Cooking Steps

1. 

   Step1:Reference age - more than 11 months. Food preparation for non allergic baby - 160g flour, 40g corn flour, 20g sesame paste, 4G shallot, 2G yeast cooking time - 70min difficulty analysis - intermediate leve

2. 

   Step2:Pour the common flour into a large bowl. Add the cornmeal. Ordinary flour is the medium gluten flour that we usually steam steamed buns and steamed buns.

3. 

   Step3:Keep adding yeast.

4. 

   Step4:100g warm water. Slowly pour into the flour. While pouring, stir with chopsticks. Stir into the basin without any extra dry flour. The temperature of warm water must not be too high. It's about 3040 degrees. Feel it with your hands. It's almost the same if you don't feel hot.

5. 

   Step5:Then knead all the cotton like dough together to form a smooth dough. The proportion of flour and water is 2-1. But the water absorption of different flour will be a little different. Just knead it until the dough surface is smooth.

6. 

   Step6:Face light, hand light and basin light are all harmonious. Put the dough into the environment of 40 ℃ for fermentation. Focus - start with the hemp, kneading and fermentation process of the bread machine. It can also make the bread machine work for you. It's simple and convenient. I'm here mainly to give consideration to the hemp without the bread machine. Normally, I also like to use the bread machine to improve the fermentation efficiency. If you don't have a toaster or an oven, and it's cold and there's no sun in the room, you can heat the water in the steamer for about 40 degrees, and then put the dough covered with plastic film in. Turn off the heat and use the remaining temperature to ferment.

7. 

   Step7:Prepared shallots. Wash. Cut into small pieces.

8. 

   Step8:When the dough is about twice the size of the original dough, and the honeycomb hole is opened, the fermentation is successful. My experience is that we must wait until twice as long as we can. Time, temperature and yeast are all important factors affecting fermentation. Therefore, the final state is the only way to judge whether the fermentation is successful.

9. 

   Step9:Gently knead the dough and arrange it into strips.

10. 

    Step10:Use a rolling pin. Roll it into a rectangle with a thickness of about 3 mm. Evenly spread a layer of sesame paste on it, not too Doha, and sprinkle with scallion. Sesame paste is rich in grease. If there is too much sesame paste, it will cause failure in the process of steaming the rolls. Brush 12 layers. It's better to choose pure sesame paste without adding. If the sesame paste is very thick, you ca

11. 

    Step11:

12. 

    Step12:

13. 

    Step13:

14. 

    Step14:

15. 

    Step15:

16. 

    Step16:

17. 

    Step17: