The most common pasta we eat is the white hoe. In our place, the white hoe does not put sugar or milk. It is eaten as a staple food. It should be served with various dishes like rice, but it looks like a simple white hoe. Want to make the surface smooth and white, soft in the middle is not an easy thing, every time steamed pasta on the micro-blog, everyone will ask me a lot of questions, such as why the hoe is not fluffy, why open a pot The cover will collapse immediately, or why the surface of the skull is always pitted. I used to write a trick to make a steamed bun. It seems complicated. During this time, I will carefully observe the pasta and finally find a bad girl. The reason is actually nothing more than the good face must be in place, the steamed bread must be formed, the temperature of the second hair should be enough, as long as the two are enough, the steamed bread I cook is generally steamed. It is 2 to 3 times larger than the green one, and it can be easily made whether it is gluten or soft.
1. Put the flour into the pot and put the yeast and water into a smooth dough. Put it in a warm place and ferment it to 2 times. I use the bread machine and the noodles for 10 minutes. Then start the fermentation process for 50 minutes and then the fermentation is over. . The fermented dough takes out the left hand finger and folds the dough to the middle several times. The palm of the right hand is pressed (the two hands are combined with the noodles, I split it into two parts because of one hand); emphasize: the flour is different or The water stored in the environment is different. The amount of water used to make the steamed bread is almost the same. If you like to eat the tendons, put less water to make the dough slightly harder. If you like to eat soft, let the dough be softer. The speed of fermentation is related to temperature. If there is no bread machine in the cold weather, you can heat the water in the steamer to turn off the heat, put the dough into the pot and put it in the steamer to cover the fermentation; if the water is not well mastered or it is too soft It is not easy to form, then add dry flour to the noodles in a few times, and add the side simmer (the same is true for the bread machine) until the dough is soft and hard. The dough with the dry powder does not need to be fermented again, and can be used directly as a steamed bread; The hole in the dough after fermentation is completely disappeared. About 2 minutes. If the dough is finished with the bread machine, open the noodle process and roll the dough into a dough for a few minutes and then take it out. Otherwise, it will be good. Fairly sticky;
3, the dough is smooth and firm; emphasize: after the smooth surface is smoothed again, the pores inside the fermentation will disappear, so that the steamed steamed bread is fine and soft, and there will be no collapse. The same is true for buns. You need to knead the dough first and then knead the skin; 4. Cut the dough into equal parts with a knife; 5. Take a piece or a left hand and keep the dough folded in the middle, and the palm of your right hand is pressed; Emphasize: the surface of the hoe that is made out is very smooth, and there will be no collapse and potholes; 6. Put the side of the palm of your hand up on the left hand, and the five fingers of the right hand will gather the dough together in the middle;
7. Place the gathering place down on the panel, and use the palm of both hands to set the dough into a taller taro green, because the steamed bun will become shorter; 8. Put the steamer on cool water and steam. Put the oil on the curtain, put it into the raw material of the taro, and leave a larger gap between each other, so as not to stick to the gauze and stick it together, it doesn't look good (the photo is not good). In fact, I will make two layers each time, leaving less between them. Point gaps, steamed hoes are all together, so you can steam more, save time and money, delicious on the line; emphasize: the order of hoes is good, if you need two layers of steamer, When you put it in the steamer, the finished green body is placed on the bottom layer, and the layer that is placed on the top is first placed, so that the fermentation speed is faster, and the upper and lower layers can be fermented well;
9. Put the steamed green bread on the lid and put it on the lid. After standing for 25 minutes, let it ferment twice. The steamed bread will become larger and fluffy. Emphasize: the time of the second hair is determined according to the ambient temperature. If the temperature is very low, I have to increase the time of the second round. Every time I put the raw dumplings into the steamer, I will start the fire for 1 minute. After I feel the heat around the pot, I will turn off the heat. The lid does not need to be hot, otherwise it will be too hot. Then let stand for 25 minutes, if the steamed bread is best for half an hour; 10, then open the fire in the fire, steam the steam on the steamer for 15 minutes, then turn off the fire, immediately open the lid and take it out; emphasize: the skull is small and less 15 minutes, the hoe is big and big and it is 2~3 layers, then 20~25 minutes after SAIC. Immediately after the fire is turned off, the lid should be removed. Otherwise, the water vapor will condense and the surface of the steamed bread will not drop. Don't believe that many people say: turn off the fire immediately, and the steamed bun will accept the cold air and the surface will collapse and potholes. When the noodles or the second hair are not in place, the lid will open and the potholes will open. There is no relationship between the gross money.