How to stratify steamed bread?

This kind of steamed bread is the old flour steamed bread, which is called "flour steamed bread" in Shandong. The name is very vivid. The word "flour" and dry flour are put into the dough, making layers of steamed bread. When the steamed bread is opened, it is like a steamed bun skin, which can be torn layer by layer, and the thickness is the same, so it is also called "thousand-layer steamed bread". The overall weight of steamed bread is heavy, and one top has three machine steamed buns, which are very chewy and eat very hard. Compared with machine steamed bread, this kind of handmade steamed bread has three characteristics: layers of steamed bread; The surface is hard and porcelain is solid; The comprehensive fragrance of flour, yeast and alkali is the fragrance of traditional steamed bread.

Making such steamed bread is time-consuming, laborious and time-consuming. If the economic account is calculated according to the market machine steamed bread, the time of using a flour-kneading steamed bread is several times that of the machine steamed bread, and the flour volume is three times that of the machine steamed bread, so it can't be compared with manpower. A production line can produce 1, steamed buns a day, and only three workers are needed. Three people work by hand to make steamed bread, but they are too tired to get out 1 thousand. So, there is no market value in making such steamed bread. How much do you think it should cost? Compared with machine steamed bread, 1 yuan is not expensive at all, but nobody buys it at this price. Therefore, it is difficult for the market to buy real steamed bread with thousands of layers of flour, and the work is not in place. It looks like there are not enough layers, and it can't be torn like a steamed bun. If you want to eat, you can do it at home in the countryside, and then you can do it at home. Thousand-layer flour steamed bread is made by hand, hand-mixed, hand-kneaded, made into steamed buns and steamed in cages. The key to making it look like a thousand layers lies in kneading dough, which is different from other handmade steamed buns. Here is a complete introduction to the practice, starting with dough mixing, and the main content is shown in the steps.

materials:

1 g of flour

1 g of old yeast

1 g of soda

4 g of water

methods and steps:

step one, aging yeast. The old yeast is crushed and hydrated, half of the flour is poured into the dough, and a wet cloth is covered for fermentation.

step two, knead the dough. When the dough is fermented to twice its original size, put the dough on the panel, add soda (alkaline noodles), pull it into 1 dough pieces, use the other half of the flour as a dough puff, and knead them all one by one. Knead it and make it into a bun embryo.

step 3, put the steamed bun embryo into the cage, bring it to a boil with high fire, cover it with SAIC, steam for 25 minutes, turn off the fire, and open the lid after 5 minutes to take out the steamed bread. Tip: After the dough is fermented, knead it with some flour first, so as not to stick the dough to your hands in the subsequent operation. Knead a single dose thoroughly, knead it in one direction, knead it into a cake → fold it into dough → knead it into a cake → fold it into dough again … and so on until it becomes a bun embryo. The bottom of the cage is padded with wet cloth to prevent the steamed bread from sticking. Using old yeast is to get the taste of traditional steamed bread. Because there are other beneficial bacteria in the old yeast, the flavor of various nutrients will be released during fermentation, which increases the sweetness and sourness of steamed bread. Soda, that is, edible alkaline noodles, is used to neutralize the sour taste produced by miscellaneous bacteria in the old yeast, otherwise the steamed bread will be sour and not delicious. With acid-base neutralization, more alkali and sour taste are produced, and the taste of steamed bread is rich.