Steamed bread with milk

Steamed bread with milk

Introduction:

"To tell you the truth, these four month babies are not mine! I don't have a baby yet! Is a female colleague's baby! The female colleague said that her baby's breast milk is not enough now, so she should add complementary food. But the baby likes to eat sweets, can't give him to eat so many sweets! But also have nutrition! Steamed bread is a good thing. She doesn't know how to make it herself, and she doesn't trust to buy it outside. I have to ask for my help! In fact, this is a good thing. I'm also blessed with her baby. I hope my baby will come soon! Someone asked me where my 4-month-old baby can eat steamed bread. My colleague said that it's milk for her baby to eat! "

Production steps:

Step 1: prepare the soaked milk and baking powder

Step 2: bake the flour bowl over a low heat to remove all the invisible moisture

Step 3: put flour into a large bowl, add baking powder, and mix well

Step 4: add milk into the flour bowl and stir with chopsticks to form cotton wadding

Step 5: turn the dough into basin light, hand light and face light (see if the basin is clean)

Step 6: put the live noodles into the yoghurt machine for fermentation

Step 7: in 45-60 minutes, the noodles become twice as big

Step 8: rub long strips

Step 9: cut steamed bread with a knife

Step 10: put it into the steamer to wake up again for 30 minutes, and steam it in the pot for 20 minutes

Materials required:

Flour: 400g

Baking powder: 5g

Milk: 200ml

Note: I rarely fail to make steamed bread, that is to master the following points! 1. The water temperature should be controlled at about 35 degrees, which is based on the principle of not hot hands (the milk steamed bread is made with milk as water, which is soaked with hot water in advance). 2. Put the flour in the basin and bake it slightly over a small fire, so that the noodles are not easy to stick to the bowl. 3. Use the yoghurt machine when fermenting (the yoghurt machine is actually a container keeping the temperature at about 35 degrees, while the fermentation points of steamed bread and yoghurt are the same.) 4. Steam over medium heat for 20 minutes when steaming. Don't take off the cover immediately after steaming. Steam over low heat for 3-5 minutes. 5. It depends on whether the steamed bread is steamed well and whether the steamed bread sticks to the hand. If it doesn't stick to the hand, it means the steamed bread is ready

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor