Steamed stuffed bun of so called old range points to to yeast is not used among the process in leaven dough namely actually, use leavening dough however, come with leavening dough leaven dough, can make the face is sent more naturally, some closer nevertheless year of practice that will use leavening dough leaven dough moreFall in love with sea otter phoenix 419 sauna Will jump over little, there is microzyme inside leavening dough, be together with new flour confluence, can keep sufficient ferment, want to note indoor temperature between barmy process of course, we will understand the content of this respect.
The practice of old range steamed stuffed bun and recipe
Take the old side of size of a fist above all. After old range is taken, join the water of a few and flour, mix softer, wetter dough. Place the place that comparing warmth to make an appointment with 4 ～ 5 hours. Generally speaking, such dough can be controlled 5 days in room temperature transfer to a lower level and do not deteriorate. This one pace basically is for the microzyme in activation old range, make them many and progenitive, of activation fill moreSh1f of Shanghai Long Feng forum Cent, the effect of leaven dough is better. Deliver good old side, rejoin water and flour, mix a bit good dough. If do not have other heat measure, put on the bed. On the lid two beds by, prepare to ferment. Pass barmy dough, still cannot leaveForum of baby of new Shanghai noble Only then the steamed stuffed bun that make. Even according to 10 jins of faces 9 alkaline scale, will counteract doughy acidity with buck. The dough that has kneaded ferments through two ability goes even. Begin to undertake fermenting first from the morning probably. Had fermented at 2 o’clock to afternoon. Build good quilt again next, undertake the 2nd times fermenting.
The stuffing of the steamed stuffed bun that make expects
In barmy process, do not want at a loose end. Will make stuffing material. Stuffing makings is main the salt meat that adds a pig with the fresh pork of the pig is made and become. It is probably 1: The scale of 1. The stuffing that such making expects butForum of baby of new Shanghai noble With need not putting salt. Add right amount chopped green onion, and water. Water is added according to the circumstance, if water is too little, fleshy mouthfeel will be harder, taste not quite good. If water is too much, stuffing makings is too wet bad bag. So, why is makings of this kind of stuffing met welcome. The amount that makes steamed stuffed bun is larger. Should fall in room temperature from eat before New Year after year. If use other stuffing material, go against save.
Evaporate steamed stuffed bun
Because ferment the temperature when differs, dough barmy time is so different. Generally speaking, it is OK to be pressed gently with handle gently by go down a small hole. Such dough just considers ferment good, evaporate when, ability can be sent greatly[……]