steamed bread

1

Add milk to the pan, add oats and cook until soft and cooked.

2

Pour honey into the cooled oats.

3

Pour the oil into the cooled oats.

4

Mix honey and oil in oatmeal milk solution for later use.

5

Add salt and sugar to high-gluten flour.

6

Add the cooled oatmeal milk.

7

Add the yeast water melted in warm water, stir well with chopsticks, add warm water in portions, add water, and stir with chopsticks until it becomes small snowflake bumps.

8

Finally, knead it into dough by hand, knead it thoroughly and evenly to wake up.

9

Wake up the dough until it doubles in size.

10

Knead the awakened dough until the dough gas escapes.

11

Cut into doses and knead until round.

12

Brush a layer of oil on the steamer or lay a wet drawer cloth, and put in the green steamed buns for secondary awakening. There must be a certain gap between the steamed buns, otherwise the steamed buns will expand during the steaming process and stick, affecting the finished product.

Must-read tips for steaming white and plump steamed buns: The steamed buns making process is as follows: dough mixing → fermentation → shaping → awakening → steaming → cooling → finished product 1. Regarding kneading: yeast water must be added in batches, using chopsticks It is very important to stir the flour evenly into a snowflake shape. In the past, when I kneaded dough, I poured a large bowl of water into it all at once, but the dough was either soft or hard. In addition, the other advantage of stirring it into a snowflake shape is that if you want to mix the harder dough, add a small amount of water after the dough is processed into a snowflake shape, so that the dough and the result will be very hard. If you want to be softer, make the snowflake dough not so hard when adding water in batches. Grasp the hardness and hardness of the dough before forming, which is basically the hardness of the smooth dough we blend. So it is very important to first blend into a snowflake shape. 2. About fermentation: The softness of steamed buns is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol, acid, etc., and release carbon dioxide gas. So make sure the dough is doubled. The most suitable temperature for hair is 27 to 30 degrees. The dough can ferment successfully in 2 to 3 hours at this temperature. In order to achieve this temperature, according to climate changes, the temperature of the water used for hair can be adjusted appropriately: cold water can be used in summer; warm water can be used in winter to mix the dough, cover it with a damp cloth, and place it in a warmer place. 3. Regarding kneading the dough after the first fermentation: The longer the dough takes to knead, the smoother the surface of the finished steamed bun and the more delicate and even the internal organization. 4. About the second awakening: The time for the second awakening of steamed buns depends on whether the taste of steamed buns is more plump or firmer. The awakening time in winter and summer is also different, and the amount of yeast added to the dough each time will affect the awakening time. Therefore, it is still necessary to observe the awakening state of the steamed buns at that time and adjust the second awakening time according to the taste of your home. 5. Regarding the water in the steamer: If it is not a bamboo or wooden steamer, the green body must be served with cold water. 6. Regarding the heat and time of steaming steamed buns: steamed buns are generally steamed for 30 minutes, and can be adjusted for 5 minutes according to the appropriate size. It is recommended that the fire for steaming steamed buns should not be heated until steamed. If you change the heat in the middle, it will easily cause uneven air supply and failure to steam steamed buns. My mother said that steamed buns steamed over medium heat are the best. I haven't tried this. I have always steamed them over high heat. I will try steamed buns steamed over medium heat some other day. 7. Regarding boiling time: Don't open the lid immediately after steaming, at least wait for 3 minutes after turning off the heat. I usually wait about 10 minutes. When the pressure inside and outside the pot is basically the same, then take out the steamed steamed buns, and there will be no retraction.