Materials?

A handful of raisins

Two bowls of flour

A bowl of warm water

A spoonful of sugar

Angel yeast 3 g

How to make raisin steamed bread?

Pour warm water directly into the bowl to neutralize the noodles, add whole raisins and white sugar, and stir until saccharified.

Soak raisins first ~ soak a little.

Sprinkle 3 grams of yeast powder (Angie). Try the water temperature, don't burn the yeast to death, just a little temperature.

Stir and melt.

Add flour, the ratio of flour to water is 2: 1, and I use Arowana multipurpose wheat wheat core powder.

First, mix them with chopsticks, so that noodles and water are mixed evenly to form a big spike. Then try the hardness. Soft is better than hard. If you feel tired, it's not too late to sprinkle some water at this time.

The water absorption of each brand of flour is different. Look at the adjustment, press 2: 1, not much difference.

Rub it smooth.

Ok, let it ferment at room temperature.

It's winter. I put warm water (or cold water in summer) under the heating.

It was sent for three hours.

When it's done, add dry noodles to rub the noodles, which is exhaust.

Then divide into two bowls of noodles and make eight steamed buns. There are three people in my family who let us eat two meals.

Here comes the main step. Knead the dough with your palm a little hard, and the raisins will come out like pictures. Add dry noodles while kneading, about 60 times is enough, and it is ok to knead more if you have the strength.

Rub it and put it in the drawer. I don't need a rag or paper pad. Dip the noodles directly. The same is true of steamed bread.

Boil cold water, and steam on medium and small fire 15-20 minutes, depending on the size of steamed bread. I want to steam this pot for 20 minutes.

Turn off the heat and stew for two minutes. Open the lid and be careful not to drip steam on the steamed bread, it will disfigure your face. Before opening the lid, open the lid and steam it.

Choking steamed bread tastes delicious.