Yam steamed bread (cold storage fermentation)(shan yao man tou leng cang fa jiao )

Yam steamed bread (cold storage fermentation)

Introduction:

"When wheat is processed into flour, many nutrients are lost, so the nutritional value of white flour steamed bread is not high. When making steamed bread, adding some grains in flour can improve the nutritional value of steamed bread and supplement a variety of nutrients for human body. Yam can invigorate spleen and stomach, help digestion, nourish kidney and essence, benefit lung and cough, lower blood sugar and prolong life. Make steamed bread with flour, often eat, has a very good tonic effect on the human body

Production steps:

Step 1: pour all the ingredients into a large bowl

Step 2: make dough by mixing

Step 3: put it in the basin and cover it with plastic film

Step 4: refrigerate overnight

Step 5: take it out the next morning

Step 6: exhaust

Step 7: cut it into equal size

Step 8: knead thoroughly and round respectively, put it into the steamer, cover it and wake up for 20 minutes

Step 9: add cold water to the pot, steam for 15 minutes, turn off the heat and continue to simmer for 5 minutes

Step 10: uncoat, cool and serve

Materials required:

Flour: 400g

Yam mud: 150g

Water: 180g

Dry yeast: 4G

Note: the water consumption of dough should be adjusted according to the water content of yam mud. Don't add all the water at first to avoid the dough being too thin. Here, the cold storage fermentation method is used. Instead of cold storage fermentation, the dough can be directly shaped after kneading. The following steps are exactly the same

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Shan Yao Man Tou Leng Cang Fa Jiao