Traditional Chinese Technology for Rapid Bread Production — Homemade Recipe, Ratios & Small-Batch Production Guide
In short: Traditional Chinese Steamed Bread (Mantou): Recipe, Ingredient Ratios & Step-by-Step Method. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 8909 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
New technology for rapid bread productionBread production in various parts of our country uses the secondary fermentation method for those who use fresh yeast, and the production cycle is generally 6 to 8 hours; the third fermentation method is often used to produce bread using hops, and the production cycle is 11 to 12 hours, and the bread produced has high acidity. In order to increase bread production efficiency and improve bread quality, the Beijing Food Research Institute bred a superior variety of baker's yeast 21396, made liquid yeast, and reformed the bread production process. …
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Lei Cheng
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