Octopus steamed bread(zhang yu xiao man tou )

Octopus steamed bread

Introduction:

Production steps:

Step 1: dissolve the dry yeast in a little warm water, pour it into the flour, beat in an egg, add appropriate amount of milk, mix it into snow flakes with chopsticks, and then knead it into smooth dough by hand, cover it with plastic film or wet cloth, and place it in warm fermentation for about 1.5 hours. When the dough is fermented to twice the volume before fermentation, it can be used

Step 2: put the fermented dough on the chopping board sprinkled with thin powder, fully knead and press out the air inside, then knead it into strips, divide it into small dosage forms, and knead the small dosage forms into long strips with thick in the middle and slightly thin at both ends

Step 3: then fold it up

Step 4: flatten the overlapping heads and roll them thin

Step 5: cut into thin strips with scissors

Step 6: hold one end of the thin strip with your fingers, gently twist it into a thin strip, and lengthen it along with the trend; then arrange the body of the octopus a little, and stick a black sesame on both sides of the head, so that the green body of the octopus steamed bun is ready

Step 7: place the green body for another 20 minutes for the second fermentation; put the fermented green body into the steamer brush with a little oil, steam for about 8 minutes, then turn off the fire, wait for about 2 minutes, then remove the lid.

Materials required:

Flour: 200g

Egg: one

Milk: moderate

Dry yeast: 5g

Black Sesame: right amount

Note: 1. Warm water should be about 35 ℃ when mixing dough. If the temperature is too high, the yeast will lose its activity; 2. The fermentation time of dough will vary with the temperature. The method to judge whether the dough is well fermented is: dip your finger with flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint will not rebound and sink, indicating that the fermentation is just right. If the dough around the fingerprints rebounds quickly, it means that the fermentation time is not enough; if the dough around the fingerprints subsides quickly, it means that the dough is over fermented; generally speaking, the dough is over fermented, When the dough is fermented to twice the volume before fermentation, and there are many honeycomb like holes in the dough; 3. When sticking black sesame, it will be easy to stick the black sesame by wetting it first and then sticking it; 4. Don't take out the steamed bread in a hurry, turn off the fire and take it out after a few minutes, so as to prevent the surface collapse of the steamed bread.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Zhang Yu Xiao Man Tou