Well-made flowering steamed bread has beautiful appearance, white color, soft texture, elasticity and attractive appetite. To achieve this effect, we must master the following seven points.

1, the dough should be moderate in hardness, not too soft, so as to avoid absorbing too much dry flour after fermentation and the finished product will not bloom.

2. The dough should be cooked a little older, otherwise the flowering effect will not be ideal.

3. The dosage of alkali should be accurate. The more alkali, the yellower the color of the finished product, the more surface cracks, which are unsightly and have an alkali taste. The finished product with less alkali is gray, sour and sticky.

4. After yeast is added with alkali and sugar (the amount of sugar can be slightly larger), it is best to add appropriate amount of lard (about 5% is appropriate). The reaction between alkali and lard can make steamed bread softer, whiter and more delicious.

5. After adding alkali, sugar and oil to the baking surface, it must be kneaded evenly, then twisted into inches and placed vertically in the steamer, with a certain gap between them to avoid adhesion after steaming.

6. After the steamed bread blank is put into the cage, it should be simmered for a while and then steamed in the pot.

7. When steaming, fill it with water and have a big fire. Generally, it can be steamed for 15 minutes. Underfire or over-fire will affect the quality of finished products.

In addition, if you like sweets, you can also add a proper amount of fruit materials such as red dates, raisins and wax gourd strips when mixing noodles, which is more unique.

Japanese steamed bread practice

Raw materials:

90g condensed milk, 45g powdered sugar, egg 1, 2.2g baking soda powder, low-gluten flour 188g, 250g white bean paste and 250g chestnuts.

Exercise:

1. First sieve the low-gluten flour with baking soda and add the powdered sugar.

2. Boil the water with bean paste and watercress.

3. Add eggs and mix well, add condensed milk and mix well to form a dough, and stick it into a piece of dough.

4. Mix the white bean paste and chestnuts evenly

5. Put 20 grams of bread into the stuffing and brush it with egg water for about 15~20 minutes. The heat is 180 degrees, and the heat is 150 degrees.

The practice of diced meat steamed bread

Main ingredients:

Flour, pork

Accessories:

winter bamboo shoots

Seasoning:

Yellow sauce, onion, ginger, sesame oil, chicken essence, baking powder

Exercise:

1. Pour the flour into the vessel, add baking powder and mix well, put it into the dough, knead it repeatedly and cover it with a wet cloth for a while;

2. Wash the pork, cut the winter bamboo shoots into small dices, add chopped green onion, Jiang Mo, chicken essence, yellow sauce and sesame oil and mix well to make stuffing;

3. Knead the dough into a long strip, grind it into a small dose, flatten it, wrap it in diced meat, seal it, knead it into a circle, and make it look like steamed bread. Put it down and steam it in a steamer 15 minutes.

Features:

It has a strong sauce flavor, fat and delicious.

The practice of milk steamed bread

Milk steamed bread is exquisite and white, fluffy and layered, and soft.

Raw materials: 250g of refined powder, 25g of sugar and 2 active dry yeasts. 5g, fresh milk100g and water 50g.

Method:

1. Add 50g of warm water into the yeast, stir it evenly, and let it stand for use;

2. Sieve the flour, put it in a large bowl, add sugar, fresh milk, yeast and water to make dough, cover it with a wet cloth, and let it stand at a temperature of about 30 degrees for half an hour;

3. Knead the dough evenly, then roll it repeatedly for three or four times with a rolling pin, and finally roll it into a rectangle with a length of 30 cm and a width of 20 cm, roll it into a round roll with a diameter of about 3 cm, cut it into miniature steamed buns, put it in a steamer, keep the temperature at about 30 degrees and let it stand for half an hour;

The volume of raw steamed bread is expanded to the original 1. Five times can be steamed on high fire.

Fried steamed bread:

1, hot oil in the pot.

2. Add chopped green onion to the pot.

3. Put the beaten eggs (up to 2) into the pot and stir fry (it is best to add some salt to the eggs).

4. When the eggs are cooked, put them into the cut steamed bread (slices or pieces are ok) and stir fry.

5. Stir-fry for 1 min and then add appropriate amount of salt.

6. Serve on a plate.