Goat Milk Buns
1.
Large group photo of materials: all-purpose flour, goat milk powder with high calcium formula of middle-aged and elderly probiotics, dry yeast, red beet root powder, red yeast rice powder, cocoa powder, cold water at room temperature;
2.
Put the flour, goat milk powder, and dry yeast into a large bowl, pour water and mix into a dough; the water absorption of flour is different from the dryness at room temperature, so add the amount of water gradually; 25 grams of goat milk powder melts when it meets water, which can be converted into 10 Grams of flour are used; in addition, if you want steamed buns to have a strong sense of three-dimensionality, you need to put less water; if you don’t particularly mind the shape and pay attention to the softness of steamed buns, you can use more water, which is generally controlled between 55-60% of the amount of flour Appropriate
3.
Put the dough on the chopping board and knead it into a "water light muscle" dough by pressing and kneading;
4.
Sprinkle a little flour on the chopping board to prevent sticking, and roll the dough into a 1-2 mm thin rectangular sheet;
5.
Spray a little water on the surface with a watering can, roll it from top to bottom, and seal it underneath;
6.
Use a sharp knife to cut off the irregular noodles at both ends, and then divide them into even 6 equal portions; in order to prevent the steamed buns from being deformed, use a sawing method to cut from top to bottom when cutting, so that the cut surface and rawness can be maintained. The center of the billet is the same size;
7.
Put the raw steamed buns in a steaming tray with a steamer, or you can use a steamer; if you don’t need to put it in the steaming box for the time being, you can put it in the steaming box, or put it in a fresh-keeping bag.
8.
The remaining two ends are irregularly rolled, leaving a white dough the size of peanuts, and adding cocoa powder, red beetroot powder and red yeast rice to the remaining two respectively to form flower dough and flower stick dough; natural plant color The powder is very absorbent, so you must first add a few drops of cold water to the toner to make a paste, and then knead it evenly with the dough;
9.
Knead the cocoa dough into slender strips, cut into 6 segments, one thick and the other thin. This is the embryonic form of the flower branch;
10.
Use scissors to cut a few knives on each side of the flowering branches to cut out the small branches;
11.
Spread a little cold water on the bottom of the flower branch noodles and stick it on the surface of the steamed bun; each flower branch has a different shape, which is more natural;
12.
Roll out the red dough into a 1 mm thick noodle, and use a 5-petal flower mold to carve the shape of a flower on the surface of the noodle;
13.
Spread cold water on the back of the flower and paste it on the end of the flower branch; lightly poke the flower core with the tip of a chopstick, take an appropriate amount of the remaining white dough, knead it into the size of small yellow rice, apply cold water and paste it on the flower core, if there is yellow pigment, use yellow The dough is used as a flower core to make it more delicate;
14.
The leftover leftover dough is rolled into a long strip and plated into a lollipop shape; the recipe for lollipop buns can be seen in the detailed pictures and texts on my homepage a few days ago;
15.
Put the raw steamed buns into the steaming box, and heat them 2 minutes in advance before entering the steaming box to increase the temperature and humidity in the steaming box; you can also spray a little cold water on the surface of the steamed buns to remove the flour on the surface of the flowers and flowering branches;
16.
When the green body is 1.5 times its original size, it is steamed; steamed for 18 minutes, simmered for 5 minutes, and out of the pot.
Tips:
1. The one-time fermentation method used in this steamed bread can save at least 60 minutes of time compared with the traditional secondary fermentation; the dough must be kneaded to produce "smooth muscle" to make the finished steamed bread beautiful;
2. The goat milk powder is added to the steamed buns with a strong goat milk flavor. If 25 grams of goat milk powder is mixed and consumed, it needs to be melted with about 200ml of 50 degrees hot water, but it does not need so much to knead into the flour, just a few grams Water
