The brown sugar and milk steamed bread are all in blossom! It is difficult to master these points and make steamed bread without success!

making steamed buns is easy for northerners, but for us southerners, it's easy at first sight, and once done, it's useless. Funnily enough, the first time I followed the book, I also got a dead pimple. Later, I tried it several times. Looking at a large pot of steamed bread, it was flat when the lid was lifted. What a waste of food! Don't lose heart, sum up your experience. Failure is the mother of success, and no one is born with it, especially delicious food, which will reach its perfection after constant trying.

according to the previous experience, in fact, it is the key to success to master these points when making steamed bread. First, the ratio of water, flour and yeast; Second, the effect of kneading dough; Third, the effect of fermentation; Fourth, the temperature of steamed bread. Mastering these points well is difficult without success.

Cooking steamed bread at home is clean and hygienic, and adding milk, eggs and other nutrients is good. I usually cook it the night before. Don't cook too much at a time. Just steam it the next morning. It's very convenient.

Let's share the brown sugar and milk steamed bread I made yesterday. All of them are in bloom, especially the Q-bomb is delicious.

I ferment with a bread machine, and it will be the same without a bread machine. The temperature is low, and it takes a little longer. Don't worry.

the ratio of flour to water is generally 5g of flour and 3g of water. This is not absolute. It depends on the actual situation. For example, corn flour should be made thinner. Do it dry with eggs.

the proportion of brown sugar steamed bread: 5g of flour, 15g of pure milk, 15g of water and a proper amount of brown sugar. The brown sugar should be softened after softening, so the water should not be too much, 5g of dry yeast. (If the dough is mixed manually, the brown sugar should be melted with water, and the yeast should also be melted with warm water. )

You don't need to worry about the bread mixer. If you mix the dough manually, first use chopsticks to stir it into a flocculent shape, and then knead it into a smooth dough. You must knead it smoothly. This step is very important, so that the noodles don't stick to your hands. If you don't knead it smoothly, the steamed bread will not bounce and have no gluten.

Put the kneaded dough in a place where it can be kept warm, preferably at about 35 degrees, and ferment for 1-2 hours, which depends on the temperature, at least twice as large. If the dough doesn't rise, everything will be a dead pimple. Don't worry. Obviously much larger than the original, and the organizational structure inside is honeycomb-shaped, which is almost the same.

To make steamed bread not shrink, it is necessary to exhaust and knead it repeatedly until there are no air holes in the middle of the dough. Be sure to rub it smooth. Otherwise, the steamed bread has no layering, and it will shrink after steaming. Especially egg steamed bread, if the kneading is not in place and the outside is smooth, it will wrinkle when steamed.

rub into long strips and divide into small doses. Note that the section is solid. It means that the exhaust is very clean.

the shape of steamed bread can be made into whatever shape you want, and the surface must be rubbed smooth to make it look good when steamed. Don't make brown sugar steamed bread too dry. Mine is just shaped to prevent it from sticking to your hands, so I added a lot of flour.

Brush the griddle with cooked oil and put the steamed bread on it.

note that when cold water is put into the pot, the dough will grow well, so you don't need to ferment for the second time, and steam it directly on high fire for 25 minutes. Steam it in one breath, and don't lift the lid in the middle. After steaming, stew for 2 minutes. Be careful that the soda on the lid doesn't drip on the steamed bread.