Hello everyone, today I want to take you back to a traditional noodle dish - choking noodles and big steamed buns. This is not just a steamed bun, but also a feeling, a memory. When I was a child, whenever the steaming hot choked noodles and big steamed buns were steamed at home, the whole house was filled with a rich wheat fragrance, which was the taste of home and the taste of my mother.
Prepare the ingredients:
Plain flour, yeast powder, sugar, warm water
Here's how:
1. Today I will share with you a method of choking noodles steamed bread, which is more chewy than ordinary steamed bread. First of all, we prepare 300 grams of plain flour, add three grams of yeast, and ten grams of sugar to promote fermentation and increase the flavor of steamed bread. 250 ml of warm water, first dissolve the yeast, then stir while pouring, and finally stir it into a delicate and non-granular batter, and then cover with plastic wrap to seal the proofing mass doubled, you must remember the ratio of this dough and water.
2. Next, we pour dry flour into the proofed batter, so as to prevent sticking, knead the batter first, and then put it on the cutting board to continue to knead.
3. This process of adding dry flour is called choking noodles, according to the ratio of me and noodles, you need to add about 200 grams of dry flour, be sure to add flour while kneading, the more kneaded the steamed bread is stronger, it takes about 10 to 15 minutes.
4. Knead until the surface of the dough is smooth, there are no pores and bubbles, and the dough is very hard, then we roll it into long strips and divide it into 6 portions.
5. The key to choking the steamed bread is to knead the dough, choke the raw flour into it, so that the steamed bread will be tight, like this, flip the dough inward, press and knead 40 to 50 times, until the bottom surface is smooth and there are no small bubbles, we will shape it into the shape of the steamed bread, this process must not be lazy, if you do not knead the skin smooth, the steamed bread will appear small pits.
6. Put the cold water into the steamer for the second proofing, put the cold water to proofing at low temperature, so that the taste of the steamed bread is more chewy, what you need to pay attention to is that the volume of the second proofing must not be too large, the maximum should not exceed 1.5 times, if it is too big, the steamed steamed bread taste will be weak and not compact, turn on the high heat and boil to medium heat and steam for 15 minutes, turn off the heat and simmer for five minutes to get out of the pot.
7. You can see that there are two small pits in the middle of the steamed bun, this is that the skin is not kneaded smooth when we are shaping, there are small bubbles, and the characteristics of choking steamed bread are that the pores are particularly delicate, the taste is firm and chewy, and the wheat fragrance is rich.