Shandong's big steamed bread noodles are layered and chewy. Do you know how to do it?

Shandong's big steamed bread noodles are layered and chewy. Do you know how to do it? People in Shandong are like this. Steamed buns are practical. Open a steamed bun and make the situation clear step by step. Chew a piece, especially because it is chewy, and it also benefits from the unique "dough mixing method" of Shandong steamed bread. The dough is continuously stirred. You need to sprinkle a layer of dough every time, and gradually knead the dough for 4-5 times, which is called "kneading the dough". Later, the kneaded dough appears overlapping, and the steamed bread will appear layer by layer. In the past, in the countryside, it was usually the woman at home who made steamed buns, and both of them carried rolling pins to stir noodles. Cut into small pieces, a dough blank of steamed bread needs several people to knead the dough constantly, so that the steamed bread processed is delicious and chewy.

Processing technology of Shandong flour steamed bread 1 Take a relatively large bowl, weigh12g of yeast powder, pour 550g of cold water, and stir into uniform yeast water. Use 40-degree warm water in autumn and spring, and use indoor cold water when the radiator conditions are good in summer and winter. Weigh1200g of wheat flour, pour it into the prepared yeast water, mix it with chopsticks into flour wadding, and then mix it with it into a well-proportioned and meticulous dough.

2. Put the mixed dough into a fermentation barrel and cover the surface with a fresh-keeping bag. When the radiator is in good condition in summer or winter, the indoor temperature is 1 hour, and the indoor temperature in autumn and spring is 1.5 hour, which is twice as large. How to check whether the batter is mellow in time: dip a little flour in your hand and insert it in the middle of the fermented dough, so that the holes will not shrink or collapse, and the batter will be mellow.

3. Wipe a little flour on the slate to prevent sticking, move the fermented dough to the chopping block, knead it into a well-proportioned and meticulous dough, and knead it slowly. In the former countryside, both of them took rolling pins and chose the "mixing method" to make dough, which saved time, effort and effort; If you are alone, you can only face to face, which is a manual labor. Squeeze the kneaded dough flat, sprinkle a layer of flour on the surface, about 40-50g, fold the batter and continue kneading. When the flour is evenly kneaded into batter, it is fully combined with the batter and kneaded again. Continue for 4-5 times, according to the different water absorption capacity of wheat flour at home, scoop in 200-300 grams of flour.

4. The standard of kneading dough is: the batter is soft and hard to reach the "nose end" strength, and the layers are stacked, and the kneading strength is elastic. The kneaded flour shows "as if not yet" saturation, and the kneading of flour is only ten points. Slice the dough, weighing about 1.50g/ dough embryo, knead the dough continuously to make it firm, and then shape it to make round dough embryo. In the past, during the Chinese New Year in the countryside, when kneading steamed bread embryos, several people were kneading dough, and a group of people were talking and laughing, with a strong smell of fireworks. Wet the cotton cage cloth, wring out the excess water and put it in the cage drawer. Put the raw steamed bread into the steamer evenly, leaving enough space to avoid the steamed bread from sticking.

5. Add some cold water to the pot, boil the water early, and don't wait for the pot after the bed temperature comes out. Uncover the steamer, and with the help of a little heat flow, produce the environmental temperature of 38 degrees and the environmental humidity of 85% necessary for secondary fermentation, and a pure natural bread fermentation box is made. Secondary fermentation for 5min in summer, with the size of 10min and 1.3 times in spring, autumn and winter. Secondary fermentation is the most important and key step of steamed bread, which depends on the softness, firmness, shadow and bottom of steamed bread.

6, the pot immediately shot, the popularity of the postscript, steamed for 20min minutes, a truce. You can't lift the pot immediately after the armistice, and the surface is easy to shrink and blister. Let the lid idle for 2-3 minutes, wait for the heat flow to dissipate slightly, and then lift the pot. When lifting the pot, it should be noted that the carbonated beverage in the steamer cover cannot drip on the surface of steamed bread, which is prone to "crater". Even if you don't lift the pot immediately, you can't leave it idle for a long time. Steamed bread is easy to stick to the cage cloth, causing "sticking to the bottom". The old pastry chef revealed the secret, so he steamed the chewy Shandong steamed bread layer by layer.