Can high gluten flour steam steamed bread?

yes.

preparation materials:

flour (high-gluten jiaozi powder) water, yeast, flour (high-gluten jiaozi powder), water, fine sugar, yeast, lard and milk powder

Practice:

1. First, make a starter, take a measuring cup, and pour 1 ml of warm water. The water temperature is almost the same as human body temperature, and put 1. If the temperature is high, it is recommended to put only 1 gram of yeast. My yeast is golden swallow. I pack it in a sealed bag.

2. Add 8g of flour and stir clockwise with a chopstick until there is no dry powder in the cup.

3. Then cover it with plastic wrap. If the temperature is below 15℃ in winter, put it indoors for one night. If the temperature is above 2℃, put it in the top floor of the refrigerator.

4. The starter can be made before going to work in the morning or before going to bed at night and put in the refrigerator. Add the main dough in the evening or the next morning. After a long period of fermentation, the measuring cup now shows 4 ml, which has more than doubled its volume.

5. Pour the warm water of white sugar in the formula into the basin and stir until most of the sugar is dissolved. The amount of sugar depends on personal taste. If you don't like it too sweet, you can reduce it to 15,2g.

6. Add 2g of flour, 1g of yeast and yeast milk powder and mix well. If you feel wet halfway, you can add a little dry flour, and add a little water when it is dry. Help yourself. If sweet milk powder is used, the amount of white sugar can be reduced by a few grams.

7. Knead the dough in a pot. At this time, you can put a little frozen lard, or you can put it without it. The function of putting lard is to make the finished skin smooth and beautiful.

8. Take out the dough and put it on the chopping board for operation. Press and knead the dough from bottom to top, and stack it several times like a quilt until the dough skin becomes smooth and beautiful without potholes.

9. The dough is finally kneaded, covered with plastic wrap and fermented in a warm place.

1. The swelling is more than doubled. Pressing a pit with your finger does not rebound or retract, indicating that the fermentation is good.

11. Put the fermented dough on the table and continue the 8 steps to knead it into smooth dough repeatedly. Pat some dry powder on the table and hands for about 2g, and knead the dry powder into the dough continuously by using the rolling pin to absorb the moisture of the dough and fully keep the wheat fragrance. If you want the finished steamed bread to be smooth and beautiful, you must spend enough time pressing the dough!

12. finally, rub into long strips and cut them into even equal parts. A dough is about 5 grams.

13. The shape of the raw steamed bread is best to be twisted into the shape of a column with a nest head instead of a round ball, and the steamer pad is padded with a layer of gauze or a layer of cooking oil. When the weather is cold, wake up with warm water (about 4) under the pot for about half an hour. The temperature is high, and cold water can wait for fermentation in summer.

14. When the steamed bread is ready, it can be steamed when it is about twice as big as before. Turn off the fire 1 minutes after charging, and take out the steamed bread after 5 minutes.