Ingredients: 450g flour, appropriate amount of yeast, appropriate amount of sugar and appropriate amount of water.

Steps of steamed bread

1. ancient ship flour 450g, a little sugar, mixed.

2. Dissolve 4 grams of dry yeast in warm water of about 30 degrees and let it stand for 5 minutes.

3. Add the yeast water into the flour bit by bit and knead the flour until the surface is smooth.

4. Add about 40 degrees of water into the steamer, put the dough into the container, then put it into the steamer, cover it with a layer of plastic wrap (to prevent steam from dripping), and then cover the steamer cover. lose one's hair

5. About an hour. The dough becomes twice as big. Take out the dough, exhaust it, knead it to make the dough surface smooth, and then wake it up at room temperature for half an hour.

6. Sprinkle some flour on the chopping board, divide the dough into 6 parts and knead it into 6 balls.

7. Put the drawer cloth into the steamer, and put the small dough into the steamer and let it stand for about 10 minute. Boil over medium heat, then steam 18 minutes.

skill

1. I didn't knead the dough well this time, which made the surface of steamed bread not so smooth.

2. The temperature and humidity are ensured by putting the dough into the steamer.

I'm inexperienced this time. The steamed bread is too big. I'll make it smaller next time so that I won't touch the lid of the steamer.

bread making

Ingredients: milk 100 ml, 3 eggs, 6 tablespoons of Odenburg whipped cream, 6 tablespoons of salt 1 teaspoon, 6 tablespoons of sugar, 3 cups of flour, and 3 teaspoons of French Yannai high-sugar and high-oil yeast.

Practice: 1. Put it into the bread machine in turn and knead the dough for the first time. After the first kneading, add 20 grams of butter and wait for the second kneading;

2. After kneading the dough for the second time, take out the bread bucket and turn off the power of the bread maker. Cover the bread barrel with plastic wrap, ferment at room temperature (about 18 degrees) for about 40 minutes, take out the dough, divide it into several pieces, put it on the chopping board, cover it with plastic wrap and wake it for about 15 minutes (or put it in the cold storage layer of the refrigerator and relax for half an hour, which will make it better and easier to set it);

3. Molding to the required shape, and performing secondary fermentation until the volume of the blank increases by about 2-2.5 times;

4. Preheat the oven 160 degrees for 5 minutes and add the fermented dough. If you bake it directly on the baking tray, bake it for about 15 minutes (if you like to eat light crust, you can also cover it with tin foil); If baked in toast box, 450g will take about 40 minutes.

Description: 1. When baking bread, you can brush the broken egg yolk liquid on the crust, and the crust will be very bright. But I don't like to brush, so I didn't write it in the prescription;

2. Baked bread, cooled and packed in fresh-keeping bags, so that the skin will be softer.

The crust of the bread made by this method will be very thin, and the bread will be very soft due to proper proofing.

The practice of fried dough sticks:

Materials: high-gluten flour 1 cup, baking powder 1/2tsb, salt 1/2tsb.

Sugar 1/2tsb and milk (or water) are heated to 1/2cup in the microwave oven.

1. Put baking powder, salt, sugar and heated milk (or water) into a container, stir evenly, and let it stand for about 10 minute; Add flour, knead for 2-3 minutes (it is not necessary to knead smoothly, but put some oil on your hands to prevent sticking), cover and leave at room temperature for two hours;

Knead into a ball, flatten it slightly, cover it, and put it in the refrigerator for the night;

2. Take out the dough the next morning, grease it on the chopping board, roll it into1/4cm thick noodles, and then cut it into thumb-wide strips (the length is about 1/2 of the frying pan diameter);

3. Heat the oil in the oil pan until bubbles appear, overlap the two sliced noodles, then gently press them with chopsticks, clamp the two ends, tear them to twice the original length, screw them, put them in the oil pan, immediately roll them with chopsticks to heat them evenly, fry them until golden brown, and drain the excess oil.

skill

(1) The oil of fried dough sticks should be heated, and it is best to put noodles in it to foam when heating (the actual oil consumption is very small);

② Noodle thickness 1/4 cm, too thick, not fried inside, too burnt outside;

(3) It is suggested that noodles should be handled well when using hot oil, so as to avoid being in a hurry when frying;

(4) After the noodles are put into the oil pan, they should be quickly rolled with chopsticks and fried evenly;

⑤ Alum is mainly composed of aluminum, so it is best not to use it. Use baking powder (baking soda) instead (baking powder is often added to the current recipes, as long as it is not excessive, there is no big side effect (at least there is no clear report);

⑥ If the dough is rolled into a round dough sheet with a thickness of 1/8 cm, and two knives are cut in the middle, it can also be fried into oil cakes;

Although fried dough sticks are delicious, it is not recommended to eat them often because they are fried food. When eating, it is recommended to match some light soy milk and fruit.

The practice of soybean milk:

1. Wash the soaked soybeans and rice together.

2. Put in the soymilk machine, pour in water not less than the minimum scale, and start the five-grain soymilk key;

3. The ground soybean milk leaked bean dregs.

4. Add the right amount of sugar while it is hot and mix well.