Milk-flavored steamed bread

As a pasta controller, steaming steamed bread is absolutely essential. Usually, it is cooked in a traditional steamer, and the kitchen is full of steaming water vapor and heat. For beginners, it is very easy for the traditional steamer to drop water vapor on the surface of steamed bread, which makes the appearance of the finished product not beautiful enough. What artifacts can be made? This recipe is provided by Man Xiaoman, a special gourmet, and has been authorized to use

raw materials: medium gluten flour, pure milk, instant dry yeast, fine sugar and vegetable oil.

Steps:

Step 1, we pour the materials into the flour barrel at one time, but pay attention to separate the yeast from the fine sugar to avoid affecting the activity of the yeast.

step 2, knead the dough until the surface is smooth and soft to the touch.

Step 3, Step 3, To judge whether the dough is kneaded well, you can cut a small piece of dough with a scraper. If the section is smooth and free of air holes, it is kneaded well.

Step 4, then divide the dough into 5g pieces. Pay attention to cover the dough with plastic wrap to moisturize it. Yes, you are not mistaken. This dough does not need to be fermented once, but it is directly grouped after kneading.

Step 5: After distributing the small doses, we begin to exhaust the dough, and knead the dough into slender strips with the root of the palm. This operation can eliminate redundant air holes in the dough as much as possible and make the finished product more delicate.

Step 6, then fold the long dough back, and repeat Step 5 to knead the dough into slender strips. We have to repeat Steps 5-6 for about 3 times in the whole shaping process.

step 7, after exhausting, we knead the dough into a circle.

Step 8: Turn the convergent side down and round.

Step 9: We push the dough as high as possible, about 5 cm high. This is because the dough will extend around and become shorter during the fermentation process, so the shape of steamed bread will look better after pushing it up.

Step 1: Put the shaped dough on the food plate in turn, just 15 pieces. Everyone should pay attention to the speed of shaping, otherwise the fermentation state of the first and last dough will be far apart.

step 11, then put the food plate in the steaming oven, the middle layer.

Step 12, let's see if the fermented dough is round and full. After the time is over, let's not open the door in a hurry and let the steamed bread stew for 3 minutes. Another thing to note is to remember to insert an oil pan under the food plate, because a small amount of steam will still flow to the bottom of the machine.

Step 13: After stewing for 3 minutes, take out the steamed buns to see if they are all white and fat, and then put them in fresh-keeping bags while they are warm. .

Step 14, finally, break a steamed bread to see that the skin is thin and soft, which is exactly the same as the taste steamed in a traditional steamer, and I don't have to worry about water vapor dripping on the surface of steamed bread at all. For me, I can't be more satisfied!

Tip:

As the saying goes, if you want to do a good job, you must sharpen your tools first. For pasta lovers, the function of this steaming oven is so powerful that it can be easily controlled by pasta. As an appearance association, the appearance of the machine is of course very important, but I want to be impressed by the powerful functions of the machine. I have to say, I am really satisfied. This time I only used the pure steaming function. Next time, I will use other functions of the steaming oven to open a new door in the baking field.

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