What are the tips for making dough with milk?

It's good to use milk to make doughHeat the milk when the dough is made, add some heat first, let it cool down, during which you can feel it with your fingers, as long as your fingers are put in, you will not immediately subconsciously retract it, but make sure that there is a temperature.

Materials. Ingredients: All-purpose flour.

200 grams, 220 grams of milk, 200 grams of all-purpose flour.

Excipients: Yeast 2 grams.

1. Ingredients, flour, baking powder, milk.

2. Put baking powder into the milk, pour in the flour and stir until there is no dry powder, and cover with plastic wrap.

Ferment. <>

3. After fermentation, the batter is shaped like a fisheye.

4. Pour in 200 grams of flour and knead until the dough is harder.

5. Move the dough to the panel and start kneading, about 15 minutes, the longer the kneading time, the better the steamed steamed bun tastes.

6. Divide the dough into several equal amounts.

7. Knead the agent into a round shape with both hands to form a steamed bun embryo.

8. And so on, make all the steamed bread embryos, cover them with plastic wrap and ferment.

9. Cut off the two ends of the corn leaves with scissors, and blanch them with hot water for a while.

10. Boil water in a steamer over high heat and put in corn leaves.

11. Put the steamed bun embryo, cover the pot and boil over high heat, and steam continuously for about 18 minutes.

12. a finished product.

Step 1: Leaven the flour.

Pour 500 grams of flour into a basin. Pour in water and mix well.

Note: In the summer, it is good to use cold water for noodles. However, in spring, autumn and winter, it is necessary to raise the dough with warm water, so that it is easy to start.

Step 2: Fermentation.

Place the evenly adjusted dough in a sheltered place to leaven. Be sure to cover the pot with something while it is fermenting to prevent the dough from drying out.

The leavened dough will be honeycomb-shaped. Because we do a secondary fermentation, we can start kneading the dough as soon as there is a honeycomb shape. Don't wait for the dough to get too big.

Step 3: Mix the flour with milk powder and sugar.

Take 100 grams of milk powder and knead it into the dough. In order to fully knead the milk powder and dough, be sure to knead it several times.

Step 4: Let the dough rest.

Let the milk powder dough sit for 15 minutes to allow the milk powder and sugar particles to fully dissolve with the dough.

The materials that need to be prepared in advance include: 600 grams of flour, 230 ml of milk, and fermented mill mother powder.

6 grams. 1. Pour the warm milk into the basin, then put the yeast powder into the milk, and stir with chopsticks until the yeast is completely melted.

2. Put the flour in a large basin and stir it with chopsticks while pouring the milk into a flocculent shape.

3. Knead the dough into a smooth dough with the palm of your hand, cover and wait for fermentation.

4. It takes about 2 hours for the noodles to double in size.

5. Peel the fermented dough by hand into a honeycomb shape.

6. Take out the dough, knead it with the palm of your hand, knead it smooth, and expel the bubbles, so that it is done.

<> you can't use milk to make dough, because the milk itself has no fermentation effect, and you need to add a certain amount of yeast powder. In the process of making dough, yeast powder is often used to promote dough fermentation, and the volume of fermented dough key Lu Oak increases, and the taste of steamed buns is more soft, but if the fermentation fails, it is easy to form dead noodles, and the pasta tastes poor and has no chewiness. Generally speaking, the main reasons for dough fermentation failure are poor yeast activity, too low temperature or too short fermentation time.

Plain milk toast A bread tutorial for novices with detailed post-oil methods and dough proofing steps.

It makes no difference to knead the dough with milk or water, just use the same method.

Of course, the simplest, nutritious and very delicious milky steamed buns are indispensable for pure milk! I also like to use milk to make noodles, and the kitchen is full of milky flavors

How to make milky steamed buns.

Heat the milk, add some heat, let it cool down, you can feel it with your fingers, as long as your fingers stick in and will not immediately subconsciously retract it, but make sure that there is a temperature (because you have to put sugar before adding yeast, this step will consume part of the temperature), put in white sugar (you can also put half of the sugar, and the other half is added with salt in step 4) and mix well.

Add yeast to dissolve. Let sit for 5 minutes to allow the yeast to come alive, preferably until there is a frothy layer on the surface of the milk.

Mix the flour with the salt. Pour the yeast milk into a container. Then slowly add the flour mixed with salt. Personally, I think this is easier to mix than putting liquid directly in the flour, which can help control the amount of flour

Don't knead it first, stir it into flakes with chopsticks to allow the flour to fully absorb the milk. (Here I want to remind you, whether it is water or milk, I suggest that water prevails, that is, you can determine a certain amount of milk first, add flour slowly, use chopsticks to see the situation while working, try not to knead the dough, feel that the water is not enough, and add some water) and then knead, saying that it is to achieve three lights, try to achieve face light, basin light, hand light, but the dough I kneaded has never been as smooth as those masters on the Internet, but it should be enough to do the hand light basin light, As long as the dough doesn't stick to your hands, the surface is not very smooth, which should not affect the fermentation, but don't dig the pit and dig it. If the container has a lid, close the lid, otherwise seal it with plastic wrap and put it at about 30-35 degrees to ferment, and it will be at room temperature in summer, in fact, you don't need to put it in the sun to dry Hahe, I usually send it for at least an hour, and the dough is doubled to 2 times the size of the original, showing a honeycomb shape.

Press the dough that has been initiated, and then knead the dough, mainly for exhaust, knead it smoothly and put it, if you feel a little wet, you can sprinkle some flour on the panel, but you must control it, and try not to put it as much as possible

Remember to wrap the steamed buns or steamed buns, and ferment them for the second time, 15-20 minutes.

Pure milk should not be used to make dough, we can use yogurt to make dough.

It should be noted that the right amount of yeast is also needed to be added to the yogurt to make the dough.

The method of mixed fermentation of yeast and lactic acid bacteria, the two bacteria have a good mutual effect to a certain extent.

You can use pure milk to make dough. The steamed steamed buns are particularly delicious. The steamed buns are fluffy and have a particularly good taste.

Of course, can you use pure milk to make noodles? Moreover, the steamed buns steamed with pure milk are particularly soft and sweet, so it is particularly good to use pure milk to make noodles, and you can put less.

Yes, there is almost no difference in the proportion between using water and milk.

You can use pure milk to make noodles, and pure milk will have a more milky flavor when added to it.

I think you can make noodles with pure milk, so the noodles will be sweet and delicious.

Whether it is pure milk noodles or yogurt noodles, it can increase the flavor of steamed bread and increase the nutrition of steamed bread. But in comparison, yogurt noodles have a higher degree of fermentation, more noodles, and steamed buns swelled more.

Can you use plain milk to make dough? OK. Who has come to send it out? Delicious and tasty.

It is good to make dough with milk.

The techniques are as follows:

1. Choose the right starter culture;

2. You can choose more dosage of baking powder;

3. Activation of yeast is more important for novices;

4. The water temperature of the noodles should be mastered;

5. The ratio of flour and water should be appropriate;

6. The dough should be kneaded, and the dough should be smooth and comfortable to the touch;

7. Ensuring the right temperature and humidity is the key to success;

8. Don't forget the secondary fermentation;

9. Select the appropriate fermentation auxiliary next ear orange;

10. The production date of active dry yeast is very important.