Welcome to Brother Feng's delicious taste. Today, I will share with you an ordinary delicious steamed bread. The focus of this big flowering steamed bread is milk fragrance and flowering. The crust must be smoothed or flattened by a dough press. Please use milk and eggs at room temperature. If the room temperature is low in winter, you will wake up faster if you heat the milk a little before using it. Frozen milk and eggs in the refrigerator will affect the activity of yeast, so it will take longer to sober up.
Corn oil can be peanut oil, which is more fragrant. You can also try other oils and use whichever you like. This kind of steamed bread has no basic fermentation, and it is not smooth at first. Cover it and let it stand for a while before kneading. It's easy. It is best to have a dough press and press directly.
The key point of flowering is to fold it into a triangle or quadrilateral first, and then into three or four corners. Don't pinch them hard. After folding, put your mouth down slightly and arrange it into the shape of steamed bread. The fermentation time after shaping depends on the actual situation, and it is enough to gain weight obviously.
Boil the water in the steamer before baking the steamed bread, so that the baked steamed bread can be steamed in the steamer immediately. The pot or electric baking pan used for baking steamed bread should be baked directly without brushing oil, and the fire should not be too big. After steaming, turn off the fire and stew for 5 minutes, which will be more beautiful.
The formula of Huahuada steamed bread: 750g medium gluten flour, 280g milk, 35g egg 120g peanut oil, 80g fine sugar, 20g yeast 10g milk powder. Production steps: First, pour milk into a basin, beat in eggs, pour in peanut oil and fine sugar, then add yeast, stir well, add medium-gluten flour and milk powder, stir well, knead into dough, knead hard until smooth, or press directly with a dough press.
Put it on the chopping board, knead it for a long time, divide it into 8 parts, take a piece of dough, roll it in half, roll it out again, and repeat it for more than ten times until the dough is very smooth. If there is a dough press, press it until it is smooth. Then roll the dough a little round, fold the edge in the middle, fold it into a triangle, then close the three corners in the middle, face down, and put it into the shape of steamed bread, and the bottom is there at this time.
Then put the oiled paper on the bottom of the prepared steamed bread embryo, cover it, and wake it up 1 hour. Put cold water into a steamer and bring it to a boil. At this time, turn down the fire in the pot or electric baking pan, put the bottom of steamed bread in the pot, turn it to golden brown, turn the other side to golden brown, and immediately put it in a steamer for 20 minutes.
Ok, our big steamed bread is ready. You can try it if you like. If you think it's good, remember to pay attention to Brother Feng.