[condensed milk steamed bread] - Handmade steamed bread with rich milk flavor

[condensed milk steamed bread] - Handmade steamed bread with rich milk flavor

Introduction:

"Small white steamed bread is a common staple food in our life, and it is also the favorite of children. It is often found in our breakfast. The method of steamed bread is very simple, as long as a little flour, a little yeast, and a little water, after full mixing and fermentation, it brings both nutrition and satiety. When making white flour steamed bread, I like to add some Nestle Eagle mark condensed milk to it. The steamed bread is full of milk flavor, and I'm never tired of eating it. "

Production steps:

Step 1: raw materials: flour, condensed milk, yeast, sugar.

Step 2: take three spoonfuls of Nestle Eagle mark condensed milk into a small bowl, and then add sugar.

Step 3: add warm water and mix well.

Step 4: add yeast and let stand for a while.

Step 5: pour the flour into a large bowl.

Step 6: slowly pour the yeast water into the flour and stir it with chopsticks to form a powder free flocculent.

Step 7: knead the dough into coarse dough, add lard and knead it into smooth and delicate three smooth dough.

Step 8: cover and ferment to twice the original size.

Step 9: take out the fermented dough, exhaust on the panel sprinkled with a little dry powder, knead it into smooth dough again, then knead it into small strips, and cut into steamed bread germ with a knife.

Step 10: the cut surface of the steamed bread embryo should be smooth and there should be no bubbles.

Step 11: put the cut steamed bread embryo on the steaming rack with a thin layer of oil and ferment for half an hour. (or it's OK to put a drawer cloth on the steaming rack)

Step 12: put it in a cold water pan, bring it to a boil over high heat, then turn to medium heat and steam for about 5 minutes. The time of steaming depends on the size of the steamed bread. (I added cold water in the pot when I was fermenting for the second time. After fermenting, I steamed it directly.). Don't open the cover of steamed bread immediately, keep it stuffy for about 3 minutes, and then open it again. When opening, try not to let the water drop on the cover drop on the steamed bread, so as not to cause the steamed bread collapse.

Materials required:

Flour: 220g

Warm water: 100g

Nestle Eagle mark condensed milk: 3 tbsp

Sugar: 10g

Yeast: 2G

Note: poem phrase: 1: when making steamed buns, the ratio of flour and water is generally 2:1. If it is to make steamed buns, the dough should be slightly hard. If it is to make steamed buns, the dough should be slightly soft. 2: The suitable temperature for dissolving yeast is about 30 to 35 degrees. If the temperature is too high, the yeast will be scalded to death. If it's summer, you can also use cold water directly. 3: If you want to have no bubbles on the surface of steamed bread, you should exhaust the air as much as possible. 4: Steamed bread to use cold water, so that the temperature rises slowly at the same time, steamed bread can be evenly heated, and slowly expand, taste soft enough.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: sweet