It’s been a nightmare for me to make a successful gimmick. It’s harder to make a hoe than to make bread. At least for me, I have done countless failures. I have never lost my bread. Thanks to the kitchen, thank you for your seniors. We have selfless sharing, I have finally found a few key points to do the gimmick after going through the repeated failures and times. I will discuss with you all the time, I hope to help the little friends who are thinking hard!
All the raw materials are added in the order of flour pumpkin puree and salted sugar yeast water. The salt and sugar are placed in different positions. The amount of sugar can be adjusted freely. My family likes to bring some sweetness, so put so much, according to our eating habits. I think it's just right. I also add the amount of water while stirring with chopsticks. Because the pumpkin mud is relatively moist, it should be adjusted according to the humidity of the pumpkin puree. Finally, it will be kneaded into a soft and smooth dough. can
Fermented to the dough 2 times larger, I usually take it out about 90 minutes, put a finger on the flour to poke a hole, do not collapse or shrink, just tear the dough to see the honeycomb structure, and can smell the unique fermentation of the dough. Milk
Take out the dough and fully vent, take about 30 dry powder, add powder while rubbing, my method is as shown in the figure, first use the palm root to vent, then add the dry powder when the left hand turns the dough to the right hand side, this process is generally not less than 10 Minutes, until all the dry powder is added, the dough is not sticky until it is finished, all the pictures are taken at night, the light is not good, please ignore the handcuffs
揉 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓 搓
The dough is weighed. The steamer in my house is not too big. The dough made according to this formula is about 330, divided into 6 equal parts, 55 grams each, and covered with plastic wrap in time (to prevent the steamed taro from cracking).
Put a sufficient amount of cold water in the steamer, and the steaming grid is limited to about 80%. The steamed grid is fully wetted with steamed cloth. The six doughs are smashed in turn, and the dough gap is discharged into the pot. Wake up on the lid for 20 minutes
After 20 minutes, you can see that the dough is slightly larger than before, and it will reach about 1.5 times when the temperature is high.
Steam on the fire, wait until the fire in the pot, turn the fire in the fire for 15 minutes, turn off the fire and turn it on for 5 minutes. Don't open the lid, otherwise you will want to look good! Special note: my pot has two vents I did not completely seal the side of the pot. After several practices, the steam will be too large after blocking the vent hole or the full seal. The direct fly of the top of the lid is more likely to leak!
This is the torn tissue, the tendon of the northern hoe
This is the back view of the skull, not sticky
Summarize a few key links that you often encounter! 1: The dough is fermented twice as long, and it will be sour after fermentation. 2: The dry powder should be poured into the dough a little, at least 10 minutes until the dough is not sticky, the steamed bread is more glutinous, and the cut section is free of large bubbles. : The dough is cut and covered with plastic wrap to prevent the action from being too dry by the wind. The steamed skin is easy to dry. 4: The steamed cloth must be soaked. Otherwise, it will be too dry and easy to stick to the bottom of the skin. 5: In the pot. The water can be filled with eight points. Excessive water will make the bottom of the steamed steamed bun. The cold water will be steamed to the atmosphere. After 15 minutes, turn off the fire and simmer for 5 minutes. Do not worry, or the steamed bread will shrink. Very ugly, like the face of an old woman.