As a pasta control, steaming steamed bread is absolutely essential. Usually cooking in a traditional steamer, the kitchen is full of transpiration water vapor and heat. For beginners, the traditional steamer is very prone to water vapor dripping on the surface of steamed bread, which makes the appearance of the finished product not beautiful enough. What artifacts can be made? This cookbook is provided by the special gourmet Man Xiaoman and has been authorized to use.

Raw materials: medium gluten flour, pure milk, instant dry yeast, fine sugar and vegetable oil.

Practice steps:

Step 1: We pour the materials into the flour barrel at one time, but we should pay attention to separate the yeast from the fine sugar so as not to affect the activity of the yeast.

Step 2: Knead the dough until the surface is smooth and the touch is soft.

Step 3, 3, to determine whether the dough is kneaded well, you can cut a small piece of dough with a scraper. If the cut surface is smooth without pores, it is well kneaded.

Step 4, then divide the dough into 50 grams. Pay attention to cover the dough with plastic wrap to keep it moist. Yes, you are not mistaken. This kind of dough does not need to be fermented once, and it is directly grouped after kneading.

Step 5: After distributing the small dose, we began to exhaust the dough and knead it into a slender strip with the palm root. This operation can eliminate the redundant air holes in the dough as much as possible and make the finished product more delicate.

Step 6, then fold back the long dough, repeat step 5, and knead the dough into slender strips. During the whole shaping process, we will repeat steps 5-6 about 3 times.

Step 7: After being exhausted, we knead the dough into a circle.

Step 8: Turn the convergent face downward and round.

Step 9: We push the dough as high as possible, about 5 cm high. This is because the dough will extend around and become shorter during the fermentation process, so the shape of steamed bread can be better after being pushed upward.

Step 10: We put the shaped dough on the food plate in turn, just 15 pieces. Everyone should pay attention to the speed of molding, otherwise the fermentation state of the first and last dough will be far from each other.

Step 1 1, and then put the dish in the steaming oven, the middle layer.

Step 12: See if the fermented dough is round and full. Time is over, let's not open the door in a hurry and let the steamed bread stew for 3 minutes. Another thing to note is that the oil pan should be inserted under the vegetable pan, because a small amount of steam will still flow to the bottom of the machine.

Step 13: After stewing for 3 minutes, take out the steamed buns to see if they are all white and fat, and then put them in fresh-keeping bags while they are hot. .

Step 14: finally, I opened a steamed bread and saw that the skin was thin and the meat was soft, which was exactly the same as that steamed in a traditional steamer, and I didn't have to worry about water vapor dripping on the surface of the steamed bread at all. For me, I couldn't be more satisfied

Tips:

As the saying goes, if a worker wants to do a good job, he must sharpen his tools first. For spaghetti lovers, the function of this steaming oven has become so powerful that spaghetti can be easily controlled. As an appearance association, the appearance of the machine is of course very important, but it is more impressed by the powerful functions of the machine. I have to say, I'm really satisfied. This time I only used the pure steaming function. Next time, I will use other functions of the steaming oven to open a new door in the baking field.

Works from the food world.