First, milk steamed bread
Ingredients: 500 flour, 60 g sugar, 4 g yeast and 250 ml milk.
1, the milk is slightly heated to hand temperature, then yeast is added and stirred evenly, and it is left for 5- 10 minutes to release its activity.
2. Add sugar to the flour, then slowly add milk, stirring while adding, and stirring evenly. After all the ingredients are added, knead the dough until there are no uniform particles (if the dough is hard, you can add some milk or warm water).
3. After the dough is mixed, cover and ferment until it is twice as big (about 1-2 hours).
4. Take out the fermented dough and knead it for ten minutes, so that the steamed bread will be softer.
5 Divide the kneaded dough into two parts, roll one part into thin slices, roll it from one side to the other, and then cut it into small pieces.
6. Put cold water in the pot, put the steamed bread on the drawer, cover it and wake it for 15 minutes, then fire it. After boiling for 16 minutes, turn off the fire and simmer for 5 minutes, and the fragrant milk steamed bread will be out of the pot.
Second, sweet and delicious, eating walnut brown sugar steamed bread has good color.
Ingredients: 250g flour, 65g brown sugar,120g warm water, 2.5g yeast and 3 walnuts.
1. Put the brown sugar into a bowl, add warm water and stir until it is completely dissolved (never use warm water).
2. Add flour and yeast, knead into smooth dough by hand, spread with plastic wrap, and ferment in a warm place for 30 minutes to double the volume.
3. After the fermented dough is kneaded, roll it into long strips and cut it into small pieces (when cutting, touch some flour on the knife to make the cut surface smoother).
4. Then cut a knife in the middle of a small piece of dough with a knife and steam it in a steamer for half an hour (it can be twice as big, please pay attention to the time, too long will affect the effect).
5. Crush walnuts with a cooking machine, add brown sugar, and put the mixed walnut brown sugar powder at the incision of steamed bread.
6. Turn off the heat after steaming 10 minutes, and then simmer for 3 minutes before opening.
Three, soft fluffy, sweet and lovely pumpkin steamed bread
Ingredients: 300g of flour, cooked pumpkin puree160g, 3g of yeast, 5g of fine sugar15g, and a small amount of edible oil.
Making:
1. Pumpkin puree is cooled to hand temperature, mixed with sugar, and added with flour and yeast.
2. Knead into a smooth dough with moderate hardness, do not touch the phone case, cover it with plastic wrap and ferment until it is 5-2 times as big as 1, and it is honeycomb-shaped, and it will not retract when poked with your finger (about 2 hours, the time length will vary due to different temperatures).
3. Knead the dough evenly and exhaust it, and there are almost no pores on the cut surface. Then divide the dough into two parts, one part is rolled into a round dough, coated with cooking oil, and then gently rolled up from one end.
4. Cut out triangles alternately from left to right with a knife, with the Qian Shan part of the triangle facing upward. Press the chopsticks in the middle, and then take them out to get a good shape.
7. Put the shaped pumpkin steamed bread in a cold water steamer and steam it for 10 minute, then steam it for about 12 minute with medium fire, and then lift the lid for 3 minutes after turning off the fire.
Four, crisp and tender outside, soft and delicious gold and silver steamed bread.
Ingredients: 500g of spontaneous flour, vegetable oil, sugar, condensed milk and honey.
Exercise:
1, add sugar and condensed milk to flour and mix well to form dough, cover tightly with wet cloth and stew for 30 minutes.
2, fermented dough, take out the exhaust, knead into uniform long sail cavity strips, and cut into small squares of the same size with a knife.
3. Put the raw steamed bread in a steamer and steam for 10 ~ 12 minutes. Take out half, cut a "straight knife" on the surface of the steamed bread, fry it in oil pan until golden, and drain the water. Put steamed steamed bread and fried golden steamed bread on a plate and mix them with dip made of condensed milk and honey.
Five, layers of soft, delicious and not greasy scallion rolls
Ingredients: 500g flour, 5g yeast, 300g water, chives/pepper/edible oil/salt.
Exercise:
1. Pour the flour into the container, dig a hole in the middle, and then add yeast, salt and water. Stir the yeast powder with warm water and let it stand.
2. Knead the dough until it is soft and smooth, cover it with plastic wrap and ferment until it is 5-2 times as big as 1, about 30 minutes.
3. Take a proper amount of fermented dough and roll it into a pancake shape. Mix oil, salt and chopped green onion and put them on the dough. If there are thirteen kinds of spices, you can add some.
4. First, fold the left and right sides in half, then cover them with appropriate amount of scallion oil and pepper powder (sprinkle some flour on the chopping block, otherwise it won't be lifted), then fold them in half again and make them into long strips.
