Steamed bread with milk flavor(nai xiang man tou )

Steamed bread with milk flavor

Introduction:

"There are two kinds of white steamed bread that have a deep impression. One is the heavy, porcelain like Shandong steamed bread, and the other is the small, light, sweet and soft milk flavor steamed bread that is common in Cantonese teahouses. Shandong steamed bread usually uses old noodles, but I know little about it. It is said that when making Shandong steamed bread, because of its low water content, I have to work hard to knead the noodles to make it sour. So finally, I'd like to try my familiar Cantonese style steamed bread with milk flavor. Because restaurants usually use special flour, some flour may be added whitening agent or bleached. And add some fluffy agent, so the steamed bread is particularly white, especially soft and strong flavor. The shape of steamed bread made at home is not as good as that sold outside, but the key is health. You can eat it safely and enjoy the fun of doing it. "

Production steps:

Step 1: white sugar with warm water, set aside, flour with a little milk powder, yeast and a little salt.

Step 2: use chopsticks to stir all the above materials into flocs.

Step 3: add a little lard and knead it into a smooth dough. Cover it with something and let it ferment for about one hour.

Step 4: make the dough 1.5-2 times larger. Finger stick a little flour, rub a small hole in the dough, the dough does not rebound, does not retract on behalf of fermentation in place.

Step 5: air out the dough and rub it into a stick.

Step 6: then cut it into small pieces, cover it and wake up for about 15 minutes.

Step 7: spread corn leaves or wet gauze on the steaming rack, put the steamed bread on, put cold water into the pot, steam over medium heat for about 15 minutes.

Step 8: steamed bread.

Step 9: break open and look in the middle.

Step 10: let's compare and press down the steamed bread.

Step 11: you can quickly bounce back to the original height.

Materials required:

Flour: two bowls

One teaspoon of dry yeast

Water: a bowl

Milk powder: 2 tbsp

Sugar: 2 tbsp

Note: to make steamed bread more soft, there are the following tips: 1) add a little lard to make steamed bread taste more soft. 2) Mix some dry starch into the dough. 3) When mixing noodles, knead the noodles until they are smooth and not sticky, and then ferment them once. 4) After one fermentation, add a little dry starch and 1 / 3 teaspoon baking powder to make the dough smooth again. 5) It's better to wake up again for about 15 minutes before the steamed bread is put into the pot. 6) Cold water into the pot, steaming with medium heat, can make the steamed bread in the pot fermentation more fully. 7) Do not open the lid immediately after flameout, otherwise it is easy to retract. It is better to simmer for 3 minutes before opening the lid.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Man Tou