How to make steamed bread soft and delicious?

Steamed bread is the staple food on the table of our northerners. Sometimes if you don't eat steamed bread for a day, it feels like you haven't eaten. Now I want to eat steamed bread, so I go to the steamed bread shop to buy it directly, but the taste is not as good as before. I don't chew my head, but I just soften it. Then, in order to eat chewy and soft steamed bread, I cook it myself at home. After all, the steamed bread made by myself does not add any preservatives.

White fat steamed bread, the practice is actually quite simple. If you master the dough and pay attention to the following points, you can also make steamed bread with smooth skin and more fragrant chewing. The proportion of materials used is very simple, 500 grams of flour, 3 grams of yeast in summer and 5 grams in winter. Warm water is about 250 grams. If you like the taste of milk, you can change it to milk. Milk can be heated to about 35 degrees in advance. Let's talk about steps first!

1, the yeast is melted with warm water, stirred without dry powder particles, and then slowly added to the flour several times. Knead into a smooth dough with a smooth surface and smooth hands. You can use chopsticks to scrape the sticky surface on the edge of the basin, which can polish the basin faster. Then cover with plastic wrap for fermentation.

2. Fermentation depends on the fermentation state, and the volume is 1.5-2 times larger. You can clearly see the rich honeycomb structure when you tear it open, indicating that the dough is almost fermented.

3. Then, take out the dough. This step requires a little effort. After all, delicious steamed bread didn't fall from the sky. Be sure to knead the dough until it is exhausted, to what extent, and whether there are air holes in it, which means that it is ready to knead the steamed bread, so that the steamed bread will be smooth and chewy.

4, and then divided into small doses of similar size, I didn't weigh it, all by feeling. If you don't eat much at home, it is recommended to make it smaller.

5. Then knead your hands into round steamed buns. Cover with plastic wrap for secondary fermentation. Whether the secondary fermentation is good or not depends on the state. Oh, the volume is obviously expanded, and it feels light. You can put cold water on the pot and steam it over low heat.

6. If you are not sure how long it will take to cook, it will be cooked in about 20 minutes when you draw it from the lid. If you learn to make white steamed bread, then the following patterned steamed bread is not a problem, you can play.

skill

If the dough is fermented too much, add a proper amount of edible alkali to neutralize it, so that the steamed bread will not be sour, but if the alkali powder is put too much, the steamed bread will turn yellow.