[How to make steamed buns with milk]_How to make flour_How to make
Most people add some water for baking when making steamed buns, but many people mix in milk for baking.
Because milk itself contains very high protein, if milk is added to make steamed buns, it can make the steamed buns have a small amount of milk flavor, and it can also make the steamed buns have a higher nutritional value.
But when it comes to using steamed bread to make buns, then how exactly should we use the steamed bread to make buns?
The methods are as follows: 1. Use 400g of ordinary flour, 240g of milk, 5g of baking powder, 5g of white sugar, and 15g of milk buns. 1. Put white sugar and baking powder into warm milk, stir and let stand for about 5 minutes. Add flour.In the bowl, gradually add warm milk with baking powder and stir the flour until floc.
2, knead the good noodles, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place in a warm place for fermentation.
3. After about 1 hour, the dough is double-sized. Grab a piece of face with your hands, the internal tissue is honeycomb, and proofing is complete.
4, knead the dough on the chopping board for about ten minutes, knead until smooth, and try to make the inside of the dough free of air bubbles.
5. Cut the good noodles into thin slices, cut into small pieces with a knife, divide the small pieces, put them into the steamer, cover them, and let them wake up again for 20 minutes.
This step is very important.
After the second fermentation.
Steamed buns are softer; (If you don’t like roundness, you will trim the tip slightly to become a square knife and cut the buns.
) Steam in a cold water pan for 15 minutes.
Turn off instantly after shortening, but do not open the pot immediately.
Cover the shell and open it after steaming for a few minutes.
Tips The steamed bread contains yeast. Yeast is divided into two types: fresh yeast and dry yeast. It is an edible, nutrient-rich single-cell microorganism. It is called “an inexhaustible source of nutrition” in nutrition.
In addition to protein, carbohydrates, and lipids, yeast contains a variety of vitamins, minerals, and enzymes.
Each 1 kg of dry yeast contains protein equivalent to 5 kg of rice, 2 kg of soy or 2.
Protein content of 5 kg of pork.
Therefore, the steamed bread, bread contains more nutrients than the flat cake, noodles 3?
4-fold increase in protein nearly 2-fold.
Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect.
Selenium, chromium and other minerals in yeast can fight aging, tumors, prevent arteriosclerosis, and improve the body’s immunity.
After fermentation, a phytic acid in the flour that affects the absorption of calcium, magnesium, iron and other elements can be broken down, thereby improving the body’s absorption and utilization of these nutrients.