The very basic big white hoe, including the noodles - fermentation - exhaust - plastic - secondary fermentation, is the basis of all the gimmicks.
Prepare the materials in advance. Flour is recommended to use medium-gluten flour, that is, wheat flour. When it is done, it is found that there is no wheat flour at home, and low-gluten flour is used. The temperature of the water is similar to the temperature of the milk powder, and the temperature of the water must not be too high; Some flour is used as a hand powder.
Add flour to the yeast and mix well. Pour a small amount into warm water and stir with hand. Pour the yeast into a small amount of warm water, let the yeast melt, pour the flour, and add warm water and noodles.
While adding warm water, pinch the flour together. When you feel that you can pinch together, start to knead. If you feel too dry, add a little water. If the water is too much, add the dough and stick the flour.
The dough is allowed to stand for 5 minutes after molding.
After the stillness, the dough is folded in the middle while being folded until it becomes a 'three-light' dough (the light of the surface light), and it becomes a three-light. Do not over-squeak, otherwise the taste of the steamed bread will be hard. (I use the strength of the glutinous rice flour to lick the low-gluten flour, the strength is too big, the gluten is a bit broken, so the surface is not very smooth)
Put in the pot and cover the plastic wrap fermentation, I fermented in the oven, 40 degrees, expected 30-40 minutes, if the room temperature fermentation is appropriate to extend the time.
After 35 minutes, take out the dough, put a little bit of flour on your fingers, and don't retract and not collapse, indicating that the fermentation is good. If you retract quickly and don't get it, just send it again.
Pick up the dough at the bottom of the hand (do not lick directly), the fermented dough should be lightly floating in the hand, with a hint of wheat.
Fully simmering, this step is very important, you must be in place, such as the video while folding sideways, and then circle, infinite loop.
Tired with both hands.
After the exhaust, the dough is cut and there is no air hole inside.
The first two methods of shaping, such as video, both hands turn in one direction at the same time, to make the hoe a little higher, if it is too short, it will become a cake.
The second method: the dough is grown into a strip, and then rotated 90 degrees to form a rectangle.
When you are ready, roll up from side to side and close your mouth.
Cut the two ends and cut them vertically vertically. The distance should not be too narrow.
Add steam to the steamer, put the oil on the steamed bread or wet razor, and cover the lid with two lids (no need to fire).
I sent it to about 2 times larger (I used 20 minutes) and then opened the fire. After steaming, I steamed for 15 minutes in the medium heat, and closed the fire for five minutes to prevent retraction.
Out of the pot, the steamed bread is very soft and elastic, and the face is full of fragrance.