Steamed bread┄ with brown sugar
Brown sugar is warm, sweet and enters the spleen; As a medicine, brown sugar has the effects of enriching blood, removing blood stasis, warming liver and dispelling cold. It is especially suitable for pregnant women, anemic women and children.
This steamed bread is beautiful in color and sweet in taste. You can smell the thick sweetness of brown sugar when steaming. Fermented once, the taste will be slightly porcelain, chewy and feel like old-fashioned steamed bread. Steamed steamed bread can be frozen if it can't be eaten at one time, and the taste will not be reduced if it is steamed again when eating!
[Component List]
Dough: 300g flour, 40g milk powder, 3g yeast, normal temperature water 10g, 150ml.
Accessories: 50 grams of brown sugar and appropriate amount of water.
[Production Steps]
1, let's make dough first, 300g of flour, 40g of milk powder, 3g of yeast, 0g of sugar10g, and 0/50ml of normal temperature water;
Knead the dough by hand, basically knead it, move it to the chopping block and divide it into equal parts;
2. Knead one of them first and knead it into a smooth dough without pores. This step is very important. After kneading, put it aside and knead the other one. Add 50 grams of brown sugar and knead all the brown sugar into the flour. In the process of kneading noodles, brown sugar will slowly melt in. The dough will be a little sticky at this time. You can add a little dry flour and knead it into a smooth dough without pores.
3. After all the dough is kneaded, roll it into a large rectangular piece and roll it as thin as possible. It will look better when rolled up, and this level is almost the same;
4. Put the white dough on the bottom, brush a layer of water on the surface, then spread the brown sugar dough and brush the water on the surface, so that the dough can stick together well, otherwise it will separate when steaming;
5, roll up from the direction close to yourself, the roll is tighter, and finally the edge can be brushed with some water, and the roll will be tighter and obedient;
6. After rolling, you can start cutting steamed bread. The size can be determined by yourself, and the size is even. I cut it in a small pot.
7. Cover with plastic wrap and wake for 30 minutes. After 30 minutes, put it in a steamer, put it in a pot and rinse it with cold water. Boil the water, the fire lasts 12 minutes, and turn off the fire for 3 minutes. Stew for a few minutes mainly to avoid surface collapse, which will make the pot ugly.
┄ steamed buckwheat bread┄
This whole wheat steamed bread is made by grinding wheat with skin into powder. Wheat bran contains extremely high cellulose, which is very good for gastrointestinal digestion, so eating this whole wheat steamed bread often is not only full, but also won't gain weight!
[Component List]
Whole wheat flour 100g ordinary flour 300g yeast 4g.
20g of white sugar, 220ml of normal temperature water, and lard 15g.
[Production Steps]
1, 100g whole wheat flour, 300g ordinary flour (the whole wheat flour will taste rough if added too much, and the ratio can be 1: 1 if you don't mind), 4g yeast, 20g white sugar and 220ml normal temperature water;
2. Stir until no dry flour is added 15g lard (adding lard can make steamed bread fluffy, and you don't need to add it if you don't like it);
3. Start kneading dough. Don't wake up after kneading into smooth dough, and move to the chopping block to continue kneading. This process takes about 15 to 20 minutes. Whether steamed bread is delicious or not is mainly a matter of kneading dough. Please be patient in order to taste delicious. When kneading, you can add some dry flour to knead it together. This is glutinous noodles, and the steamed bread made will be more chewy;
After 4.20 minutes, my dough has been kneaded well. After being kneaded into strips, it is divided into small noodles, and the weight of each small noodle is about 75 grams.
5, continue to be smooth and round, and finally drag the dough back and forth with your palm, which can not only tidy up the shape, but also make the surface smoother, and the green embryo is ready;
6, put it in a steamer to wake up to 2 times the volume, the time depends on the temperature, I wake up for an hour and a half, and the volume has obviously become bulging;
7. Put cold water on the pot, steam 15 minutes after the water is boiled, and stew for 3 minutes on low heat;
Very complete and beautiful, no signs of collapse, a chubby cauldron with a very smooth surface; This steamed bread doesn't need secondary proofing, but the taste is really as delicate as secondary proofing.
Moreover, the whole wheat steamed bread made by this ratio is not only soft, but also a little strong, without any rough taste. After opening, you can feel that the steamed bread skin can also be torn off layer by layer.
pumpkin steamed buns
Pumpkin has high nutritional value, which can promote bile secretion, enhance gastrointestinal peristalsis and help food digestion. The taste is also light and sweet. Pumpkin steamed bread made of pumpkin paste and flour is soft, fluffy, golden and attractive. It can also stimulate appetite, help digestion, and is more nutritious, which is deeply loved by the elderly and children.
This steamed bread is yellow and white, which makes people feel very appetizing.
[Component List]
Yellow dough: 200 grams of old pumpkin, 30 grams of sugar, 2 grams of yeast and 250 grams of flour.
White dough: 250g flour, 2g yeast, 20g sugar, 130ml normal temperature water.
[Production Steps]
1, an old pumpkin, which only needs half the weight of 200 grams today, peeled and cut into pieces and steamed in a pot.
2, the fire can be completely cooked in about 10 minutes, take it out and add 30 grams of sugar to press it into mud, and the pumpkin mud should be delicate, which will look good.
