This method is suitable for office workers, lazy insects, acute children or white, folk experts please drift over ~ ~ the most troublesome mixing method is that you do not need hands and dough in the early fermentation, just mix it with chopsticks. The core word - "lazy". I originally used this method to make gimmicks. I didn't want to start to make a sticky batter. Lazy people, some steps can save you money. In addition, I don't want to practice a "Kirin arm", and I can save my energy and save as much as possible. This method is neither tired nor time-consuming. I just mix the surface water before going to work in the afternoon, leaving it to ferment myself. After work, I can directly cook the pot with the noodles. After dinner, the steamed buns are steamed, almost no occupation. What time to spare time. Lazy fast-handed hoe 2 (scissors method) https://www.xiachufang.com/recipe/102197217/Welcome to pay attention to my public number [micron back garden] and thousand chat live room [micron back kitchen], from time to time Baking micro-course live. Https://m.qlchat.com/live/270000228266609.htm Here is my personal micro-signal zjorangegirl
1. Use milk or water to melt the yeast for 5 minutes, pour in the flour A, and stir it in one direction without any powder. Do not knead the dough. The state of the flour is very sticky, it doesn't matter, just let it go.
2, cover the pot with plastic wrap, let it ferment itself, you should dry it, about 2.5 hours, three times the size, you can. The state after fermentation is also sparse and covered with air bubbles.
3. Sprinkle the flour B into the pot and stir it into a floc with chopsticks. Oh, I didn’t start at all, messed up.
4, the dough out of the basin by hand into a smooth dough. This must be done with a hand and cough. Bent the side with a proper amount of flour, do not stick to the hand. I also spent about 7 or 8 minutes. The last kneaded dough is a warm and comfortable hand, and the cut surface is not too obvious.
5, shaping, cover still, secondary fermentation for about 1 hour, wait until the steamed bread is clearly launched and looks very tender and it will be OK.
6, open the water drawer, steam for about 18 minutes, then turn off the heat and then smash for 5 minutes to open the lid, you're done! (Sorry, there are drops of water dripping onto the surface, and everyone carefully opens the lid.)
The internal organization is also very soft.
Flour is ordinary flour, which is medium-gluten flour. The low-gluten and high-gluten in the supermarket is ordinary flour. The medium-gluten is made to have a firm taste and a chewy head. It can also be used with low ribs and will be relatively soft. See what you like. It is really a little white, no experience at all, no need to tangled, not smooth, do not spend too much time on plastic surgery, almost on the line, the fastest way is to cut long sections. The family eats, it is soft, just steamed out, even if the pockmark face will be soft, this rest assured, huh.