Medium gluten flour? 200 g, sugar-free soybean milk 1 10 ml, yeast 3-4 g, salt 1/8 spoons.
working methods
1
After all the ingredients are stirred and mixed evenly, move to the table and continue kneading until the dough surface is smooth.
2
Put the kneaded dough into a closed space for the first fermentation. (In summer, the room temperature is high, and Xin Wei regularly ferments for one hour. )
3?
After the first fermentation, the dough volume will expand by about 2 times. Now hit the air hard. Move to a table with a little flour and knead for about 2-3 minutes until the dough surface is smooth. ?
four
Cover the pot and let the dough relax 10 minutes.
five
After relaxing, do three strokes and three folds. (Squeeze the air out ~)
six
Prepare some boiling water for the dough and spread it thinly. Then roll up the dough and grow it into strips. ?
seven
Knead a little. ?
eight
Cut off the uneven edges, divide the rest into four equal parts and put them on baking paper.
nine
Sealing in an electric rice cooker, and fermenting for the second time. (In terms of time, Xin Wei timed it for 30 minutes and put a small dish of hot water on the shelf. )
10
After the second fermentation, put a meter of water to start steaming, leaving a seam. After the switch is switched on, you can take it out to cool or eat it while it is hot after 5 minutes.
1 1
Take a ride ~ novice steamed bread, success
12
Not much to say, let's eat ~ (the taste is chewy, just in line with Xin Wei's personal preference?