White flower steamed bread(bai hua hua da man tou )

White flower steamed bread

Introduction:

"Because there's only rapeseed oil at home, I can't make my favorite Hokkaido toast. Instead, I make steamed bread. Medium gluten flour can be replaced by high gluten flour or ordinary flour. It can also be without bread improver. "

Production steps:

Step 1: put yeast and steamed bread improver into warm water, stir well, and let stand for two minutes.

Step 2: pour the flour and warm water mixed with yeast into the bread barrel.

Step 3: select "low speed and surface", stir for 10 minutes. This step is to prevent the flour from splashing.

Step 4: choose "quick dough" for 10 minutes until the dough is smooth. Steamed bread dough is slightly drier than bread dough

Step 5: select the "dough" program, which knead for 30 minutes and ferment for 60 minutes

Step 6: divide the dough into several equal parts according to the size of the steamer and let it stand on the chopping board for 20 minutes.

Step 7: put it in a steamer with hot water and continue to ferment for 1 hour. (photo not taken) after steaming on high heat, turn to low heat and steam for 20 minutes, then simmer for another two minutes.

Step 8: tear and have a look. The tissue is very soft. Eat it while it's hot. It's delicious

Materials required:

Medium gluten flour: 500g

Warm water: 250g

Yeast: 5g

Steamed bread improver: 2G

Note: the ratio of warm water to flour is 1:5

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Bai Hua Hua Da Man Tou