Production method:
1, first of all, we prepare a certain amount of warm water, and then add a proper amount of yeast and sugar to the warm water, so that the yeast water is drawn and set aside for use.
2. Put a proper amount of flour in the basin, then add a proper amount of edible salt and stir it evenly. Then prepare some milk and pour it into the panel. Stir it with chopsticks during the pouring process, then pour yeast water into the flour, stir it into a flocculent state with chopsticks from side to side, and then knead it into a smooth dough by hand.
3. Knead the dough, cover it with a layer of plastic wrap and put it in a warm place for fermentation.
4, wait until the dough is fermented to twice the original size, or after the honeycomb is poked by hand, it means that it has been fermented.
5. Put the dough on the chopping board, sprinkle a proper amount of dry powder on the chopping board, knead for a long time, and try to squeeze out the air inside. After kneading, divide the dough into small doses of uniform size.
6. Then knead all the ingredients into the shape of steamed bread, and then cover them on one side. The first floor is not going on, and it takes about 15 minutes to wake up for the second time to steam steamed bread.
7. Put a proper amount of water into the pot, then put the steamed bread into the pot, boil it over high fire, and then steam it for about 30 minutes, and the steamed bread will be almost cooked.
8. Don't open the lid immediately after the steamed bread is cooked. First simmer for about five minutes, and then take out the steamed bread to prevent the steamed bread from collapsing.
Cooking tips:
1, adding a little milk to the dough can make the steamed bread more sweet.
2. After the steamed bread is finished, it should be proofed twice, which can make the steamed bread softer and more delicious.
3. Don't open the lid immediately after the steamed bread is cooked to prevent the skin from collapsing.