The ratio of steamed bread and flour beside the pot

The ratio of steamed bread to flour depends on the amount of flour, about one to six, depending on the state of flour, and then add water or flour appropriately.

Steamed bread originated from the head sacrifice in barbaric times and was invented by Zhuge Liang when he surrendered Meng Huo. It's shaped like a head, and then gradually turned into poultry stuffing with the development of history. However, the history of China people eating steamed bread can be traced back at least to the Warring States period, when it was called "steamed cake".

During the Three Kingdoms period, steamed bread had its own official name, called "Tou Man". In the Ming Dynasty, Lang Ying wrote in "Seven Drafts": "The real name of steamed bread is Tou Man, which worships the gods with the head. Zhuge Zhi recruited Meng Huo, and ordered that "Tou Man" took bread and meat as its head, and now it is steamed bread. "

When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough, pour two small cups of white wine, and stop for 10 minutes, and the dough will be deformed.

If there is no yeast, honey can be used instead, and 15 ~ 20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.

In fermented dough, people often put a proper amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.