What is the method of making choking steamed bread?

Flour steamed bread is a characteristic of Shandong, which is very famous. As far as the production technology is concerned, it is very different from ordinary steamed bread. The difference is that to make steamed bread with flour, it is necessary to continuously put dry powder into the dough for kneading, so that dry flour can neutralize the moisture in the dough itself. The steamed bread made in this way is very strong and elastic, and it is also very weighty to hold by hand. It can be eaten torn, and the more you eat, the sweeter it becomes.

Today, I am very greedy, just like my mother asked about the recipe for making steamed bread with flour. She also specially taught me the skills of kneading dough and the steps to pay attention to when making steamed bread with flour. After that, I practiced it again and found that the steamed bread was heavy and rich in organization. It's really chewy. The more I eat it, the more I like it.

? Shandong qiangmian mantou

Ingredients: 500g of flour (medium gluten or high gluten flour), 250-260ml of warm water, 5g of yeast powder (old yeast is the best), and 0/0g of sugar/kloc.

Tools required: steamer, rolling pin

Start making:

1 dough

Firstly, the yeast powder is divided into warm water, the dough is mixed with yeast water, and some white sugar is added to promote the fermentation of yeast, which is stirred into large flour wadding, and then kneaded into smooth and moderately soft dough. If it is not smooth at first, cover it with plastic wrap for 5 minutes, then knead it again, and it will be smooth in three to five minutes.

2. Hair surface

After kneading the dough, the step we need to do is to knead the dough. In winter, I usually suggest fermenting in the oven, but it is easy to dry the dough when fermenting in the oven, so when fermenting, put a warm water basin under the oven so that the dough will be just wet and can be made in about an hour.

3. Waste gas

As usual, after the dough is fermented, let out the gas generated inside and try to clean it up until it reaches its original size.

4. Immature embryos

After the air is exhausted, arrange the dough into a circle, roll it into a rectangular crust, sprinkle more dry flour on the crust, then fold it in half, then sprinkle a layer of dry flour, repeat this step until the embryo can't be superimposed, and then knead it into dough. This process of repeatedly spreading dry powder is called "kneading dough". After the dough is finished, knead it into the shape of a long tube, start the following preparations, then flatten it and roll it out. After repeated operation for four or five times, you can knead it into a round steamed bun. This process is mainly to make steamed bread more layered.

5. it's embarrassing

After all the embryos are cooked, what we need is a second bowl of noodles. Put cold water on the pot and put it directly in the steamer 15 minutes. After the fire boils, turn to medium heat and steam for 20 minutes, then stuffy for 5 minutes.

The steamed bread just made is super delicious, full of fragrance, sweet and delicious. After tearing, the tissue inside is particularly rich, especially the level at the edge is super obvious. It can be said that it is covered with a layer of hot sauce, which is super delicious.

Prompt;

1, the most important thing of dough-mixing steamed bread is a process of dough-mixing and rolling. The longer the dough is kneaded, the stronger the steamed bread will be.

2. When kneading noodles, it is best to use the method of "kneading noodles". You can knead the dough for a while, so that the steamed bread will taste better;

3, the dough must be in place, don't worry, because the dough is really slow in winter;

4. Remember to keep the steamed bread stuffy for 5 minutes before it comes out of the pot to prevent it from expanding with heat and contracting with cold. If it's not boring, just take it out and the steamed bread will wrinkle immediately.