Materials:
400 grams of flour, 3 grams of yeast and 240 grams of milk (added as appropriate according to the flour situation).
Exercise:
1. Mix flour, yeast and milk evenly and knead into a smooth dough.
2, put it in a warm place and wake up to twice the size. Poke a hole with your finger, and the hole will not shrink and collapse.
3, divided into 20 grams each, a group of four.
4. Knead into a strip of about 22 cm.
5. Put it in tic-tac-toe, as shown in the figure.
6. The first turn is staggered clockwise, and the odd faces are pressed on the even faces.
7. In the second turn, the pressure rotates counterclockwise and staggered, and even faces are pressed on odd faces.
8. Repeat steps 6 and 7 again until the compilation is complete. Tail compression.
9. Turn it over and pinch the bottom.
10, then turn it over and gently rub it into a ball with your hands.
1 1. Put it on oil paper or oil steamer and wake it 15 to 20 minutes. Put cold water on the pot and let it burn for about 20 minutes.
12, don't open the lid immediately after steaming, wait for 4 or 5 minutes, so as not to shrink the steamed bread.
Steamed bread roll
Materials:
200g of low-gluten flour, 7g of lard, 20g of honey, 90- 100 of water, 2-2.5g of yeast and 25-35g of hand flour (low-gluten flour) (for dough forming).
Exercise:
1 0,200 low-gluten flour, lard, honey and 90g water are put into a basin, stirred with chopsticks until there is no dry powder, and covered with plastic wrap for half an hour; (If it is below 10 degrees in winter, you can put yeast in it and sober up for half an hour. )
2. Time is up, put the yeast in. (Many children's shoes ask if the yeast is dry. I have reserved 10g of liquid, of which 4g can be used to moisten the yeast. ) Start kneading dough and slowly add the remaining water. Knead the dough with your palm, stretch it, then fold it, turn left and knead it for 90 degrees, and repeat until it is very smooth.
3. Knead it into a smooth circle, put it in a deep pot, cover it with a wet cloth, and put it in a warm place to ferment 2-3 times as big. (I put it in the sun for fermentation) Poke the hole with powder, which is smooth and does not retract.
4. Sprinkle 10-20g hand flour (low gluten flour) on the panel. Because the water absorption of flour is different, it can only be roughly like this), take out the dough, repeat the kneading action just now, slowly knead in about 10-20g of flour, knead out bubbles, and knead evenly for about 1-2 minutes (the remaining hand powder is sprinkled on the panel to prevent sticking). Knead the dough into long strips and cut into small particles;
5, the small dough dumplings are rounded and flattened;
6. Roll out even and thin round pieces (don't touch them by hand, remember to touch some dry powder on the dough), arrange 7 pieces in groups, and press them hard in the middle of the back of the knife; Then start rolling! Get off it!
7. Roll down from above.
8. Roll it up, cut it in the middle, cut it off, pinch it gently, peel off the petals a little by hand, and pinch it thinner by the way.
9. Let the kneading plate wake up for 15 minutes (if the weather is dry, cover it and spray some water on it), then move it into a steamer, put more cold water, steam for 12 minutes, turn off the fire for 2 minutes and then open the lid to eat.
10 If you make ordinary steamed bread, roll the dough several times with a rolling pin until there are no bubbles (the bubbles are punctured with a toothpick), then roll it up, knead it evenly, cut it into large pieces, and steam it.