How to steam sweet and fluffy milk steamed buns

Let's talk about my personal understanding of the steamed bread method, I must explain that I am not a professional, purely a housewife who has made more steamed bread, accumulated experience, and personal production experience.

Regarding flour, flour is divided into high-gluten flour, all-purpose flour and low-gluten flour according to the protein content. I generally use all-purpose flour to make steamed bread, all-purpose flour is relatively easy to master, and the taste of steamed bread will be different when made of flour with different glutenities. Generally, all-purpose flour is used to make steamed buns, and the ratio of all-purpose flour and water is generally 2:

1. This is the most basic ratio, but in fact, it has to be slightly adjusted when making steamed bread, such as milk steamed bread, the amount of milk is a little more than water. Novices should gradually add the amount of liquid to make steamed bread, try whether the taste and softness of the steamed bread are consistent with what you like, and you can increase or decrease the amount of liquid when you make steamed bread next time, after all, the complex problem of taste is absolutely different from person to person.

About the amount of sugar. Generally, the amount of granulated sugar is 5%-15% of flour, and I generally put 10% of the amount of granulated sugar, and the amount of sugar is based on the sweetness of personal preference.

The dough should be kneaded until smooth, and the dough should be turned over and rolled out when making steamed buns.

Regarding steamed buns, it is advisable to steam them in a pot under cold water for 15-20 minutes over medium heat. Because when the steamed bun is steamed over high heat after boiling water, it expands rapidly, and it is easy to collapse after steaming. With cold water over the heat, the steamed bread can gradually be heated, and the steamed steamed bread is softer.

After steaming, it takes 3-5 minutes to open the lid.

Ingredients: 250 grams of all-purpose flour.

130 grams of milk.

20 grams of granulated sugar.

3 grams of yeast powder.

Method] Add the milk to the yeast powder and stir until the yeast powder dissolves, and let it stand for a while.

Add all-purpose flour and sugar and mix all ingredients.

Stir in a bread maker to form a smooth dough.

Place at room temperature to ferment to 2 times the size.

Knead the fermented dough and roll out the rectangular dough sheet with a rolling pin.

Turn over, dip the brush in water to brush the dough sheet, and roll it into a cylinder.

Cut into small dough 6-8cm long and place in a steamer to relax for 20 minutes.

Put one-third or one-half cold water into the steamer, put the raw steamed bread blanks and steam them over medium heat for 15-20 minutes. After steaming, simmer for 3-5 minutes before lifting the lid.

Tip] If you don't have a bread maker, you can knead it by hand and knead it until smooth.

Put up to half the amount of water in the pot, otherwise the bottom of the steamed steamed buns will be wet.

The water is boiled and the steamed buns are steamed, and the steamed buns cannot be steamed when they are cold.

Add some egg whites when mixing the noodles, and at the same time, the fermentation time must be sufficient, try to ferment for about 5 hours.

When making steamed buns, yeast should be added, and it is good after fermentation.

Mix all the ingredients, I just threw them in the bread maker and kneaded them into a smooth dough waiting to rise.

Dough can be fermented to twice the size of the original dough, and it can be fermented directly in a bread machine, and if there is no bread maker, it can be thrown into an airtight container to ferment.

Take out the fermented dough and divide it into small portions (depending on the size you like, I divide 7 large steamed buns) and vent and shape.

Take the steamer, put the divided dough into the steamer, cover it, and ferment it again for about 15 minutes (ferment to double the original size)**Wait for the water to boil, turn to medium heat and steam for 15 minutes.

After 15 minutes, turn off the heat and wait for 5 minutes before opening the lid, and the fragrant milk steamed bun is ready.

Method: 1. Pour the sugar and baking powder into the warm milk, stir to mix it and let it stand for about 5 minutes; Place the flour in a basin, gradually add the warm milk of the baking powder and stir the flour until flocculent.

2. 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.

3. 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.

4. Knead the dough vigorously on the cutting board for about 10 minutes until smooth, and try to make the dough free of bubbles; Roll the kneaded dough into a cylinder and cut it into small pieces in equal portions with a knife.

5. Arrange it into a circle, put it in the steamer, cover it, and let it rise for 20 minutes again, this step is very important, 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).

6. 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.

Here's how to make milk steamed buns fluffy and delicious:Tools Ingredients: flour, yeast, salt, milk, dry powder.

1. Add 300 grams of flour, 3 grams of yeast, 3 grams of salt, milk instead of water and dough to a bowl and stir into a large dough to make a smooth dough.

