This gimmick has no difference from the ordinary gimmick in appearance. The difference is that ordinary hoes are pursuing softness. This gimmick is not only soft, but also very strong in taste, especially chewing! The difference comes from the practice. Generally, the dough of the steamed bread is fermented and then directly shaped. After the fermentation, the dough is fermented, then a little dry flour is added, and then repeatedly folded, so that the dry flour is fully integrated into the original dough. The taste will be very strong! Since the bread machine has been used, it has replaced the two hands like a muddy face, and often does this at home. This trick is to learn from my mother. The secret of the soft and strong slogan may be: the participation of dry flour absorbs most of the water in the original dough, no water. The evaporation of the parts, so the steamed taro is always soft, and the chewy taste is more sweet. There are three advantages to this approach: 1. The taste is strong, very chewy but the hand feels soft and 2. When shaping, the dough is not sticky at all, dry and flexible, and it is not necessary to dry the flour during the whole operation. 3. The hoe can not be eaten once, the fresh-keeping bag is wrapped, and it is still soft for three days at room temperature. In the less affluent era, the people of northern Jiangsu were mainly pasta, and most of the families were doing this. They repeatedly rubbed their faces and woke up, and the steamed out of the big steamed noodles was full of flavor and strength.
Put the material A into the bread machine, start the dough button, and face for 20 minutes.
Stop the dough and let the dough stand for 5-10 minutes.
Start the dough button again and the bread machine works for 1 hour and 30 minutes. After stopping the machine, do not pipe it, let the dough ferment twice as much as the original, this step should cover the bread machine cover work
Open with a hand, you can see the honeycomb structure inside, that is, the state of fermentation
Add two scoops of dry flour, about 50 grams, continue to start the dough button, knead the dough for 20 minutes, and let the dry flour fully blend into the dough.
Once again, smooth the dough, stop the machine, then let the dough wake up for a while, take out the plastic in about 10 minutes.
Divide the dough into several small doses, and repeat them one by one, and drain the bubbles inside the dough.
After smoothing, round and then put it into the oven for 2 times of fermentation, turn the fermentation function of the oven open, the temperature will rise to 40 degrees to close, then let the dough slowly grow inside, and the time is about 1 hour.
The steamed bread is placed on the steamer together with the cold water. After the heat is generated from the fire, change to medium heat. Turn off the steam for 15 minutes, then wait for 3-4 minutes and then open the lid to remove the steamed bread. Let it cool
1. Add a little white sugar to the noodles, and the scent of the steamed noodles is more sufficient. I also tried not adding sugar, and the taste is far worse than the added one. I am 500 grams of flour, put a teaspoon of 20 grams of sugar, the right amount. 2. The first fermentation of the dough, observe the state of the dough at any time, and swell up to twice as large. If it is too big, the skin is cracked and sour, it is sent. 3. Face good, add two spoonfuls of flour to continue to simmer, be sure to let the dry flour fully blend into the dough, I am the bread machine for 20 minutes. The ratio of adding flour is: 10:1, I am 500 grams of flour, put 2 tablespoons, about 50 grams, and put more points. 4. Before the whole shape, the bubbles in the dough must be drained, and the steamed steamed buns are smooth and clean. After the whole type of the hoe, the ferment will be fattened again, and the steamed hoe will be beautiful. 5. After the fire is turned off, let the steamed bread stay in the pot for 3-4 minutes, and then slowly open the lid.