Recipe: Lotus root powder steamed bread

Home Cooking Recipe: Lotus root powder steamed bread



  1. Mix high-gluten flour, lotus root starch and white sugar evenly

  2. Sprinkle the yeast powder into warm water (warm water is not suitable for hot hands, do not stir the yeast powder into the water), let stand for 10 minutes

  3. Pour the yeast water into the mixture in step 1. Pour the mixture with chopsticks while pouring the water until the flour is flocculated (the yeast water is not enough to continue adding water)

  4. Knead the floe into dough and cover the pot with plastic wrap and let stand for 10 minutes.

  5. After standing for 10 minutes, open the plastic wrap and smooth the dough. If it feels a little wet, add a small amount of glutinous rice flour, then cover the plastic wrap and wait for the fermentation to complete.

  6. After more than two hours of fermentation, the dough swells to about twice as large as the fermentation is completed.

  7. Cut the dough to its original size, cut it into a size that you like, and then shape it into your favorite shape.

  8. When the water is cold, stir the dough on the steamer, then steam for 35 minutes, then turn off the heat for 5 minutes, so that it is steamed.


Place the steamed steamed bun on the table and cool it naturally. Then put it in a fresh-keeping bag and store it in a freezer. It can be kept for about two weeks. Try to eat the frozen steamed bread in the microwave for 1 week. Half a clock can be restored

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