450g of low-gluten flour, 250ml of water (maximum black spoon 1 cup), 6g of yeast (1tbsp is not full), 3g of baking powder (1tsp), 30ml of condensed milk (1/cup) and 7.5g of sugar (/).

working methods

1, prepare materials

All the materials are put in a container.

3. Stir with chopsticks

Step 4 knead dough

5. Cover with a cloth and wake up for 5 minutes.

Step 6 knead into strips

7. Cut into sections

8, forming into a round steamed bread blank.

9. All steamed buns.

10, brush oil on the steamer.

1 1, put the raw steamed bread on the steamer and wake it 1 hour.

12 Let's look at steamed buns and roll the cut dough into small pieces.

13, stuffing.

14, steamed stuffed bun

15, let's look at the flower rolls. The big dough was rolled into a rectangle.

16, oiled.

17, sprinkle with salt

18, sprinkle with chopped green onion and minced meat.

19, roll into a roll.

20. Cut into sections

2 1, press with chopsticks.

22, made into a flower roll shape

23, or oil the steamer and put flowers on it to sober up 1 hour.

24. Steam in a cage for 20 minutes.

25, the appearance of steamed bread green body on the cage

26. Steamed appearance

27. The appearance of raw steamed bread on the cage.

28. Steamed appearance

skill

Xue Fei has something to say.

1, the low-gluten flour I use here, you can use ordinary flour instead.

I used baking powder here. You don't have to use it. If used, please use aluminum-free baking powder.

The temperature is relatively low at present. In order to ferment steamed bread better, it is best to put it in an environment with high room temperature. If not, you can heat the water in the cage to 40 degrees slightly, and put the green body in when measuring the temperature by hand.

In order to save time, a little baking powder can be allowed.

5, in order to make the steamed stuffed bun shiny, you can add a little salad oil.

6. In order to make steamed buns whiter, you can put some condensed milk.

7. In order to make steamed buns delicious and easy to ferment, you can add a proper amount of sugar.

8. Salt was added to make the taste of sugar more exciting.

9. You can also put the green body on the electric blanket to help fermentation.

10 In order to stimulate the activity of yeast more easily, the yeast can be dissolved in warm water first.

1 1, common yeast or high-sugar tolerant yeast can be used here, but it is better to use high-sugar tolerant yeast if too much sugar is put.

12, the time to wake up is not necessarily based on me, which is related to your temperature. If your room temperature is high, you don't have to wake up for long. If it is too long, steamed bread will be easy to send.

13, oil the steamer to prevent it from sticking. Cage cloth can also be used, but it is better to choose a thicker one when using cage cloth, so that the anti-sticking effect will be better.

14, the quantity of steamer I have here is 250g of flour. You can choose a double-layer steamer, so that a steamer can make steamed bread with a weight of one catty of flour.

15, if you are afraid that the bottom of steamed bread will get wet, it is best to stick less flour at the bottom of steamed bread, so it is not easy to stick.

16, the ratio of dough to water can be kneaded into dough, and it is not necessarily measured by a scale.

17, if you feel that the dough is a little dry when you wake up, you can spray some water to relieve it.

18, when steaming steamed bread, we must pay attention to the heat, so that steamed bread is not easy to fail, and the time is generally between 15-20 minutes, which is also related to the size of steamed bread and the size of firepower.

19, how to measure your steamed bread? It is time. After the steamer is opened, you gently press the steamed bread with your hand, and the rebound means it is cooked.

20. When making steamed buns, you can master the stuffing yourself. Most people like to use mushrooms, vegetables, minced meat, beef, bean paste and Chinese cabbage.

2 1, don't move the awakened green body at will, it will destroy the image of steamed bread.

22. After the dough is made, it is best to give it a relaxation process, which will help you shape steamed bread.

23. In the production of this kind of steamed bread, there is no initial proofing process. I think some novice steamed buns made by traditional methods may have pimples on the surface or ugly appearance. You can try this method.