Steamed steamed bread can be cooked in 15 minutes, as follows:

Ingredients: 60g red dates, 300g medium gluten flour, pure milk 145g, 4g yeast, 20g brown sugar, and butter 15g.

1. Remove the core from the red dates, put them in a cooking machine, add pure milk and beat them into paste.

2. Knead the dough with the chef's machine. If there is no chef's machine, knead it by hand and knead it into hard dough.

3. Adding butter will increase the flavor of milk, relax the originally tense flour, and finally get a soft, moderate and smooth dough.

4. Then knead the dough into long strips and divide it into small portions of the same size.

5. Roll a small dose into a ball and continue rolling with both hands until it is rolled into a cylinder.

6. put it in a steamer, find a warm place to ferment to twice the size, and slowly rebound under pressure.

8. After the water is boiled, steam 15 minutes, then don't rush out of the pot, and stew for another five minutes to avoid collapse.

9. Finished product drawing.

How long does it take to make steamed bread?

Steamed steamed bread takes about 30 minutes to cook. It is recommended to steam steamed bread in cold water. In the process of rising temperature, steamed bread can have a second awakening process, which helps steamed bread to further ferment and expand, making steamed bread more delicious. If steamed directly with hot water, steamed bread is easy to harden and pinch. First, boil the water in the steamer with a small torch. After the water boils, steam on medium fire 10 minute, then steam on high fire 10 minute.

How long does it take to steam steamed bread?

Steamed bread usually takes 15-20 minutes.

When steaming steamed bread, the pot should be heated with cold water, and the temperature should be gradually increased to make the steamed bread blank evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands. After the second proofing of steamed bread, cold water begins to steam 15 minutes. After steaming, don't hurry to open the lid and stew for another 3 minutes, so as not to shrink the steamed bread. Take the steamed steamed bread out of the steamer and eat it.

Extended data

Matters needing attention in steaming steamed bread:

1, knead to achieve "three lights". "Face light, basin light, hand light" is the best state. Knead for about 15 minutes. The longer the time, the stronger the trajectory. If you are not afraid of fatigue, you'd better rub it for 20 minutes. Cover the steamed bread with a dry towel and let it stand for another 20 minutes.

2. If you want to steam white and fragrant steamed bread, you can also add some alkali. Pick up some dough and lick it. If it is acidic, it means less alkali; if it is astringent, it means more alkali. Or cut the dough in half, and the cross-sectional honeycomb is broad bean eye-shaped, so there is less alkali; Sesame is porous, indicating that there is more alkali.

3. Mix dough with cold water in summer and warm water in winter. It is 1 ~ 2 hours earlier in winter than in summer. Be careful when adding water to the dough.