Cutting Steamed Bread with Knife/Round Steamed Bread
Published Nov 22, 2020 at 05:59am ET
Main Tools: Steaming Cage, Cage Towel Selection Tools: Baicui PE8500 Bread Machine
Food Material List
- 1 Spontaneous powder 500g
- 2 Sugar 30g
- 3 milk 150ml
- 4 Fermented glutinous rice 150g
- 1 Pour in milk, add sugar [must be put, yeast likes sweet] and mix well.
- 2 Put the bread barrel on the electronic scale and put it to zero. Pour in the spontaneous powder and add the wine.
- 3 Choose the dough mode [hand kneading without bread machine to ferment] and see if the fermentation is successful [see Tip 4]. After OK, use the iMix function to turn around and take out the slight exhaust gas.
- 4 When making a knife to cut steamed bread, it will be rubbed into wrist thick and slender strips, and cut into small sections quickly and evenly. (See Tips 5 for Successful Exhaust). When making a round steamed bread, the dough will be rounded. Other shapes can be freely used.
- 5 Put the reshaped dough on the drawer [dont put it too tight, or it will squeeze into a ball when steamed].
- 6 Cover with gauze towel or fresh-keeping film and ferment for 15 minutes
- 7 Pour water into the pot, cover the lid and boil; put in the drawer, cover the lid, and then start steaming steamed bread for about 25 minutes. When the steamed bread can rebound, it means it is ripe.
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Healthcare food category
Poultry, Burst, Baking, Kindergarten recipes, Two-person World