How to make steamed bread in the oven

materials for oven steamed bread

old flour 2g low-gluten flour 5g cow milk powder 8g yeast 5~1g salt 1~2g corn oil 2g sugar 1g baking powder 1g water or milk 2~25g cereal 5g

steps of oven steamed bread

step 1

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steps of hand-tearing toast with pure milk 1

Step 2

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Practice of tearing toast with pure milk Step 1

Divide 1g from milk, put it in a bowl, warm it to about 4℃ (you can heat it in water or put it in a microwave oven for several seconds), add yeast to dissolve it, cover the bowl with a plate, and wait for about one minute. There is a layer of floating foam on the surface of milk

Step 3

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The practice of tearing toast with pure milk. Step 1

Pour the milk yeast liquid into the chef's cylinder, stir it for 2 minutes, and slowly pour the milk to adjust the dough humidity (don't pour the milk all at once, the water absorption of different brands of flour is different), and it will be OK if the inner wall of the cylinder is smooth without dry powder.

Step 4

After the dough is formed, open the second gear for 3~5 minutes (if the small cylinder of the machine is not big enough, it will be punched in two parts, and the time will be increased) to punch out the coarse film state.

step 5

open the third gear for one minute and the fifth gear for four minutes to make a film (it's not high gluten, so it's unlikely to make a glove film, but it's strong with gluten, like Shandong steamed bread). Tidy up the dough, start the second to third gear (some machines don't work, and the second gear takes a long time to mix evenly, which takes time), put the oil and stir for three minutes.

Step 6

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Method of tearing toast with pure milk. Step 1

After mixing evenly, arrange the dough, make it smooth and round, put it back into the jar, put it in the oven together with the jar and ferment for 6 minutes (the dough is twice as big as it is, affected by temperature and humidity, and the time is just for reference). When the surface bulges, stick your fingers in the flour and insert it in the middle, and it will be OK if it doesn't rebound.

Step 7

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Method of tearing toast with pure milk. Step 1

Sprinkle a layer of flour on the chopping board, take it out, cut it into long strips, roll it into long strips, cut it into 5-6g pieces again, flatten it slightly by hand, round it, relax it for 5-15 minutes, flatten it again, exhaust it, round it, and put it into a baking tray for secondary fermentation. If you want to speed up, you can put hot water into the oven or turn on the oven for fermentation.

Step 9

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Practice of tearing toast with pure milk. Step 1

After fermentation, remove the baking tray and take it out of the oven, cover the surface with a film, preheat the oven at 2℃ for 5-1 minutes, and put it into the baking tray and bake it in the oven. Fire at 19℃ and fire at 17℃ for 1 ~ 15 minutes (penultimate box)

Step 1

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Practice of tearing toast with pure milk Step 1

In order to color beautifully, You can brush the egg yolk/whole egg liquid on the raw steamed bread

Step 11

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The practice of tearing toast with pure milk by hand Step 1

It is also excellent to brush honey or syrup and condensed milk

Step 12

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The practice of tearing toast with pure milk by hand Step 1

Another way is to put a plate of water below. Steamed steamed bread