Three color Xiangyun steamed bread(san se xiang yun man tou )

Three color Xiangyun steamed bread

Introduction:

"Coarse cereals are especially good for our health. In our daily life, we should try our best to eat more coarse cereals. This kind of steamed bread with three colors is beautiful and lovely. I can't help but eat one more. "

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: warm water to divide a teaspoon of yeast into milk white.

Step 3: a bowl of wheat flour, half a bowl of corn flour, half a bowl of warm water, a teaspoon of sugar, knead into a smooth dough.

Step 4: in the same way, mix the black sesame powder with a bowl of wheat flour and knead it into a ball, leaving a bowl of half white flour and knead it into a white dough.

Step 5: fermentation to twice the size, choose your own convenient way of fermentation.

Step 6: fully exhaust the fermented dough, knead it back to its original size and smooth without touching hands.

Step 7: take a ball, knead it and roll it out. Thick and thin is suitable, too thin is not good, too thick is not good. It's about a centimeter thick.

Step 8: roll the three kinds of dough into original pieces, base them together in turn, and pat them flat with hands.

Step 9: roll up and round. Shaping into round segments.

Step 10: cut it into equal size and slightly longer shape. If it is cut into four sides, it will become steamed bread after the second fermentation.

Step 11: place it for secondary fermentation. After the second fermentation, the steamed bread rolls round and weighs light, the section is more convex and full than the one just made.

Step 12: boil water in the pot, put the steamed bread in place, steam for 25-30 minutes over medium heat, stop the heat, don't open the lid, wait for about five minutes.

Materials required:

Wheat flour: 3.5 rice bowls

Corn flour: half a rice bowl

Black sesame powder: half a rice bowl

Angel yeast powder: 3 teaspoons

Sugar: three teaspoons

Note: 1, knead the tip is, knead for a while, wait for two minutes and then knead, so that the dough is easier to smooth. Feel dry with your hands in the prepared bowl of warm water. Knead into a ball, hand smooth face light basin light. 2. I ferment with warm water in the oven. If you don't have an oven, you can put 80 degree hot water under the steamer and put the basin in the steamer. When it's cooled, heat it up. But be sure to take down the steamer when heating. You can also wrap a blanket, tuck it in and turn on the electric blanket. Or use a warm water bag. It's very troublesome to steam steamed bread in winter, so steam more at a time and put it in the refrigerator for freezing. How hot you eat is the same as the new taste. 3. Secondary fermentation is very important. The temperature is low in winter, but the room temperature is certainly not good. For example, it is estimated that the weather in Shanghai will last for one afternoon. So it's better to plug the oven or use the steamer for secondary fermentation. 4. Don't steam steamed bread in a big fire, because the distilled water drips down quickly and easily burns the steamed bread to death.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : San Se Xiang Yun Man Tou