Let's talk about the dough formula of milk steamed bread: 250g flour, 30g sugar powder, 90g milk, 40g warm water and 2.5g yeast. Prepare the dough according to the recipe and knead it as usual. After kneading the dough, cover it and wake it up in a warm environment for about 2 hours. Wait until the surface emits a uniform honeycomb, and it will be fine.

Then start the second step, adding half a spoonful (about10g) of lard to the dough that has been proofed. Then rub it hard for a while and rub it evenly, which is about 10 minutes after waking up. Next, you can make dough, knead it into shapes, and finally steam it in a steamer. Lard is fat boiled with pig fat, which is a very white solid.

There are two other techniques about steaming steamed bread. First, after the steamed bread is put into the steamer, you can decorate the white wine with a watering can and spray a small amount of white wine on the steamed bread. In this way, steamed bread will be softer and more delicious. Second, don't open it in a hurry after steaming. It is best to simmer for about 5 minutes after turning off the fire to prevent shrinkage from causing the volume to become smaller.

The chef teaches you to steam "milk-flavored steamed bread", and the dough formula should be collected. Soft and sweet after cooking, super delicious! The above is a detailed introduction, in fact, the key is the skill of dough mixing, as long as you master the proportion of that formula.

And remember to put some lard in the end and knead it for a while, which will make the steamed bread whiter and more fragrant. All right, that's all. If you like steamed bread, you can try it like this. It is really delicious.