Shandong Datoutou (饽饽)! A very successful Shandong Shantou with my mother-in-law! My mother-in-law said: "This time I did better than the hometown of Shandong. It is mainly because of your kneading machine (chef machine)." He also said: "My hometown now uses a kneading machine to face it, and I bought a more than three hundred!". Mother-in-law: "How much is your money?" I: "Three thousand!". Mother-in-law: "Oh, how expensive? How is it so expensive? I bought more than three hundred!". My mother-in-law’s words are more interesting to read in Shandong dialect. (It was later confirmed that the online shop’s noodle machine was just bought by the mother-in-law, and it has not been used yet, and it can only be used for a small amount of flour, and it is usually used to make dumplings. Yes, you can't use it to make a hoe.) Closer to home - no proportion of mother-in-law to do gimmicks, are the approximate weight. And I like to write down the proportions, and every time I do it proportionally, nothing can be done. Therefore, we work together, I am responsible for the ratio of materials, chef machine noodles and secondary sputum exhaust, mother-in-law is responsible for the final hand-made styling. I built a recipe and took pictures of my mother-in-law and shared it with my favorite kitchen friends. When my mother-in-law returns to Shandong, I have to learn to learn. The family likes to eat pasta, especially the big steamed buns in Shandong. They taste good and chewy. They don’t want to eat steamed bread every three. In the old homes of Shandong, every family can not do without Shantou. In the Chinese New Year, they have to do various styles of fishing rods, jujubes, etc. to send relatives. If the old man in the family lives too long, he will also look at the Shoutoutou (饽饽). The cockroaches in Shandong are famous far and wide. ???????????????????? Many cooks will ask: Why did the gimmicks that were made collapse and the surface was crumpled? This is the last part of the manual facet has not yet been put in place. If you are a novice, do not have the experience of doing gimmicks, I suggest you take a closer look at the "tips" Oh! At the same time, I reminded again that the sleek and sleek big gimmicks need time and strength to come out. It’s not a simple slap in the face. It’s a novice cook. Note: The summer fermentation speed is fast, and the kneading speed cannot be slowed down. When the time is extended, the difference between the front and the back will be large, and there may be a sour taste in the previous fermentation. Please take a closer look, I share in the last step of the experience ~ 厨 ???? ???? ???? 的 的 厨 厨 s s s s https://www.xiachufang.com/recipe/102187670/ oatmeal porridge 馒 揉, 揉 手 可 可Below the link, add a small video, dynamic learning is easier. ????https://www.xiachufang.com/recipe/102238283/About flour: There are so many flour brands on the market, I can't try them one by one. There are several brands that have been tried so far: 1. Jinshahe high-gluten flour (no problem with the steamed bread). 2, Xinjiang Tianshan flour (high degree of gluten, not suitable for doing steamed bread. But do my other recipes such as: scallion cake, pull the strips are good ~). 3, Fu Jiade dumpling noodle powder (Zhaoqing local export flour, Wal-Mart supermarkets for sale. High degree of gluten, strong water absorption, not suitable for making steamed bread. Also do cakes, dumplings are no problem). 4, Wudeli seven-star flour (currently used flour, do steamed buns are very delicious). Due to the wide variety of flour brands, I suggest that you find out which flour is very good, suitable for gimmicks, and write it when you upload your work. This will give inexperienced friends the information to choose flour. In the big family of the kitchen, we live differently. The city, your kind reminder, can help others to take a little detour, thank you! ????????
Add flour, salt, yeast, and water to the mixing bowl. (Northern heating in the winter, the air is dry, it is recommended to add the maximum amount of water)
The chef machine started to stir at a low speed. (I use a lot of money, the chef can't adjust too fast, if you do 500 grams or less, you can adjust it faster, this is self-adjusting depending on the situation).
Knead into a smooth dough. During the simmering process, the dough was paused twice and the wall was scraped with a silicone stirring knife to help the dough to be evenly distributed. (Note: Many kitchen friends feedback that the dough is very hard. Here, in some areas in the winter, the air is very dry, the water absorption of the flour is different, the dough before normal fermentation is moderately soft and hard, and we usually make dumplings. The dough is the same. If it feels dry, it is time to add water to remedy it~)
The dough is covered with plastic wrap, fermented in the oven at low temperature in winter, and fermented at room temperature in summer. Let the autumn cool as much as possible.
