Most of the old-fashioned steamed bread is a small part of dough made last time, and this dough will be saved to the next steamed bread. This habit goes back and forth, and the dough will last longer. Although it can be contaminated with some probiotics, which is helpful for the fermentation of old steamed bread, it may also be contaminated with some dust and other harmful bacteria in the environment. Although the probability of bacterial infection with diarrhea is low, it does not mean that it does not exist.
Compared with the old steamed bread, the yeast powder used in yeast steamed bread is mostly produced in a sterile environment, and no other harmful bacteria are mixed in, thus isolating the risk of bacterial infection. Moreover, yeast itself belongs to probiotics, and it will not cause harm to human health when mixed with steamed bread. From this point of view, yeast steamed bread is indeed better than old steamed bread in health. Not only that, yeast steamed bread also has some nutritional and health care values that old steamed bread does not have.
Cooking skills of yeast steamed bread
1, proofing: After the first time, you must wait for the dough to be proofed, there is a lot of air in it, and the dough can not be taken out until it expands; The second proofing is that after kneading into the desired shape, you need to wait for about 20 minutes, and when the steamed bread becomes bigger and lighter, you can enter the next step, otherwise it will steam out immediately and the steamed bread will not be fluffy.
2, pour cold water into the pot, in order to keep the steamed bread awake in the pot.
Don't worry when steaming steamed bread. Turn off the fire for 5 minutes and then open the lid, otherwise the steamed bread will wrinkle easily when it meets cold air.