Ingredients preparation: common flour 100g, yeast 1g, formula milk 55g, purple potato 100g.
Detailed practice
1. Mix flour, yeast and formula milk, stir with chopsticks to form a flocculent, and knead into a smooth dough.
2. Steamed purple potatoes are pressed into fine mud and put into paper bags.
3. Divide the kneaded dough into two halves, knead it into long strips, flatten it, and squeeze it into the purple potato paste to knead it tightly. Gently knead the dough and cut it into equal parts.
4. Ferment to 1 in a warm place. -5-2 times larger, steamed in cold water 12 minutes, and stewed for 3 minutes.
Steamed bread carefully:
1. Shuiguangji steamed bread should flatten the dough, and the cut dough can only come out without coarse holes on the side!
This steamed bread is fermented once. It is time-saving and convenient to shape first and then ferment.
3. Fermentation must look at the state, not the time. Heat the warm water in the pot to about 40 degrees, put the steamer above the pot, and use the hot air in the pot to rise and ferment. When touched lightly, the fermented dough will bounce back, making the dough lighter and softer to the touch.
4. oven fermentation requires putting a bowl of hot water in the oven to keep humidity.
5. The steamed steamed steamed bread was refrigerated for 3 days, about 15 days.