How to make homemade Baiji Steamed Buns, how to make homemade Baiji Steamed Buns

Ingredients?

400 grams of all-purpose flour

150 grams of water (add first)

20 grams of old noodles

Water (added last) 50g

Alkaline water 20g

Medium-gluten flour (added last) 50g

How to make Baiji Steamed Bun?

First of all, we need to prepare the old noodles in advance. This old noodles are the leftovers from the steamed buns I made the day before. I wrapped them and left them at room temperature for a day, and they fermented like this.

Put 400 grams of flour on a plate and set aside.

Slowly add 150 grams of cold water in batches. Friends who have read my recipes know that water should be added slowly, not too fast at once. Mix the flour as shown in the picture. flocculent.

At this time, put 10 grams of old flour in the basin, which is the shiny thing in the middle of the picture...

Add 50 grams of water and mix the dough thoroughly. Knead it evenly, because you need to knead the old flour into the dough to help fermentation.

Here we are going to use the second fermentation method. Put the kneaded dough in a basin, cover it with a cloth and let it ferment for 2 hours.

The 2 hours are up. Let’s take a look at the state of the fermented dough. You can see that the dough has not risen too much, but is slightly fermented. It should be doubled in size. None, the dough at this time is just a little bit doughy, and the dough is not fermented enough. This is the benefit of using 20 grams of old dough for fermentation. If it is yeast, I don’t know where it has fermented. Went. And now the dough has a slightly sour smell, which is the smell of old noodles. It won't be very big. We don't add much old noodles.

We need to prepare the alkaline water early. The lumpy alkali I used takes time to dissolve. Here I want to talk about mixing the alkali. Everyone knows that fermentation of old noodles is our country’s tradition. The fermentation method is because the fermented dough will become sour. At this time, you need to add alkali to neutralize the acid and alkali. However, if you add too little alkali, the dough will become sour, and if you add too much alkali, the noodles will become bitter and yellow. Adding alkali is based on Everyone depends on the fermentation level of the old noodles. This time I have new and old noodles and only have one day, so I choose to mix 2 grams of alkali and 20 grams of water. But if the old noodles are three days or more , then the acidity will be very strong, so you need to add more alkali in an appropriate amount. I think it will be fine if you try it a few more times based on my method.

Add alkaline water and 50 grams of flour to the dough, and knead it into a dough. At this time, the dough is completed, and the making process will begin.

Knead the dough The dough is divided into portions of 75 grams each. The average portion for Roujiamo is between 75 and 100 grams. If you like larger portions, you can increase the amount by yourself.

Roll it into a long strip with one end big and one small, and smear it with a layer of oil. Traditionally, it is smeared with wax juice oil to make the bun have the aroma of pork. Everyone can just smear it with refined oil.

After applying oil, roll it up like a flower roll. At the end, put one end of the flower roll on the remaining piece, stand it up and flatten it, that is, give him the bottom end. Put it away, and smash the rolled rolls on the table a few times. This will make the inside softer. If you don't drop it, the inside may be a piece of dead dough.

Roll the dough into a cake Shape, not too big, 8 to 10 centimeters is enough. Hold the skin with both hands, bend the four fingers of one hand in the middle, and buckle the cake into a bowl shape. As shown in the picture

Heat the pot, put the bottom of the small bowl on top first, and heat over medium heat for one to two minutes. Turn over

Have you seen it? The steel ring has come out. Use your hands to gently press down the bowl-shaped cake. Be sure to be gentle. If you use too much force, the cake will be too flat.

When the bottom of the bowl touches the bottom of the pot with pressure, a beautiful chrysanthemum heart will appear (I turned it over again at this time) and bake for 4 to 5 minutes. Preheat the oven. When the temperature reaches 200 degrees, bake it in the oven for 7 minutes, and a white steamed bun is ready.

Don’t add oil, it must be seared slowly over low heat so that the skin will be crispy and the inside will be soft.

At this time, a white lucky steamed bun with a steel ring on the back and a chrysanthemum heart is completed. Many friends just bake it directly in the pot, but they don't know that Baiji bun will have a crispier texture only if it is baked in the oven. After baking, the two sides will be evenly heated and will bulge slightly. If baked, due to frequent flipping, the two sides will be flattened and there will be no slight bulging. You can look at the baked yeast cake, 2 The noodles are all equally flat, while the two sides of my Bai Ji Mo are irregular.

Tips

The operation of this Baiji steamed bun is more complicated than that of ordinary friends, and it takes a long time, but I think it is still helpful to some friends. If Everyone thinks it’s okay. I want to talk about the core of the cured pork. I spent a lot of money to learn the recipe of cured pork. The seasonings and spices are accurate to the gram, and the business is OK. But it’s a bit troublesome. It takes 5 hours to stew the meat alone. I think it’s better to wait for those who are interested. My WeChat ID is dacaifei1234. Welcome everyone to add me to communicate.