How to make fresh milk steamed bread? It tastes sweet, just like what is sold outside. Today, uncle strongly recommends super delicious steamed bread, especially fresh milk steamed bread ~ 100% fresh milk steamed bread is made of fresh milk and wheat flour. The taste is definitely different from the ordinary white steamed bread outside, with a little more milk flavor. Among all kinds of steamed bread, fresh milk steamed bread is the family's favorite.

Because it tastes fragrant, sweet and fine. This time, I still use my favorite lazy artifact steamed bread method, without three strokes and three discounts. This time, in order to roll it up, we just need to open it. Food: 300 grams of gluten, 45 grams of sugar (reduced according to taste), 0/70 grams of iced milk/kloc-,3 grams of instant yeast, and 7 grams of tasteless edible oil.

Step 1: Pour white sugar into chilled milk, stir to dissolve white sugar, add fast-growing yeast, stir, pour fresh milk yeast liquid into medium-gluten flour, and stir while holding chopsticks. After shredding wheat flour, you can knead it for about 2 minutes by hand for 3 minutes. After the dough is agglomerated, add cooking oil, knead the dough for about 3 minutes, and then move the dough to the table.

In the second step, you can knead the dough by washing clothes, and the kneading speed should be fast. It is best not to knead the dough for more than ten minutes, and then cut a small piece of dough. Look at the internal structure of the dough. I wish there were no bubbles. Roll the kneaded dough together with the edge facing down, sprinkle a layer of medium gluten powder on the table top and stick the dough into a rectangular dough.

Step 3: Spray a layer of water on the dough, roll it out tightly from top to bottom, cut off the slightly longer and twisted parts of the rolled noodles, cut off the fresh noodles according to your own preferences, and put the cut-off 5g dough into a medicine cup, with the relative height of the dough in the beaker being 5. This is also used to observe fermentation. Put the cut dough into the tail and tail of the steamed bread paper, and then round it. Put the dough in a closed space and then add it.

Step 4, ferment for about 35 minutes, and you can observe the dough in the medicine cup. When the relative height reaches 10, it means that it has been fermented to twice the size and can start preparing steamed buns. Add about 2 cm of cold water into the cauldron, put it into the steaming pan, and put a cloth between the lid and cauldron to prevent steam from dripping into the steamed bread and gradually turning to low heat for steaming.

After 145min, it should be stuffy for about 3 minutes. After 3 minutes, the lid should be opened to let the heat flow. After the heat flow passes for 5 minutes, you can open the lid, take down the steamed bread and put it on the cooling rack. After the steamed bread is completely cooled, it can be frozen. When you want to eat, you can steam it slowly 10 minutes or more.