Pumpkin knife cut steamed bun ~ after yeast method! Teach you how to judge the fermentation state of steamed bread!!

Cooking Instructions

1. Knead and wake up:
   Put all ingredients except yeast into a basin and stir into a flocculent. Knead it into a dough with your hands, cover with plastic wrap and let it stand for 10 minutes, then knead and let it stand again. Repeat this several times, and the dough will be kneaded easily.
   The yeast is pasted with a little water, added to the dough and kneaded well.
   
   Kitchen machine:
   Put all ingredients except yeast into the kitchen machine, knead into a smooth dough, add a little water to the yeast to dissolve, add yeast to the dough and continue to knead until smooth, cut the cut surface without obvious pores.
   
   Roll out the kneaded dough into a rectangular sheet, spray a little water, roll it up, cut it into sections, and tidy up the corners.
   The prepared steamed bread embryos are directly fermented at room temperature to 1.5 times larger, and the fermentation is completed, steamed in a pot with cold water for 12 minutes, and simmered for 2 minutes.

   

2. Judgment on the completion of fermentation: the embryo becomes significantly lighter when picked up, the embryo is significantly larger by 1.5 times, and it will slowly rebound when the finger is lightly pressed.
   ✅ Novice fermentation can use the bottle cap method to assist in judging
   the steamed bread embryo after the shape is done, leave a small ball of noodles into the bottle cap, flattened, and the height of the bottle cap is consistent. Ferment under the same conditions as steamed bread embryos. The dough rise height (the height at which the dough emerges) is 1.5 times the height of the cap. Generally, it can be fermented 1.5~2 times larger. Judge it yourself in combination with the fermentation state of the steamed bread
   

   

3. In summer, use the post-yeast method to avoid early fermentation of dough, knead the dough in place, and properly water and light the skin!