Buckwheat knife cut steamed bread(jian kang cu liang qiao mai dao qie man tou )

Buckwheat knife cut steamed bread

Introduction:

Production steps:

Step 1: material preparation.

Step 2: mix the flour and buckwheat flour evenly.

Step 3: add dry yeast to warm water, stir well and leave for 5 minutes.

Step 4: slowly pour the yeast warm water into the flour and stir with chopsticks to form snowflakes.

Step 5: knead into a smooth dough, cover with plastic film and ferment at room temperature.

Step 6: the volume increased to 2-3 times, indicating that the fermentation was successful.

Step 7: move the dough to the silicone pad to exhaust and knead it into a smooth dough. Wake up for five minutes.

Step 8: roll the dough into a long shape.

Step 9: spread a layer of flour on the cake and roll it into strips.

Step 10: cut several steamed bread blanks with a knife, and the knife should be accurate and fast. Cut the steamed bread into the middle, so that the shape of steamed bread is good-looking.

Step 11: put the steamed bread into the steamer covered with steamer cloth and ferment for 15 minutes.

Step 12: put the steamed bread into the steamer covered with steamer cloth, ferment for 15 minutes, steam for 10 minutes, don't rush out of the steamer after turning off the fire, cover for another 5 minutes to prevent the steamed bread from shrinking.

Step 13: finished product.

Step 14: finished product

Step 15: finished product

Materials required:

Flour: 210g

Buckwheat flour: 70g

Yeast: 3G

Note: 1, steamed bread out of the pot, fingers stained with cold water, so that it will not be hot. 2. The ratio of buckwheat flour to flour is 1:3. If there is too little flour, it will not grow. This proportion can ensure the color and fragrance of buckwheat, and not fail to develop. This is personal experience for reference.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Jian Kang Cu Liang Qiao Mai Dao Qie Man Tou