Milk flavored whole wheat steamed bread(nai xiang quan mai xiao man tou )

Milk flavored whole wheat steamed bread

Introduction:

Production steps:

Step 1: first put the yeast into part of the milk and stir it to restore its activity. Then put all the ingredients into the basin, mix evenly, slowly add yeast water, stir while adding, so that the water and flour are evenly mixed. Stir until the flakes are flaked and knead into a smooth dough by hand.

Step 2: put the dough into the basin, cover it with plastic film, put it in a warm and moist place and ferment to twice the size.

Step 3: take out the fermented dough, put it on the panel and knead it into long strips

Step 4: cut into uniform small dosage forms

Step 5: knead one by one into a smooth round dough

Step 6: after plastic surgery, cover with wet cloth for half an hour.

Step 7: put cold water into the pot, boil the water and steam for 10-15 minutes.

Step 8: turn off the fire when the time is up, open the lid in 5 minutes and take out the steamed bread.

Materials required:

Flour: 300g

Whole wheat flour: 100g

Milk powder: 20g

Sugar: 10 g

Salt: 1 tsp

Milk: moderate

Note: 1. Whole wheat flour can be replaced with other cereals. The proportion of various kinds of flour can be adjusted according to the taste of each person. My ratio is 3:1 (flour: coarse cereals powder) 2. When mixing flour, do not use all the milk, depending on the water absorption of flour, add as appropriate. 3. Remove the cover immediately after turning off the fire. It's easy for steam to drop on the steamed bread and damage the image of the steamed bread. 4. After the steamed buns are cooled, they should be packed in fresh-keeping boxes or bags to avoid water evaporation.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Quan Mai Xiao Man Tou