Chinese Food
Cantonese style steamed bread with milk
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Steamed bread is one of the most common traditional pasta in China. Steamed bread seems to be the same. In fact, the taste difference between the north and the south is quite large. The steamed bread in the north is solid and chewy. It is used as the main food, so it hardly adds sugar. When eating, it needs to be accompanied by small dishes or dipping sauce. The southern steamed bread is soft and sweet, especially Cantonese steamed bread. It is fragrant, soft and sweet. It can be eaten as snacks. In the Cantonese tea restaurant, steamed bread with milk flavor is necessary. Every time I go to the tea restaurant, I will order a plate. With a small plate of condensed milk, I will eat it with HA. It's fragrant, soft, soft and sweet. Later, I thought about making it at home. At first, I made it with ordinary flour. The finished product was not as soft as I expected. After checking some information, I knew that Cantonese steamed bread should use low gluten flour. You want to make milk flavors. As you know, many milk and steamed buns are made with milk essence. They are made at home. Of course, they must be made of genuine ingredients. I tried to use milk and cream before. I didn't have the milk flavor I imagined. Later, I simply used the simplest
Cooking ingredients
Cooking Steps
Step1:Put the yeast into clear water and let stand for 5 minute
Step2:Low gluten powder, baking powder, milk powder, salt and sugar are put into a kneading basin and mixed evenly with a scraper
Step3:Then slowly pour in the yeast water. Use a scraper to stir it to make flour flocs (the yeast water should be added according to the water absorption of the flour
Step4:Knead the dough by hand to three lights, that is, face light, basin light and hand light
Step5:Cover and ferment to twice the size
Step6:Prepare some dry powder (with low gluten powder) about 40-50g. Take out the dough and exhaust it. Then knead it well again. Flatten the dough by hand and sprinkle with dry powder
Step7:Roll it out with a rolling pin
Step8:Turn left and right respectively to the middle. Complete the first three fold
Step9:Turn the dough around. Sprinkle more dry powder on it
Step10:Open again
Step11:Turn left and right respectively to the middle, complete the second three fold, and then sprinkle with dry powder to open
Step12:Repeat the above actions until the dry powder is used up. The dough becomes delicate. There is no air hole in the cut section. If the dry powder is used up due to lack of patience, it should be folded at least four times. After steaming, the steamed bread is soft and elastic
Step13:For the last time, roll it out to form a rectangular patch. If there is a crease, press it up and thin it at the bottom
Step14:Roll it up from top to bottom, tighten it at the closing part, and make it longer
Step15:Use the cutter to cut off the two sides and knead them into a round shape
Step16:Cut the middle into eight parts
Step17:Put in the steamer, cover it, and let it stand for about 20 minutes (according to the weather, 15-20 minutes in summer, 20-30 minutes in winter)
Step18:The volume after waking up should be larger than the original obviously
Step19:Put cold water in the pot. Bring it to a boil. Turn the steamer to medium heat after steaming. Steam for 20 minutes. Don't start the pot immediately after turning off the heat. Wait for 5 minutes and turn it on again.
Step20:The finished product is fragrant, soft and elastic.
Cooking tips:Adding a little salt to the flour can improve the whole flavor of the steamed bread. But not too much. A little bit is about 1g. I added 2G before. It's obviously salty. Later, I changed it to 1g when I made it again. It feels just right. It's OK without adding. It's a little less flavor. Add some baking powder to make the steamed bread more clamorous, soft and bulky. If you mind or don't have it, don't add it. After several times of folding, the dough can make the steamed bread more elastic and tasty. Don't open the cover immediately after steaming the steamed bread. Let it stand for more than 5 minutes. Wait for the temperature in the pot to drop a little. When the steamed bread is more stable, it can be boiled again. The surface will not wrinkle and affect the taste and appearance. The most important thing is to use low gluten flour to make soft Cantonese steamed bread. Low gluten powder. Low gluten powder. If you want to make milk flavor, please add milk powder. I tried milk and light cream before, but I didn't have the milk flavor I imagined. Later, I just used the simplest one. I bought a bag of Nestle milk powder and tried it. It's 300g powder
