Steamed bread cut with pink and tender pattern knife

Published Jul 30, 2022 at 14:04pm ET

Recently, two ladies fell in love with steamed bread without filling. I specially used the best shrimp to make filling stuffed steamed buns, but it was not welcome. The popularity of steamed bread seems to be increasing. The salty ones are pickled mustard, or old dry mother, and the sweet ones are dipped in some condensed milk or tea sauce. So they look for it, but the two ladies can enjoy the ordinary white steamed bread. Looking at their unmatched satisfaction, I wonder if they usually eat too exquisite steamed bread. Since they like to eat steamed bread, they can also play some tricks for their mothers, put in red koji powder, decorate them with small flower biscuit moulds, and make good steamed bread seems to have a high-end paradigm.~~~

Food Material List

1 Plain flour 350g
2 Berry sugar 25g
3 yeast 4G
4 warm water 170g
5 Monascus powder 12t

Operational steps

1 Yeast and sugar are melted in warm water, then flour and half of red koji powder are added, then mixed into a ball and kneaded until the surface is smooth. The surface is covered with fresh-keeping film (some edible oil is needed on the surface) and the basic fermentation begins.
2 When the dough is fermented to about 2 times its size, the dough is fermented without retraction or slow retraction. The dough is divided into two parts, one of which is added with about 20 grams of flour dough.
3 Flip open your arms and knead hard, knead the noodles until the surface is smooth again, cut out a small piece and put it aside to knead well. Add about 20 grams of flour and the other half of red koji powder, and then knead hard, knead the noodles again until the surface is smooth, and cut a small piece aside to knead well for reserve.
4 Two pieces of dough, one deep and one shallow, are rolled into large pieces, one of which is brushed with water on the upper surface, and the other is folded into two pieces.
5 Once again, brush one surface with clean water, roll it up and cut it into small sections with a sharp knife and put it in the steamer. The other one is turned over and done the same operation, that is, a light dough is outside, and a dark dough is outside.
6 Brush a layer of clear water on the surface again, roll it up and cut it into small sections with sharp knife and put it into the steaming cage.
7 The small dough cut by method 3 is rolled into about 2 mm thick patches. The patches are pressed out with the floret mould. After the back is brushed with water, the patches are pasted on the knife cut by method 6, and the second wake-up begins.
8 Now the temperature is low, when the second wake up, you can heat the water in the steamer and turn off the fire. If the hand feels hot, put it on the steamer or cover it.
9 When the dough in the cage is obviously bigger, it can be fired. Steam for 10 minutes before turning off the fire. Open the cover after 2 to 3 minutes.

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