Old son of bread baking skills I wish you every success next year!

in recent days, the country's really a lot of baking to make bread.

I see is a big one in Shandong bread, and bread and surface hardness of Jiangsu and we are not the same.

on the old side, I have never done.

but I had a steaming effort of her mother three decades.

see her old face is how to make bread of it.

must first go to a fist the size of the old surface.After taking back the old surface, adding a little water and flour, and as shown in this way some of the relatively wet dough.Because of the weather.This dough can be delegated at room temperature for about five days.

made a good old face, this time, then add water and flour (I have here is probably about three pounds) and as shown in this slightly harder dough.Such a great looking pots, pasta is not only so little? Stay a while fermentation up dough on Dora.

then in rural areas, there is no other heating measures, on the bed.Cover two blanket, ready to ferment.After a first fermentation of the dough, it can not start making dumplings.Also face twelve pounds according to the proportion of alkali, alkaline to neutralize the sour dough.Kneaded dough fermentation to go through the job twice.Probably from early in the morning before the first fermentation.At two o'clock to a good fermentation.Then cover the quilt, a second fermentation.Probably more than four in the afternoon will be a good secondary fermentation.

in the fermentation process, do not idle.To make stuffing.Mainly in the pig meat fillings plus pig made of bacon.Ratio of about 1:1.This production can not salt the stuffing.With the right amount of green onion, and water.Add water according to the situation, if too little water, the taste of the meat would be more hard, and taste very good.If too much water, too wet fillings bad package.So, why such a popular filling it.Larger than the first production buns.To eat at room temperature from years ago.If you use other fillings, is not conducive to preservation.

then prepared steamer.Placed above the steaming cloth steamer.This cloth will not stick steamed bread.If the home is gauze, that is too thin will be a bread stick.

see, made good the surface is not particularly much.At this time, you can take a part of the first to steamed.

Sometimes, I have some questions, why this dough, wrapped directly after steaming, and we usually do at home with the yeast buns to wrap steam after a while and then wake up? Ah, it seems that because this dough has gone through two fermentation.So wrap, steam, when it is easy to steam big.

then taken out of the dough hardness is how it? Can go hand touch on a hole.This dough, steamed, when hair was big before.Texture is more soft.

taken out after the point of flour sprinkled on the desktop.Then the dough on top.And without going through a re-rub.Because before the secondary fermentation, the process of alkali, has been fully kneaded and the.

then sub-divided into about the size of the agent.

take one, stand round.

package into the filling.

wrapped buns.

then one by one on the steamer on.This steamer is great to see.

put away, the pot burn enough open water, you can pull the cage steam.

first Long Zheng's a little longer.About 25 minutes.Here's a little time can be shorter.

my mother is steamed in view state, is this.

first openings, and then click dumplings by hand.

found by going after the buns, another point is not restored.So with my father said no, and then steamed for a while.

this way, if you press down, the buns rebound quickly, is steamed pull.

have some questions to be solved here, pull.

1, the package does not rub the former round, but the package is a good skin smooth buns.No spots.Minga said base when the rubbing and is very important.

2, steaming in the process, open the lid, but the bun was not affected.Shows that as long as enough time to steam, and not open the lid open relationship is not great.

3, when the steam, fire should be enough.Why, after steaming, directly on the cage can be removed.Rather than, as we usually call the fire off three minutes after opening the lid.This is because when you open lid, following the fire is still sufficient, so there is no collapse of the phenomenon of bun pull.

steamed buns, to pour in a large enough container.And then quickly turned face up one by one.

cooling while the buns, you can put in the basket.Then again the following operations.

surface about three pounds to steam about 15 cage.

to pack so three to three hours to complete.

see, the old surface is fragrant buns do Oh.And yeast taste is not the same drop.

figure, was one of the waiting steamed buns.

click to log 2011 :

turn of steam a little gold cage the golden pig small pumpkin bread face in the end how this issue? Ribs mushroom bag daisy can eat tear volume

Click on name to enter the 2010

log:

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