5. Cut it evenly into several parts with a knife and press it in the middle with chopsticks. Pay attention to the appropriate force, but not broken, but not too shallow. Otherwise, there will be only rolls without flowers after steaming. Put both ends of the dough down, and then pinch the bottom. It can be fermented for about 15 minutes.
6. Put a layer of oil on the bottom of the flower roll, put it on the steamer after the pot is boiled, cover it and steam for about 10- 15 minutes.
6. double color steamed bread is sweet and nutritious.
Ingredients: 300g of common flour, 2g of yeast powder, 0/40g of water/kloc-0, 3g of salt/kloc-0, 3g of sugar and 0g of pumpkin 1 00g.
Exercise:
1, except pumpkin, all other raw materials are mixed together, stirred evenly and divided into two parts, of which 1 part is covered with plastic wrap to avoid drying.
2. After the pumpkin is cooked, mash it into mud and mix it evenly with another piece of dough.
3. Roll two pieces of dough into a rectangle, paying attention to the thickness of the two pieces. Put two thin noodles together, preferably completely overlapping, and then roll them up, paying attention to the tightness of the roll.
4. Cut the long dough into sections with uniform size, put it in a steamer, cover it and ferment for a while, about 40 minutes.
5. Finally, put it in a steamer and steam for about half an hour. Be careful not to open the lid immediately after steaming, and let it be stuffy for 5 minutes.
Seven, Bai hexuan knife cut steamed bread
Ingredients: 500 grams of spontaneous flour.
Exercise:
1. Mix self-raising flour and water into dough, knead it into smooth dough, cover it with plastic wrap and put it in a warm place for fermentation.
2. When it is fermented to twice its original size, put the dough on the chopping board and knead it thoroughly, then knead the dough into a smooth cylinder. Then cut it into several even small pieces with a knife.
3. Put the steamed bread in the steamer 15 minutes, and then steam it over high fire.
Tip: When mixing flour, add water slowly so that it can be mixed evenly. Steaming steamed bread should not be too long, otherwise the steamed bread will turn yellow.
Eight, sweet and soft, milky steamed bread
Ingredients: corn flour150g, common flour100g, sugar 30g, milk 80g.
Exercise:
1. Put the corn flour into a container and stir it evenly with boiling water to form a flocculent pimple. Then add flour, sugar and milk and knead into dough with smooth surface and moderate hardness.
2. After waking up, knead it into long strips, knead it into even small doses by hand, put it in the center of the left hand, dip the index finger of the right hand in water, press it into the small dough, rotate it while pressing it, and press it into the shape of steamed bread.
3. Arrange them in the shape of a nest head, boil and steam for 10- 15 minutes.
Nine, milky purple sweet potato rose steamed bread
Ingredients: 200g flour,120g purple potato paste, 2g yeast and 90g warm water.
1. Wash the purple potato, cook it and mash it.
2. After the yeast is melted with warm water, pour it into flour and stir it into a flocculent shape. Then pour in purple sweet potato paste, knead it into smooth dough, cover it with plastic wrap and put it in a warm place for fermentation.
3. Ferment to twice the size, press a hole in the middle and don't retract, take out the dough and knead it by hand, and divide the kneaded dough into 5 equal parts. Then divide each dough into 5 small portions, roll them into the thickness of dumpling skin and stack them together. Press a mark in the middle with chopsticks and roll it up from the last layer of skin.
4, cut from the middle with a knife, adjust each pattern, let the flowers stand, and turn out the petals as much as possible.
5. Let the prepared steamed bread embryo stand for about 20 minutes, put the fermented steamed bread on a cold water pot, steam for about 25 minutes on high fire, and turn off the fire for 5 minutes.
Ten, triangle brown sugar bag
Ingredients: 500 grams of flour, 3 grams of yeast powder, 80 grams of brown sugar, and appropriate amount of black sesame.
1. Melt the yeast with warm water and stir well.
2. Slowly pour yeast into flour, knead into dough with smooth surface and moderate hardness, cover with plastic wrap and ferment for about 1h (to twice the size).
3, brown sugar and fried black sesame seeds, 1 small dry flour, stir evenly.
4. After the fermented dough is exhausted by hand, it is kneaded into cylindrical strips, cut into small pieces and rolled into small round skins.
5, in turn, in each dough, put the right amount of sugar stuffing, make a triangle shape, and then pinch it in the middle.
6, cold water on the pot, put the steamed buns on the steamer, cover the lid and wake up 10 minutes. Then the fire is boiled, steamed for 15 minutes, turned off the fire, stewed for 5 minutes after turning off the fire, and then eaten with the lid open.