In the summer, it is not necessary to ferment the oven, and the fermentation is completed at room temperature for about 60 minutes to one and a half hours. In winter, it is best to put the oven, or the fermentation tank, otherwise the fermentation time will be very slow. The winter in Guangdong must be purple. (There is a high temperature in the north with heating, and there is warm sunlight outside the window, which can be fermented in the sunlight of the window.) My Emperor's 42-litre oven has no fermentation function. It can only adjust the temperature, put a thermometer, watch the temperature at any time, and feel the heat of the hand temperature.
The dough is two times larger, and the finger licks the flour and pokes a hole without retracting. This dough is ready.
Put it back into the mixing bowl of the chef's machine and prepare to vent.
Prepare the flour for venting and add it to the mixing bowl three times for venting. (Each flour has different water absorption, or different air humidity will affect the water absorption of the dough. For example, in winter, you may feel that the dough is dry after adding the second flour, then don't add it for the third time.) .
Each time you add dry flour, mix it with the dough and add it. Stir at low speed. The kneaded dough is like the first time.
Take the appropriate flour (not in the exhaust flour), spread a thin layer on the mat, remove the dough, and continue to rub the noodles on the mat (don't worry, adding so much flour will not affect the fermentation, but It is filled with fermenting pores to make the tissue of the steamed bread more delicate).
Then divided into small doses, the size of the steamed bread can be done according to their own habits, the north likes to make big steamed buns, and the south likes to make small steamed buns.
Take a dough and use your palm to repeatedly point to the center.
The palm of your hand is rounded, and each of the taro embryos is at least 100-150. If you have the strength to continue to lick (I am currently 揉150), the taro embryo will feel softer and smoother.
Pick up the dough and knead it a few times (recently created a new 'Oatmeal Rice Porridge' recipe with a small video to refer to the noodle method).
Roll the dough onto the flour (this step is very important, and the second hair should be covered with gauze to prevent dry adhesion).
Close your mouth and rub your hands back and forth to make the taro embryos rounder.
Such a taro embryo is ready.
Use the oven's own tray, put a piece of breathable cotton cloth on it (sufficiently large), put the hoe of the hoe well, and have enough clearance in the middle to prevent the second proof from getting bigger and stick together. After setting it, cover it with extra gauze or cotton cloth.
In the winter: put the oven to a low temperature, and the hair is about 30 to 35 minutes. (Because Guangdong's winter room temperature is low, you need to put two ovens. The air in the north is dry, be sure to prevent cracking.) Summer: put two hair at room temperature, cover the gauze for about 25 minutes. Do not place it in the vents to avoid cracking.
The taro embryos that have been licked twice are obviously larger, and the pat on the hand will have an empty feeling.
Cold water is steamed, steamed for 20 minutes after steaming (water), there is no air leakage between the upper steamer and the boiling water pot below (leakage will also affect the hair), my pan will leak, gauze Or the kitchen paper gets wet and clogs around the side of the pot.
After steaming, turn off the fire for 1 to 3 minutes, Shandong Datoutou steamed well, is it very attractive ~ ???????? (I recently found that boring for too long, there will be distilled water drops, so change the boring for 1 to 3 minutes)
Then Zhang Zhangteng’s big girl, the son can eat one meal.
When the face is in place, it will not collapse and the tissue will be more delicate.
Report to everyone about my results ~ 05 May 3, 2017, 1000 grams of flour to do 12 hoes, 200 grams of flour exhaust, with a chef machine to get. Manually one by one, each sticking to 150 times (the appearance of the skull is not smooth ~). 12 taro embryos take 40 minutes, an average of 3 minutes! ???? Today, at room temperature of 32 degrees, after the completion of all the sputum, the gap between the front and back will not be very large, put the gauze twice at room temperature. The action of the hot noodles must be fast, and the gap will be large before and after the slow speed. After the end is finished, the dough may have been fermented. It is worth noting that the over-fermentation will collapse. Therefore, the summer must be improved. Speed oh ~ ???????? There is one more thing to note: do not open the fan when you are kneading, do not operate in a ventilated place, easy to air dry the dough. Summer is really afraid of heat, you can open the air conditioner for a while, but also pay attention to not blowing against the wind.
2017.05.03, the white and fat Shandong Shantou, delicious and beautiful, although the process of kneading will feel very tired, but this achievement, dear dear to try! ????????????????
