Ordinary flour 400g

240 grams of milk

5 grams of baking powder

Sugar 15g

The practice of milk steamed bread?

Pour sugar and baking powder into warm milk, stir and mix, then let stand for about 5 minutes, put the flour into a basin, gradually add baking powder into warm milk, and stir the flour until it is flocculent.

Knead the dough, put the kneaded dough into a basin, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation.

After about 1 hour, the dough is twice as big. Grab a piece of dough by hand, and the internal tissue is honeycomb, and the proofing is completed.

Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough bubble-free.

Knead the dough into a cylinder, cut it into small pieces with a knife, put it into a circle, put it in a steamer, cover it, and wake it up again for 20 minutes. This step is very important. Steamed steamed bread after secondary fermentation is softer. If you don't like the round shape, you can arrange the cut pieces slightly and make them into square knives to cut steamed bread. )

Steam in cold water 15 minutes. Turn off the fire when the time is up, but don't open the lid at once. Steam for a few minutes before opening the lid.

skill

1. Steaming steamed bread with cold water can make steamed bread heated slowly and evenly, thus making it more fluffy and soft; ?

2. Steaming time: My steamed bread is relatively small, usually 15 minutes. Of course, it also depends on the size of steamed bread. If you want to steam the oversized Big Mac, you need to extend the steaming time appropriately.