, ferment with knead make -- inside add the practice measure that kneads steamed bread video 34

  35. 22, southern steamed bread likes to add candy commonly, add salt, because northward steamed bread is staple food does not add candy and salt so.
    (one) the effect that adds salt: (1% of salt, do not exceed 2% at most)
    1, adjust taste, add saline taste. 2, saline conduce yeast ferments, control the progenitive function of miscellaneous bacterium. 3, increase doughy biceps, mouthfeel is stronger path. 4, but antiseptic the expiration period that extends a steamed bread.
    (2) the effect that adds candy: (the dosage of candy had better not exceed 5% )
    Answer: 1, adjust taste, add sweet taste. 2, make yeasty breed fast, adjust ferment speed, make dough fleeciness and whiten. 3, have certain antiseptic capacity, the breed that controls a bacterium grows, have anticorrosive effect, prolong the storage life of the steamed bread.
    (note: If be 3 food staple food with the steamed bread, suggest or do not add salt to add candy to cheer, although this 3 appearance can rise beautiful spend and mouthfeel, but after all we still should be given priority to with health. )

  36. Note:
    One, summer enrages Wen Gao, ferment speed wants to compare a winter fast. If use zymotechnics 2 times:
    (1) bingle ferment time shrinks when can fermenting for the first time, in case dough ferments excessive.
    (2) ferment with yeast more or less to also concern, yeast can be made more ferment rate is rapid, when weather is torrid, can decrease yeast to 2 grams.
    (3) still but what had done first

    Steamed stuffed bun
    Or the steamed bread puts freezer safe, defer ferment speed.
    2, after steamed bread evaporate is ripe, if do not eat:
    (1) wait for after the steamed bread is fully cool, with last in bags is good, put freezer freezer compartment.
    (2) when wanting to eat, steamed bread need not defrost, heat the water inside a pot for steaming food, direct from take out inside freezer, basket evaporate is appeared on can. Refrigerant after the steamed bread evaporate that pass is appeared, as about the same as the taste of steamed bread mouthfeel that just had made, very convenient.

Small stick person

1, make a steamed bread, it is good to basically depend on fermenting adequately (but do not ferment excessive) , 2 times rub up dough should be kneaded reach the designated position.
2, when making a steamed bread, want to notice airing. Temporarily trashy the dough that arrive, should last on the lid film or the place with be put in sealing relatively good.
3, knead dough 2 times, want sufficient rub up. Be like skin of the steamed bread after thinking evaporate is good smooth and exquisite, the dough that rub up reachs the designated position dissections with the knife, have bulky air air hardly.
4, evaporate is good when giving boiler, ten million is differ flameout is built with respect to dozen of fierce boil, otherwise the steamed bread will be abrupt time shrink, cuticular ruffle. 4 ～ should be placed 5 minutes to open boiler to build again after involving fire.
5, reason of cave in of steamed bread surface:
① shapes from time to tome fault, eduction bleb notices when shaping, make dough inside and outside forms even whole.
② dough wakes hair rate is too rapid, reduce dough to ferment temperature.
③ vapour not flourishing.
④ yeasty aftereffect is insufficient.
6, create steamed bread appearance not smooth reason:
(1) wake hair time grows occurrence surface cave in too.
(2) dough is smooth without rub up.
7, water vapour causes steamed bread skin, the probability that does not bubble glossily is very small. Because,majority is: One, do not knead dough to reach the designated position, incompact fact has dough fault, the skin after encountering vapor rouses bubble. 2, when knead dough is round or ferment when the steamed bread that make excessive. 3, after the steamed bread has been made, did not get sufficient flabby or reach the designated position ferment. 4, the reason of flour. (1) , the quality problem of flour. (2) , tall strength flour or weak strength flour suit to make a steamed bread not quite, flour of the muscle in best choice.
8, evaporate steamed bread has two kinds of methods:
       Method 1, should see a steamed bread fast when fermenting, cold water is entered inside boiler, after water is burned, putting the steamed bread that has fermented, (attention: It is the steamed bread that has fermented certainly. ) the size that time can press a steamed bread, steamed bread can 20 ～ 25 minutes, the steamed bread is small but 15 ～ 20 minutes. Our home is the small steamed bread under 100 grams commonly, I am so general an evaporate 15 ～ 20 minutes.
       Method 2, first the steamed bread flabby 15 ～ 20 minutes, cold water is entered inside boiler, putting a steamed bread. Because trashy cross this kind of method, here I also did not say more.
      What I use is a method 1: The steamed bread ferments after reaching the designated position, putting the steamed bread into the boiler that heats boiled water inside. Burning what use when water is conflagration, after putting a steamed bread, watch the sweat inside boiler, low little is moved in in a way igneous situation.
       Because look,ferment when condition, I see appearance and weight of the feeling that use a hand judge, once the steamed bread puts a pot for steaming food inside, wet can take far from. Still be like the word of the steamed bread that has fermented with cold water evaporate if really, make the steamed bread appears very easily the phenomenon that collapses to lie or chap.
9, dough of rub up of common steamed bread, can consider as basically 3 times, knead for the first time: When mixing flour into dough, can knead dough at this moment shape but. Knead the 2nd times: After dough ferments, this is less important as far as possible dough rub up smooth, do not have air bubble as far as possible. Knead the 3rd times: When making the dough that kneads become reconciled into the steamed bread namely.
       Actually, common steamed bread asks to rub up doughy, can do not have so tall.
       Dough rub up comes the surface is slick, interior does not have bulky bleb, such requirement is general and multi-purpose at modelling pattern steamed bread. Its advantage is after steamed bread evaporate is ripe, skin is sent closely smooth, configuration is beautiful. But defect is in-house organization not quite fleeciness, because the bleb majority of dough interior is kneaded to go out, mouthfeel is not quite so loose.
10, if the steamed bread ferments excessive how should do?
(1) if ferment 2 times,overdo, but not be too over- . With the face that yeasty pink mixes, besides the appearance not be too beautiful, mouthfeel is possible still. The steamed bread that head of old in the past ferment makes, ferment excessive meeting ache slightly. The steamed bread that present yeasty pink makes, ferment namely excessive and basic also do not have acidity, want not to care about an appearance only, still can evaporate is ripe eat.
(2) if care about an appearance, proposal: Ferment exceeding steamed bread is used when old ferment head, take new flour, ferment exceeding steamed bread is cut break or break broken, new knead dough. If too much, feel exhaustless. Put exhaustless dough freezer freezer compartment, next time knead dough, use when old ferment head. (resemble panification, in having, plant dough and advocate paste is same. )
2020-02-10
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