2. Put it in a warm place to proofing twice as big, and the warm room time is about 2-3 hours.

3. Knead and exhaust.

4. Roll into long strips and then cut into equal facial muscles and knead them into a steamed bun shape.

5. Knead the steamed bun and cover it with Bao Wang Kai virtual fresh film for 20 minutes, and the dough will become bigger and lighter, and then it can be steamed in the drawer.

6. Steam in a pot with cold water, open the pot for 20 minutes, and simmer for another 5 minutes.

To make the milk steamed bun fluffy and delicious, you need to heat the milk or waterJust add to the lukewarm, the temperature is not too high, then add the yeast, dissolve, and let rise for about five minutes. In addition, the proofed yeast and flour are stirred well and kneaded until the dough becomes delicate and smooth.

Ingredients: flour, yeast, salt, milk, dry powder.

Steps: Step 1: Add 300 grams of flour, 3 grams of yeast, 3 grams of salt, milk instead of water and flour to stir into a large dough and live into a smooth dough.

Step 2: Put it in a warm place to proofing twice as big, and the room time of Wenshan warm room is about 2-3 hours.

Step 3: Knead and exhaust.

Step 4: Roll into long strips and then cut into equal facial muscles and knead them into a steamed bun shape.

Step 5, if you want to steam out the steamed steamed bread delicious kneading is the key, knead more and wake up the steamed bread will be soft and chewy to sell only Sun Jin.

Step 6: Cover the kneaded steamed bun with plastic wrap twice and let it rise for 20 minutes, the dough becomes larger and lighter, and then it can be steamed in the drawer. Steam in a pot on cold water, boil for 20 minutes, and start the pot at 5 minutes when the time comes.

Step 7, handmade steamed buns are ready.

Precautions for making milk steamed buns.

1. Steaming in a pot with cold water can make the steamed bread heat slowly and evenly, so that it is more fluffy and soft.

2. The steaming time, the steamed bread is small, generally 15 minutes in the middle chain. Of course, it should also be determined according to the size of the steamed bread, and the steaming time needs to be extended appropriately.

Preparation of milk steamed buns.

Stir with milk, yeast, sugar and corn oil.

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After adding the flour and stirring it with chopsticks until there is no dry powder, knead it into a dough by hand, cover it with plastic wrap and ferment.

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Twice as large as the fermented dough, take out the fermented dough, sprinkle a small amount of flour on the countertop, knead it into the flour, and expel the air from the dough.

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Divided into small clans, I am used to dividing 14 into 14, which is convenient for children to eat. Roll round and put in the steamer for the second time. After seeing that the dough is visibly expanded, start steaming. Start steaming with cool water so that the dough will further expand as it heats up slowly. Medium heat for 20 minutes.

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Milk steamed bread is like a general steamed bread method, it is best not to use milk, steamed steamed bread with milk is not milky, and there is no waiting for the noodles to become rancid after fermentation, and the steamed bread made of milk powder will have a milky taste. For example, 1 catty of flour in Oak Pei put 1 tael of milk powder, 3 grams of yeast, use 1 tael of warm water to dissolve the yeast, stir the yeast water with chopsticks, until the flour is like cotton wool, knead it into a glorious dough by hand, cover it with a lid or plastic wrap, until it is twice to three times larger, poke a hole with your index finger without retracting and you can take it out on the panel and rub and exhaust it, make it into steamed buns, put it into the steaming grid for secondary fermentation, the water in the steamer is best to be burned first If you hold the water temperature of 40 degrees, then ferment it twice as much, ** Turn off the heat for fifteen minutes when the water is boiled, and then open the lid and take it out after five minutes.

Heat the milk to about 38 degrees and add Angel yeast and sugar. Put in the flour to knead the dough to remove the fishy hair, the dough comes from twice the size of the dust, you can knead the dough and exhaust, knead the dough for a while, you can knead it into a steamed bun after 15 20 minutes, the water is boiled and steamed for 15 minutes, turn off the fire and simmer for five minutes, the steamed bread can be out of the pot, and the soft and delicious milk steamed bun will be steamed for a good time.

Milk steamed bread is Zheng Crack uses milk to mix noodles, of course, not necessarily one or two bags of milk are used, milk 100ml and 200ml can be, but wait until the steamed bread is fermented. The cherry blossoms must wait until the second fermentation and are steamed in Shangguo, so that a very delicious pot of milk steamed buns is fluffy and delicious.

