Add it to steamed bread, it is fluffy and soft, sweet and sour, and it is good for your eyes if you eat it often.
Hot summer makes children's appetite worse. Cooking a pot of rice can leave more than half. Dabao said that you can't eat rice. Ok, let's change the staple food and make some steamed buns for the children. Steamed bread is small and made into various shapes. Add blueberry jam to make sandwich steamed bread. The dough is fluffy and soft, the sandwich is sour and sweet, and it tastes good. As soon as it was cooked, the children scrambled to eat it.
Blueberries are rich in anthocyanins and shredded carrots, both of which are beneficial to the eyes. Making sandwich buns for children with blueberry sauce can also protect their eyes.
Make steamed bread unique, soft and fluffy, sweet, delicious and nutritious, and children scramble to eat it.
Blueberry sauce steamed bread
Ingredients: 300g wheat flour, 3g dry yeast powder, clear water 150ml, blueberry sauce.
Specific production steps:
1. Weigh and prepare all materials. Mix dough with cold water in summer and warm water in winter.
2. Pour a little water into the yeast powder and stir with chopsticks until the yeast powder melts. Water is within the weight range given in the ingredients.
3. Pour the yeast water into the flour, and then pour the remaining water into the bowl. The water absorption of flour is different, so you can reserve about 10ml of water first, and finally decide whether to add it according to the state of dough.
4. While pouring water, stir the dough with chopsticks until it becomes flocculent.
5. Then fully knead the flocculent dough until it becomes soft and smooth.
6. Without fermentation, roll out the dough directly with a rolling pin to form a rectangular dough sheet with uniform thickness.
7. Divide the dough piece in two, and press out the shape at the half position of the dough piece with a die.
8. Put the blueberry jam into the piping bag, then cut a small hole in the piping bag and squeeze the blueberry jam into the middle of each small piece.
9. Then turn the other half of the dough over and cover it with blueberry sauce.
10. Press the dough again with a mold, and put the blueberry sauce in the middle position when pressing to avoid leakage.
1 1. Remove the surrounding dough and the small dough embryo of steamed bread will be ready. The remaining dough can be re-kneaded, then rolled into dough pieces and kneaded repeatedly until all the dough is used up.
12. Put the steamed bread into the steamer, and cover the bottom of the steamer with oiled paper to prevent it from sticking to the pot. Then cover the lid and ferment at room temperature for about 20 minutes until it becomes obviously larger. Now the weather is hot and the temperature is high, and steamed bread is easy to ferment and become bigger. Be careful not to overdo it.
13. After the fermentation is completed, steam over high fire for 15 minutes.
Tips:
1. The steaming time should be adjusted according to the size of steamed bread.
2. The prepared steamed buns can be eaten immediately. If it is cooked too much, it can be cooled and put into a fresh-keeping bag, and then frozen in the refrigerator. You don't need to thaw it when you eat it, just steam it again.