Can you use milk instead of water to make steamed bread? You can use milk instead of water to steam steamed bread.
Milk replaces water and steamed bread, because yeast is added and steamed at high temperature. It can make many people who are lactose intolerant feel at ease, just as many people can drink yogurt instead of fresh milk. It can be said that the fermented dough with milk instead of water is more beneficial to digestion and absorption than simply drinking fresh milk, because there is yeast in it.
Steamed steamed bread at high temperature can effectively kill harmful bacteria in milk. Because most of the milk we buy is pasteurized, but bacteria may breed in packaging, bagging and transportation. Instead of steamed bread, it can be said that it has been sterilized at high temperature for the second time and is safer to eat.
Is it more nutritious to make steamed bread with milk instead of water? From a nutritional point of view, milk instead of water has higher nutritional value, which can increase the nutritional density of food well. If family conditions permit, homemade steamed bread can adopt this method.
Compared with water, milk is rich in nutrients such as protein, fat, vitamins and minerals. Every 100ml contains about 3g of milk protein, which contains essential amino acids for human body. Fat is mostly medium-chain and short-chain fatty acids, which are easily absorbed by the human body; Rich in calcium, promoting the development of bones; The proportion of minerals is appropriate and easy to be absorbed by human body.
Steamed bread with milk has more nutrients per unit calorie than ordinary steamed bread and is more nutritious. Moreover, milk has its unique good flavor. Steamed steamed bread tastes soft, waxy and sweet, smells more fragrant, and promotes appetite.
Together, these two characteristics are especially suitable for school-age children and the elderly to eat milk steamed bread. School-age children need to supplement high-quality minerals such as protein and calcium, and they can also use such milk steamed bread to supplement nutrients, promote growth and help bones grow. Old people's appetite decreases and their food intake is low. In order to avoid malnutrition, sarcopenia, osteoporosis, etc., such milk belts can also be used to make steamed bread instead of water to increase nutrition.
Is it better to make steamed bread with milk or water? It is better to make steamed bread with milk.
1, higher nutritional value Milk has high nutritional value and is one of the important sources of protein, calcium, vitamin A, vitamin D and vitamin B2. Protein in milk belongs to high-quality protein, and its essential amino acid ratio meets the needs of human body and is easy to digest and absorb. Lactose in milk can also promote the absorption of minerals such as calcium, iron and zinc. Therefore, using milk instead of water to make steamed bread will greatly improve the nutrition.
2, the taste and taste are better. The steamed bread with milk will have a faint milk smell and taste sweeter than the steamed bread made of water. The steamed bread made of wheat flour will be slightly yellow in color, but after adding milk, it will look whiter and make people feel more appetizing. In addition, in the process of fermentation, B vitamins and amino acids in milk can provide sufficient nutrition for yeast, with better fermentation effect and fluffy steamed bread.
3, improve the situation of lactose intolerance Some people will have abdominal pain and diarrhea when they drink milk, which is probably lactose intolerance. For these people who can't drink milk directly, adding milk to pasta can delay the absorption rate of milk and relieve the discomfort caused by lactose intolerance, which not only absorbs the nutrition of milk, but also tastes delicious food, killing two birds with one stone.
Therefore, when you make steamed bread at home, you might as well use milk instead of water. The steamed bread made in this way is rich in aroma and nutrition!
The lengthening method of milky steamed bread ingredients: milk is about 100g, flour is 200g, yeast powder is 3g, and sugar is 30g (30g milk powder can be added if you like milky steamed bread).
Practice:
1, slightly heat the milk to the temperature, add sugar and stir until it melts.
2, put flour in the basin, add yeast powder and stir well, then pour milk, while stirring.
3. Stir until it is flocculent, watch the dough forming, and then decide to add the milk completely or less, depending on the water absorption of the flour.
4. After the dough is flocculent, knead the dough into dough. This process needs to be kneaded for a few more minutes until it is smooth.
5. Keep out of the warm place and ferment for about 40 minutes until the dough is about 1.5 times larger.
6. Knead the dough out of the air, shape it, cut it into small pieces, or knead it into your favorite shape.
7. Put it in a warm place for about 15 minutes, put it in a steamer, and steam it after steaming 12 minutes.
8. After steaming, don't uncover it immediately! After stewing for about 3 minutes, it's perfect to open the lid again!