1. Steaming in a pot with cold water can make the steamed bread slowly and evenly be heated and annihilated, so as to be more fluffy and soft;

2. The steaming time, the steamed buns I make are smaller, generally 15 minutes. Of course, the change of finches should also be determined according to the size of the steamed buns, and if you want to steam the jumbo-sized extra-large ones, you need to extend the steaming time appropriately.

You can put an egg or add a little sugar. If it is fluffy and delicious, it must be awake and have enough time to shoot the sail for a long time. For the first time, you can tell the dough to be a little harder, knead it for a while, knead it evenly and smooth, and then let it be two or three times as big as the fluffing agent and then grind the socks.

If it is fluffy and delicious, it must wake up and hair for a long enough time. For the first time, you can make the dough a little harder, knead it for a while, knead it evenly and smoothly, and then let it be two or three times as big as the fluffing agent before making it.

Hello, if you want to make milk steamed buns sour, loose and delicious, you may need to add a certain amount of baking powder.

You can put more milk to make the milk taste stronger, When the dough is raised, the time is a little longer, and the heat is not too big when steaming.

Ingredients: 200 grams of flour, 3 grams of yeast powder, appropriate amount of bean paste filling, appropriate amount of milk. Method:

Add the yeast powder to the flour and stir it into a flocculent shape while pouring the milk. Mix into a dough, cover with plastic wrap and rise to twice as much. Take out the kneading dough and divide it into 5 parts, knead it into thin strips, and roll it into thin slices.

Put the bean paste filling. Tighten the mouth and knead it tightly and roundly. Cut into small pieces, cover the surface with a wet towel and let it sit for half an hour.

Steam on cold water for 20 minutes and simmer for 5 minutes. <

Materials:200 grams of flour, 3 grams of yeast powder, appropriate amount of bean paste filling, appropriate amount of milk.

Method:

1. Add yeast powder to the flour and pour in an appropriate amount of pure milk.

2. Stir into a flocculent shape while pouring.

3. Mix into a dough with moderate softness and firmness, and the surface is covered with plastic wrap and fermented to twice the original size.

4. Take out the kneading dough and divide it into 5 parts.

5. Roll each piece into slender strips.

6. Roll into thin slices.

7. Add a cylindrical bean paste filling.

8. Close the mouth and pinch it tightly and rub it round.

9. Cut into small pieces of less than 1 cm, cover the surface with a wet towel and let stand for half an hour.

10. Cool and good ruler water pot, steam Qingling on high heat for 20 minutes, and simmer for 5 minutes.

Ingredients: 250g flour

Pure milk 130g

3g of yeast and 2g of baking powder

25g caster sugar

1. Heat the milk until it is warm, not hot, and then put in the yeast to melt and set aside. Mix the flour, caster sugar, and baking powder evenly, add the liquid and stir with chopsticks to form a flocculent. In the summer, you don't need to heat the milk or melt the yeast, you can mix all the ingredients together, and in the winter, you need to wake up the yeast with warm milk.

2. Then slowly knead the dough into a smooth dough by hand, knead it and put it in a container to seal it and ferment until it is twice the size.

3. Take out the good dough, exhaust and knead it again. Use a rolling pin to roll out the bubbles and roll them into a rectangular sheet.

4. Roll up the dough sheet and roll it into strips and cut into small pieces of equal size. Make 6 pcs.

5. Add enough water to the steamer to boil in the spring, put the steamer rack and steamer mat on the steamer, put the steamed buns on it, cover the pot and let it rise for 15 minutes.

6. Then turn on high heat and steam on climate, turn to medium heat, steam for 15 minutes, close the skin, simmer for 5 minutes, and then open the lid.

Milk steamed bread is made of milk and noodles, in order to prevent sticking, you can smear oil in the steamer, which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. The taste is delicious and sweet, and the entrance is fragrant.

Flour is rich in protein, fat, carbohydrates, and dietary fiber. Traditional Chinese medicine believes that flour has a sweet and cool taste, and has the effects of nourishing the heart and kidneys, strengthening the spleen and opening the intestines, removing heat and quenching thirst. Steamed buns, dumplings, and wontons are all special foods made with flour as the skin supplemented by various fillings.

The skin of the bun is soft and elastic, and the taste is delicious; Dumplings contain almost every kind of nutrient that the human body needs; The wonton crust is thin and smooth.

The nutritional content of the three varies greatly due to different fillings and cooking methods, but in general, the overall nutritional composition of the three foods is reasonable, and they all belong to"The perfect pyramid food"。Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.