Pure alkaline steamed bread recipe

Many people have eaten steamed buns, which are also a staple food in people's lives. Most people eat steamed bread slices for breakfast. The production of steamed buns is actually quite simple, as long as you pay attention to the fermentation process. Pure alkaline steamed buns are also a kind of steamed buns with relatively high nutritional value. Eating pure alkaline steamed buns for breakfast can also achieve the effect of weight loss. Consider the recipe and method when making pure alkaline steamed buns. So what is the specific recipe for pure alkaline steamed buns?

1. Make the yeast dough first

Mix 200 grams of flour and alkaline noodles, pour in appropriate amount of warm water and stir into a softer dough, and place at room temperature or refrigerate for at least one day! When it is cold in winter, it is best to keep the prepared flour paste in a warm place, and it needs to be refrigerated in summer!

2. Fermentation

After the yeast dough has fermented, pour in an appropriate amount of warm water and let it sit for a while, then pour out the sour water from the fermented dough. Then pour in an appropriate amount of warm water, it should be not hot to the touch. If it is too hot, the fermented dough will be scalded to death! Without adding alkaline flour, pour in the flour and mix it, then knead it into a slightly softer dough! Don’t make it too hard, otherwise the steamed buns will not be soft! It will be fine if it is fermented to 2.5 times its original size. My finished dough weighed 5 kilograms, so I used a baking scale to weigh it in case of mistakes! About 11.5 grams of alkaline flour is used after the dough has fermented! I made the dough at night and steamed it in the morning, and the amount of alkaline flour was just right. If the noodles are made during the day, reduce the amount of alkaline noodles appropriately, and be sure to reduce it a little bit! The simplest way is actually to feel it. If the alkaline flour is used properly, the dough will be soft but not sticky. It also needs to be covered with evenly distributed honeycomb mesh pores! If you are still not sure, take a little bit of dough, slightly smaller than your thumb, put it in the center of the gas stove, turn on a low heat, wait for it to expand, then turn off the heat, break it open and have a look. If it is very fine and white, it's fine. If there are big pores, it's not doughy enough! If it is a little yellow, don't make it yet. Let it relax for a while, let the alkali evaporate for a while, and then see if it is suitable!

3. Volatilization

It will be fine if it is fermented to 2.5 times its original size. My finished dough weighed 5 kilograms, so I used a baking scale to weigh it in case of mistakes! I made the dough at night and steamed it in the morning, and the amount of alkaline flour was just right. If the noodles are made during the day, reduce the amount of alkaline noodles appropriately, and be sure to reduce it a little bit! The simplest way is actually to feel it. If the alkaline flour is used properly, the dough will be soft but not sticky. It also needs to be covered with evenly distributed honeycomb mesh pores! If you are still not sure, take a little bit of dough, slightly smaller than your thumb, put it in the center of the gas stove, turn on a low heat, wait for it to expand, then turn off the heat, break it open and have a look. If it is very fine and white, it's fine. If there are big pores, it's not doughy enough! If it is a little yellow, don't make it yet. Let it relax for a while, let the alkali evaporate for a while, and then see if it is suitable!

4. Steaming

Use the kneaded dough to make steamed buns and let it relax for a while. The dough will become softer after relaxing for a while. After boiling the water, put it in a pot and steam it for 35 minutes!