Milk flavored oat steamed bread(nai xiang yan mai man tou )

Milk flavored oat steamed bread

Introduction:

"Steamed bread is an indispensable staple food on the northern dining table, so it often changes some patterns, which will make the family eat more delicious and healthy."

Production steps:

Step 1: weigh 200 grams of flour;

Step 2: weigh 50g oats and grind them into powder with a cooking machine;

Step 3: add oat powder, milk powder and yeast powder into the basin and mix well;

Step 4: take appropriate amount of warm water, pour it into the basin, and stir the mixing surface in the basin into flocculent;

Step 5: then knead into a hard ball;

Step 6: wet your hands and continue to knead your face;

Step 7: until the dough is smooth and there is no face on the hand or basin (the so-called "three lights")

Step 8: ferment at room temperature for 90 minutes, dip your fingers into the dough and poke it into the dough. A clear hole will appear and the fermentation will be finished without retraction;

Step 9: knead the dough by hand and let it stand for 10 minutes after exhausting;

Step 10: divide the dough into 8 small dosage forms, knead round and let it stand for 10 minutes;

Step 11: sprinkle some dry noodles on the panel and knead the small dose into small steamed bread;

Step 12: put steamed bread into the pot and wake up for 20 minutes;

Step 13: after waking up, small steamed bread becomes "big steamed bread";

Step 14: bring the pan to a boil over high heat, turn to medium heat for 15 minutes, turn off the heat, wait for 5 minutes, and then the oatmeal steamed bread will come out of the pan.

Step 15: finally send out a lunch table photo, including oatmeal steamed bread, braised carp, cucumber and laver egg soup.

Materials required:

Medium gluten powder: 200g

Oats: 50g

Milk powder: 15g

Yeast powder: 1 teaspoon

Note: 1. If you want to eat soft steamed bread, put more water when mixing with noodles; if you want to make steamed bread more chewy, put less water when mixing with noodles; 2. When you wake up for the second time, heat the pot with low heat in advance, touch the wall of the pot to turn off the fire, so that the steamed bread is easier to get better, and the taste will be softer; 3. According to your preference, the amount of oat flour can be more or less, Because oats are added to the flour, the flour will be a little rough, but the taste is more chewy and nutritious than pure white flour steamed bread.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Nai Xiang Yan Mai Man Tou