Plain fat steamed bread(yuan wei pang man tou )

Plain fat steamed bread

Introduction:

"My men like to eat steamed bread. They like to break it apart and put meat floss and shredded mustard into it to make simple rougamo. Therefore, they make steamed bread every two days. Since we had the bread maker, we have given it full power to knead the dough. We don't have to knead the dough behind our backs in the kitchen any more. We just need to take the kneaded dough out of the fermentation plastic and put it on the steamer after hearing the long sound of the machine, and our cook will be liberated from that! "

Production steps:

Step 1: raw material drawing;

Step 2: the mixing blade is stuck into the bread barrel, and the warm water is poured into the barrel;

Step 3: add flour;

Step 4: dig a small hole in the top of the flour, pour in the dry yeast and cover it with flour;

Step 5: start a mixing procedure. After mixing, the dough looks rough;

Step 6: start the dough mixing procedure again. After the second time, the dough is very delicate;

Step 7: take out the dough and shape it, cover it with plastic film or cover it for fermentation;

Step 8: ferment to twice the size of the dough;

Step 9: take out the dough and knead it into long strips;

Step 10: cut into equal parts of the same size, I knead the two pieces into a circle;

Step 11: put the steamed bread into the oiled steamer and continue to ferment for 15 minutes;

Step 12: turn off the fire after steaming for 10 minutes, and open the cover after steaming for 5 minutes;

Step 13: the big and fat steamed bread baby is out of the pot;

Step 14: finished product.

Materials required:

Flour: 300g

Yeast: 3 G

Warm water: 100ml

Precautions: 1. The mixing blade must be stuck into the bread barrel in advance, otherwise... You know, I once forgot that when I went to the front of the bread maker after a dough mixing program, I still thought the bread maker was broken; 2. When a dough mixing program finished in 10 minutes, if I felt that the dough was not delicate enough, I could start it again. Generally, the dough was very delicate after two dough mixing programs; 3. For steamed bread dough, I think it's better to make dough a little harder than dough The amount of water needed will be slightly different for different flour. You can master the amount of water by trying several times.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Yuan Wei Pang Man Tou