First, the material?
Ordinary flour 400g
240 grams of milk
5 grams of baking powder
Sugar 15g
Second, the practice of milk steamed bread?
1. Pour sugar and baking powder into warm milk, stir and mix, and let stand for about 5 minutes. Put the flour into a pot, gradually add the hot milk and baking powder, and stir the flour until it becomes flocculent.
2. Knead the dough flat, put the kneaded dough into a basin, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation.
3. After about 1 hour, the dough doubles. Grab a piece of dough with your hands, and the internal tissue is honeycomb-shaped, and the proofing is completed.
4. Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough bubble-free.
5. Cut the noodles into cylinders, cut them into small pieces with a knife, divide them into small pieces, put them in a steamer, cover them, and wake them up for 20 minutes. This step is very important. After the second fermentation. Steamed steamed bread is soft; If you don't like the round shape, just cut the incision slightly, turn it into a square knife and cut the steamed bread. ) Steam in cold water pot 15 minutes. Turn off the fire after a while, but don't boil it right away. Cover and steam for a few minutes before opening the lid.
skill
Steamed bread contains yeast, which can be divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes.
Every 1 kg of dry yeast contains protein, which is equivalent to the protein content of 5 kg of rice, 2 kg of soybean or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of pie and noodles, and nearly 2 times higher in protein.
Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Selenium, chromium and other minerals in yeast have the functions of anti-aging, anti-tumor, preventing arteriosclerosis and improving human immunity. After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of these nutrients by human body. ?
Reference source Baidu encyclopedia steamed bread