The practice of steaming steamed bread

Steamed steamed bread is a traditional pastry snack, and it is common practice to fill the warehouse. Make the fermented dough into steamed bread and steam it in a pot or steamer. The method is easy to learn, and most families can do it. Now is my daily breakfast, let's see how to do it!

Materials and main materials

200 grams of flour

condiments

5 g of fine sugar, 2 g of yeast powder and 0/00 g of milk/kloc.

The practice of steaming steamed bread

1. Pour the milk into a bowl, add yeast and fine sugar, then stir until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the milk into the flour.

3. Stir while pouring until it is flocculent.

4. Make smooth dough, cover with plastic wrap and ferment at room temperature.

5. Ferment to twice the original size

6. Dry the flour on the chopping board and knead the dough until it is smooth.

7. Roll it into a big piece again

8. Then roll it up and rub it into long strips from top to bottom.

9. Cut into steamed bread blanks with a knife

10. Add clean water to the pot, and add steamed bread blanks 15 minutes.

1 1. Then steam on high fire 12 minutes.

Cooking tips

After the steamed bread is steamed, do not open the lid immediately, and then open the lid for 3 minutes to prevent the steamed bread from retracting. Milk can be added with flour twice, a small part can be used to adjust yeast, and the rest can be added with flour several times, not once.