Steamed bread with sand(jia sha man tou )

Steamed bread with sand

Introduction:

"How can we make steamed bread and steamed buns with smooth surface and soft inside? Today's big secret, step by step with me, to ensure your success!! The stuffing can be changed at will according to your preference, or it can be directly made into white steamed bread, which is also delicious ~ "

Production steps:

Step 1: prepare all the materials needed for filling (b);

Step 2: steam the salted egg yolk in the steamer (about 15-20 minutes), and then grind it while hot;

Step 3: dice the butter into a container;

Step 4: add sugar powder and milk powder to egg yolk and mix well;

Step 5: add the melted butter and continue stirring until the butter is completely absorbed. Here you can decide whether to add milk or not according to the consistency of egg yolk paste;

Step 6: the final consistency is similar to that shown in the figure, which can flow down smoothly. Cover and freeze in the freezer;

Step 7: dissolve the yeast in 150g water in advance, stir and melt, then let it stand for a few minutes;

Step 8: put flour (a) and fine granulated sugar (a) into a container and mix evenly;

Step 9: slowly add yeast water into the mixture of flour and sugar, and stir until there is no dry powder;

Step 10: cover with a lid or plastic film, place in a warm and humid place, and ferment for 30 minutes (about 20 degrees at room temperature);

Step 11: when waiting for fermentation, take out the completely frozen stuffing;

Step 12: divide into small balls, each of which weighs about 20g. Knead the balls and keep freezing. Take it out before packing;

Step 13: the fermented dough smells sour and has many small bubbles on its surface;

Step 14: tear the surface, you can see the fine and uniform honeycomb tissue, and the fermented dough is ready;

Step 15: add the flour in C into the fermented dough, mix it with a scraper until there is no dry powder, and knead it into a smooth dough;

Step 16: cover with plastic film and let it rest for 5 ~ 10 minutes (room temperature is about 20 ℃);

Step 17: when the time is up, divide the dough into small dough with uniform size, and the weight of each dough is about 40g;

Step 18: take a small dough, flatten it with the palm, pull it slightly or roll it with a rolling pin to form a round dough with thick middle and thin surrounding;

Step 19: put stuffing in the middle of the dough;

Step 20: wrap the stuffing completely with dough;

Step 21: tighten the necking;

Step 22: put it on the table, slightly round;

Step 23: put in the steaming grid padded with oil paper or gauze; cover the pan and let it stand for 20 minutes, the volume of steamed bread will increase slightly;

Step 24: after the start-up, turn on the fire and steam for 15 minutes. Turn off the heat, steam for 3 minutes without removing the lid, and then slowly remove the lid;

Step 25: transfer the steamed bread to the air net, cool slightly, and then eat it.

Materials required:

Ordinary flour: 200 ~ 220g

Water: 150g

Sugar: 20 ~ 30g

Yeast powder: 3G

Salted egg yolk: 4

Milk: moderate

Sugar powder: 40g

Milk powder: 20g

Butter: 60g

Note: 1. The production of filling, only need to pay attention to the consistency of the final mixed yolk paste. If you want the quicksand effect, you need to be thinner, that is, you need to put more butter. Like ordinary effect, put less butter. The consistency in the picture can be in the state of semi quicksand, which is relatively wet; 2. After the stuffing is frozen and hard, it will not stick to the hand. 3. As long as the dough is stirred evenly, the dough is relatively wet and viscous; 4. After fermentation, the volume of the dough is about 3 ~ 4 times of the original, and there should be a lot of small bubbles on the surface (fear of discomfort), and it is slightly concave, which is basically consistent with the good appearance of bread "medium dough"; 5 When kneading this dough, you may feel that it is slightly harder than the ordinary steamed bun dough at the beginning because of the addition of granulated sugar. Knead a period of time, it will be soft, do not easily add water Oh; 6. The main dough does not need to ferment, static relaxation 5 ~ 10 minutes can be divided, after segmentation can be filled; 7. Before steaming, there must be a process of hair, so that steamed bun will be soft; 8. After steaming, do not immediately open the lid, empty steam for a few minutes and then slowly open the lid, can avoid cold and hot The surface of steamed bread shrinks and wrinkles caused by great changes.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Jia Sha Man Tou