Different methods of breakfast steamed bread 1
material
200g medium gluten, 1 15g pure milk, 20g fine sugar, 1g salt, 2g yeast, and 3 Shuanghui ham sausages.
working methods
1, the milk is waterproof and heated to 25 -30 degrees.
2. Add yeast to milk, stir and stand for 5 minutes to activate it.
3. Add fine sugar and salt to the milk and mix well.
4. Put the milk mixture into the bread bucket, add the medium gluten flour, and gently stir with chopsticks until it is broken.
5. Start the dough mixing program. After 20 minutes, you can see that the flour has been kneaded into a smooth dough.
6. Take out the dough and put it on the kneading mat, then knead it by hand for about 10 minute, cover it with plastic wrap, and put it in a warm place for fermentation until it is 1.5 times larger.
7. Ventilate and knead the fermented dough, then divide it into 6 equal parts and knead it into long strips.
8. Break three hams from the middle and divide them into six sections.
9. Roll the hams with noodles, close them and arrange them in a steaming tray at intervals.
10, put a plate of warm water of about 40 degrees on the steaming tray and let the steamed bread rolls wake up for 20 minutes.
1 1. Pour a proper amount of water into the steamer, put it in a steaming pan filled with steamed bread rolls, steam for 15 minutes on medium heat, continue stewing for 5 minutes after steaming, and then open the lid to serve.
Different methods of breakfast steamed bread II
material
Pumpkin, flour, yeast powder, sugar
working methods
1, sliced pumpkin and steamed.
2. After peeling, press it into pumpkin puree with a spoon.
3. Let the pumpkin puree cool.
4. Melt the yeast powder and a little sugar with a little warm water and pour it into the pumpkin puree. A pumpkin, about half a bowl of water, half a spoonful of yeast and half a spoonful of sugar. )
5. Add flour and knead into a dough with moderate hardness.
6. After standing for about 4 hours, the dough will grow to 1.5-2 times the size. Stick flour on your fingers and press a hole in the dough. It won't rebound, the dough won't collapse and the hole won't wrinkle.
7. Knead the dough to remove air and make it into your favorite shape.
8. Steam in the pot, with low fire 10 minutes or so, and turn to high fire 12~ 15 minutes.
9. After turning off the fire, don't open the lid for 3 minutes, just open it and take it out.
Different methods of breakfast steamed bread 3
material
300 grams of flour, one purple potato, 4 grams of yeast, 80 grams of sugar, milk powder 10 gram, and water 130 gram.
working methods
1. Peel the purple sweet potato and cut it into cubes.
2. After steaming in the pot, cool it slightly, and crush it directly by hand until it is non-granular. Put it aside.
3. Knead all the ingredients of the dough into smooth white dough and ferment it to about 2 times the size.
4. Evenly knead 1/3 white dough and purple potato paste into purple potato dough.
5. Divide 2/3 of the white dough into small portions.
6. Divide the purple potato dough evenly into small portions.
7. First take a white dough and roll it into a circle (there is no need to have a book around it), and wrap the purple potato dough inside.
8. After wrapping it, turn it over.
9. Dip a little flour in the knife and cut it twice.
10. put it in a steamer, let it stand for 20 minutes for secondary fermentation, and steam it on high fire for about 15 minutes.
1 1. Turn off the heat and steam for 3-5 minutes before lifting the lid.
Different methods of breakfast steamed bread 4
material
Two steamed buns, two pieces of bacon, two eggs and lettuce.
working methods
1, steam steamed bread for 5 minutes in a steamer;
2. Put a little oil in the wok, cut two pieces of bacon in half and fry them on both sides;
3. 2 eggs are scattered with a little salt, and a little oil is put in the frying pan to spread the eggs into an egg roll.
4. Wash the lettuce and tear it into large pieces;
5. Cut the hot steamed bread horizontally from the middle (don't cut it off) and put bacon, fried eggs and lettuce on it.