Steamed bread is a kind of food that we like to eat very much in our life, especially in the morning. We like to eat steamed bread as breakfast, which can not only fill our stomachs, but also be easily digested and absorbed. There are actually many ways to make steamed bread, besides white steamed bread, it can also be made into milky steamed bread. The following will introduce the practice of milky steamed bread for everyone.

Ingredients: Prepare one catty of Hong Kong powder (narcissus powder), five grams of dry yeast, ten grams of sugar, fifty milliliters of warm water, and half a catty of milk.

Practice:

1, dough mixing: first mix the flour and sugar together, then pour the dry yeast into warm water that is not hot, gently stir it evenly, then pour it into the flour, and then use chopsticks to adjust the flour into the shape of wheat ears; Add milk while stirring until there is no dry flour in the basin, then take off the chopsticks and knead the dough by hand until the dough is smooth and non-sticky, and there is no flour on the basin and hands.

2. Flourishing: This process of leavening is very particular. We must master the method. You can cover the kneaded dough with a wet cloth or towel and put it in a warm place for fermentation. The time is about 1 hour. The specific time is determined according to the temperature. If it is winter, it needs to be placed around the heating, otherwise the time should be increased by half an hour to 1 hour. The fermented dough should be twice as large as the original volume and filled with bubbles.

3. Kneading: Knead the fermented dough again until the volume is reduced, let the air inside be squeezed out, and then knead it into strips.

4. Cutter: Cut the kneaded noodles into appropriate dosage forms. If you like round steamed bread, you need to round the dosage forms.

5. Proofing: Pour 1 liter of clean water into the steamer, put it on the steamer, put the cut steamed bread agent on a piece of baking paper, put it in the steamer, cover the lid and wake it up for half an hour.

6. Steaming: This is a very critical step. After the wake-up, steam on high fire for about ten minutes until the water boils, then steam on low fire for a quarter of an hour. When steaming, cover the edge of the lid with a towel to prevent steam from leaking out; You can't cover it immediately after steaming. You should put it off for 5 minutes and then open the lid. At this time, you will smell a fragrance and the milky steamed bread will be ready. Eating milk-flavored steamed bread can open your appetite and nourish your stomach and strengthen your spleen.

The above is an introduction to the specific practice of milk-flavored steamed bread. If you like to eat milk-flavored steamed bread in your daily life, you might as well make it yourself at home. You can refer to the method described above step by step, and the milk-flavored steamed bread you make will be more comfortable to eat, because the milk-flavored steamed bread you make will not add any preservatives.