Butterfly steamed bread -- 100% healthy without adding(hu die man tou jian kang wu tian jia )

Butterfly steamed bread -- 100% healthy without adding

Introduction:

"Are people in our time happy or not? When I was a child, I took a few cents to buy preserved apricots, or queued up to buy vermicelli before dawn. Eating a moon cake with egg yolk a year was enough to make me happy for half a day. Nowadays, melons and vegetables are sold all year round in the vegetable market, and they are not as delicious as they were when they were young. In the supermarket, when you think of all kinds of unknown additives, you dare not buy them. The negative news about food safety is getting heavier and heavier, so you have more choices. But you don't know which is the time bomb. It seems that not eating is the safest choice . Fortunately, I learned how to make steamed bread early, but these butterfly steamed bread are 100% natural, and the light yellow color is the credit of buckwheat flour. "

Production steps:

Step 1: white sugar is boiled with warm water and set aside. When it is cool enough to keep hands warm, pour yeast into sugar water to boil.

Step 2: mix flour and buckwheat flour with a little salt.

Step 3: pour in yeast water, stir well with chopsticks and knead into a smooth dough.

Step 4: cover the kneaded dough and let it ferment for about one hour to 1.5-2 times the size. 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: take part of the dough and divide it into 6 parts after exhausting, and rub each part into small strips.

Step 6: take one of them to roll inward and leave it at the end, the other one to roll in the opposite direction and leave it at the same end.

Step 7: roll the two sides side by side with the end up.

Step 8: use chopsticks to gently hold down the third part of the roll.

Step 9: cover things and wake up for about 15-20 minutes.

Step 10: 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 15-20 minutes.

Materials required:

Flour: two bowls

Dry yeast: 1 teaspoon

Water: moderate

Sugar: 2 tbsp

Buckwheat flour: 2 tbsp

Note: 1) because buckwheat flour has no gluten, the amount is not suitable to put too much. 2) Make pattern steamed bread noodles to be a little harder, good shape is not easy to deformation. 3) When the second fermentation, it feels very light and can be put into the pot. 4) 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. 5) There are two kinds of buckwheat flour, this time with tartary buckwheat flour, the color is yellow.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Hu Die Man Tou Jian Kang Wu Tian Jia