On March 12, 2018, using the five-star snowflake flour, it is as delicate as bread.
Yan Teng’s big hoe, while tearing and putting it in his mouth, just ate an empty mouth.
This straw cover is recommended to prevent dripping from the lid. The size is just right and it is also very easy to use.
Search Taobao shop: Yixuan Pavilion Living Hall My straw cover is purchased here, recommended by the kitchen friends after purchasing in this store. With the owner of the ditch, I would like to talk about a group purchase price, but the owner's profit is meager, the straw cover is handmade, and can only offer a maximum of 3 yuan. If you want to buy, please provide me the kitchen ID 'Michelle Michel' to the owner. . Handmade, easy to use the most critical ~
I wrote the basics in more detail, but I still have to say a few more words. The amount of steamed bread made by our family is relatively large. For beginners, it is recommended to do 500 grams first, or 250 grams. Please read the following tips carefully: 1. The secondary kneading surface is very important. Each taro embryo adheres to 100~150. The taro is collapsed, wrinkled, and foamed, all of which are directly related to the taro embryo. 2, after the shape of the skull, roll a layer of dry flour, and cover the dense gauze with two hair, prevent dry and anti-stick, please do as much as possible. 3, the second issue: I suggest that you should follow the instructions of the party to write, in a message from a kitchen friend, her second hair is placed in a hot water pot, the second is also a key part of the steamed bread It is not recommended to put in the hot water pot, suffocating in the hot water will have distilled water drops, it will cause dead noodles, the humid environment is not conducive to fermentation, and the steamed steamed buns are also best to be steamed in the cold water pot, hot water Steaming will also affect the hair of the taro in the final face. 4, summer attention: after the dough is exhausted, the process of taro embryo must be fast! After an average of 3 to 4 minutes, you will finish one. The speed is slow, and the gap between the front and back will be large. 5, taro embryo sort: If you do the same with me, or you need to use two layers of cages to steam, then put the last taro embryo in the upper cage, and the first taro embryo to put In the lower cage. Because the steam is going up after the water is turned on, the upper layer will be heated a little slower, which will help the steamed bread in the second round to be fermented quickly. 6, salt: I use low sodium salt, a pound of flour plus 3 grams, salt can make the steamed bread more chewy. If you have tried 3 grams of steamed bread, you can reduce it next time. 7. Sugar: There is very little sugar added in the formula. The steamed bread will not have obvious sweetness. It only increases the flavor of the steamed bread. It can also make the dough ferment better. If there is diabetes in the family, it may not be added. 8, a lot of kitchen friends asked: steamed steamed bread has a sticky drawer cloth phenomenon. Here is a brief explanation. After opening the cover, remove the steamed bun as soon as possible. The hot heat can reduce the range of the taro sticking to the drawer cloth. First of all, we must prepare a bowl of clear water. The steamed bread is very hot. First, lower the hands in the water first, and then quickly remove the few hoes from the outside. The middle part is most likely to stick to the drawer cloth, pick up the corner of the drawer and turn Come and moisten the bottom, don't worry, just use a little more water to dry it, so you can completely remove the steamed bread. 9. Answer the kitchen friend and ask, do you need to add alkali? A: I don't need to put alkali in the steamed bun, because it is not old-fashioned, so I don't need to put alkali. However, there are many people who do not strictly follow the recipes and do not know what state they are in, which leads to an excessive reaction and the dough is sour. At this point, some people still do not add flour according to the exhaust method, and the steamed steamed buns are sour. If you follow the recipe and add enough dry flour to vent, you can solve the excessive acidity. You will know when you smell the dough. If your dough is full of flour, it still has a sour taste. In this case, add alkali to solve the problem. Add 500g of flour and 1g of edible alkali. 10, answer the kitchen friend asked: about the flowering of the steamed bread, there are many kitchen friends to appear this situation, it should be the problem of flour, the ratio of each kind of flour is not the same, we now buy the white flour is different Manufacturers according to their own ratios, there will be appropriate additives, pricing is also cheap and expensive, protein identification is also inaccurate. Therefore, buying flour can only buy a good reputation. I currently use Wudeli Qixing Snow Flour, which is recommended by kitchen friends. It is suitable for any Chinese noodles. I recommend cooking fans to try it out. I will understand it after comparison.