Including Chinese steamed buns and western-style bread are good choices, but we should pay more attention to the fermentation of dough, so as to avoid excessive fermentation affecting the taste of food. Children will become out-and-out value-controlled when facing food, and colorful and unique and lovely food will definitely surprise them, so ordinary steamed buns will be made into butterfly shapes, and they will all eat more fragrant than usual. Creative pasta! Teach you to make butterfly steamed bread, which is beautiful in shape, nutritious and delicious, without changing meat!
material
Ordinary flour 50g
Milk 135g
Fine sugar 15g
Yeast 3g
The practice of butterfly steamed bread to make children eat more fragrant and lovely steamed bread
Mix and stir all the ingredients evenly, and then knead them into a basin-smooth, hand-smooth and surface-smooth dough, which can be kneaded with the help of a chef machine or a bread machine. (If the dough is kneaded by a machine, the yeast need not be dissolved in advance, just mix all the materials and knead the dough. If the dough is kneaded by hand, it is best to take a little water or milk in the formula and heat it until it is warm and not hot, then add yeast to dissolve it into yeast water and add it. Pay attention to the total amount of liquid in the dough. )
Cover the dough with plastic wrap and put it in a warm place to ferment until it is 2-2.5 times larger.
Take out the fermented dough, sprinkle a little flour, and knead the dough again. If you are not sure whether the dough is kneaded well, you can cut the dough with a knife, and if there are air holes in the cut surface, you should continue kneading for a while until the cut surface is clean and free of air holes.
Divide the kneaded dough into six small doughs, and knead them into slender strips with a length of about 50 cm.
Roll the long dough into a spiral shape from both ends as butterfly wings.
Roll into a spiral.
Hold it tightly in the middle of the spiral circle with chopsticks, so that the wing shape of butterfly steamed bread comes out.
Then cut the middle tentacle with a knife, and the shape of butterfly steamed bread is ready.
Brush the steamer with a little oil or spread the steamer paper or wet gauze to prevent sticking, and put the steamed bread raw embryo on it.
Put the raw embryo of steamed bread in a warm place for 20 minutes, until the dough is obviously larger than before fermentation, and then it can be steamed. (The proofing time is different at different temperatures, depending on the dough state.)
Pour enough water into the steamer, turn on the big fire, steam on medium heat for about 12 minutes after SAIC, and keep stewing for 3 minutes after it is time to turn off the fire.
Tips
If the dough is kneaded by a machine, the yeast does not need to be dissolved in advance, and all the materials can be directly mixed and then kneaded. If the dough is kneaded by hand, it is best to take a little water or milk in the formula and heat it until it is warm and not hot, then add yeast to dissolve it into yeast water and add it. Pay attention to the total amount of liquid in the dough. To make fermented pasta, kneading dough and fermentation must be in place to ensure the food is soft and delicious. The fermentation time is different at different temperatures, so there is no fixed fermentation time for everyone's reference. You should observe more when fermenting. In the environment of more than 30 degrees in summer, the fermentation time is generally 1- 1.5 hours. Steamed bread can be made of high-gluten flour or medium-gluten flour. If you want to add some color to steamed bread, you can add colorful fruit and vegetable juice, fruit and vegetable paste and fruit and vegetable powder.