Family practice of making bread in pressure cooker

The family practice of making bread in pressure cooker is as follows.

Ingredients: high gluten flour 250g ordinary flour 50g milk 150g water 120g yeast 10g egg white 40g butter 30g milk powder 15g sugar 60g salt 5g.

Step 1: Knead the dough (about 10 minutes until the gluten can be pulled out) and ferment at room temperature for about two hours;

Step 2: after fermentation, the dough volume increases by about two or three times, and the dough is cut into small dough (the smaller the dough, the better it is cooked) and kneaded into the shape of bread (such as the shape of steamed buns);

Step 3: Coat the bottom of the pressure cooker with a small amount of oil (which can be coated with ginger slices), and put the small dough into the pot in turn, one in the middle and one around;

Step 4: cover the high-pressure pot cover, cover the valve and heat for five minutes on medium fire; When the valve is not deflated, open the lid and the soft and sweet steamed stuffed bun will be ready.