All Chinese food Main Dish Cut bread with condensed milk knife

Cut bread with condensed milk knife
Tech

steam

Difficulty

Intermediate palm

Servings

5 people

Prepare

30 Minutes

Cooking

30 Minutes

Ingredent

Name Dosage
Medium gluten powder 300 grams
yeast 3 grams
Clean water 140 grams
White granulated sugar 30 grams
Condensed milk 50 grams

Cut bread with condensed milk knife

I learned to make steamed bread or began to learn it after making bread, so it was more handy. I used to make steamed bread just like everybody else, using the most basic food, the most traditional way to do it. Later, I found that after adding condensed milk, the flavor of steamed bread was very good. Sometimes I made more deliberately, to share a little with my mother-in-law, because they all like to eat my steamed bread. Steamed bread is a kind of pasta, easy to digest, it has the effect of nourishing the stomach, but also relieve Qi and distension, steamed bread as a staple food is the main source of human energy. In our southern steamed bread often do breakfast, if I do steamed bread, I will usually cook a pot of porridge, with a little salted vegetables, a breakfast, full of energy. Many small partners have a lot of trouble when making steamed bread, such as steamed bread surface is not smooth, or not soft, then I will share with you my steamed bread tips and specific production process.

Instructions

1.First, weigh all the ingredients well, put yeast and warm water in the bread bucket, mix them with chopsticks, add condensed milk, sugar and neutral gluten flour, then stir them with chopsticks into flocculent flour without dry powder to prevent the back flour from splashing out after the bread machine starts.

First, weigh all the ingredients well, put yeast and warm water in the bread bucket, mix them with chopsticks, add condensed milk, sugar and neutral gluten flour, then stir them with chopsticks into flocculent flour without dry powder to prevent the back flour from splashing out after the bread machine starts.

2.After the bread machine selects the "dough" program, it starts. After 20 minutes of two programs, the dough is in a smooth state.

After the bread machine selects the "dough" program, it starts. After 20 minutes of two programs, the dough is in a smooth state.

3.Cover the top of the bread maker and let the dough doubled at room temperature of 26 degrees. Put a hole in the middle of the dough with the dry powder of your finger. If it doesn't shrink or collapse, the dough will be fermented in place.

Cover the top of the bread maker and let the dough doubled at room temperature of 26 degrees. Put a hole in the middle of the dough with the dry powder of your finger. If it doesn't shrink or collapse, the dough will be fermented in place.

4.Take out the fermented dough, sprinkle a little dry powder on the kneading pad, rub the dough with your hands to exhaust air, and knead the dough again into a smooth state. Then divide the dough into two parts and roll the dough with a rolling stick.

Take out the fermented dough, sprinkle a little dry powder on the kneading pad, rub the dough with your hands to exhaust air, and knead the dough again into a smooth state. Then divide the dough into two parts and roll the dough with a rolling stick.

5.And brush a layer of water on the surface, roll it up from one side of the mask, roll it into a strip, and rub it from the middle to both sides with your hands. Then another piece of dough grows into strips.

And brush a layer of water on the surface, roll it up from one side of the mask, roll it into a strip, and rub it from the middle to both sides with your hands. Then another piece of dough grows into strips.

6.The steamed bread surface embryo is put into the steamer padded with steamer paper by a scraper, separated by a certain distance, if the row is too close, steamed out will affect the beauty. Cut into an equal amount of small dosage, use hand to slightly shape, steamed bread face about 30-40 grams or so.

The steamed bread surface embryo is put into the steamer padded with steamer paper by a scraper, separated by a certain distance, if the row is too close, steamed out will affect the beauty. Cut into an equal amount of small dosage, use hand to slightly shape, steamed bread face about 30-40 grams or so.

7.Steamed bread surface embryo into the steamer padded with steamer paper, separated by a certain distance, if the row is too close, steamed out will affect the aesthetic.

Steamed bread surface embryo into the steamer padded with steamer paper, separated by a certain distance, if the row is too close, steamed out will affect the aesthetic.

8.Cover the steamer lid for 15-20 minutes at room temperature.

Cover the steamer lid for 15-20 minutes at room temperature.

9.Add some water to the pot. Put the water into the steamer after boiling. Steamed over medium heat for 15 minutes. Do not open the lid immediately after steaming. Return to the boil after 3 minutes.

Add some water to the pot. Put the water into the steamer after boiling. Steamed over medium heat for 15 minutes. Do not open the lid immediately after steaming. Return to the boil after 3 minutes.

10.Steamed steamed bread should be packed in a fresh box after being thoroughly cooled, otherwise the skin will become dry and affect the taste. If you can't finish it for a short time, you can put the fridge freezer.

Steamed steamed bread should be packed in a fresh box after being thoroughly cooled, otherwise the skin will become dry and affect the taste. If you can't finish it for a short time, you can put the fridge freezer.

11.White and fat, soft and delicious, milk flavor rich condensed milk steamed bread is ready.

White and fat, soft and delicious, milk flavor rich condensed milk steamed bread is ready.

12.It tastes best when it's hot. Is it tempting?

It tastes best when it's hot. Is it tempting?