[lollipop steamed bread] skillfully changing the shape to make a lollipop steamed bread popular with children

[lollipop steamed bread] skillfully changing the shape to make a lollipop steamed bread popular with children

Introduction:

"Ha ha, I'm sorry. It's steamed bread. It's true that my family doesn't eat steamed bread. My family also eats rolls and steamed buns, but I don't make them pretty, so I seldom write them out. Steamed bread is different. It's much easier to make and the success rate is high. Today's steamed bread, in fact, is basically the same as spiral pumpkin steamed bread, only slightly changed the shape, let our Xiaobao grab to eat, originally, children are really easy to cheat! Lollipop, lollipop, lollipop is delicious!!! Ha ha, what a lovely child! In fact, no matter what the shape looks like, the taste is not just a steamed bun, but a flavor. With such a shape, children will naturally have an appetite when they look at it and like it. It's not that we value appearance, it's delicious food, and it's beauty that counts! Right? In fact, this kind of steamed bread is very easy. If you look at the process, you can understand it at once. It's not difficult. Let's learn from the process. My pasta has always been made in an ordinary way. Compared with the super beautiful huamo in the north, it's really too far away. I really want to learn it! "

Production steps:

Mix the flour and yeast in a steaming bowl. 2 grams of sugar, 20 grams of sugar.

Step 2: mix the materials with chopsticks and knead them into a ball.

Step 3: 200 grams of common flour, 20 grams of sugar, 100 grams of water, 2 grams of yeast, into the basin, mix evenly.

Step 4: mix the materials with chopsticks and knead them into a ball.

Step 5: spread the plastic film on the surface and ferment in a warm place. Until the dough is fermented to twice the size. (about 34 degrees for an hour)

Step 6: spread the plastic film on the surface and ferment in a warm place. Until the dough is fermented to twice the size. (about 34 degrees for an hour)

Step 7: take out the fermented dough, sprinkle a little dry powder, and knead for about 10 minutes until the dough is smooth again. Roll the pumpkin dough into a rectangle, then roll the white dough into a rectangle, cut it into thin strips, and then take a few pieces to combine at will.

Step 8: take it up, twist it with both hands and turn it into a circle.

Step 9: pour cold water into the steamer, put a little oil on the steamer, put the raw steamed bread on the steamer, cover the steamer and let it stand for 20 minutes.

Step 10: after 20 minutes, the group is obviously bigger.

Step 11: turn to medium heat and steam for 15 minutes.

Step 12: don't open the lid immediately after steaming, wait for 2 minutes before opening the lid.

Step 13: then take it out and fork a chopstick.

Materials required:

Common flour: 400g

Cooked pumpkin: 80g

Water: 100g

Sugar: 40g

Yeast: 4 g

Note: 1, knead face to knead to three light state, namely hand light, basin light, face light state is the best. 2. After fermentation, knead for 10 minutes, in order to knead off the small bubbles after fermentation, so that the steamed bread is not easy to have bubbles. 3. The steamed bread will be smooth only when the embryo is smooth. 4. Last but not least, remember that steamed buns and steamed buns are steamed in a pot under cold water. You can't boil the water and then let the embryo go to steam. 5. Don't open the lid immediately after steaming. Wait two minutes before opening. It's not easy for steamed bread to shrink when it suddenly gets cold.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet