Preparation materials: 250ml of milk, 2g of salt, 30g of sugar, egg 1 egg, 3g of dry yeast and proper amount of dry flour.
Production steps:
1. Knead the dough with yeast, milk and dry flour, and then knead it again.
2. Cover the kneaded dough with plastic wrap and put it in the refrigerator for refrigeration and fermentation. This is what it looked like when it was six hours old. Take it out before making, and restore the temperature, which is 1.5-2 times larger. Just break the beehive by hand. The whole wheat dough looks a little dry.
3. After exhausting, divide the dough into three equal parts, cover it with a wet cloth and wake it for about 10 minutes. The dough is light and soft to handle.
4. Open it patiently with a rolling pin.
5. Then roll it into long strips and cut it into appropriate sizes.
6. There are no air holes in the cut surface, which proves that the exhaust is good, so the steamed bread is more chewy. Put it in a steamer and sober up 10 minutes.
7. Steam in cold water for 20 minutes and then turn off the fire for 2 minutes.
8. Finished product drawing.