raisin steam bread
By VicentaLakin
The last time I tried a steam cake, the feedback was better than roasting, and I was wondering if the bread could also be steamed, so I followed the recipe of the baked bread, using pumpkin mud, and the same procedure, which was the same as before, which turned the roast into steam, which was still a little stale, turned into a little excitement when the lid was opened, the steamed bread was fat, all full of molds, tasted soft and thin, the internal lassing worked well, and it was so soft for days, it wasn't as hard as a bun. More importantly, it's not evaporated, it's easy to control it。
Recipe Recommendations
- sweetening
- steamed
- several hours
- ordinary
Steps for raisin steam bread
1
Pumpkin goes to the skin to vaporate into mud。
2
Pumpkin mud, eggs, oil and milk are put in the bagel。
3
The flour, the sugar and the salt are placed at the opposite angle, the yeast are buried in the flour and the flour is activated and the flour is applied for 30 minutes。
4
The raisins are immersed in water and then the asphalt is dried for use。
5
Two minutes before the end of the domiciliary procedure will be put into the raisins, not long enough, and the raisins will be rubbed into the raisins。
6
And nice noodles take out fermenting in the deep basin。
7
fermented noodles。
8
The noodles were removed from the release board, which was formed into eight equals, rounded and placed in the mould (with a layer of butter on the sides and at the bottom) and covered with a second fermentation of the film。
9
The boiler was boiled with water and two good bread embryos, and the fire evaporated for about 30 minutes。
10
The lid is covered with a cotton sheet to prevent distillation from dripping on the bread (this can be saved with a bamboo box)。
11
It's over. Wow, the bread's good. It's full。
12
Demolition on the grill cools。
13
It's soft and delicate and it works very well。
14
Cats have also fallen。raisin steam bread Make Tips
I don't have a lot of sugar. People who like sugar can be added。