Whole wheat steamed bread(quan mai man tou )

Whole wheat steamed bread

Introduction:

"When I get up in the morning, I take care of my children and send them to school. I'm busy weighing flour and trying to make a whole wheat toast. When I finished weighing, I suddenly found that the formula of whole wheat toast was 195g high gluten flour, and I weighed 195g whole wheat flour by impression and poured it into the bread barrel, and the weighed liquid had been put in the barrel before. Once poured in, the whole wheat flour was sunk into the egg water mixture, and I couldn't take some out. I felt dizzy, and I was a little dazed, and I didn't know what to do with the medium gluten flour. When he was busy, father Xiong was eating breakfast nearby. Seeing my expression, he already laughed and said with glee, "it's OK, it's OK ~" I gave him a white look and said, "OK, it's OK. I can't make whole wheat steamed bread yet ~" he swallowed the porridge and said, "when you weigh the flour, I'm thinking about how not to make steamed bread Ha ha, I can't make steamed bread now! " "You don't like steamed bread, and the two children follow you. They all want to eat steamed buns. After making steamed bread, I have to destroy it myself. What do you want to do with steamed bread?" While he said, he rolled his eyes again ~ "we dip it in condensed milk." Well, I'll settle with you if I can't finish it. "

Production steps:

Step 1: put all the ingredients into the inner barrel of the bread maker in the order of liquid before flour, then add yeast powder, start the dough mixing procedure for 5 minutes, and mix the dough slightly

Step 2: turn off the toaster manually, take out the dough and knead it until smooth, then put it back to the toaster for fermentation

Step 3: double the size

Step 4: take out knead exhaust, knead a few more times, and then knead the dough into a cylindrical shape

Step 5: cut into small pieces

Step 6: draw a knife in the middle of each segment

Step 7: put the steamed bread germ on the steaming tray, put it into the steamer with water, cover it without firing, and wake up again for 20 minutes

Step 8: after 20 minutes, turn on the fire, steam for 15 minutes, turn off the fire and steam for 3 minutes without opening the cover

Materials required:

195g whole wheat flour

Flour: 200g

Sugar: 25g

Egg: 1

Water: 160g

Yeast: 4 g

Note: 1. Step 1: because I was preparing to make bread before, I put in the liquid first, and then the wheat flour sank in again, so I made bread and noodles according to the method. Usually, pour the yeast into clear water and let it stand for a few minutes, then slowly pour the yeast water into the flour and mix well. 2. After the steamed bread is steamed, don't open the lid in a hurry. Let it steam for a few minutes. The surface of the steamed bread will be smooth and beautiful. 3. This time, the ratio of wheat flour to flour is 1:1. The taste of steamed bread is rough. You can reduce the amount of wheat flour if you like the delicate and soft steamed bread. The ratio of wheat flour to flour is 1:2

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Quan Mai Man Tou