Recipe: Black sesame milk fragrant steamed buns

Home Cooking Recipe: Black sesame milk fragrant steamed buns

Ingredients:

Steps:

  1. Home Cooking Recipe: The 1:1 black sesame walnut paste is bought in the kitchen market and on a certain treasure. It is not very sweet but very fragrant, which is much more convenient than breaking it.

    The 1:1 black sesame walnut paste is bought in the kitchen market and on a certain treasure. It is not very sweet but very fragrant, which is much more convenient than breaking it.

  2. Home Cooking Recipe: All the ingredients except black sesame paste are poured into the bread machine (the handcuffs are better). Open the noodles and pour the warm water (about 30 °C). Do not pour all the water at once. The water absorption rate of different flours is not The same, depending on the state of the dough, the flour gradually appears gluten from the snowflake shape and then forms the dough.

    All the ingredients except black sesame paste are poured into the bread machine (the handcuffs are better). Open the noodles and pour the warm water (about 30 °C). Do not pour all the water at once. The water absorption rate of different flours is not The same, depending on the state of the dough, the flour gradually appears gluten from the snowflake shape and then forms the dough.

  3. Home Cooking Recipe: After forming the dough, pour the black sesame paste and continue to knead. The total time is not recorded, and it will take less than 20 minutes.

    After forming the dough, pour the black sesame paste and continue to knead. The total time is not recorded, and it will take less than 20 minutes.

  4. Home Cooking Recipe: After the kneading, the fermentation process is started. Generally, it is one hour. We should treat the dough according to the state of the dough. Don't stick to the time, because if your ambient temperature is high and the water temperature is high, the yeast may ferment in advance, and the fixed adherence is fixed. The fermentation time, coupled with the process of proofing, makes the dough too easy to overshoot. In general, the dough is fermented to 1.8 to 2 times larger, and the fingers are dipped in the powder to poke the hole. The dough does not collapse, the hole does not retract, and the uniform honeycomb structure is seen inside.

    After the kneading, the fermentation process is started. Generally, it is one hour. We should treat the dough according to the state of the dough. Don't stick to the time, because if your ambient temperature is high and the water temperature is high, the yeast may ferment in advance, and the fixed adherence is fixed. The fermentation time, coupled with the process of proofing, makes the dough too easy to overshoot. In general, the dough is fermented to 1.8 to 2 times larger, and the fingers are dipped in the powder to poke the hole. The dough does not collapse, the hole does not retract, and the uniform honeycomb structure is seen inside.

  5. Home Cooking Recipe: At the end of the fermentation, the dough is vented and divided into 10 equal portions, about 75g of a dough.

    At the end of the fermentation, the dough is vented and divided into 10 equal portions, about 75g of a dough.

  6. Home Cooking Recipe: After rounding, put cold water in the pot, scorpion brush oil or steamer mat can be, put the dough at a certain interval, cover the lid, wake up at room temperature for 15 to 20 minutes (ambient temperature 18 ~ 25 is appropriate), low temperature proofing time Slightly longer, the temperature is higher and the proofing time is slightly shortened and flexible. Wake up the dough and steam it. After seeing the steam, change the medium heat for 12 to 14 minutes (depending on the size of your agent). After the fire is turned off, take the 'people' shape and let it cool. This method is steamed. The bottom is not wet bottom.

    After rounding, put cold water in the pot, scorpion brush oil or steamer mat can be, put the dough at a certain interval, cover the lid, wake up at room temperature for 15 to 20 minutes (ambient temperature 18 ~ 25 is appropriate), low temperature proofing time Slightly longer, the temperature is higher and the proofing time is slightly shortened and flexible. Wake up the dough and steam it. After seeing the steam, change the medium heat for 12 to 14 minutes (depending on the size of your agent). After the fire is turned off, take the 'people' shape and let it cool. This method is steamed. The bottom is not wet bottom.


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