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Practice of Lvliang grave steamed bread

Cooking style and efficacy of staple food steamed bread

Technology: steaming

How to make dough and steamed bread;

Dough raw materials: yeast 1 teaspoon (5g), warm water 50ml, flour 200g, and dough water about150ml; ;

How to make dough and steamed bread?

How to make faces:

Exercise:

1) Pour the yeast into warm water, stir well and let it stand for 5 minutes.

2) Put the flour into a large bowl, slowly pour the yeast water in several times, and stir with chopsticks while pouring the water until the flour begins to form a block.

3) At this time, rub it repeatedly by hand. When the flour is kneaded into dough, cover the big bowl tightly with a wet cloth or plastic wrap, put it in a warm place, and let it stand for about 1 hour (about 2 hours in winter, it is 1 hour when it is placed on the heating side).

4) When the dough expands to twice the size and the inside is filled with bubbles and beehives, the dough is finished.

5) If you want to steam a good steamed bread, you'd better continue to knead the dough by hand to squeeze out the air inside, then cover it with plastic wrap or wet cloth, and then use it to make steamed bread, steamed buns, flour cakes, bean bags, etc. After the dough swells again.

Super wordy:

* * The water for melting yeast powder must be warm water, and the water temperature should not be hot. Adjust the temperature before putting the yeast in. If the water temperature is too high, the yeast will be scalded to death, and if the temperature is too low, the yeast cannot be activated and the purpose of fermentation cannot be achieved. Similarly, yeast water cannot be heated in a microwave oven.

* * Dough should be placed in a warm and humid place, and it can be placed around the heating in winter, but to avoid direct sunlight, it must be covered to prevent the dough from drying and cracking.

* * Generally speaking, the ratio of flour to yeast is: 200g of flour and 5g of yeast powder.

* * I usually like to use Angel, a yeast brand, to pack baking powder in small paper bags, which is better than plastic bags. This is just my personal preference.

The practice of steamed bread

Ingredients: 400g fermented dough, steamer, gauze.

Exercise:

1) Spread dry flour on the panel and smooth it. Take out the fermented dough and knead it vigorously until the dough surface is smooth.

2) Take a proper amount of flour, knead it into strips, cut it into pieces the size of table tennis, and put the medicine immediately.

3) Manually shape the cut seeds and put them on dry flour to ferment again for 10 min;

4) Add cold water to the steamer (the height is about 65438+ 0.5 of the height of the steamer), squeeze the gauze after passing the water, spread it on the steamer, and put the steamed bread into the green embryo.

5) Bring boiling water to a large fire. When steam comes out of the pot, steam it for 8 minutes on medium fire (if the pot is large or there are many steamed buns, extend the time appropriately).

6) Turn off the fire after the steamed bread is cooked. Don't open the lid at once. Let it stand for five minutes, and then take it out of the pot. In this case, the steamed bread will not retract.

Super wordy:

* * The dough embryo needed for steamed bread is fermented, which is also called "live flour". When cooked, this noodle tastes soft, chews elastically and has a fluffy internal structure. This kind of noodles is also suitable for making flour cakes, steamed buns, bean bags and so on. We will introduce them one by one later.

* * There are three keys to steaming steamed bread: be sure to put it in cold water, keep it on medium heat after boiling, and cover it after turning off the heat.