3. After cooling, add 2g of yeast and 250g of flour. Here, I want to remind you that because you don't need the water content of pumpkin, the specific amount of flour is what you feel when mixing dough.
4. If it is too thin, add dry flour. When it is dry, add some water until it can be kneaded into a smooth dough with moderate hardness. Wrap it in plastic wrap and sober up for half an hour.
5. Knead the dough, flour 250g, yeast 2g, sugar 20g and water130ml at room temperature. Knead into a smooth dough and stir for 30 minutes.
6. Due to the recent high temperature, within 30 minutes, these two doughs have been awakened to the volume of 1.5 times, and the white dough is taken out first.
7. Knead for 5 minutes, then roll the dough into a rectangular piece with a thickness of about 1 cm, and put it aside first.
8. Treat the yellow dough in the same steps, knead and exhaust, knead and compact evenly, and then roll out and thin.
9. Put the white one on the bottom and the yellow one on the top, and roll it up from one side. You can roll it tighter when you roll it, and wipe some water on the collected place to stick it together better.
10, cut into small flour, take a small flour and press it down from the side to make a small cake, knead it like a pie, knead it with your palm, and finally finish, and the beautiful pumpkin steamed bread embryo is finished.
1 1, put it in the pot and wake it up for 30 minutes. After 30 minutes, the volume became larger obviously. Now start steaming.
12, put cold water on the pot, fire for 15 minutes, turn off the fire and stew for 5 minutes, and then the beautiful double color steamed bread is ready.
Vegetable steamed bread
This vegetable steamed bread is light in color, not particularly green, but the taste and softness are speechless, very fluffy and soft, and the steamed bread skin comes down with a gentle tear; When you open it, you can feel that the porcelain of this steamed bread is really chewy and tastes particularly fragrant!
[Component List]
Lettuce 50g water 150g flour 300g sugar 20g.
Yeast 3g baking soda 1g vegetable juice 150ml.
[Production Steps]
1, 50g of lettuce, 50g of clear water1,juicing, filtering, and then making dough;
2. Flour 300g, sugar 20g, yeast 3g, baking soda 1g, vegetable juice and flour150ml; Knead into a slightly smooth dough, and the steamed bread made from this dough will not be particularly dark in color;
3. After polishing, move to the chopping block and continue rubbing like clothes. Add 50 grams of dry flour several times and knead it while adding. Here, noodles are used;
4. The dough will become smooth and long again; Divide the dough into equal parts and continue to knead the dough smoothly. In order to have a solid taste, each dough needs to be kneaded almost 200 times, and the kneading time is about 100 times, which basically meets the requirements, but the effect is better.
5, but be careful not to over-knead the dough, the gluten will break, and the kneading time is too long, and the dough has begun to ferment, which will affect the subsequent operation. Basically, a steamed bread dough is shaped for less than 2 minutes, and then it becomes smooth and the raw embryos are ready;
6. Put in the steamer, cover the lid and wake up to double the volume. Put cold water into the steamer. When I woke up for the second time, the volume was bigger than before and I felt lighter. Then press it gently with your finger, and it will bounce back slowly. If you rebound immediately, it means that you have not been awakened. If there is no rebound after pressing it, it means that the fermentation is excessive.
7, cold water on the pot, after SAIC, continue to steam for about 12- 15 minutes. Don't open the lid in a hurry after steaming, simmer for about 3 minutes.
┄ Steamed bread┄ with hydrangea┄
Hydrangea steamed bread can be eaten one by one after steaming, which increases the fun of eating! Flour is really a spiritual thing. Hydrangea steamed bread makes people feel warm. If you shape the shape you want with your heart, it will work miracles for you.
[Component List]
Old pumpkin 220g sugar 10g yeast 3g.
400 grams of flour, lard 10 grams.
[Production Steps]
1, pumpkin 220g, slice and steam, add 10g white sugar while it is hot, mash, add 3g yeast after cooling, and then add yeast when the temperature of pumpkin drops, otherwise your yeast will be scalded to death.
2. Add 400g flour in batches. The water content of each pumpkin is different. The specific grams of flour are mastered by everyone. After stirring until there is no dry flour, add10g lard and knead into dough. This dough is sticky. Knead patiently and slowly. You can add a little dry flour and knead it together to make a smooth and soft dough for half an hour.
This dough has begun to wake up. First exhaust, knead it into long strips and divide it into four small doses, and then knead that small dose into long strips, like this.
4. Continue to divide small doses. The size here doesn't really matter. If you want to make a big hydrangea, divide it up a little. If you want to make a mini, divide it smaller. Keep rubbing the strips, the noodles are all rubbed.
5, four as a group, one pressing the other, put it in tic-tac-toe, now make a grid, make a circle clockwise, make another circle counterclockwise, knead the extra two together, sort them in turn, and knead them all together, and our hydrangea will be ready.
6. Put it in a steamer and wake it up to 1.5 times the volume for about 40 minutes. If the temperature is too low, burn warm water of about 40 degrees Celsius to wake up faster. Let's take another look. The volume of this hydrangea has obviously increased a lot.
7. Steam on the fire. After SAIC, turn to medium fire 15 minutes, and turn off the fire for 3 minutes. The long-awaited hydrangea steamed bread is coming out of the pot, and the pattern is still clearly visible. The shape of hydrangea is still very attractive, not only beautiful, but also delicate and soft. It will bounce back quickly after being pressed.