Raisin Steamed Bread

Name: Raisin Steamed Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Gluten bread flour; 4g yeast; 200g Pumpkin puree; 1 (net 60g) egg; 25g White sugar; 25g Rice bran oil; 10g milk; 60g raisin; 3g salt

by Fresh water bamboo

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I tried steaming the cake last time, and the feedback was that it was better than baking. I immediately wondered whether the bread can be steamed, so I followed the original recipe for toasted bread and used pumpkin puree to make the noodles. The previous procedure is the same. Finally, I changed the baking to steaming. I felt a little nervous when I opened the lid. The steamed bread is plump and full of molds. It tastes soft and delicate, and the internal drawing effect is also very good. , It is very soft after a few days, not like a steamed bun. What's more important is that it doesn't get hot when steamed, and it is easy to control the heat. "

Ingredients

350g Gluten Bread Flour
4g Yeast
200g Pumpkin Puree
1 (net 60g) Egg
25g White Sugar
25g Rice Bran Oil
10g Milk
60g Raisin
3g Salt

Raisin Steamed Bread

1. The pumpkin is steamed and pressed into puree.

2. Put the pumpkin puree, eggs, oil, and milk into the bun of the bread machine.

3. Then put the flour, sugar and salt on the opposite corner, bury the yeast in the flour, and start the kneading program for 30 minutes.

4. The raisins are soaked in clean water and drained for later use.

5. Put in the raisins 2 minutes before the end of the dough mixing process, not long, just knead the raisins into the dough.

6. Take out the mixed dough and knead it and put it in a deep basin to ferment.

7. Fermented dough.

8. Take out the dough and place it on the chopping board, knead and vent it, divide it into 8 equal parts, round it and place it in the mold (with a layer of butter on the sides and bottom of the mold), cover it with plastic wrap and ferment it for the second time.

9. Put water in the steamer to bring to a boil, put the second-fried bread dough, and steam on medium-high heat for about 30 minutes.

10. The lid is covered with a layer of cotton cloth to prevent the distilled water from dripping onto the bread (the bamboo basket can save this step).