First, the material?
500 grams of flour, yeast, 3-4 grams in summer (5-6 grams in winter), 30-40 grams of sugar (sweet can be increased or decreased), and 250-260 grams of milk or clear water (flour has different water absorption).
Second, the practice of handmade milk steamed bread?
1. Mix sugar and flour evenly, dig a hole in the dough pad, add yeast and milk (or water) and mix into balls. Don't add the liquid at once, keep a little. Depending on the water absorption of flour, the liquid can be increased or decreased by about 10- 15g.
2. The dough is a little rough at first, but it should be rubbed to the three-light, face-light and hand-light pads, and then covered with cloth or pot cover and let stand for about 10-20 minutes.
3. When you wake up, your face will become soft and resilient. Now you start to rub your face.
4, kneading is to put all the strength of the whole body on your hands and push forward hard while turning.
5. The kneaded dough is very smooth.
6. Knead the dough, cut and check, and there is basically no gap.
7. Divide the dough into the size you want, and then pay attention to the stunt. Also, use the back root of the palm of your hand to knead and turn over until the dough is smooth, delicate, round and full.
8. In contrast, there is still a big difference between good ones and those that have not been rubbed. If you want steamed bread to be smooth and beautiful, you have to knead it well.
9. Knead all the dough, every small dose at intervals. When the dough becomes bigger, the kneaded dough will wake up for about 30-40 minutes, depending on the state of the dough.
10, How to identify the dough that has been proofed? 1: It bounces back immediately when pressed lightly. 2: The dough is obviously larger than 1.5-2 times. 3: The dough is light to handle and has small holes at the bottom, indicating that it is ready.
Milk is one of the oldest natural drinks, known as "white blood", and its importance to human body can be imagined. As the name implies, milk is expressed from a cow. In different countries, milk has different grades.
Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. The most rare thing is that milk is the best source of calcium for human body, and the ratio of calcium to phosphorus is very suitable, which is beneficial to the absorption of calcium. There are at least 100 complex species, and the main components are water, fat, phospholipids, protein, lactose and inorganic salts.
Reference source Baidu Encyclopedia Milk