Practice of making milk steamed bread with bread machine
Ingredients: 240G milk, 400G medium gluten flour, 15G sugar, 5G yeast, and appropriate amount of water.
1. Heat milk to body temperature in water, put sugar and yeast into milk, and let it stand for 15 minutes to activate yeast activity.
2. Pour the prepared solution into the bread machine barrel, pour it together with the flour, and stir it evenly with chopsticks until it is flocculent. Let it stand for five minutes to allow the flour to fully absorb water.
3. Select the "dough mixing" program of the bread machine, end the "dough mixing" program after 20 minutes, let it stand for five minutes, and then select a dough mixing program.
4. After kneading the dough for the second time, put the dough and bread bucket together in a warm place and ferment to twice the size. Grasping the dough with your hand, you can see that the internal tissue is honeycomb, which takes about an hour.
5. After proofing, select a kneading program to exhaust and knead the dough evenly.
6. Take out the dough and knead it into long strips and divide it into small pieces. Put the separated dough on the oiled steamer and wake it for 20 minutes for the second time.
7. After waking up and steaming 15-20 minutes, the time can also be determined according to the size of steamed bread. Turn off the fire for 5 minutes and take out the steamed bread. Never turn off the fire and lift the lid at once.
What if the bread machine can't make steamed bread?
The failure of bread machine to make steamed bread may be caused by insufficient fermentation, excessive fermentation, water vapor infiltration and short spacing. The following small series will introduce in detail what to do if the bread machine fails to make steamed bread.
What if the bread machine fails to make steamed bread? 1. Steamed bread is dry and hard.
Without the soft Q of steamed bread, the whole stalk is hard and hard, and some parts even become as hard as stones. It may be caused by insufficient fermentation. The fermentation time is very short, which causes the yeast powder not to ferment and swell in the dough, and the tissue is not propped up at all, so the whole steamed bread is still in a hard state. Just increase the fermentation time or increase the amount of yeast powder.
What if the bread machine fails to make steamed bread? The steamed bread is dry, shriveled and shrunk.
Steamed steamed bread shrinks as soon as the steamer is opened, and it has no elasticity. It tastes dry and hard, and the surface is dry and wrinkled It may be due to the lack of fermentation time that the dough structure can not expand smoothly. Although it swells during steaming, the internal tissue support is not enough, and the steamed bread shrinks and shrivels, so the taste is dry and hard. Just increase the fermentation time or increase the amount of yeast powder.
What if the bread machine fails to make steamed bread? 3. steamed bread will collapse after expansion.
There is a big bubble on the perfect epidermis, which collapses immediately after opening the steamer and feels like a bubble. It may be because of over-fermentation, the dough tissue scattered, propped up the surface but lost its supporting force, so it collapsed after expansion, reducing fermentation time or reducing the amount of yeast powder.
What if the bread machine fails to make steamed bread? 4. The steamed bread is loose inside.
Although the epidermis looks complete, once peeled off, the internal tissue is loose and the holes are too large, which makes it unpalatable and has a pink feeling. Excessive fermentation or fermentation time is too long, which will make the dough tissue disperse and expand after steaming, resulting in insufficient taste and too many holes. Just reduce the fermentation time or the amount of yeast powder.
What if the bread machine can't make steamed bread? 5. The surface of steamed bread is wet and sticky.
When it was cold, I picked it up and found that the steamed bread was wet and sticky. The whole steamed bread seemed to be soaked in water and tasted very bad. It may be caused by water vapor infiltration. A large amount of steam will be produced in the process of steaming steamed bread, which will be cooled after the flameout. The steam will condense into water droplets in the steamer and drip back into the steamed bread, making the steamed bread look like it has been soaked in water and destroying the taste. Take it out of the steamer immediately after steaming, and never stew it.
What if the bread machine can't make steamed bread? Six: Steamed bread sticks together.
All the edges of steamed bread are glued together, or glued to the steamer and then taken away. As long as you are not careful, the steamed bread will be damaged. Steamed bread will expand about twice during steaming, so there needs to be more than half a space between steamed bread and steamed bread, and between steamed bread and steamer. The bottom also needs to be covered with steamer paper, which can prevent the bottom from sticking and increase the placing distance between steamed buns.