做这期视频时已经感冒第三天说话声音有点奇怪大家见谅。
食谱
500克高筋面粉
230克温水
5克泡打粉
5克酵母
10克白糖夏天可不放
制程
500面粉里加入5克泡打粉230克温水里加入5克酵母和10克白糖融化后倒入面粉里倒入之前先把泡打粉和面粉混合均匀。
和成面块后盖上保鲜膜36度发酵一小时温度低就延长时间面团发酵完成为止。
戗面比例
500克面粉和成的面团分次加入4050克干面粉
注意事项
1.二次发酵不能高温准确来说二次不是发酵而是醒面让馒头胚面筋进行延展这样蒸出的馒头才会松软。
2.开水上锅蒸凉水会给馒头二次发酵的机会。

蒸好的馒头会有麦香味如果是发酵闻味儿说明二次醒发过了。


When I made this video, I had a cold for the third day, and my voice was a bit strange. Forgive me.
recipe:
500 g highgluten flour
230 g warm water
5g baking powder
5 grams yeast
10g white sugar (can not be put in summer)
Process:
Add 5 grams of baking powder to 500 flour, and 5 grams of yeast and 10 grams of sugar to 230 grams of warm water. After melting, pour it into the flour. Mix the baking powder and flour before adding the yeast water.
After mixing into noodles, cover with plastic wrap and ferment for one hour at 36 degrees. If the temperature is low, the time will be extended until the dough is fermented.
Dry flour ratio:
500 grams of flour and the dough, add 4050 grams of dry flour in portions
Precautions:
1. The second fermentation cannot be high temperature. To be precise, the second fermentation is not fermentation but to extend the dough, so that the gluten of the steamed bun embryo is extended, so that the steamed bun will be soft.
2. Steam in a pot on boiling water, cold water will give the steamed bun a chance to ferment twice.
#馒头#戗面馒头#steamed bread#面食#中式面食#Chinese noodles#Steamed buns