I don’t like one of the most loved ones. I especially missed the time when I was a child. I went to the dad’s canteen to eat some kind of white scented scented scented scented scented scented scented scented scented scented scented scented scented scented scented scented There is really no appetite.戗面馒头 just satisfied my childhood memories.... (It is not recommended to use fresh yeast, fermentation is too fast, it takes time to plastic hoe.)
Mix the old ingredients first and mix well. Fermentation at room temperature or refrigerated fermentation can be achieved. It is good to have this, and there is a scent of sweet wine. Look at the temperature during the fermentation time. The indoors without heating in winter can be overnight, the spring and autumn seasons take about a few hours, and the summer is shorter. The status is up to the above picture and it is ok.
Put the main dough 280 grams of water in the chef's surface tank (warm water in winter), then put the old face into it, the most convenient to tear by hand, tearing in the water will not stick. Put the medium-gluten powder, sugar, and yeast in [Main Dough].
The chef machine started to knead, the second gear I have been using. The dynamics of the picture are blurred. Generally, it is very smooth after 10 minutes. You can also use a bread machine or a hand, but it is more difficult. I seriously doubt that your little hand can't stand it. ????
Put the kneaded dough into the large bowl and cover with plastic wrap. Then, in the environment of 25-30 degrees, the first fermentation should not exceed 30° for the first time.
Fermentation at 28° for about an hour, if the temperature is high in the summer, it may take less than an hour. It’s good to watch the state and poke the hole without rebounding or slowly rebounding!
I prepared 150 grams of flour for kneading, and I used about 120 grams. The remaining flour can be used to shape the hand powder. You can see if your situation increases or decreases. You like to be solid. If you like softness, you will have less, but you must, otherwise it is not the delicious food you can eat!
The key point is: the consumption of alkali can avoid the acidity and increase the alkali scent. Therefore, I adjusted the edible alkali to about 1.5 grams with about 10 grams of warm water and put it into the surface cylinder. I am about 1200 grams of gimmicks, only put this a little bit, just right, you are proportional.
In the surface cylinder: the first input of alkaline water, the second input of fermented dough, and the third start of the second gear of the chef machine. Let's come and vent the powder. The previously prepared 150 grams of noodles powder is put into the chef's machine in turn, and every time it is absorbed, it is cast a second time until you think it is ok. Secondary exhaust is very important, so don't be lazy. Otherwise, you can't wait for the gimmicks of beauty and deliciousness. Exhaust for about 10 minutes, take out the dough and hand-organize it on the chopping board. In the group, I usually have 80 grams and divide it into 16 pieces. You can arrange it yourself. It doesn't matter if you have a little bigger point. The main thing is that it is too small to be worthwhile. How to say it, look down!
After the sub-group, there are still stomata inside the dough. We need at least 60-100 of each taro handkerchief, so the smaller the dough, the harder it is, let's get a big group of 80 grams! The faceted embryo is constantly pressed in and around, about 60-100 oh, licking it! You will feel super fulfilled.
After smashing through the plastic surgery, the face of the hoe is facing down, and the body of the hoe is turned upside down by hand. (I don't know if I can describe this as you can understand it.) I want to see the picture, my ability to express is limited.
Then put the bottom on the chopping board, use both hands to close the hoe, and take the phone with your left hand, so you can't see both hands.
There is also a close-up at the bottom of the hoe. .
All are well, and they are lined up in a brushed oil pan. Next we have to wake up for the second time.
I set the 38 °, if there is no function to choose the fermentation temperature, put it in the steamer, put the warm water on the cover, time to see the temperature, summer may not be 20 minutes, you should learn to see the state, not rigid Look at the time. The well-started taro embryo became a little bigger, and it felt light when picked up by hand.
Gently take the two waking heads back to the steamer, steaming in the cold water pot, be sure not to be very hot, medium fire! 12-15 minutes after SAIC, the little steamed bun is only 10 minutes, and the big steamed bun is 15 minutes.
Look, I will uncover the pot, never boring, it is also perfect, the hoe is not boring because it is not boring! The key is to pierce the dough! !
Haha, like a child, peeling and eating, the girl is so beautiful, this girl is cold and soft.
Regardless of the steamer or the stainless steel steamer, it is equally easy to use, because if the kneading fermentation is mastered, there will be no doubt that the steamer has a problem, haha~
I hope that you can make the most satisfying and delicious big white hoe!
1. The old noodles can be put more and more, if you put more, please reduce the amount of dry yeast. 2. Many old noodles can be stored in small quantities for a few days, and then stored for a long time. 3. In the main dough, you can increase or decrease the sugar content according to your preference. Adding 3 grams of salt and adding a small piece of lard are all feasible. Everyone likes to convert some buckwheat flour to whole wheat flour.