We divide wheat flour, bread flour and cake flour here. There is no distinction between high, medium and low gluten flour, but my understanding is wheat flour = medium gluten flour bread flour = high gluten flour cake flour = low gluten flour.
Also, wheat flour has a strong water-absorbing property, so I add more water. Generally speaking, the ratio of flour to water is 2:1, and half of the flour is enough. And for some reason, I feel that the wheat flour is sweet and has sweetness without adding sugar =_="
Steaming steamed buns for the second time
By OdellReinger
Recipe Recommendations
- water appropriate amount
- dry yeast appropriate amount
Steps for Steaming steamed buns for the second time
1
Prepare the materials. Put the dried yeast in warm water and let sit for 5 minutes. Pour the yeast water into the flour and stir with chopsticks until the water and flour are almost a ball.
2
Start kneading the dough with your hands almost as in the picture. After kneading it into a smoother dough, you can start to ferment.
3
Start waiting for fermentation. I put it in a kneading basin, covered with plastic wrap/thin gauze soaked with water, put it in the oven or microwave, and then put a bowl or two of hot water next to it and wait for it to ferment. Let it maintain humidity and temperature, haha.
4
Fermentation until twice as large (about an hour).
5
After fermentation, rub the dough for a few minutes to let the pores escape. Make it into the desired shape and place it in a steamer to ferment for 30 minutes.
6
Turn on medium heat and steam for about 20 minutes. I use an induction cooker to steam, and I don't have a steamer so I use a breathable steaming board to steam. (Also, I was afraid that it would leak, so I put two other small pots and a heavy fruit tray on top of the pot. Haha ~ I hope everyone won't laugh at me.