Recently, the grass grows long, the spring is bright, and the flowers in the yard are open. The matter of getting up and eating breakfast has also changed from painful training to daily homework full of happiness. So today I will give you Amway a new favorite of my recent: milk oatmeal big steamed buns, if you like to eat steamed buns but feel that the white steamed bread is too single (widow) tone (light), then you must try milk oatmeal steamed buns. The taste is light, but it is not dull, it is very suitable for breakfast.
Put flour, yeast and sugar into the bowl, pay attention to the yeast can not touch the sugar
Pour milk into the paste while stirring
Cover with plastic wrap and put it in the refrigerator for 12-24 hours
Fermentation to this extent, there are small pores, you can
Put the starter, yeast and fine sugar into the flour, mix together, still pay attention to the yeast can not touch the sugar
Pour milk into the milk while stirring
When the flour is snowy, start to knead the dough
After the dough is roughly formed, pour the oatmeal. The oatmeal I use is whole grain. You can also choose the ready-to-eat broken oats.
Evenly knead the oatmeal into the dough
Cover the dough with plastic wrap and wake up for 20 minutes. Pay attention to the fire prevention and anti-momo during the process.
Wake up the dough on the chopping board and evenly flatten it
Use a rolling pin to knead the dough into an oval patch
Fold the ends of the dough piece in the middle and fold a rectangular piece
Fold into such a square
Cover with plastic wrap and wake up for 5 minutes
Dough into a dough piece - half-folded - wake up for a few minutes, repeat this step 3-5 times until the dough surface is smooth and not sticky, this set of repeated kneading action can make the dough tissue more neat
Roll the dough into a rectangular dough
Roll up from the side of the rectangle and roll out a long, uniform dough
Cut the long tubular dough with a knife
Steam the steamer cloth and wring it out, padding on the steamer
Cut the good hoes evenly
Put a layer of damp cloth on the taro and let the dough ferment for a while until its volume rises 1.5 times.
Start steaming, cold water pot, continue to steam for 12-15 minutes after the water is opened, the process from cold water to boiling can further help the volume of the steamed bread to increase.
Turn off the heat, wait 1 minute, then turn the pot, otherwise the steamed bread will collapse.
1. Successful performance of the yeast head: the surface of the batter is evenly covered with air bubbles, and bubbles are constantly coming out; 2. Whether making the yeast or the noodles, it is necessary to pay attention to the fact that the yeast cannot directly contact with the sugar, which will cause the yeast to lose. Live; 3. The cut section of the cut steamed bread should be rolled up in a circle, but the inside is very fine and there are no obvious bubbles; 4. When the steamed bread is placed in the steamer, be careful to leave enough space between each steamed bread because They will grow up when they are steamed. 5. The length of time when the steamed bread is put into the steamer depends on the room temperature in your room. It will take about half an hour to an hour until the volume of the steamed bread rises to 1.5-2 times. You can start steaming.