10m+ oil-free and sugar-free/fluffy and soft

Yam steamed bread

Iron stick yam 70g；; Medium gluten flour120g; ; Drunk mother 2 g; Steaming Rhizoma Dioscoreae, and cooling; Add 30 ml of water and stir; Beat into mud; Adding yeast into flour; Mixing with yam mud to form floc; Knead into a smooth dough; Cover with plastic wrap to keep warm; Ferment to twice the size; Rubbing and exhaustion; Divide into small doses of equal weight; Plastic surgery; Put it into a steamer with 50-degree water and cover it; Ferment twice, 20 minutes each time; Steam after SAIC15min, and stew for 5min.

Quinoa mantou

200g medium gluten flour; Formula milk100 ml; ; Quinoa 20g；; Yeast 2g; Soak quinoa for more than 4 hours in advance; After the yeast is melted with formula milk of about 40 degrees; Let stand for 5 minutes; Add milk and quinoa to flour, stir with chopsticks, knead into smooth dough, cover with plastic wrap, ferment in a warm place to double the size, knead and exhaust, cut into small doses of equal weight, shape, put in a steamer with 50℃ water, cover twice, ferment for 20 minutes, steam 15 minutes, and stew for 5 minutes.

Pumpkin steamed bun

Medium gluten flour120g; ; Old pumpkin100g; ; Yeast1.5g; ; The pumpkin is steamed in a pot and beaten into a paste, then the yeast is added and stirred evenly, and the pumpkin is allowed to stand for 5 minutes. Pumpkin paste is mixed with flour and stirred into a flocculent shape, kneaded into a smooth dough, covered with plastic wrap, heated, fermented to twice the size, cut into small doses with the same weight, shaped, placed in a steamer with 50-degree water, covered and fermented twice for 30 minutes, steamed 15 minutes after SAIC, and stewed for 5 minutes.

Corn steamed bread

Medium gluten flour100g; ; Corn flour 50g；; 85g formula milk; Yeast 2g; Yeast uses about 40 degrees; After the formula milk is boiled, let it stand for 5 minutes, mix the flour and corn flour evenly, add milk and stir it into a flocculent shape, knead it into a smooth dough, cover it with plastic wrap and ferment it to twice the size, after kneading, exhaust it and cut it into small doses with the same weight, set it, put it into a steamer with 50 degrees water, cover it and ferment it twice, each time for 30 minutes, steam it for 15 minutes, and stew it for 5 minutes after SAIC.

Jujube steamed bread

Jujube 25g；; Medium gluten flour150g; ; 60ml formula milk; Yeast1.5g; ; Remove the core from red dates, add milk and beat into a fine paste. Add yeast and jujube paste to the flour and stir it into a flocculent shape. Knead into smooth dough, cover with plastic wrap, and ferment in a warm place to double the size. After kneading, exhaust and cut into small doses of equal weight, set, put in a steamer filled with 50℃ water, cover it twice and ferment for 30 minutes. After steaming, steam 15 minutes and stew for 5 minutes.

Black sesame steamed bread

Black sesame 25g；; Medium gluten flour100g; ; 60ml formula milk; Yeast 2g; After the yeast and milk are boiled at about 40 degrees, let stand for 5 minutes. Put black sesame into a cooking machine and grind it into powder. Add black sesame powder and milk into the flour and stir it into a flocculent shape. Knead into smooth dough, cover with plastic wrap, and ferment in a warm place until it is twice as big. Rub and exhaust, divide into small doses of equal weight, shape, put in a steamer cover with 50 degrees water and ferment for 30 minutes twice. After steaming in SAIC, steam 15 minutes and stew for another 5 minutes.