Chinese Food
Sweet steamed bread
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It's raining here today. I want to steam some steamed bread and put it in the refrigerator when I have nothing to do at home. It's easy to take it out later.
Cooking ingredients
Cooking Steps
Step1:First, melt the yeast in the basin with hot water without scalding. Put the egg and milk in it, stir it and pour it into the flour. Knead it into a ball and put it in the place with higher temperature for fermentation (two hours on the Kang).
Step2:Put it on the flour sprinkled panel and rub it hard. Then the air in it can be discharged. Cut it into small balls and knead it into circles and put it on the corn leaves. Put it on the high temperature place and ferment for 20 minutes.
Step3:Steam over high heat. Steam for 10 minutes (this time, steam for 15 minutes if the steamed bread is small and large
Cooking tips:I put it on the Kang to make a stove. The fermentation varies from place to place (it is still a little cold here in Weihai). At home, there are some sweet potatoes to stick to the side of the pot. So when the pot is out of the pot, one side of the sweet potato flows oil. It's burnt yellow. My family has halved the amount of materials in small pots. When we come here to harvest corn, we will take off the cleanest layer of corn leaves and tie it up to dry. We will keep steamed buns for baozi. There are skills in making delicious dishes.
