As a pasta controller, steaming steamed bread is absolutely essential. Usually, traditional steamer is used to cook, and the kitchen is full of transpiration water vapor and heat. For beginners, traditional steamer is very prone to water vapor dripping on the surface of steamed bread, which makes the appearance of the finished product not beautiful enough. What artifacts can be done? This cookbook is provided by Man Xiaoman, a special gourmet, and has been authorized to use.

Raw materials: medium gluten flour, pure milk, instant dry yeast, fine sugar and vegetable oil.

Practice steps:

Step 1, we pour the materials into the flour barrel at one time, but pay attention to separate the yeast from the fine sugar to avoid affecting the activity of the yeast.

Step 2: Knead the dough until the surface is smooth and the touch is soft.

Step 3, 3, to determine whether the dough is well kneaded, you can cut a small piece of dough with a scraper. If the cut surface is smooth and has no air holes, it is well kneaded.

Step 4, then divide the dough into 50g pieces. Pay attention to cover the dough with plastic wrap to moisturize it. Yes, you are not mistaken. This dough does not need to be fermented once, but it is directly grouped after kneading.

Step 5: After distributing the small doses, we begin to exhaust the dough and knead the dough into slender strips with the root of the palm. This operation can eliminate the redundant pores in the dough as much as possible and make the finished product more delicate.

Step 6, then fold the long dough back, and repeat step 5 to knead the dough into slender strips. We will repeat steps 5-6 for about 3 times in the whole shaping process.

Step 7: After exhausting, we knead the dough into a circle.

Step 8: Turn the convergent face down and round.

Step 9: We push the shaped dough as high as possible, about 5 cm high. This is because the dough will extend around and become shorter during the fermentation process, so the shape of steamed bread can be better after pushing it up.

In step 10, we put the shaped dough on the food plate in turn, just 15 pieces. Everyone should pay attention to the speed of shaping, otherwise the fermentation state of the first and last dough will be far apart.

Step 1 1, then put the food plate in the steaming oven, the middle layer.

Step 12, let's see if the fermented dough is round and full. After the time is over, let's not open the door in a hurry and let the steamed bread stew for 3 minutes. Another thing to note is that the oil pan should be inserted under the food pan, because a small amount of steam will still flow to the bottom of the machine.

Step 13: After stewing for 3 minutes, take out the steamed buns to see if they are all white and fat, and then put them in fresh-keeping bags while they are warm. .

Step 14. Finally, open a steamed bread to see, the skin is thin and soft, and it tastes exactly the same as that steamed in a traditional steamer, and I don't have to worry about water vapor dripping on the surface of steamed bread at all. For me, I can't be more satisfied!

Tips:

As the saying goes, if a worker wants to do a good job, he must sharpen his tools first. For pasta lovers, the function of this steaming oven has become so powerful that pasta white can be easily controlled. As an appearance association, the appearance of the machine is of course very important, but more is to be impressed by the powerful functions of the machine. I have to say, I am really satisfied. This time I only used the pure steaming function. Next time, I will use other functions of the steaming oven to open a new door in the baking field.

Works from a world of delicious food.