Steamed Bread
1.
Rinse the raisins with clean water and soak them in a little red wine for half an hour. If there is enough time, soak overnight, so that the soaked raisins taste better. Just use the most common wine.
2.
Prepare the ingredients for making bread, all the ingredients are at room temperature. Those who like to use butter can replace the vegetable oil with the same amount of butter.
3.
Put eggs, milk, sugar, salt, vegetable oil, flour in the bucket of the bread machine, and put yeast on top. If you use butter, you need to put it later, and put the butter when the dough becomes smooth and smooth.
4.
Start the dough mixing program of the bread maker, a program defaults to 30 minutes. After 30 minutes, put in the raisins that have been soaked and drained of water and continue to knead the dough for 2 minutes to remove the oil. You can stop when you see the raisins being contained by the dough. Do not knead for a long time. You can also take out the dough and knead the raisins by hand.
5.
Put the kneaded dough into a container, cover with plastic wrap, and ferment at room temperature.
6.
The dough that has been fermented in place has expanded to twice its size. Now the temperature is high and the fermentation is fast, about an hour.
7.
The dough is divided into 8 equal parts, rounded and placed in a mold, and continues to undergo secondary fermentation at room temperature. Keep the fermented dough covered with plastic wrap to keep it moisturized.
8.
The second hair fermented in place in about an hour, and fermented to almost full mold. Put the mold into a pot of boiling water, and start steaming on a medium-high heat for about 30 minutes.
9.
If there is a bamboo basket, it is best to use a bamboo basket, the purpose is to avoid dripping on the dough. If not, wrap the lid with a piece of gauze and tie a knot on the outside of the lid.
10.
After turning off the heat, immediately open the lid and take it out, and buckle it upside down on the lid cushion. The very fluffy bread has the same effect as baking, except that it is not colored.
Tips:
1. The operation of steaming bread is basically the same as the baking procedure, except that the last step is to replace the steamer with the oven procedure. When baking in the oven, you need to preheat it in place. The same is true for the steamer. After boiling, put the bread in and steam. Steam for 25-30 minutes on medium-high heat. Take it out immediately after turning off the heat.
2. Regarding the question of whether the bread needs to be covered with plastic wrap for steaming, personal suggestion is not required. It is the same principle as steamed buns. Should steamed buns be covered with plastic wrap?
