Eat steamed bread like a cake

Eat steamed bread like a cake

Introduction:

"The braided steamed bread I made last time was very popular with children, so I made another one instead. At noon that day, I suddenly decided to cook mung bean porridge in the evening, so I made noodles in the afternoon and made some steamed bread to match. It was late when I made it, so the picture was not particularly clear. This time, I made the steamed bread into a pastry like shape and wrapped it with ham slices. It tastes very strong and fragrant. "

Production steps:

Step 1: add sugar to the bowl, then add yeast when it is hot. (when yeast is added, the water temperature is warm, about 30 degrees, not when boiling water is added.)

Step 2: let it stand for about 10 minutes to form yeast water.

Step 3: add salt into flour and mix well. Slowly add yeast water into flour and stir with chopsticks to form flocculent.

Step 4: then make a dough. At this time, the dough is very rough.

Step 5: move the dough to the operating table, knead it into a smooth and delicate dough, and put it into a larger container. (the dough must be kneaded to be smooth, so that the steamed bread can be better in both tissue and skin.)

Step 6: cover with plastic film and ferment at room temperature to twice the original size. At this time, the dough will ferment well.

Step 7: for the fermented dough, dip your fingers in a little dry powder and poke a hole. The hole will not retract and collapse.

Step 8: take out the fermented dough, exhaust, and knead again to the size of the original dough.

Step 9: prepare the ham.

Step 10: cut into small pieces. (at the end of the production, I split the small pieces in two.)

Step 11: take half of the dough and knead into long strips.

Step 12: roll the dough into a rectangle and divide it into three pieces. (just cut it with a knife)

Step 13: Cut 2 pieces vertically and divide them into 9 pieces.

Step 14: put a ham on one end of each slice.

Step 15: roll up half of the dough first, and then brush a thin layer of water on the end of the dough.

Step 16: continue to the end.

Step 17: put the steamed bread cake with a thin layer of oil on it, put it into the pot, cover it and ferment it twice to 1.5 to 2 times the original size. (at this time, I have put cold water in the pot, so I don't need to add water after fermentation.)

Step 18: put cold water into the pot, bring to a boil over high heat, turn to medium heat and steam for about 5 minutes. After turning off the heat, continue to cover the pot for 3 to 5 minutes and then uncover the lid. Be careful not to let water drip on the steamed bread.

Materials required:

Flour: 300g

Boiled water: 140g

Sugar: 40g

Yeast: 3 G

Salt: 1 / 2 teaspoon

Ham: moderate

Note: poem phrase: 1: there is no difference between the whole mixing process and the basic white steamed bread. The main thing is to smooth the dough, so that the surface of the steamed bread is delicate. 2: In step 12, when dividing the dough into small strips, the ham strips should be compared first. The width of the dough strips should be shorter than that of the ham strips, because the steamed bread embryo will be enlarged during the second fermentation, so that the fermented steamed bread embryo will be just as long as the ham strips, which is more beautiful. On the contrary, if the width is the same at the beginning, the steamed bread germ will wrap the ham in it after it grows.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: sweet