How to make milk steamed buns? Milk steamed bread How to make milk steamed bread

I am a post-60s food person, with more than 30 years of experience in food and nutritional food R&D and production

Milk steamed bread is a steamed bun made with pure milk. So, how much to add to pure milk? How?

1. How to determine the amount of pure milk?

1. The main nutrients in pure milk: 100 grams of pure milk, 87 grams of water, 4 grams of protein and 4 grams of fat.

2. Water addition to steamed bread dough: 275 grams of water according to 500 grams of all-purpose flour, 3. The amount of pure milk added to milk steamed bread: according to the amount of water added to steamed bread dough, the amount of pure milk added is calculated to be about 316 grams, considering that the dry matter in milk is 13%, therefore, 500 grams of all-purpose flour should be added with 330 grams of pure milk.

The actual addition should be adjusted appropriately according to the flour variety you are using.

Second, the production steps.

1. Mix the dough: Mix 500 grams of all-purpose flour with 5 grams of high-activity dry yeast and pour it into a stainless steel basin, add 330 grams of pure milk, stir it into a flocculent shape with chopsticks while adding, knead it into a smooth dough by hand, and cover it with wet gauze.

The amount of high-activity dry yeast should be appropriately adjusted with the temperature, such as in summer, the amount of high-activity dry yeast can be adjusted to grams.

If the temperature is low, the pure milk should be heated to 30 50 to adjust the dough temperature and help the dough rise.

Plain milk and dough should be kneaded for a while, because the fat and protein in pure milk will slow down the gluten protein water collection rate.

2. Fermentation: Fermentation at a temperature of 25 28 hours, the fermentation time is 1 hour and 2 hours, and the dough volume is increased by more than 1 time.

When the temperature is low, the fermentation time should be extended by 30 minutes to about 1 hour. It depends on the increase in the volume of steamed bread dough.

3. Forming: Knead the fermented dough into a firm and smooth dough, roll out a rectangular dough sheet with a rolling pin, roll it tightly into long strips, and cut it into milk steamed bun green blanks of uniform size.

4. Proofing: Under the conditions of 38 40 temperature and 80% relative humidity, proofing for 15 minutes and 20 minutes will increase the volume of milk steamed bread by 1 2 times. Gently press the steamed bun with your hand, and the depression can slowly return to its original shape.

When the temperature is low, the proofing time should be extended by about 10 minutes. The specific situation depends on the increase in the volume of steamed bread.

5. Steaming: Basket with cold or warm water, steam for 18 minutes on high heat after steaming (weight is 90 grams of steamed bread). After steaming, it is cooled in time, that is, milk steamed bread.

To sum up: the following conclusions can be drawn:

1. When making milk steamed buns, the amount of pure milk added is more than the amount of water added alone.

2. When making milk steamed buns, the dough mixing time should be appropriately extended.

3. When making milk steamed buns, there is no need to add edible oil.

4. Milk steamed bread is not easy to harden after cold (with milk protein and milk fat).

5. The nutritional value of milk steamed bread is higher than that of ordinary steamed bread.

Only the unthinkable, there is nothing that cannot be done.

Milk steamed bread tutorial, 1 pound of flour, 5 grams of baking powder, 5 grams of yeast.

Take an appropriate amount of flour, dry yeast, pure milk or milk powder, sugar, warm water, mix these ingredients evenly, mix them into dough, make a dough after proofing, steam them in the pot for half an hour, and the delicious milk steamed bread is ready.

Prepare fresh flour, add yeast to knead into a dough, then pour in a bottle of milk, then add an appropriate amount of sugar, cover with plastic wrap to ferment for later use, wait for fermentation, make steamed buns in a pot.

First, add an appropriate amount of flour, salt, and sugar to the bowl. Milk. Then add an appropriate amount of water, stir well, and make steamed buns. Then put it on the pot and steam it.

