Chinese Food
Pull the small milk bag. Tear the bread by hand. Hand kneading oven version
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There were four failures in baking steamed bread. The fifth one was called bread at last. But the fifth one was not able to be brushed at the sixth time. In addition, when baking, the skin was too hard and the inner part was not in place and sticky. This was the seventh time that we barely succeeded.
Cooking ingredients
Cooking Steps
Step1:Use chopsticks to mix the Chinese materials into floccules without dry powder (enough water should be put in this step. It's difficult to knead the dough without the back. It's also troublesome to add water again). Slowly knead the dough by hand without kneading it to make it smooth and form a dough. If it's a little sticky, you don't need to add milk. Milk can be added slowly starting from 40% of the weight of medium flour, so as to avoid too much water causing no dough. Non oil liquid is generally 5060% of flour (milk, water, eggs, etc.). More may be needed in winter. Milk powder should be calculated as half of the weight of water alone.
Step2:I sealed the plastic film at room temperature of about 10 ° in winter. I refrigerated it for 11.5h, then put it in the room without sunshine, and then stood still for 2h +. Start at about 2 p.m. and finish at about 7 p.m. later. Because there is no sugar, the dough will not get bigger obviously.
Step3:Start kneading. After about five minutes of kneading, the dough starts to smooth. It's not recommended to knead it in the basin. What I did in front of me is not ideal. It's kneaded in the basin. The video I watched is better on the table. I chose marble in the kitchen. At this time, mix the sugar with milk and light cream. I didn't mix it, so it took me a long time to knead the sugar before it was completely eliminated by the dough.
Step4:In the process of kneading the hand mask, you can use the kneading method of holding one end and beating it to twice the length and then kneading it into a circle, combining with certain kneading method, and keep the hand wet to keep the dough moist. In this process, I mixed about 20g of liquid. To roughly pull out a little film of the hand.
Step5:Mix the remaining high gluten flour with sugar and milk salt to form floccules. If there is dry powder, add some milk properly. Pour into the marble table and slowly knead the dough. Repeat the previous rubbing steps. Measure the liquid by hand. The dough should not be too hard and dry during the process. Humidity is not enough to release the film. A little more will affect the temperature and time when baking.
Step6:Just knead and beat till the hand membrane is easy to pull.
Step7:Roughly roll out the dough and mix it with corn oil. Butter is recommended. This is my first time mixing corn oil. It's not too long to knead into the dough completely, but it's more difficult than butter. Not too heavy technique. Try to make sure it is smooth. Avoid rubbing the surface sectio
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Cooking tips:Try not to return to the oven. It will shrink. If the bread is hard to bake (i.e. the inside is not sticky), the next time you do it, you can reduce the amount of water in the kneading in step 5 and step 6. There are skills in making delicious dishes.
