Da'e steamed bread method and recipe

Northerners, especially Shandong people, are very famous for their big steamed buns, which are not only delicious but also easy to digest. If you have a bad stomach, you should eat more alkali steamed buns. The alkali in the alkali steamed buns can neutralize the acid in the stomach very well, which is good for the stomach. Not everyone can make alkali steamed buns. If you want to make it well, you must pay attention to the recipe and proportion, otherwise the steamed buns will not be soft and fluffy enough. So, what is the method and recipe of alkali steamed buns?

The key to making fluffy alkaline steamed buns is fermentation. Yeast can cause chemical changes in the starch in the dough, producing sugar, alcohol, acid, etc., and releasing carbon dioxide. However, if the heating method is inappropriate, such as putting it directly on the pan to fry, due to uneven heating, it can only become a "pancake" with a hard skin and a soft inside; if you want to get fluffy steamed buns, you must use high-temperature steam to help. When people put the kneaded raw buns into the steamer, the high-temperature steam quickly surrounds the buns and heats them evenly from all sides. The carbon dioxide inside the steamed bun expands when heated, but it is not easy to come out, so it can only drill around inside, thus forming many small bubbles, making the steamed bun loose and fluffy. If you put some sugar in the dough, ferment it fully, and supply enough steam at a high temperature, you can steam out "flowering" steamed buns with cracked surfaces. This kind of steamed bun is elastic and tastes sweet and delicious.

Main ingredients: flour, leavening dough (alkali leavening dough), appropriate amount, warm water at 30-40 degrees

1. Wash your hands and wash basin. Use yeast to leaven the dough (usually called alkali yeast), tear the yeast (also called old dough, dough starter) into small pieces and soak them in warm water for 30 minutes, then pour the flour in and mix well, let it rest for 8 hours until the dough has risen to 1 times its original size, then add alkali until the dough has no sour taste but has a slight alkaline taste, then let it rest for another half an hour.

2. Take an appropriate amount of flour (as shown in the picture, usually 4 small boxes are used) and put it in a clean bowl. Add the soaked yeast and soaking water into the flour. If there is not enough water, add more as appropriate. The ratio of liquid to solid is 1:2. Start kneading the dough. I like to put it in the bread machine and select the kneading and fermentation gear. If you don’t have a bread machine, after kneading, cover it and place it in a warm place to rise. The fermentation temperature needs to be 30-40 degrees. Basically it won't get hot.

3. If the dough is honeycomb-shaped and has a slightly sour smell when it is torn, take out the dough and put it on a panel, add an appropriate amount of edible alkali (dissolve about 2 grams of pure alkali in a small amount of warm water and add it to the dough), knead it while adding, and when you can no longer smell the sour smell, tear off a piece of dough the size of your index finger and bake it by the stove, break it apart, if there is no yellow color and no sour smell, it means that the alkali is suitable and it is time to shape it. If it turns yellow, it means there is too much alkali. You can leave it for a while, let it rise again, and then steam it again. If you smell sourness, it means there is not enough alkali and you need to add a little more alkali to reshape it.

4. Put dry flour on the panel and knead the dough with your hands. After kneading the alkaline water and dough evenly, it needs to be fermented again.

5. Knead the dough into long strips. Hold the right end of the dough with your left hand, with the width of four fingers together as the standard. Move your left hand to the left, chop off a piece, and move your left hand one by one in turn without hurting your hand. Be sure to cover it with a cloth and leave it for two to three minutes.

6. Put the pot into cold water, put a cover cloth on the steamer (you can use steamer paper or a layer of lard, if you don’t have any, use plastic wrap), put the dough in, and make sure to leave enough space. Turn to high heat, start timing when steam appears, and steam for 25 minutes. . Put some vinegar in the water in the steamer to prevent the steamed buns from having spots on the skin. Always put the buns in with cold water before turning on the power.

7. Try not to open the lid during the steaming process . Depending on the size of the steamed buns, set the steaming time to 25 minutes or 30 minutes. After about 3-5 minutes of simmering, you can open the lid.