1. Ingredients: 15 grams of sugar, 400g of ordinary flour, 5 grams of baking powder, 240 grams of milk.

2. Stir the sugar and baking powder evenly with milk to mix it and let it stand for about 5 minutes.

3. Then wait for fermentation, put the flour into the basin, gradually add the warm milk of the baking powder and stir the flour until it is flocculent.

4. Knead the good dough, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation.

5. After about 1 hour, the dough is twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is completed.

6. Knead the dough vigorously on the cutting board for about 10 minutes, knead until smooth, and try to make the dough free of bubbles.

7. Knead the dough into a cylinder, cut it into small pieces with a knife, arrange it into a circle, put it in a steamer, cover it, and let it rise for 20 minutes again, this step is very critical, and the steamed buns will be softer after the second fermentation; (If you don't like round shapes, you can also cut them into square knife-cut steamed buns).

8. Steam the pot with cold water for 15 minutes, turn off the heat when the time is up, but do not open the lid immediately, and then open the lid after steaming for a few minutes.

The method of making steamed buns with milk is as follows:

Tools Ingredients: yeast, milk, cooking oil, sugar, wheat flour, water, steamer, whisk.

1. Heat the milk to about 37° properly, and feel warm to the touch, do not overheat, it will scald the yeast to death. Put the milk, sugar, oil, yeast in a bowl, stir with a whisk, let it sit for one minute, and wait for the yeast to activate.

2. The state after mixing evenly.

3. Add flour, because the water absorption of each brand of flour is different, so you can leave 20g of flour to see the state of kneading dough.

4. During the mixing process, the dough is flocculent, indicating that the moisture is relatively appropriate.

5. Knead the dough into a dough and cut into 3 portions.

6. Knead into a long cylindrical shape and cut into sections. When cutting, it is basically cut into the shape of about the same length and width, because the steamed bread will rise to both ends when it is fermented, and if it is cut into a rectangle, it will not be able to stand up to the liquid and sell the ruler!

7. Put it in a high steamer and let it ferment in a warm place for half an hour.

8. Press the surface of the dough with your fingers, and the fingerprints are fast**, indicating that the fermentation is done.

9. Put on a pot of cold water, turn on high heat and start steaming, wait for 15 minutes after the water boils, turn off the heat and match the mold, wait for one minute, open the lid and take it out.

Milk steamed buns.

The milk steamed bun is exquisitely white, fluffy, layered and soft.

Ingredients: 250 grams of fine powder, 25 grams of sugar, grams of active dried yeast, 100 grams of fresh milk, 50 grams of water.

Method: 1 Add 50 grams of warm water to the yeast and stir well, let stand for later use;

2. Sieve the flour, put it in a basin, add sugar, fresh milk, yeast and water to form a dough, knead it thoroughly and cover it with a damp cloth, put it in a place with a temperature of about 30 degrees, and let it stand for half an hour;

3. Knead the dough well, then roll it out three or four times with a rolling pin, and finally roll it out into a rectangle of 30 cm long and 20 cm wide, roll it into a round roll with a diameter of about 3 cm, cut it into miniature steamed buns, put it in a steamer, keep it at a temperature of about 30 degrees, and let it stand for half an hour;

4.When the volume of the steamed bun expands to multiple times, it can be steamed over high heat.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in an appropriate amount of liquor, and wait for 10 minutes before the noodles will rise.

2) If there is no yeast when making dough, honey can be used instead, and honey is added to 15 to 20 grams per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours before starting. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and soft.

It's okay to use milk instead of hydrated noodles to make steamed buns.

Method: Flour and yeast.

Knead into a smooth dough.

Grow to twice the size.

Cut out the agent. Knead the agents one by one.

After it came out of the pot, I lit a red dot on it, haha, my mother-in-law said that I was still childlike.

Use an appropriate amount of milk and noodles, the steamed bread will stick if there is more milk, and the other steps are the same as steaming the steamed bread.

Add milk powder to the dough and ferment for a while

Milk steamed bread tutorial, 1 pound of flour, 5 grams of baking powder, 5 grams of yeast.