Steamed Bread
1.
Ingredients are prepared. The eggs I use are slightly smaller, about 36 grams per egg. If the eggs are large, the amount of milk should be reduced appropriately.
2.
For all dough materials except butter, knead in a bread machine for about 15 minutes, add butter softened at room temperature, and knead for another 15 minutes to reach the fully extended stage.
3.
After the kneaded dough is rounded, put it in a fermentation basin and cover with plastic wrap to ferment to 2.5 times its size.
4.
Move the fermented dough to the kneading mat, pat the dough to expel gas, and divide it into 6 portions.
5.
After the dough is rounded, it is put into the cuckoo huff mold of the school cook, and the second round is started.
6.
The fermented embryos are covered with plastic wrap, put in a steamer or steamer, and steamed for another 30 minutes.
7.
Take the steamed bread out and let cool. The steamed bread is very soft and not delicious.
Tips:
1. When steaming bread, cover with plastic wrap to avoid water dripping into the mold to cause water accumulation.
2. It is best to knead the dough to the fully expanded state, and the bread is delicate and soft.
