Hello everyone, what I want to bring to you today is an innovative feast in the kitchen - milk fragrant knife cut steamed buns, no need to wait for a long time to make noodles, roll everything, easily enjoy the soft and strong deliciousness, even if you are novice pasta, you can control it with zero failure, so that the dining table at home is filled with a rich milk fragrance, full of happiness!
Prepare the ingredients:
Plain flour, yeast powder, warm milk, cooking oil
Here's how:
1. Today I will share with you the practice of cutting steamed buns with a milky knife, which does not need to be dough, and the steamed bread made is soft and chewy, and full of milk flavor. First of all, we prepare 300 grams of flour, all-purpose flour, high gluten flour can be, add three grams of yeast powder, 165 ml of warm milk, I have experimented many times with the proportion of this water, the steamed bread made is the best, stir into a dough flocculent, add 15 ml of cooking oil, knead into a slightly harder dough. Because the water content of this noodle is relatively small, it is not easy to knead smooth, so we let the dough rise for five minutes to make the gluten form, so that the kneading is smoother and the taste is more chewy.
2. After waking up for five minutes, you can see that the dough is easier to knead smooth, and the gluten is formed, and the steamed bun will be more glutenous, we roll it into long strips and press it flat, and then use a rolling pin to roll it into a dough with a thickness of 2 to 3 mm, try to roll it out to a thin and uniform thickness.
3. After rolling up, we tidy it up a little like this, roll it back and forth a few times by hand to make the surface more flat, so that the surface of the steamed bread can be smooth and flat.
4. Then put down eight dough agents, cut down the knife, we pinch it up with our hands, so that the overall shape of the steamed bread is more beautiful, you can see that its texture is particularly clear at this time.
5. We put cold water into the steamer, cover the lid and let it rise for 30 to 40 minutes, and the volume of the steamed bread becomes significantly larger, pick it up lightly, turn on the high heat and boil it to medium heat for 15 minutes, turn off the fire and simmer for five minutes, so that the steamed bread is simpler and faster, mainly to save the time of the dough.
6. The steamed bread that comes out of this way, its texture is smooth, also known as the stubble steamed bread, in addition to the special softness, you can see that it is also very chewy.