materials?

15g of high-gluten or medium-gluten flour

3g of millet flour

2g of pumpkin powder

1g of milk

2g of yeast powder

2g of butter

1-2g of fine sugar

milky pumpkin millet steamed bread (one-time proofing)?

This steamed bread is made of high-gluten flour from Russia, which proves that it is delicious, strong and fragrant. Ordinary medium gluten flour is also acceptable. The second is to prepare pumpkin powder (a treasure or an east search pumpkin powder, the ingredients are pumpkin, no addition) and millet noodles brought by my mother-in-law from Shandong, which are very delicate, butter and sugar depending on my personal preference. If I lose weight, I can not add them? Milk is needed, otherwise there will be no milk smell. The amount of pumpkin and millet flour should not exceed 1/3 of flour.

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Mix the raw materials except butter, and stir them with chopsticks to form a floccule. The amount of milk can depend on the water absorption of flour, leaving a little bit to add at last.

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Beat the dough into a smooth and delicate dough with the chef's machine. If you like the rich milk flavor, add butter and continue beating. It's OK to knead by hand without a chef's machine. Knead for about 5 minutes, and the dough will be smooth and delicate.

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Knead the dough like this, put it on the panel and let it rest for 2 minutes. It will be easier to roll the noodles later.

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Roll the dough into a rectangle with a rolling pin. The thickness is about one coin.

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The dough is rolled up from one side and tightened.

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Roll it like this and rub it gently. It can be compact but not scattered.

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Cut into square steamed bread as shown in the figure.

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Add water to the steamer, spread the steamer paper, put the steamed bread into the steamer, cover the lid, and don't fire. Wake up for about half an hour in hot weather, and wake up for a while in cold weather until the dough becomes 1.5-2 times larger.

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Turn on the fire, steam for 15 minutes, turn off the fire and simmer for 5 minutes, then remove the lid. With the addition of butter, steamed bread is very moist, with creamy fragrance, pumpkin fragrance, millet fragrance and noodle fragrance. It's full of even pores, very soft, and some tendons, which is very suitable for breakfast and staple food.

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Tips

This kind of plastic surgery tastes more layered.

If plastic surgery is troublesome, you can cut it into small doses and knead it into round steamed bread.