Teach you to refrigerate and ferment at night and make steamed buns in the morning, add one more step, and draw the silk layer by layer, which is better than bread

In the past, I used to do it during the day, and I always spent a long time waiting, which was quite troublesome. Therefore, I later steamed steamed bread in the evening, which not only greatly saved time, but also fermented with refrigeration, and also had the advantage that the dough would not be sour when it was put in the refrigerator, and when it was steamed the next morning, and then the fermented dough was taken out to make steamed bread.

Every time I refrigerate the fermented dough, I add an extra step, which is to add the right amount of butter or lard, which not only makes the dough easy to drain clean, but also easy to knead like a glove film in bread. Kneading the dough in about 5-8 minutes with refrigerated fermentation will produce the film, which is 1 times less time than making bread. And it tastes better and healthier than the bread sold outside, so our family can even save money on bread, killing two birds with one stone. Next, I will share with you the process of making steamed buns.

——[Milky Brushed Steamed Buns]——

1. The ingredients are: 300 grams of all-purpose flour, 3 grams of yeast, 5 grams of butter, 3 grams of sugar, 1 gram of salt, 2 eggs, and 100 grams of warm water at 30 degrees.

Second, start production

Step 1: [Noodles]

1. Put the yeast weighed in advance into warm water, stir well, and ferment for 3-5 minutes.

Tips: Put the yeast powder in warm water in advance to dissolve, which can better promote yeast fermentation and shorten the dough time.

2. Put the weighed flour and sugar into the basin, and open the eggs and put them in the flour.

Tip: Eggs are equivalent to water, which means that eggs with water equals the total water content of the dough. The ratio of flour and water in steamed bread is generally 1:0.5.

3. Slowly pour the fermented yeast water into the flour and stir slowly with chopsticks to make the dough flocculent.

4. After the dough is stirred into a flocculent shape, knead the dough into a slightly smooth dough, and then relax for 5 minutes.

Tips: When we knead the dough by hand, it is difficult to knead the dough that has just been kneaded, so it is generally relaxed for 5-10 minutes before kneading, so that the dough can be easily kneaded smoothly after it has gluten.

5. After the dough has relaxed to a certain amount of time, then knead the dough smoothly and seal it with plastic wrap. Then control the temperature of the refrigerator to 3-5 degrees Celsius, and put the dough in the refrigerator to ferment overnight.

Step 2: [Rub the grease into the dough and let the dough come out of the film]

1. The next morning, when we want to make steamed buns, take the fermented dough out of the refrigerator, put butter and salt in the dough and start kneading.

Tips: Butter does not need to be melted, it can be kneaded directly into the dough.

2. When kneading the film, it is not easy to unfold in the basin, so move the dough to the easy-to-operate board or countertop for kneading.

3. Knead for about 5-8 minutes, you gently pull the dough open, you will find that the dough has come out of the film, and then roll and relax for 5 minutes. Kneading the glove film by refrigerated fermentation method takes twice as long as the time we usually take to make bread at room temperature.

Tip: We are making steamed buns, so we don't need to let the dough pull out a thin glove film. In this way, you can decide the state of the film according to your personal preference.

Step 3: [Make Steamed Buns]

1. After the dough is relaxed to the time, sprinkle some hand powder on the board to prevent sticking, then roll the dough into long strips and cut it into dough of the same size.

Tips: The size of the steamed bun is also divided according to your preference.

2. When we knead the round steamed buns, our hands should be gentle, the right hand should be placed vertically on the surface of the board, and the palm of the hand should be turned inward, and the bottom of the steamed bread dough should be gently kneaded to make it round.

3. Then the steamed bread embryos are rounded one by one, so that the steamed bread embryos are completed. Spread grease in the cage drawer, or the drawer cloth is anti-sticky, put the steamed bread embryo into the cage drawer, cover the pot, and let rise for 15 minutes. (In summer, it usually takes 15-20 minutes for the second proofing, and in winter, it takes a little longer, about 30-40 minutes).

Step 4: [Pot on cold water and steam over high heat]

1. After the steamed bread rises to the time, it is 1.5 times the size of the original dough, and it is fluttering lightly in the hand, which is the state of the steamed bread rising for the second time.

2. Then add water to the steamer, and we can steam it in the pot. Put the cage drawer on the steamer, and steam for about 15 minutes after gassing on high heat.

Tips: When we are steaming leavened noodle food, we usually have to cook it in a pot with cold water and steam it over high heat. This will help the dough food to rise again.

3. After the steamed bread is steamed for a long time, then turn off the heat, simmer for 5 minutes, open the lid, and take out the steamed bread.

Tips: After the steamed bread is steamed, do not rush to open the lid to prevent the steamed bread from shrinking when it encounters thermal expansion and cold contraction.

Our steamed bun is finished, it is fluffy and soft, layer by layer of brushed, nutritious, full of milky flavor to eat, better than the bread sold outside.

It is particularly convenient to make steamed bread by refrigerated fermentation method, which not only saves time, but also adds more oil rubbing this step, which can exhaust the gas in the dough to a clean point within 1 minute, and it is not difficult to make the steamed bread layer by layer, and the dough can be kneaded out of the film in 5-8 minutes, saving time and effort. If you like it, you might as well try this milky brushed steamed bun, it is recommended to collect it for your family.

——[Milky brushed steamed buns] production tips

1. The flour, water and yeast in the home steamed bread are generally 500 grams of flour plus 250 grams of water and 5 grams of yeast.

2. The reconciled dough must be sealed with plastic wrap and put in the refrigerator for fermentation. The temperature of the refrigerator is controlled at 3-5 degrees Celsius, which is conducive to yeast fermentation.

3. When making it the next day, take it out directly from the refrigerator, no need to warm up at room temperature, then add grease to exhaust directly, knead the film, and relax for 5-10 minutes to make steamed bread.

4. The raw embryo of the steamed bread must be proofed in place for the second time, which is 1.5 times the size of the original steamed bread embryo, and it is fluttering in the hand.

5. It should be steamed in a pot with cold water and over high heat, which is conducive to the proofing of the steamed bread embryo again. After the steamed steamed buns are turned off the heat, simmer for 5 minutes, and then open the lid and take out the steamed buns to prevent the steamed buns from retracting.

6. The steaming time of the steamed bread should be flexibly controlled according to the size of the steamed bread embryo. 60 grams of steamed buns are steamed in a pot for 20 minutes.