Shandong Changyi Big Pastry

2024-06-21 14:26:22  Views 2 Comments 0

Ingredients

Wheat flour ( 500g )
Highly active dry yeast powder ( 5g )
Purified water ( 300ml )

How to make Shandong Changyi Dashi?

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    1.Put 500 grams of dry flour into a basin.Winter wheat is best, as it is chewier than spring wheat.

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    2.Add 5 grams of highly active dry yeast powder.The traditional Changyi pastry is fermented with laomiantou or yinzi.

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    3.Add 300 ml of pure cold or warm water and stir with chopsticks to form a fluffy consistency.

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    4. Knead the dough into a ball.

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    5.Put the dough into the basin, cover it and place it in a warm oven Local fermentation.

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    6. Let the dough rise until doubled in size.The room temperature in my house is 23 degrees, and it takes 1.5 hours to proof.

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    7.Knead the dough repeatedly to exhaust air.The longer the dough is kneaded, the better it will be.The pastry is more chewy and delicious.

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    8.Shape the kneaded dough into a columnar shape.

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    9.Use a knife to cut into eight dough pieces.

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    10. Knead the dough repeatedly for each pastry.The longer the better, my hometown Knead each dough repeatedly for more than ten minutes.

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    11.Take three dough ingredients and combine them to make a big pastry.

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    12. Place the prepared raw dumplings in the cage and close the lid.

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    13.A single big pastry.

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    14. Place it in a warm place for a second proofing.This step is very important.Must wake up in place.My second proofing took more than half an hour at room temperature of 23 degrees.The old method in my hometown was to put it on a hot kang and cover it with a quilt to wake up.The temperature for the second rise should be higher than 30 degrees.

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    15.The appearance after the second proofing.

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    16. Add water to the pot, put the cold water into the pot and steam, boil the water and steam for 20 minute.Then turn off the heat without opening the lid and let it sit for another five minutes.The cage cloth should be bamboo curtain or pure cotton breathable cage cloth, which has good air permeability and even hot steam.It is best not to use cage paper with poor air permeability.

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    17.The steamed pastry has a rich wheat aroma, is soft and sweet, and has a beautiful color.Full value.

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    18.This is a steamed dumpling.

Tips

No sugar is added when kneading the dough, and the steamed pastry has its own sweetness and rich wheat flavor.It tastes equally delicious when eaten fresh or cooled and reheated.Storage method: Let cool and then put it in a plastic bag and freeze it.

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