Double color steamed bread with black sesame(hua yang zhu shi ying yang hei zhi ma shuang se man tou )

Double color steamed bread with black sesame

Introduction:

"With the exposure of food safety problems, I don't believe in everything sold outside. Now I even want to have a garden and grow vegetables for myself. The black heart steamed bread that was exposed last year really bombed our whole family. Since then, I haven't eaten any steamed bread sold outside. Today, this kind of steamed bread breaks the monotony of steamed bread in the past and has more taste, It's very nutritious. It's a versatile staple food. It's very popular for children to eat. Children like to have variety. My sister is ~ ~ "ha ha."

Production steps:

Step 1: white dough: milk powder, yeast, flour, warm water. Put the yeast in the water to boil, put the right amount of milk powder into the flour, add a little sugar if you want to have enough sweet taste. (in this picture, some warm yeast water has been added to the flour. Because there is no electronic scale, I didn't weigh it. The amount of yeast depends on experience.)

Step 2: add yeast water and proper amount of water or milk to the flour and stir it into pieces with chopsticks without dry powder.

Step 3: make smooth dough, seal it with fresh-keeping film or wet gauze, and ferment it in a warm place to twice the size.

Step 4: wash black sesame (see the following text for the method) and stir fry until cooked. House bags are crushed with a rolling pin.

Step 5: add flour to the black sesame (my ratio is close to 1:1, you can also add a little more flour, but there is too much flour, the flavor of black sesame will be less, and it will lose the original meaning of coarse cereals is mouthful), a small amount of sugar, milk powder, yeast with warm water, add milk or appropriate amount of warm water according to the situation of the noodles, and then live into a smooth dough, sealed with preservative film and placed in a warm place Fermentation,

Step 6: the dough should not rebound after pressing the fingers (I forgot to take the picture), and it will be honeycomb after breaking off.

Step 7: fully exhaust the air, knead the dough map to the size before fermentation, and knead it all the time. The more kneading, the more smooth the steamed bread will be. Knead it for 15 to 20 minutes

Step 8: in the process of meat, cut the dough with a knife from time to time to see the internal situation of the dough. When there are basically no bubbles inside the dough after cutting, and there are also a small amount of bubbles and they are arranged in fine order, then knead it well

Step 9: open the dough and roll it into a piece about one centimeter thick. I roll it thinner.

Step 10: cut off the edge with a knife and cut it into a rectangle. (the cut edges are kneaded together for use)

Step 11: similarly, the black sesame dough will be kneaded after twice the size of fermentation (I'm lazy, because the black sesame is wrapped in it, and I'm not afraid that the surface is not smooth, so I can knead it for a few minutes, but also exhaust fully, so the steamed bread is delicious)

Step 12: use a knife to cut open the inside of the dough

Step 13: use a knife to cut the inside of the dough

Step 14: roll out the dough and cut off the edge to make it a rectangular dough with the same size as the white dough. (the cut edges are kneaded together for use)

Step 15: roll out the dough and cut off the edge to make it a rectangular dough with the same size as the white dough. (the cut edges are kneaded together for use)

Step 16: brush a layer of water on the white dough and put on the black sesame dough

Step 17: brush a layer of water on the white dough and put on the black sesame dough

Step 18: roll up from one side

Step 19: roll up from one side

Step 20: roll well, brush water on the seal to fit. That is to say, the last time the roll is rolled, the side without the roll is brushed with water. The purpose of brushing is to prevent the roll from spreading.

Step 21: use the knife to cut the parts and ensure the same size

Step 22: shape corners

Step 23: ferment for 20 minutes. The drawer is covered with cloth, and the bottom of the steamed bread is covered with a thin layer of flour. After 20 minutes, steam over medium low heat. If the lid and pan are not well sealed, put a piece of kitchen paper on the edge of the pan and cover it again. Steam for 15 to 20 minutes, depending on the size of your steamed bread.

Step 24: out of the pot ~ after steaming, take out to cool and refrigerate. When eating, steam again.

Step 25: internal structure

Step 26: This is steamed purple potato with a small amount of black rice flour. Later, the picture above.

Step 27: steamed pumpkin for the first time, hee hee. It's ugly, but it tastes good.

Materials required:

Flour: right amount

Black Sesame: right amount

Milk powder: right amount

Sugar: right amount

Yeast: right amount

Warm water: moderate

Note: 1, black sesame cleaning: black sesame wrapped in gauze, put under the water tube, rub gauze, and rinse. After washing, hold the gauze to close the mouth, throw away the excess water, spread it to dry, if you want to steam black sesame steamed bread, this step should be completed in advance. 2. The fermented dough must be fully exhausted and kneaded for a while. 3. Be sure to steam over low heat throughout. 4. The pot should be sealed. 5. You decide how soft and hard the dough is. If it's soft, it's noisy. If it's hard, it's purple potatoes that chew some pumpkins. The picture above ~ ~ you can use your ideas to steam all kinds of dough. What are you afraid of, ha ha

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Hua Yang Zhu Shi Ying Yang Hei Zhi Ma Shuang Se Man Tou