A, milk steamed bread

Ingredients

Flour moderate, milk moderate, yeast moderate, sugar moderate.

Practice

1, flour in the dry yeast, sugar, and flour mix well, add milk synthesized dough, covered with plastic wrap to rise.

5. After kneading the dosage, use your hands to form the buns. All in order to do a good job.

6, good steamed buns into the steamer, wake up 15 minutes.

7, wake up 15 minutes, steamed buns billet obviously become larger, open high heat, water boil to medium heat steam 15 minutes.

8, 15 minutes after turning off the fire, then do not rush to uncover, smothered three or five minutes in the cover, snow-white creamy buns out of the pot.

Two, knife cut creamy steamed buns

Ingredients

200 grams of flour, 40 grams of light cream, 70 grams of water, 3 grams of yeast, 20 grams of granulated sugar.

Practice

1, flour, sugar, yeast, cream and water I poured together.

2. Pour the flour yeast and sugar together.

3, while stirring the flour with chopsticks and pouring in the liquid, stir to form a floc, and knead the dough with your hands until smooth.

4: Cover with plastic wrap and let ferment in a warm place until doubled in size. You can poke a hole in the dough with your finger dipped in flour, and the hole will not shrink back and the dough will not collapse, so it's ready to ferment.

5. Punch down the dough and roll it out, cover with plastic wrap and let it rise for 10 minutes.

6: Punch down the dough and roll it out into a rectangle, then wipe the surface with water.

7: Roll the sheet from top to bottom, until it's the same thickness, flatten slightly, and cut small sections with a knife.

8: Put greaseproof paper underneath the dough or brush the steamer drawer with oil, put lukewarm water in the pot, cover and ferment for about 20 minutes.

9: When the dough is almost double in size, steam it under cold water for 10 minutes, then turn off the heat and let it simmer for 3 minutes before opening the lid.

Three, white fat creamy steamed bread

Ingredients

Yeast 2.5 grams, 250 grams of gluten-free flour, 80 grams of sugar, 130 grams of milk, and a moderate amount of gluten-free flour (anti-sticky).

Practice

1: Put all ingredients into a bread bucket, stir with chopsticks, and knead at low speed for 2 minutes before turning to high speed until the surface of the dough is smooth.

2. Cover with plastic wrap and relax for 5 minutes, then roll out the dough into a rectangle, fold in half, then roll out again, repeat this step at least 6 times, then brush the surface of the rolled out dough evenly with water, and then roll it out into a cylinder from the top to the bottom.

3. Knead the dough gently from the center to the sides to make the dough of even thickness, then divide it into 40g pieces with a spatula, place them on a piece of non-stick greaseproof paper, and put them into a steamer basket with a steamer lid for the final fermentation for about 15 minutes.

4: After the dough has fermented, add cold water to the pot and steam over medium-high heat for about 13 minutes after the water boils.

5: Turn off the heat and smother for 3 minutes.