Practice of steaming steamed bread with rice flour

The method of steaming steamed bread with rice flour is as follows:

Ingredients: flour 200g+30g+50g, leftovers 150g, sugar 15g, yeast powder 4g, milk 100g.

1. Pour pure milk and sugar into the leftover rice and mash it into milk rice paste with a meat grinder.

2. Add yeast powder into the beaten milk rice paste, stir well and let stand for 5 minutes.

3. Pour 200 grams of flour into the dough, pour 30 grams of dry flour on the chopping board, and knead the dry flour into dough. Finally, the kneaded dough is not sticky, covered with plastic wrap and fermented to twice the size.

4. Pour 50g of dry flour on the chopping board, and knead the dry flour into dough again.

5. Divide the kneaded dough into 6 parts and round them respectively.

6. Put the kneaded dough into a steamer for secondary proofing. The time of secondary proofing depends on the fermentation state of steamed bread. In warm weather, 15 minutes is enough. Low temperature, 30 minutes, steamed bread looks obviously fluffy, elastic by hand, and will not press a pit one by one.

7. Boil water in the pot, bring it to a boil, steam it over high fire, and steam it after SAIC 15 minutes. Stew the steamed bread for two minutes after turning off the fire, and then lift the lid. Never open it when steaming. The steamed noodles are all white and fat, chewy and fragrant with rice.