Food preparation

Flour: 500g yeast: 3-5g warm water: about 160g matcha powder: right amount.

Practice steps

1, melt yeast in warm water, then add it into flour several times, knead it into smooth dough, and cover it with plastic wrap for primary fermentation.

2. The standard of good dough fermentation is that the dough is twice as big, and the rich honeycomb tissue is torn out, or the hole is not retracted by poking it with your finger. Then take out the dough and divide it into small portions of similar size. At this time, we should pay attention to the fact that the dough must be drained of air, because this is the key step in making steamed bread. If the air is not clean, the patterned steamed bread will be pitted and the skin will not be smooth.

3. Roll the dough into skin, wrap it with your favorite stuffing, and then close it like a steamed stuffed bun.

4, and then knead it into a slightly thin ellipsoid dough, and the thin dough will become the top of the cow. Wide end, mouth.

5. Cut off the ears and corners of the calf steamed bread with scissors, then press one ear with a toothpick and fold the corners upwards.

6. Take a little white dough, then add a proper amount of matcha powder, knead it evenly, roll it into dough, press it into dough with a circular mold, or buckle it out of a bowl.

7. Stick it on. Dip some water when it is not sticky, then use red beans as eyes, and then poke out the nostrils of the calf-patterned steamed bread with chopsticks. Do a good job of the second fermentation meeting, then steam it in a pot with cold water and turn on a small fire, usually for 25 minutes. This depends on the size of the patterned steamed bread you make.

skill

1, the key to smooth steamed bread skin is to exhaust clean air when kneading dough.

If you cook slowly, the steamed bread has been fermented twice, so there is no need to ferment it again.