Baiji steamed bread
Ingredients: medium-gluten flour
Recipe Recommendations
- medium-gluten flour 1kg
- Lao Mian 10g
- edible alkali 2g
- baking powder 1g
- yeast 4g
- oil 2g
- warm water 510g
Steps for Baiji steamed bread
1
Mix all ingredients except yeast and warm water in a basin well. Dissolve the yeast in 200g of warm water and let stand for 5 minutes, pour it into a flour bowl and stir well, then add the remaining warm water in portions, and stir well into dough wadding. Rub all dough batting repeatedly until smooth.
2
Cover and ferment for 20 minutes. Let the dough ferment slightly.
3
Take 100g of dough and knead it into dough, knead it into a long strip, and flatten it.
4
Roll into long slices and roll them up from top to bottom into cylindrical dough.
5
Pull off the excess dough and form a column of dough (you can also omit this step and roll out the end of the dough sheet in step 4).
6
Squish it.
7
Use a rolling pin with a thick middle and pointed ends to roll it into a bowl-shaped dough.
8
Put the pan on low heat and heat it, pan the bowl-shaped dough with the bottom side down, until golden brown.
9
Turn over, gently press on the middle part of the cake with your hand to make the dough into a cake shape, cover the lid and continue to bake on low heat to make the dough fully ripe, turn over again in the middle, and bake on both sides until golden yellow.