Sweet mouth: steamed bread cut with Cantonese whole wheat knife(tian kou guang shi quan mai dao qie man tou )

Sweet mouth: steamed bread cut with Cantonese whole wheat knife

Introduction:

"Because I like sweet, so this steamed bread is very suitable for my taste, and we also like to eat soft steamed bread here. In short, I love Cantonese style basically."

Production steps:

Step 1: 1. Mix all the ingredients. I knead the dough in the bread maker for 20 minutes. 2. It took 30 minutes to ferment (there was no fermentation step in the original recipe, but I think the fermentation might be softer, so it took about 30 minutes)

Step 2: 3. Roll the dough into a rectangle

Step 3: 4, with a brush dipped in some water evenly brush above, conducive to dough adhesion

Step 4: 5. Roll up from the bottom

Step 5: 6. Roll well and rub evenly

Step 6: 7. Cut the steamed bread into the same size

Step 7: 8. Put some water in the steamer, heat it, put the steamer on it and wake up for 20 minutes

Step 8: 9. Steam over high heat for 12-15 minutes. Do not open the lid immediately after steaming. Simmer for 5 minutes before opening the lid.

Materials required:

Flour: 200g (dumpling powder I bought)

Whole wheat flour: 50g

Aluminum free baking powder: 5g

White granulated sugar: 25g

Milk powder: 5g

Yeast: 2G

Water: 125g (I feel that my flour absorbs more water, so I use about 10g more water than the original formula, about 135g)

Note: 1, wake up: the water does not need to boil, as long as the hands on the top of the water, feel hot can wake up. 2, steamed bread slab is recommended to cut thicker, I have a few cut too thin, later steamed when poured

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Tian Kou Guang Shi Quan Mai Dao Qie Man Tou