Milk-flavored steamed bread is a kind of food that everyone is very familiar with in our daily life, and many people like it very much. So how to make milk-flavored steamed bread? What is its practice? Let's study and train together.
Naixiang mantou
raw material
China Hongkong powder (Narcissus powder) 500g, yeast powder 5g, sugar10g, warm water 50ml and milk 200ml.
Way of doing things
1, kneading dough: a: Mix wheat flour and sugar.
B: Pour the yeast powder into warm water, stir it gently, and then pour it into the wheat flour.
C: then using chopsticks to adjust the wheat flour into the shape of wheat ears; While stirring, add milk until there is no dry wheat flour in the basin. After you take off the wooden chopsticks, you just need to start kneading the dough vigorously until the batter is smooth and does not touch your hands, and there is no wheat flour on the basin or in your hands.
2. Proofing: Cover the kneaded batter with a wet rag or a wet cotton towel and put it in a warm place for proofing about 1 hour. In winter, it needs to be placed around the radiator, otherwise the time should be increased by 30 minutes, reaching 1 hour. The mellow batter is twice as big as the original volume, and it is full of bubbles.
3. Kneading: Knead the mellow batter again until the volume becomes smaller, and knead it into strips after squeezing the internal gas.
4. Cutter: Cut the kneaded fresh noodles into steamed buns with appropriate size. If you like round steamed bread, you need to roll the crust round.
5. Proofing: Pour 1 liter of cold water into a wok, put it on a steamer, put a piece of baking paper on the cut steamed bread, put it on the steamer, and cover it for 20-30 minutes.
6. Cooking: After awakening, steam over high heat for about 10 minutes. After the water boils, turn to slow fire and steam 15 minutes. In the case of steaming, cover the edge of the lid with a cotton towel to avoid steam leakage; You can't cover it immediately after steaming. You should leave the fire for 5 minutes before opening the lid.
7. Storage: Take down the steamed bread, let it cool, put it in a film bag and store it in the refrigerator.
Small technique
1, in the case of dough mixing, warm boiled water and milk should not be hot, and the temperature below 35 degrees is better.
2. China Hongkong Powder is also called Narcissus Powder. The color of snacks made from it is white. If they are not made of ordinary special powder.
Don't take too long to make alcohol, otherwise the batter will turn sour very easily, and finally it will be sour.
4. The water for making steamed bread must be cold water, and you can only shoot it after waking up.
Don't open the lid immediately after steaming, otherwise it will shrink.
Mi Bao naixiangxiao mantou
raw material
Wheat flour, corn flour, fresh milk, a little sugar, yeast, purple potato, soda.
Way of doing things
1, we use fresh milk instead of water to knead dough, and fresh milk can be warm;
2. The stuffing inside is purple sweet potato paste, which is cooked and poured into the mud to make stuffing;
3. The melting temperature of yeast tap water is higher than that of warm boiling water, so boiling water cannot be used.
4. Add yeast to synthesize batter at a ratio of 4: 6. When it is mellow, put less soda for a while, then wake it up for 5 minutes, make it into a bun and then wake it up for 5 minutes;
5, cold water is steamed on the pot, and the power switch of the pot is almost the same in four minutes!
Small technique
The process of proofing can make steamed bread more vigorous and immortal, and it is not easy to have the strange smell of yeast with a small amount of soda.
According to the detailed introduction of the above article, I firmly believe that everyone has a certain grasp of the practice of milk steamed bread, which is a kind of food that many of us know very well. If you want to make delicious and sweet buns at home, you need to master certain methods. If you think the article is helpful to you, please collect it yourself.