Medium gluten flour 3 10g pure milk 180g

Sugar 20g Angel dry yeast 3g

Sweet Soft Cake Suitable for Babies —— Steps of Cutting Steamed Bread with Milk Knife

1.？ Required raw materials.

2.？ After weighing the milk, add yeast powder directly and let it stand for a period of time.

3.？ Add flour first, then fine sugar.

4.？ Start the dough mixing program and mix the dough 10 minute. If you don't have a bread maker, you can stir the dough by hand and stir it into snowflakes with chopsticks first. )

5.？ Stir with a bread machine to make a smooth dough. Wash your hands and face and knead them into hand light, basin light and face light.

6.？ Ferment to twice the size at room temperature. At present, the room temperature is about 23℃, and it took about 80 minutes.

7.？ Then start the dough mixing program to discharge the fermented dough. Take out the whole dough. It's a little sticky. Sprinkle some dry powder.

8.？ Knead dough by hand, mainly to get rid of the air inside. The more thoroughly the air is exhausted, the smoother the surface of steamed bread will be.

9.？ Divide the dough into two equal parts. Don't tear it in half by hand. Divide the dough into two parts with a knife or slicing knife.

10.？ Take a piece of dough, knead it and sprinkle some flour on the chopping board to prevent the rolled dough from sticking to the chopping board. When rolling with a rolling pin, turn the dough while rolling, so that it can be rolled evenly and roundly.

1 1.？ Square dough, about 20cm * 17cm.

12.？ Roll up the dough, be careful to roll it tightly and roll it into strips.

13.？ Quickly cut into 8 equal parts. When cutting, it should be fast, accurate and firm. And get a little pose.

14.？ The steamer is covered with a steamer cloth. If a stainless steel steamer is used, the bottom can be brushed with oil to prevent the bread from sticking to the steamer. Put the cut knife blanks into the steamer evenly, and pay attention to a certain distance, the steamed bread will ferment and expand again.

15.？ Relax at room temperature for 20 minutes. This step cannot be saved. Don't leave the steamed bread blank, steam it immediately.

16.？ Put one-third or one-half cold water in the steamer, release the steamed bread blank, and boil it over high fire. Steam again after steaming 15 minutes. Steamed buns are small and can be steamed in 15 minutes. After steaming, stew for 3 to 5 minutes before opening the lid.

17.？ You can eat it while it is hot. It's delicious. It smells like fresh milk. After the extra steamed bread is cooled, it is packed in a fresh-keeping bag.

18.？ Put the steamed bread in the fresh-keeping bag into an airtight sealed bag and put it in the freezer. When you want to eat, take it out and steam it directly, which is as convenient as when it is freshly baked. Theoretically, steamed bread can be frozen for half a year, but it should be eaten as soon as possible.

skill

Xiao Mu warns:

1. In the market, you can see that flour is divided into high gluten flour, medium gluten flour and low gluten flour, among which high gluten flour is generally used to make bread, medium gluten flour is used to make Chinese snacks such as steamed bread, and low gluten flour is used to make cakes, biscuits and cookies. So if you don't see the words high gluten or low gluten, you can choose to make steamed bread. If possible, it is best to choose organic flour, which is absolutely safe and secure.

2. To make a successful steamed bread or steamed stuffed bun, dough mixing and fermentation are two very important steps. Gluten will be formed in the process of kneading dough, and the function of gluten is to wrap the carbon dioxide produced during yeast fermentation, so that the dough forms countless holes and makes it soft and fluffy. Therefore, the amount of gluten determines whether the texture of steamed bread is delicate enough. Less gluten, rough tissue and large pores; Gluten, fine tissue and small pores.

3. The dough after normal fermentation has a smooth surface, which is generally as large as 1.5-2 times. Finger sticky powder rubs a hole in the dough, which will not rebound, the dough will not collapse and the hole will not wrinkle. The interior of the dough is honeycomb.

4. Can't the dough rise normally? The reasons may be as follows: ① Yeast lost its vitality. For example, kneading dough with very hot water will burn yeast to death. After the yeast is opened, it is best to pick it up and put it in the refrigerator for refrigeration; ② The amount of yeast is not enough. The dosage of yeast is generally about 1% of the weight of flour; ③ Fermentation temperature and time. If the fermentation temperature is between 20 and 30 degrees, the dough will ferment within one hour. If the temperature is lower than 10 degrees in winter, it may take several hours. At this time, you can put the dough container in a pot filled with warm water. Melting yeast with warm sugar water in winter, instead of directly using cold water to mix flour, can also promote fermentation.

5. After normal fermentation, the dough surface is smooth, generally as large as 1.5-2 times. Finger sticky powder rubs a hole in the dough, which will not rebound, the dough will not collapse and the hole will not wrinkle. The interior of the dough is honeycomb.

6. After the dough is fermented for the first time, it should be fermented for the second time (generally about 20 minutes). Otherwise, the steamed bread will not be soft.

7. Put cold water in the pot and steam it on medium fire, which can make the steamed bread blank ferment more fully in the pot.

8. How long the steamed bread takes depends mainly on the size of the steamed bread. Steam again after steaming 15 to 25 minutes.

9. Don't open the lid immediately after the flameout, otherwise the cold air outside will shrink the surface of the steamed bread. It is best to simmer for 3 to 5 minutes before opening the lid.

10. If you think it is time-consuming and complicated to make steamed bread, you can make more at a time on weekends, and then put them in fresh-keeping bags, paying attention to putting them in airtight sealed bags. Put it in the refrigerator. If you want to eat at breakfast or other time, take it out directly, steam it directly without thawing, just like it was just steamed.