The technical cooking of the photo. Forgot to cut the knife, the tissue is delicate and delicate, the face is full of fragrance, very chewy. my habit: The dough is smashed and thrown in the refrigerator for one night. The next morning, it gets up and shaped, wakes up, and steams. Then look down and watch the Tao’s embarrassment.
The old noodles are taken out of the refrigerator and cut into small pieces for use. (The old noodles can also be melted with water). Put the flour into the dish and put the small old noodles into the flour bowl.
Stir the water until the flour is cotton-like, and then knead it into a smooth dough.
Cover the lid and ferment it to 2 times in the warm place
I used a fresh-keeping bag to put the dough and sprinkle a little dry powder, shake it, and simmer it in the bag for one night.
To use, shake the purpose just to make the dough stick to the dry powder without sticking the bag)
The surface is made of honeycomb, with large holes and sour taste. (It is normal to have a sour taste)
I added brown sugar, this kind of homemade sugar is sweeter, I just took a small group at this time as old-fashioned
The next time you use it, you can leave it in the back without any brown sugar.
Put the alkaline surface into a small bowl and add a little water to melt. Dig a small pit in the middle of the dough, add alkaline water, and add a little flour and brown sugar together to form a smooth dough. To remove the bottom and mix well, I used a friend to mail the brown sugar from the home, and look at the brown sugar on the dough. Add a little dry powder to the side
Roll the dough into a strip. Cut into uniform small doses, no obvious holes in the cut surface
Then take a small dose of dry powder and squash it (see the picture).
In fact, the dough after picking the agent can be directly shaped. I refer to the practice of high piles and hoes.
The dry powder is made, the taste of the steamed bread is full and tenacious, but the high pile steamed bread has to repeat this action)
Steaming the oil in the steamer and putting it into a shaped hoe, I used it for about 30 minutes at room temperature to see the temperature.
Cheng yeah. Then steam in a cold water steamer for 15 minutes. Turn off the fire for five minutes and then add a lid.
**** Common problems in making gimmicks FAQs and solutions: 1. Surface collapse 1 There is a fault during molding, pay attention to discharge bubbles during molding, and form a uniform whole inside and outside the dough. 2 dough wakes up too fast, can reduce the dough fermentation temperature 3 steam is not prosperous, can be steamed 4 Yeast lack of strength, you can use Angel Yeast noodles 5 The quality of the flour is poor, the strength is not enough, and the medium-gluten flour can be used. 2. Shantou is too swollen and fluffy 1 wake up time is too long, can shorten the proofing time 2 The flour is not enough, and the medium-gluten flour with strong strength can be used. 3 The amount of yeast is too large, which can reduce the amount of yeast used appropriately. 3. The surface of the skull is not white 1 The quality of the flour is poor, and the good quality medium-gluten flour and Angel Yeast companion can be used. 2The molding is not good, keep the surface of the dough smooth when molding, can press the surface properly, and sprinkle some dry powder. 4. The skin is dull, wrinkled or cracked 1 proofing speed is too fast, can reduce fermentation temperature 2 steam is insufficient, can be steamed 3 The head is rough and the dough is smooth. It can be rolled 3-4 times with a pressing machine. 4 low gluten content, can be changed to medium-gluten flour and Angel yeast companion 5. The finished product is easy to age, hard, and slag 1 flour is of poor quality, can be changed to medium-gluten flour, with Angel Yeast companion 2 When the steamed bread is not enough water, it can be used in moderation. 3 insufficient stirring, can be fully stirred, so that the gluten forms a network 4 insufficient fermentation, you can choose the fermenting Angel yeast 6. Rough internal organization 1 flour is of poor quality, can be changed to medium-gluten flour, with Angel Yeast companion 2 dough fermentation time is too long, high temperature, can shorten the fermentation time, reduce the fermentation temperature 3 When you stir, put too much powder, you can use less hand powder. 7. Slow fermentation 1 The amount of yeast is small or the vigor is decreased. The amount of yeast can be appropriately increased, and the yeast is stored at a low temperature. 2 dough and dough when the temperature is lower, the proofing temperature is not enough, and the warm water can be used when the noodles 3 sugar, oil, salt proportions, can reduce the amount of sugar, oil, salt 8. Epidermal blistering 1 wake up humidity is too high, can reduce the wake humidity 2 There are bubbles during forming, and the bubbles can be removed as much as possible during the forming operation. 3 When steaming, water droplets are steamed on the surface of the steamed bread, avoiding water dripping directly on the surface. 9. Small size 1 gluten is not enough, you can use medium-gluten flour 2 yeast is not enough, can increase the dosage 3 fermentation time is not enough, can extend the fermentation time 10. Skin wrinkles, shrinkage 1 flour is too strong 2 over-fermentation 3 dough is not slack 11. Shantou did not initiate, the surface of the dead face and the surface water was too high, the yeast was burned to death, and warm water and noodles were available.