Steamed Bread

Name: Steamed Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g (520g of medium flour without self-rising flour, 3g of yeast) Self-raising flour; 40g Caster sugar; 135g warm water; 0.5g Edible alkali

by Chi Chi Diner

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Fire up and down at 170 degrees, middle level, for 17 to 20 minutes, the temperature of each oven is different, stare at it yourself, the coloring is almost enough

Ingredients

250g (520g of medium flour without self-rising flour, 3g of yeast) Self-raising Flour
40g Caster Sugar
135g Warm Water
0.5g Edible Alkali

Steamed Bread

1. Put all the ingredients into the bread machine, select the custom kneading mode, and take a program for 20 minutes

2. Feel the made dough with your hands, add water when it's dry, add flour when it's wet, round the dough and let it stand for 15 minutes

3. Divide into 10 equal parts

4. Sprinkle some flour on the silicone mat, take a dough and roll it into an oval shape, and roll it out thinner on the side of the joint

5. Roll up the rolled dough from one end, with the mouth facing down

6. Put it in the oven, select the fermentation function, and ferment at 35 degrees for an hour and a half. You can put a bowl of boiling water in the oven to increase the humidity of the dough

7. Brush a layer of water on the top of the fermented dough without too much brushing, put it in the oven, 170 degrees, upper and lower heat, middle layer, 17 to 20 minutes, and just color it.