Steamed bread: kneading dough is the key, and the pastry chef will teach you 3 tricks, nutritious and healthy, fluffy and delicious

 

 

1. [Kneading the surface and removing the film]

1. When making bread, kneading dough is very important, that is, kneading the glove film.

2. In the bakery, the dough is kneaded with a kitchen machine, and the glove film is particularly simple, we make it at home, and after the dough is proofed at one time, it is particularly easy to knead the dough with butter and salt. It's about 5-8 minutes.

2. [The dough must go through three proofing]

1. According to the proportional formula, after the dough is reconciled, it must be proofed three times, and finally steamed in the pot.

2. The first time the reconciled dough rises for about 45 minutes, which is twice the size of the original dough.

3. Add butter for the second time, knead the dough out of the film, then relax for about 5 minutes, divide it, roll it round, and let it rise for 30 minutes.

4. Divide the proofed small dough twice, exhaust it to make your favorite bread style, and then proofing for about 20 minutes for the third time, the bread embryo is 1.5 times larger than the original bread embryo.

3. [Stuffing with fresh apples]

Use fresh apples as the filling to ensure the taste of the steamed buns. Because apples are fresh and cannot be used directly to make fillings, then apples are easy to come out of the water, and when the steamed buns are proofed and steamed, the internal structure will be soft and collapsed, so the filling with fresh apples must first lock in moisture. So how do you lock in the moisture of apples? That's the extra step we've taken today, using the method of stir-frying thickening to lock in the moisture of the apples.

Today's bread is particularly delicious, not only fluffy and soft, but also creamy.  

 【Creamy apple bread】 

1. Prepare materials

1. Dough part: 300 grams of high-gluten flour, 3 grams of yeast, 6 grams of sugar, 5 grams of butter, 1 gram of salt, 30 grams of yogurt, 120 grams of warm water.

2. Filling: apple, corn starch, sugar, butter.

Second, start production

Step 1: [Noodles]

1. Put the yeast in warm water and let the yeast fully ferment for 3-5 minutes, which can speed up the proofing time of the dough.

2. Put the weighed flour into a basin, add sugar, stir well, then put in the yogurt, and continue to stir well. Adding sugar and yogurt to the flour can increase the flavor of the bread on the one hand, and on the other hand, it will play a role in boosting the dough and speed up the fermentation of the dough.

3. Slowly pour the fermented yeast water into the flour, stir with chopsticks while pouring, and finally stir the flour into a flocculent shape.

4. Knead the dough into a slightly smooth dough, relax for 5 minutes, then knead into a dough with a relatively smooth surface, and then let the dough rise for 45 minutes. The dough is generally difficult to knead smoothly when it is just reconciled, so it is best to relax it, so that it is easier to knead smooth after the dough is glutened.

2. [Stir-fried apple filling]

1. After the apples are cleaned, peel them and cut them into small cubes. Prepare all the ingredients.

2. Put the butter into a frying pan, turn on medium heat, pour in diced apples and sugar, stir-fry for about 40 seconds to let the apples come out fragrant, and then pour in an appropriate amount of water starch to thicken.

3. When thickening, stir quickly to evenly coat the diced apples with starch, and then put them out to cool for later use. Remember to stir quickly when thickening, otherwise the diced apples will stick to a lump and let it cool before use.

3. [Add butter to the dough and rise twice]

1. After proofing the dough once, it is twice the size of the original dough, move it to the cutting board, add butter and start kneading.

2. At the beginning of kneading, the dough is not easy to knead together, it is worse, and it will form a ball after kneading for 1-2 minutes.

3. After kneading for about 5 minutes, the dough will become very smooth and the film will be kneaded. If you want to knead it into a glove film, it takes about 8-10 minutes.

4. Knead the dough and divide it into 8 evenly sized dough pieces.

5. Next, we round the dough and let it rise for 30 minutes. When rounding, gently knead the bottom of the dough with your right hand perpendicular to the surface of the board and your palm inward to make it round.

4. [Wrapped apple filling]

1. After the bread embryo has risen for the second time, take out a pressed flatten, roll it into a rectangle with a rolling pin, and put the apple filling in the middle.

2. Then fold off the top dough and wrap the filling.

3. Wrap the lower dough onto the upper dough and knead the seal tightly with your hands.

4. Then press the sealing of the two ends, and then connect the two ends and pinch them tightly.

5. The raw embryo of milky apple bread is ready, then brush with a layer of egg yolk liquid, let it rise for 20 minutes for the third time, and then steam it in the pot.

5. [Steaming in the pot]

1. After the bread is proofed for the third time, it is 1.5 times the size of the original embryo, and then put it into the cage drawer.

2. Pour water into the steamer, put it in the cage drawer, steam it over high heat, steam it for 20 minutes after gassing, and then turn off the heat and simmer for 5 minutes.

 The milky apple bread is ready,  fluffy and soft, creamy , sweet and delicious

 Tips:

1. Use warm water and noodles at about 30 degrees.

2. You can put the dough in a warm place to leaven. Add an appropriate amount of water to the pot, cook at about 50 degrees, and then put in the dough to ferment over the water.

3. The bread embryo is done, and when it is finally proofed, it can also be put into a pot of warm water at 40-50 degrees to ferment, remember to leave a gap in the lid, otherwise the water vapor in the pot will drip on the steamed bread embryo and affect the finished bread.