The children like to eat rice balls. He likes the soft and soft taste of glutinous rice, but he is too much to eat and afraid he can't digest it. So when the steamed buns were added, the right amount of glutinous rice flour was added. The finished product was soft and fragrant, and with a faint milk scent, the children liked it very much. Record it, I hope everyone can like it too. In our case, the glutinous rice is called Jiangmi ????????
If the weather is too cold, the pure milk is slightly heated, not hot, and the yeast is killed when it is too hot. Then take 100 grams of milk, pour the yeast powder and let it stand for five minutes.
Mix the flour and glutinous rice flour together.
Add the sugar, pour the milk with the yeast powder, then slowly add the remaining milk, while stirring, stir the dough with chopsticks and stir the dough into a floc.
Knead into a smooth dough.
Put it in a warm and humid place and ferment it twice as big. Put your fingers on the flour and poke a hole without rebounding.
The dough is opened and the inside is honeycombed. This is the state of fermentation.
Take the fermented dough out of the handcuffs and vent it, and add some dry flour. If you want to have a good taste, you must do your job.
To determine if the dough is in place, you can cut a portion of the dough with a knife. The cut surface should be smooth and free of atmospheric pores. If there are larger holes, then let's go.
Take a piece of kneaded dough, take a part of the simmering strip, and cut it into small strips with a knife. This is more convenient. If you want to round it, I will not stop it. Because I did it for the children, so I did it relatively small, and I was free.
Add water to the steamer, place the cage on the steamer or spread the oil paper, and put the cut steamed bread into the pot for two proofs. If the weather is too cold, turn off the fire for one minute, so that the temperature is high and the proof will be faster.
Wake up the hoe and gently press the surface with your finger and it will bounce back immediately. Wait until the steamed bun is turned on and turn the fire on. After the water is turned on, it is turned into a medium fire. The steamed bread I made is relatively small and steamed for ten minutes. If the pros are big, they can extend the steaming time themselves. Do not open the lid after steaming, and then open the lid for three minutes in the pot.
Let the steamed steamed bun cool and bite a bite. The sweet and fragrant scent is soft and soft, and the taste is no less than bread. I ate three simmers in one breath.
Because I did it for the children, so I made a mini hoe, which is convenient for him to eat. Parents can make bigger ones themselves. If you don't like white sugar, you can leave it alone. If you like sweet mouth, you can add sugar yourself. The water absorption of the flour is different. The amount of liquid given in the square is only a reference, and you have to be flexible. Water-milled glutinous rice flour can also be used. The amount of liquid given in my recipe is the amount of ordinary glutinous rice flour. The amount of liquid used in water-milled glutinous rice flour should be flexible.