Materials

Flour 300g, sugar 20g, lard 30g, yeast 4g, milk 25g, milk powder 4g

Practice

1. Pour the flour, sugar, yeast, and milk powder into a bowl

2. Add milk, water, and lard, and mix with chopsticks to make a snowflake shape

3. 3. Make a slightly hard dough

4. Knead the dough until smooth, divide into portions and knead into steamed buns, then place in a steamer basket

5. Molasses for 40 minutes until the buns are full and white. Steam for 40 minutes

6. Cut the steamed and cooled buns with a knife, but do not cut them off. Put it into the oven at 220 degrees Celsius, and bake it on the upper and lower heat for about 8 minutes until the color is golden

Practice 2, baked date bread

Materials

Flour 300g, 70g of jujubes, 30g of eggs, 100g of milk, 20g of salad oil, 20g of sugar, 3g of yeast

Practice

1. Steam the jujubes for 15 minutes, and then remove the pits.

2. Add the pitted dates to the milk and beat it into thick date juice with the cooker, standby

3. Pour the flour, sugar and yeast into the basin, add the milk date juice, egg and salad oil

4. Add water in small amounts, stir evenly and form a smooth dough

5. Take out the dough and roll it into strips, knead it into a round shape, roll it into an olive shape and put it into a steamer tray. The dough is then put into a steamer tray. (I made three date buns with this recipe)

6. Let it rest at room temperature for 30 minutes to ferment and expand

7. Steam the steamed buns for 15 minutes, let them cool and then refrigerate them overnight

8. Take out the refrigerated buns and cut them in half horizontally and put them in the oven with the lower temperature not turned on, and the upper temperature set to 220°C

9. Bake them on one side and turn over on the other side, until the color is even. To the color uniformity can be

Practice three, buckwheat baked bun

Materials

"Yanmen Qinggao organic pure buckwheat flour 100g", "wheat flour 400g", "yeast 5g", "cooking oil moderate",

Practice

1: with 300ml of water to melt open the yeast;

2: the Yanmen Qinggao organic pure Buckwheat flour and wheat flour in accordance with the ratio of 1:4 mixed well;

3: Buckwheat flour added yeast water stirred into the batter;

4: Buckwheat batter rest for 20 minutes, and into a soft and hard dough;

5: The bottom of the basin smeared with a little cooking oil, put the dough into the basin, covered with plastic wrap, rise for 2 hours;

6: Rise of the dough will be fluffy, pores become larger, and the dough will be more stable, and the dough will be more comfortable. It will be fluffy, the air holes become bigger, cut into 4 pieces;

7: each piece is lightly kneaded into a small dough, put into the oven;

8: preheat the oven for 15 minutes, bake at 180 degrees for 20 minutes, then you can get out of the pan;

9: hot buckwheat toasted buns, fluffy, crunchy and tasty, I a you a one!