1. Prepare ingredients: brown wheat flour: 1250g, yeast: 6g, baking powder: 1g, water: 550g.
2. Stir the flour, yeast, and baking powder evenly. You may ask, does the yeast need to be melted in warm water before making the noodles? Yeast can be melted with warm water, but I used baking powder here. Baking powder cannot be melted directly with water, because that will make the baking powder useless. Adding baking powder to make the noodles is the trick to make the noodles more moisturized, so you might as well try this method.
3. Gradually add warm water and stir the flour into a wheat ear shape. Because different types of flour have different draughts, do not pour water all at once. Pour the water while stirring and observe the state of the noodles to control the amount of water. The temperature of the water can be tested by hand. Put your hand into the water and feel comfortable if it is not cold or hot. This is the appropriate water temperature.
4. The noodles are mixed into dough, and the criteria for judging whether the noodles are reconciled are surface light, pot light, and hand light. That is to say, the dough, container and hands must be clean, which means that the noodles and the hands are in place.
5. Cover the dough with plastic wrap or a moistened basket cloth, and place it in a warm place for fermentation. When the volume of the dough fermented to 1.5 to 2 times the original size, the honeycomb shape as shown in the figure appeared after the dough was opened, indicating that the hair was in place. When the dough was fermented, my room temperature was about 20 degrees, and it took more than an hour. The fermentation time varies from season to season. Summer is short and winter is long, so observing the state of the dough is the standard for controlling the fermentation time.
6. Knead the fermented noodles repeatedly. This procedure is a very critical step and should not be omitted.
7. You may ask, how far should we knead the noodles? Cut the dough and see that the internal structure is tight and dense, as shown in the picture.
8. Rub the strip under the agent.
9. Knead each dough into a circle. The technique is to gather the left hand and round it with the right hand.
10. After kneading, gather the bottom of the buns neatly.
11. Use the palms of both hands to arrange the bread dough to make its shape more rounded. All the steamed buns are prepared in this way, and the second fermentation is carried out.
12. When observing that the volume of the steamed bun becomes larger and the surface of the dough is fluffy, steam it on the pot and cook it in 20 minutes after SAIC. Please increase or decrease the steaming time as appropriate. After turning off the heat, let it cool for 3-5 minutes and then lift the lid to prevent the finished product from collapsing due to rapid cooling.
13. A hundred acres of fields are planted in autumn and harvested in summer. The warehouse is filled with skins and steamed wheat flour steamed buns.
Tips:1. The noodles should be a little harder to make the shape of the buns full and round.
2. Please adjust the steaming time according to the size of the pasta you make.
3. After turning off the heat, let it cool for 3-5 minutes and then lift the lid to prevent the finished product from collapsing due to rapid cooling.
4. Please do not reprint without the author's authorization, stealing pictures will be punished, thank you.
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